Two years back if someone had asked me whether I like sushi, I would have given him or her this look that suggested they are insane. Eat raw fish? No way! However, thanks to Chef Sami Mulaokar, Executive Chef at Taj Connemara, today, I positively love sushi. Chef Samir has helped me to evolve in terms of my taste bud! With little slivers of fish wrapped artfully in Japanese sticky rice, the sushi is dipped in soya sauce, and swallowed whole with a dash (a tiny dash!) of the very spicy and piquant wasabi.
Hip Asia is probably one of the finest Pan Asian restaurants down South serving up an awesome selection of Japanese, Thai, Malaysian and Vietnamese cuisine. Says Chef Samir, ?The most different part of this restaurant is it serves four different cuisines ? it is an experience of Asian cuisines. The ingredients may be common but the styles of cooking and the combination of spices are different.?
I love Hip Asia ? whatever I?ve tasted there, from a simple but awesomely delicious, crunchy Yasai salad (shredded lettuce and carrot in miso mayo sauce) to the sushi selection to the yummy Thai dishes to the Teppenyaki offerings and of course, the lovely desserts ? everything is first rate. My personal favourites ? the spicy coriander chicken and phad phak (stir fried vegetables with light soya sauce). Other yummy offerings - teppenyaki fried rice (Japanese sticky rice with garlic, butter, egg, veggies, light soya, and a choice of meat) and koong phad kapprao (stir fried prawns with chilli, garlic and holy basil). Actually I could go on and on! Try out the Thai curries in red, green and yellow sauce (with your choice of meat or veggies) with a plate of steamed rice and soar into culinary heaven.
Keep space for desserts though ? they have some unusually but delicious ones ? like the tim grob (sweetened coconut milk with flavoured water chestnuts) which is delightfully refreshing and the lovely coconut caramel custard.
Read Less
GRUBHOGS.COM © 2008-2012 , All rights Reserved
first reviewed by
