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Old and new flavours on Vintage Asia’s birthday menu

Wok Tossed Peruvian White Asparagus, Edamame, Lime Butter: One of the must-have vegetarian starters, this is a dish for all those who love their greens but hate bland dishes. The presence of so many veggies like asparagus and edamame beans makes it a crunchy bite with a warm coating of lime butter that makes all the difference. Rs 550
 

What: Vintage Asia new menu
Where: JW Marriott Kolkata, 4A JBS Haldane Avenue
Timings: Dinner (7pm to 11.45pm) all days; lunch (12.30pm to 3pm) only on Saturday and Sunday  
Meal for two: Rs 3,000-plus

Vintage Asia has completed a year and it’s time for celebration. The Pan-Asian restaurant in JW Marriott Kolkata is ready with a new menu with at least 40 per cent new dishes alongside some popular signature dishes like Thai Green Curry and Spiced Caramelised Pork Belly.

“Our menu has been a collection of very authentic dishes from China and Thailand. We have tried to retain 60 per cent of those dishes and introduced new ones that have a modern element to it. By modern we mean using Western styles of presentation and for some dishes even the cooking technique, while keeping the Oriental flavours intact,” said Tan Kwang Aik, Oriental chef, Vintage Asia, JW Marriott Kolkata.

Following guest feedback for the past one year, the menu has been designed with more dishes from the Sichuan and Hunan regions. “Calcuttans seem to love Sichuan food because of its spicy, strong flavours. For Cantonese food, which is a little bland and mild in its range of flavours, we have tried to make the flavours a bit stronger,” said the chef.

t2 sat down to relish some of the old and new dishes. 

Lotus Root, Chayote Melon, Cashew Nut Dim Sum: This box made us remember the day of Holi and the taste was equally colourful. The nutty flavours of cashews and the earthy notes of the melon lent the right umami feel to the supple texture of the lotus roots. Rs 395
 
Star Anise Chicken Ball Soup: We would love to add ‘for the soul’ after its name. The flavourful (think a light, citrusy note) soup comes with these buttery chicken balls and the result is #comfortfood. Rs 495
 
Lemon Grass Chicken Roll, Burnt Garlic: This is a Thai dish presented in a Western style. “In Thailand, they just take the chicken meat, marinate it with lemon grass and then grill it. We have turned it into a roulade by mincing the meat along with the ingredients,” said the chef. Rs 715
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Tolly actress Rituparna Sengupta tried some dishes from the new menu with Arifin Shuvoo, her co-star in the upcoming film Ahaa Re.... “I am a foodie and Ahaa Re… is woven around food and romance. I love the fact that the Marriott chefs always come up with something interesting. The colourful dim sums on the plate were so irresistible that I ate all of them despite having my shoot scheduled this month. I am not caring about my diet because the food is so good,” said Rituparna.
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Steamed Bekti Fillet, Vinaigrette Fresh Chilli, Black Bean: This could have been a bland dish but thanks to the chilli vinaigrette, the fish has the right punch. The black bean topping adds a chewy texture to the smooth fish fillet. Rs 895
 
Chian Mai Prawn Curry: Rich, flavourful and spicy with subtle citrusy notes — this Thai curry wins hands down for the combo of prawn and coconut milk. “The Chian Mai Prawn Curry is so, so good!” said Rituparna. Rs 1,695
 

Text: Sibendu Das
Pictures: B. Halder

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