Step into "The Oriental Pavilion," and you're not just entering a restaurant; you're embarking on a sensory adventure. Imagine a place where ancient culinary traditions dance harmoniously with innovative techniques. That’s the experience Executive Chef Himadri and Chef Biswajit curate with effortless elegance at “The Oriental Pavilion”. What unfolds is not just a meal, but a carefully choreographed culinary performance, a symphony of flavours that sings on the palate and lingers in the memory. This isn’t just dining; this is a journey through the very heart of oriental cuisine, a pilgrimage for the discerning palate. Every single dish was a new experience. Let’s explore this exquisite tapestry of dishes, where each thread is a testament to the chef's passion and skill, offering a dining experience that is nothing short of extraordinary.
The Culinary Exploration
1. Veg Thukpa: A Warm Embrace
Our gastronomic journey began with a comforting hug in a bowl – the Veg Thukpa. Forget any notions of bland vegetarian fare; this dish was a revelation. The broth, a vibrant, aromatic medley of vegetable stock infused with the gentle zing of ginger and lemongrass, acted as a warm, welcoming embrace. Soft egg noodles, cooked to that perfect al dente bite, swam amidst a colorful chorus of crisp green bell peppers, earthy mushrooms and the tangy sweetness of fresh tomatoes. Freshly chopped cilantro provides a vibrant herbal finish.
This isn’t just soup; it’s a textural masterpiece, where smooth noodles dance with the crisp vegetables and the fragrant broth envelops each bite. A true embodiment of comfort food elevated to an art form.
2. Crispy Fried Chestnut: A Textural Marvel
Next, the Crispy Fried Chestnut arrived, a testament to the transformative power of simplicity. These weren't just fried chestnuts; they were golden orbs of perfection, each a delightful combination of textures. The chestnuts, having been transformed by a seasoned batter and fried to a perfect crisp, offer a satisfying crunch that gives way to a tender, slightly sweet interior. The careful seasoning provides a spicy kick of chili powder and black pepper. They're then generously tossed with a mixture of sauteed ginger, garlic and the sharpness of vinegar, along with the fresh crunch of bell peppers and onions. Finished with an addition of light soy sauce.
Each bite was an intricate dance of flavours, with the earthy sweetness of chestnut balancing the salty, savory notes. Sprinkled generously with fresh coriander and the vibrant green scallions providing the finishing touches. This dish was a revelation and an ideal starter.
3. Prawn Har Gao: Dim Sum Delights
The Prawn Har Gao was a masterclass in dim sum artistry. Each translucent dumpling, meticulously crafted, held a succulent prawn filling. The flavours are a subtle yet effective blend of umami and spice. The plump shrimps are delicately seasoned with oyster sauce, sesame oil, white pepper, salt, and sugar, allowing their natural sweetness to shine through. The addition of minced ginger and finely chopped bamboo shoots provides a subtle warmth and a contrasting textural element.
Steamed to perfection, the dumplings were delicate and almost ethereal. The experience was a delicate dance of textures - the supple skin yielding to the firm, juicy prawn within. A true testament to the art of dim sum.
4. Pok Choy Water Chestnut Sui Mai: A Symphony of Textures
The Pok Choy Water Chestnut Sui Mai presented a delightful play on texture. These open-faced dumplings were vibrant with color and flavor. The wrapper is delicately thin with a smooth edge. The filling, a vibrant mixture of diced sweet corn, crunchy water chestnuts, wilted bok choy, and spring onions, all combined with seasoned tofu and a touch of ginger and garlic, resulted in a satisfyingly textured filling. Each bite is a burst of freshness, with the sweet corn adding a touch of sweetness that contrasts beautifully with the subtle earthiness of the bok choy and water chestnuts.
The dumplings, steamed to perfection, were a symphony of contrasts – soft, yielding wrappers encasing a vibrant and satisfyingly textured filling. An elegant take on a traditional favourite.
5. Clay Pot Mapo Tofu: A Fiery Embrace
The Clay Pot Mapo Tofu arrived, a promise of intense flavours and a fiery kick. This dish was a masterclass in balancing textures and tastes. Silky, tender tofu cubes, simmered to perfection, were the star of the show. These cubes are generously bathed in a rich, glossy sauce made with a fiery blend of chili bean paste, fermented black beans, and Sichuan peppercorns. The addition of rehydrated shiitake mushrooms adds a delightful earthiness and textural dimension. A touch of sugar and soy sauce provide the right balance to the intense heat.
The heat from the Sichuan peppercorns and chili was a pleasant, lingering warmth that added another level of complexity to the dish. Topped with fresh green scallions to provide a fresh and crisp counterpoint to the fiery heat. This was a dish that challenged the senses and ignited the palate.
6. Stir-Fried Vegetable Jasmine Rice: A Fragrant Finish
The Stir-Fried Vegetable Jasmine Rice was a fragrant and satisfying addition to our meal. The rice, perfectly cooked and fluffy, was stir-fried with a colorful medley of blanched Asian vegetables, providing a delightful blend of textures and a visual feast. Flavored with a touch of soy sauce, broth, and sesame oil. The addition of a touch of butter provides the richness that ties the dish together. The fresh spring onion provides a fresh and vibrant finish.
Each bite was a dance of flavours – the nutty fragrance of the rice, the crispness of the vegetables, and a subtle umami that lingers on the palate. This wasn’t just a side dish; it was a dish in its own right.
7. Hot Braised Chicken with Homemade Chili: A Spicy Sensation
The Hot Braised Chicken with Homemade Chili was a daring climax to our meal. Tender pieces of chicken, fried to a soft golden color, are generously coated in a fiery blend of homemade hot pepper paste, Korean hot pepper flakes, and minced garlic. The addition of sliced onions and bell peppers infuses the dish with its sweetness and subtle crunchy texture. A touch of sugar provides a sweet counterpoint to the intense heat. Chicken broth powder is added to the dish to deepen the flavours.
Each bite was an explosion of flavours, the tender chicken perfectly absorbing the rich, spicy sauce. Finished with a generous serving of chopped spring onion to elevate the dish.
The culinary artistry at "The Oriental Pavilion" transcends the ordinary. Executive Chef Himadri and Chef Biswajit have created a dining experience that is both deeply rooted in tradition and refreshingly modern. Each dish was a thoughtful composition of flavours, textures, and aromas, a symphony of the senses that was nothing short of extraordinary. Their meticulous attention to detail and passionate approach to cooking are evident in every bite, making it a destination for those who seek authentic flavours and refined elegance. Beyond the exquisite food, this experience left a lasting impression, highlighting the transformative power of culinary artistry and its ability to transport us to new and exciting worlds. It's not just a restaurant; it's an experience that nourishes both body and soul.
Thank you
A sincere thank you to Executive Chef Himadri and Chef Biswajit for curating such an unforgettable and delightful culinary journey at "The Oriental Pavilion."
