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gastronomy<br />
Baan Tao’s newest additions to the menu encompass many nuances from China,<br />
Japan, Vietnam and Malaysia. Gorge your way through steamed dim sums and wok<br />
tossed delicacies to satiate your hunger<br />
sanaa nalwalla<br />
Nasi Goreng<br />
Yum Ma Muang<br />
Salt and pepper prawns<br />
Ahot myriad of flavours is offered with the latest additions of items on Baan Tao’s<br />
newest menu. Tossing together the essence of China, Japan, Korea, Malaysian<br />
and Vietnam is what Chef Sumit excels at. Having recently won the coveted<br />
Times Food Award for the Best Pan-Asian fine dining restaurant, Baan Tao is a<br />
taste test for the best of Pan-Asian cuisine has to offer.<br />
Their latest additions onto to the menu offer a bevy of variants. From the steam<br />
station order yourself a Baan Tao non-vegetarian dim sum platter which will<br />
allows you to sample a few of their best bets. The platter consisting of chicken bao,<br />
chicken hargao, pan seared chicken gyoza and mushroom and chicken crystal is<br />
almost too pretty to eat. The prawn and chicken siu-mai are little balls of comfort.<br />
The Salt and pepper prawns with mint and scallions are simple, yet delicious. The<br />
Vietnamese steamed rice paper wraps were fresh and incredibly crunchy giving<br />
you a multitude of textural experiences. The Sichuan pepper mushroom are crisp<br />
button mushrooms tossed in generous amount of Sichuan peppers, hailing in<br />
from China. These peppers are not spicy, but they their pungent flavours do not<br />
go unnoticed.<br />
A must try is their selection of salads. The Yum Ma Muang is a Thai raw<br />
mango salad with crushed peanuts, chilli and desiccated coconut. The sourness<br />
of the mango creates a wonderful backdrop for the chilli, onions and crunchy<br />
peanuts. The Mandarin poached chicken salad with preserved vegetables, lettuce<br />
is another must try. The traditional Malay favourite, Nasi Goreng, is presented<br />
with a helping of fried rice, pieces of chicken satay and a glistening fried egg on<br />
top to seal the deal.<br />
In terms of indulgence, the Matcha tea opera is presented covered in a<br />
chocolate ball, which dissipates when warm liquid is poured all over it. The cake<br />
is light and the layers of chocolate made the cake decadent.<br />
sanaanalwalla@crememagazine.in<br />
March 2017 91
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