Flavours of Asia

Saturday, 17 November 2012 - 10:17am IST Updated: Saturday, 17 November 2012 - 10:18am IST | Agency: DNA
There are moments in life when you want to feel special. You want to go to a place which has an aura about it that makes you feel extraordinary — where the ambience, food, service and mood blend together to create a regal mix. San Qi at Four Seasons fits the bill.

There are moments in life when you want to feel special. You want to go to a place which has an aura about it that makes you feel extraordinary — where the ambience, food, service and mood blend together to create a regal mix. San Qi at Four Seasons fits the bill.

Oriental cuisine is very easy to get wrong, especially in India; as people in India tend to Indianise it in order to suit our native tastebuds. However, it is rare that you find authentic Asian flavours, and San Qi has successfully perfected this very art. The decor is minimalistic with light shades of wood. The lights are dim but not dark. It’s serene, calm and romantic. The cooking session with chefs tossing around food at the nearby table promised a great evening. The service was quick and was very efficient. The menu was a bit unfamiliar but the waiters helped me to a great extent.

The restaurant offers Chinese, Japanese, Thai and Indian food. My personal recommendations would have to be the Dimsums, which were fantastic. I ordered Tofu gravy and it was divine. I started off with Spicy Wasabi Prawns and Red Cabbage which was great and the Wasabi was mellow and pungent. Followed by Sansho Pepper Chicken and Yuzu Potato, a mouth-watering treat.

I indulged in a Sake-based Mojito which was nice and cooling and even tried a Sake-based Martini. The Japanese rice wine complementing my food very well. I tried out different samplers for food — the Honey Roasted Pork was heavenly to taste. It plays beautifully in the mouth, each bite is special. This was paired with a very efficient Char Siew, very authentic in taste. I even tried the Sushi which was not bad at all, but didn’t hold up in front of the Tempura platter.

Later, I tried the chocolate fondant — a chocolate cake baked in chocolate, a spoon of hazelnut ice cream and jelly on top. It tasted even more heavenly than it sounds.


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