Over a hundred new menu items. Innovative and never-seen-before Asian-inspired cocktail menu and an overall pepped-up vibe and feel. That’s what describes the scene at Vintage Asia, the Asian fine-dine den at the star hotel on EM Bypass. Earlier known primarily for its Chinese fine dine, the menu now has a strong Japanese component as well. From sushi, to sashimi, to over a variety of 20 new and artisanal dumplings, the new menu has something for every taste and flavour profile. That apart, with plans to pep up evenings at the restaurant, mixologist Ifran has curated a range of fresh and Asian-inspired cocktails that will catch the fancy of not just your taste buds, but also your Instagram.
“With the new menu, the goal is to set the right tone for Japanese cuisine at the restaurant. The city has very limited Japanese outlets and hence we wanted to offer our patrons with the same. Moreover, the plating as well as the menu planning have been done keeping in mind the concept of experimental and interactive dining. Every dish is plated differently, and the cocktails each have an interactive element, making for an element of surprise for diners. We want to carve out our own niche in the Pan-Asian sector. In fact, we got rid of traditional Asian desserts that are the usual run-off-the-mill dishes and incorporated modern desserts where the Asian focus is more on the element and the flavour rather than the entire dish itself,” said Prakash Chettiyar, executive chef, JW Marriott Kolkata.
The Telegraph sat through over three-and-a-half hours of feasting and sampled some of the choicest items from the new menu.
What: New menu launch
Where: Vintage Asia, JW Marriott Kolkata
Timings: 12 30pm to 3pm for lunch, 7pm to 11 30pm for dinner, open all days of the week
Meal for two: Rs 4,000-plus
Commenting on the new menu, chef de cuisine — Asian, Tej- B. Saru, said, “We are delighted to showcase the finest of authentic Asian cuisine, showcasing the culinary heritage of Asia. Also the focus would be to bring the best of Japanese cuisine for the very first time at the high-energy restaurant, Vintage Asia. The revamped Asian menu will offer a melange of progressive Asian selections, Asian infused handcrafted cocktails and contemporary desserts. Our emphasis will be on the interactive presentations and the selection of fresh ingredients that are handpicked from local and international markets and proffered elegantly to retain and extend the unique flavours of Asian classics to our patrons.”
Lamb in Spicy Kaffir Lime and Fresh Edamame: A Thai-inspired dumpling, these bombs of flavour encompass chunks of lamb cooked in Thai spicy sauce, with a whiff of the quintessential Thai ingredient, Kaffir lime. Fresh edamame garnish adds a touch of crunch to the dumpling.
Prawn Roll with Kewpie Mayo: Thin and flaky rice paper encloses juicy prawn chunks in a Japanese-style Kewpie mayo that’s made using only egg yolk and Japanese rice vinegar. It is served with a dusting of caviar on top.
Singapore Style Chilli Crab with Fried Bun: This has been a Vinatge Asia classic ever since its inception. Chef Tej has managed to take things a notch higher by adding fried Asian buns to this saucy dish to add the right amount of starch to the palate.
Avocado and Philadelphia Cheese Roll: Ample care has been taken to create a fine balance between vegetarian and non-vegetarian fare. For vegetarians, this sushi with creamy avocado, fresh lettuce, Philadelphia cream cheese and fried Tanuki is a delightful entrée.
Passionate About Cheese: A bright and sunny Asian-inspired dessert, it brings together a base of baked cheesecake topped with passion fruit cremeaux along with milk chocolate Chantilly cream. The dessert is modern in presentation but has core Asian flavours at heart.
Upside Down Screwdriver: Specially shaped ice cubes in the cocktails are crafted using the latest machinery . The screwdriver takes a trip to the Orient with this Mandarin vodka-based drink that packs the punch of cold-pressed orange juice, pomelo shrub and kaffir lime.
Sashimi Sampler: The new menu comes with the promise of an increase in the number of Japanese dishes and the Sashimi Sampler fulfils the same. It brings together the best in sashimi such as Tuna, Yellowtail, Salmon, Masago, Ikura and Snow Crab Stick served with sliced Malta oranges. All the fish used in the platter is freshly imported.
Mushroom Nest-Truffle & Gold Taro: A looker of a dish, you’d be surprised that there’s actually a dumpling in store within the beautiful canary gold nest on the plate. As you cut into it you will be surprised by zesty chunks of mushrooms and taro cooked in Asian spices. The speck of gold detailing will catch your eye.
Hibi Sibi Sangria: If you are a lover of theatrically presented drinks then this sangria is what you must order on your next visit. While the hibiscus, star anise and cinnamon-infused sangria comes in a mason jar, the glass holds a specially crafted ice cube featuring the same, made with house red wine ginger fizz and tropical fruits and is further infused with smoked spices and burnt oranges right as your drink is poured.
The Niwashi Martini: A fresh and zingy cocktail, this London Dry Gin-based sip has fresh green apple with basil, lemongrass and baby cucumbers from the farmers garden at JW Marriott Kolkata and is blended with dill and hand-pressed lime. Subtle yet complex in flavour.
Pictures: B. Halder
