In a line: Experience the food of Myanmar like never before!
Price: Rs. 3000 PP (approx)
Location: Honk, Pullman
Must haves: Yangon Crispy Pork Belly, Curry Lobster Ravioli.
An eclectic blend of ingredients, Asian food is marked by the beautiful amalgamation of sweet, spicy, salty and tangy flavours. And that’s the reason why Asian food has stamped the world of gastronomy with delicacies that are hard to resist.
In spite of Asian food being in vogue, Burmese food hasn’t received the attention that it deserves. Influenced by India, Thailand and China, the food of Myanmar is often known as the “last frontier”. But at Honk, Pullman, the beautiful cuisine from the largest country from Southeast Asia has taken the forefront, thanks to the wonderful Myanmar Food Festival.
Running until 22nd April, the Myanmar Food Festival has delicacies prepared by Chef Htun Htun, who has flown all the way from Myanmar, to offer us a piece of his culinary roots in the form of some tantalising Burmese delicacies with a twist.
Classic Burmese dishes taken up a notch, the fuss-free menu designed by Chef Htun Htun would allow you to navigate your way through an amazing selection of dishes that’ll leave you craving for more.
Start your meal with an unusual tea leaf salad, Lofet Thoke, that is an explosion of earthy notes of tea leaves, which are mellowed with accompaniments like peanuts and chickpeas. Tame your palate with the simplicity of ginger poached chicken nestled with rolled up glass noodles served with crisp lotus stems or get a bagful of flavour with the succulent chicken satay that has a mellow sweetness, owing to the use of palm sugar.
The mains would be the piece de resistance of the meal, featuring noteworthy dishes. Appealing to the eyes as well as to the palate, the Yangon Crispy Pork Belly served over a bed of tomato rice and a flavoursome tamarind sauce isn’t something that you’d want to miss on to. But if seafood is something that you please, look no further than the curry lobster ravioli. A successful marriage of Italian and Burmese food, the dish is served with a lemongrass emulsion, coconut foam and coriander oil and hits all the checkboxes.
With summers kicking in, it’s hard to say no to mango, especially if its done this well, in the form of a creamy sorbet served atop sticky rice and coconut cream, making it an oddly satisfying dessert, perfect to conclude a memorable meal.