What happens when four Asian chefs, each a master of the cuisine from his homeland, dig deep into their decades of experience? The result is there on the Pan Asian platter.

Chef Pramod Sinha at the ITC Sonar and his team of expat chefs — one each from China, Japan and Thailand — has carved a new menu for Pan Asian.

The menu meanders through the Chinese provinces of Beijing, Sichuan and Canton. The second major stop can be Thailand, followed by Japan. Transit stops in Singapore, Indonesia, Hong Kong, Vietnam, with two quick stopovers in the remote and rustic Mongolia and the land of the morning calm, Korea, completes the tour.

Among the new dishes, one may try the Chao Shao Qie Zi, which is essentially a dish of stir-fried eggplant with Chinese barbecue sauce. Meat-lovers can tuck into Crispy Fried Diced Duck. Fish fanatics can order Pla Kapong Nueng Manao, steamed fish with lemon dressing.

What’s more? The Japanese menu now boasts a veg tempura platter and Kushikatsu, the far-east Asian version of fried chicken (deep-fried crumbed chicken skewers).

Loyalists and old-timers be rest assured. The pop picks Lat Mai Kai, Lamb Konjee, Gong Bao Su Cai and Prawn Tempura have been retained.

Some guests who sampled it first at the launch on friday were...

Sibendu Das

Pictures: Rashbehari Das