ITC has a name in the food industry since decades now. They have wizards creating magic in their kitchens since years and I was glad to encounter another such luxurious and delicious meal curated by the Executive Chinese Chef- Chef Liang Xiao Quing at ITC Maratha’s award winning restaurant Pan Asian. Perfectly spaced tables, amidst posh interiors and open kitchen serving an eclectic mix of Pan Asian cuisine perfectly describes this luxurious fine dine. I happened to try out Chef Liang’s signature set menu of Chinese dishes. Since i am a vegetarian and my partner eats non veg Chef Liang curated both the veg and non veg with the same sauce and plating just the core ingredient being different and we were bowled over as they both tasted equally amazing as per my partner’s opinion.
We settled down and started on Kimchi and fried peanuts till the food and drinks started rolling out. Here’s what we tried-
1. Basil and pepper bloody Mary- a classic.
2. Maui fizz- concoction of fresh pineapple chunks, pineapple juice and fresh lime. This is a refreshingly good mocktail.
3. Two flavour of bean curd (hot garlic and black pepper). For non veg there were 2 flavours of king prawn in same sauces. They were both equally delicious. The bean curd was silky and the sauces just perfect.
4. Hot and sour vegetable soup and hot and sour seafood soup- the vegetarian soup was a winner here.
5. Pan fried vegetable dumpling and spicy crystal vegetable dumpling- I loved the plating and the sauces served as accompaniment. Both the dumplings were outstanding. For Non veg variant there was pan fried chicken dumpling and spicy prawn dumpling and it clearly left my partner wanting for more.
6. Crispy fried vegetable with sweet and sour sauce. I loved the punch this sauce had. It was a delicious plate of food which I just couldn’t stop eating. In non veg there was crispy fried sea bass and my partner literally cleaned off the plate.
7. Gongbao diced vegetables which was served with stir fried pok choy with garlic and mixed veg fried rice with crispy garlic. The flavour, texture and plating were just perfect, however couldn’t finish this after all the other things we had tried.
For non veg variant there was Gongbao chicken, stir fried pok choy with garlic and crab meat and garlic fried rice. This tasted even better than veg is what I was told.
As we sat there with our tummies full and heart content with this soul satisfying meal I just told my partner I’m not tasting the desserts as I was too full and also since I was avoiding sugar…but Chef Liang had other plans. Out came 2 beautifully plated dessert dishes one for each of us. One look at it and I knew I was doomed.
8. Pan Asian dessert combination of mango pudding, honey noodle, pastry and ice cream plated with some fresh fruits, looked spectacular and tasted even better. I gobbled up the whole plate in 2 minutes.
Absolutely loved our meal here. It was a privilege to taste something by hands of a Chef recognised by Chinese government for the authentic taste and trust me I never thought I would enjoy the authentic taste so much after being used to schezwan noodles, manchurian and the standard Chinese dishes I’m usually used to. Pan Asian definitely was a surprise and an amazing one.