Food & Wine

Issue: July 2014

Pan Asian, Chennai

  • pan asian

This 8,500-square-foot, two-level restaurant serves the freshest seafood at its Indian Ocean corner, some of which has travelled to the table from the far-flung shores of Japan.

The menu at Pan Asian at the ITC Grand Chola, Chennai, is packed with dishes from the Orient, with particular emphasis on Japanese specialities—Chef Vikramjit Roy’s favourite. And it doesn’t take a genius to figure that the seafood here is outstanding—yellowtail carpaccio, Sichuan-style crispy prawns, truffled scallops are par excellence. Apparently Chef Vikramjit insists on having the seafood flown in periodically from Tokyo’s Tsukiji Market to ensure premium quality.

Taking care of the large vegetarian populace of the country, the menu features unique options like the banana blossom salad with roasted coconut and peanuts, crispy lotus stem, herbed tofu discs and stir-fried water chestnuts with yam chips.

Desserts don’t disappoint either. The chef personally visits each table with his take of the Ta-ko Haew, water chestnut and fruit jelly that he dresses with ice made from soy cream and liquid nitrogen. Also, there’s chocolate dim sums and the Plant of Life—Valrhona chocolate topped with tapioca powder and placed in a pot with a sprig of mint stuck in to resemble a plant growing in a pot. The perfect little quirk to end an elaborate, yet classically prepared feast.

Address: ITC Grand Chola, 63, Mount Road, Guindy, Chennai – 600 032.

Tel: +91-44-2220 0000

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July 2014