Bowl of Asia

SITUATED AMIDST the bustling business district in Saket a visit to the Sheraton New Delhi is always a delight. While the hotel is homely, warm and comfortable, the food is nothing short of sensational, serving some of your favourite Chinese dishes at the Pan Asian.

Pan Asian is like an oasis of serenity in the commercial hub of DLF complex, making it the best place to visit on a rushed weekday. It is a one-stop destination for the most thrilling flavours of the Orient.

This cosy fine-dining has an old world charm with the finest cutlery and glassware combined with minimal décor and wooden flooring. From traditional Chinese to Asian fusion, buffet to pop-ups, PDR and live kitchen, where one can discover the unique culinary experiences of the Far-East. And within the jewels of Pan Asian, you will see a display of fresh catch in a glass case taking you to major culinary stops in Japan, China, Korea, Mongolia and Thailand.

Chef Peter Chou, Senior Master Chef takes great pride in conceptualising the place and its cuisine since 2002, ever since he joined the hotel. “We were the first to introduce this kind of variety both in cuisine and offering, all under one roof— Thai, Chinese, Szechuan, Cantonese, Bento Box, Meal in a bowl and more.”

Stressing on the fact that the brand has major loyalists who come back to the hotel for their favourite composite meals, he says, “Looking at the demand around this time of the year, our guests have always liked freshest and natural ingredients carefully picked up to cook a healthier and hearty meal. Some like to relish a complete meal but many prefer new converts to the flavours and bowl meals. Hence, we decided to host an exclusive food festival based on the concept that serves a wholesome meal in a bowl.”

The fine dining has a live kitchen and Teppanyaki; without a doubt, the restaurant has always followed the hallmark of brilliant and exceptional personalised service. To top it all, the courteous restaurant staff is extra special to ask for your food preferences, choice of vegetables, allergies, etc. And they will always go out of their way to make it a memorable occasion for you. The best bit is the live sushi and dim sum kitchen where one can see chefs preparing in the open kitchen. The Asian chefs make everything in the menu mildly spiced and delightful to taste with a focus on flavours and fresh vegetable produce. The bartender drink with plums and ice is a must-try along with tender, saucy Thai chicken made in black pepper.

Apart from the festival dishes, some of these signature dishes at the restaurant are a must-try: Pork Belly, cooked Pork served with honey soya, miso mustard glaze; Micro Cress Salad: Baby cress mesclun served with seasonal fruits and wasabi nuts, plum dressing; Wasabi Prawn: Fried prawns glazed with wasabi mayonnaise; Chongqing Tofu: Crisp tofu tossed with bullet chilies, ginger, and spring onion; Californian Uramaki: Crab or Salmon, Mayonnaise, Avocado (seasonal Tobiko); Flambéed Dark Chocolate tart, orange zest, vanilla ice cream.