The interiors of Sapo; (below) a crab dish
at the eatery. Pictures by Sanjoy Chattopadhyaya
For those who dig Chinese food, heres reason to rejoice. Sapo (which means clay pot in Chinese), a 50-cover eatery, opened its doors in January at 16/4/1 Purna Das Road, near the Raymond showroom. Walk up the stairs to the first-floor restaurant, and you step into the cosy address. Chinese paintings, bamboo water fixtures and screen lights, pedestal lights, fiery red lanterns, antique lights and wooden flooring greet you. A wood-carved monk and a fish aquarium — a typically Feng Shui fixture that doubles as a service console — grab your attention.
The eatery is spread over three rooms furnished with teakwood tables and leather-quilted chairs. For those seeking privacy, the verandah has been converted into a comfy nook with sunken seats, low tables, cushions and floor rugs.
The food here is light. Our manager Chung Chien Min and chef Chen Yen Pao have years of experience rustling up seafood delicacies. So thats our focus, says owner Vinoo Jude. The menu has a wide selection of dishes, with separate sections for prawns and duck.
t2 picks: Start with some dumplings with the chefs special Burnt Garlic and Chilli Ginger Dip, Stuffed Bean Curd and Sugarcane Prawns. Follow it up with the Okoge (crackling rice) Soup or the fresh broth — Chimney Soup. Go on to try Bamboo Rice, Peking Duck, Kung Pao Chicken and Sapo Prawns. For dessert, sample Sticky Rice Balls, Coconut Pancake and Fried Ice Cream. No run-of-the mill darsan and fortune cookies here, thankfully. A meal for two costs Rs 600. Taxes extra.
250g boneless chicken (cut into pieces)
50g green, red and yellow bell peppers (diced)
10g onion (diced)
15g chilli oil
5 to 6 black beans
5g garlic (chopped)
3g corn flour starch
2tsp soya sauce
Grill the chicken till it turns brown. Add chilli oil and toss it with garlic and soya sauce. Then add the bell peppers and onion and toss them all together. Season with salt and a pinch of sugar as per taste. Add a little corn starch for consistency and cook it on high flame.
(Recipe by chef Chen Yen Pao)