By Odette and Joe Mascarenhas
I am talking about the sounds of fulfilment that yours truly made as she descended a swanky new place at Miramar.
You see she was literally bowled over after a meal (and she did not have a duck although one could order it) at the Pan Asian Bowl.
Now this very sceptic (who has worked for 18 years at the Taj, who has seen masters like Franky Lok and chef Brando dish out savvy preparations that could titillate the taste buds of the most fastidious), would be a little cynical when told that the Pan Asian Bowl run by two veritable youngsters was the happening place in town. But the number of cars parked outside stood mute testimony to the number of diners within its portals.
Attractively designed in bright hues of orange, black and gold, we got a chance to meet up with the youngsters (the very MandoviQue Akshay, Anish and Natasha) now let me tell you that term could apply to age but not to the knowledge on the subject when quizzed about the food.
“So why the name ‘Pan Asian Bowl?”
“We wanted to create a brand name for price and taste,” replies Anish, “so we designed a menu with 40 per cent Chinese dishes, 35 per cent Thai and the rest Malaysian.”
After travelling the streets of China they found the concept of the unlimitedly healthy stir-fried food served in a bowl novel and so they decided to try it here. “Our policy for this concept - eat as much as you can.”
Now I always knew that wok cooking was quick but I wanted to test the fact that one could be served in 5 minutes flat and out of the restaurant in 15 minutes (depending, of course, on your capacity for a second round and your speed). So I moved onto the counter that had a vast layout of over 12 vegetables, over 12 non-vegetarian ingredients (now this also includes squid and prawns), 4 different types of noodles and about 18 sauces listed on the board - Beijing, Taipei, Teriyaki, Mongolian, Devil and the combinations they could go with. I watched a foreigner approach the counter with a bowl and superstitiously looked at my watch. He spooned in whatever ingredients he wanted (1 minute), stood by the board to decide his sauce (1 minute) and then handed it over to the two chefs in attendance with his requirements. Mixing time on the wok (2 minutes). And one could even ask for rice to be added or perhaps try out a different sauce and combination (remember I told you that it was unlimited) and have a soft drink and dessert all in that attractively priced package. Whew!
“Would you like to try it?” asks Akshay after informing me of its popularity with young mothers in that area.
“Perhaps,” I state wanting to try out their elaborate a la carte menu, “maybe I could taste it the way they do it in China.”
And so began the Chinese banquet…sesame prawns on toast, jade pepper chicken and General Mao. General Mao, he was the dude that ruled three dynasties but this was a chicken preparation with 3 flavours. Did I call them youngsters? Move over dinosaurs of the true-and-tested mould. They had experimented with their spices. The accompaniments (they change them everyday), but I must mention that coriander sauce is a mind blower. The butterfly prawn on toasted sesame and deep fried…I took a second one. And with General Mao of the three flavours - a hint of lime, chilly flakes and garlic - I could be marching along the Tiananmen Square singing praises if they would let me.
But I had to make place for the main course. The sweet and slightly tangy flavour of the Beijing fish (a must for adults and children alike) is heavenly. Then came the Volcano chicken…a treat. But it is their chilli coriander noodles that are a mind blowing dish.
For those who like their meats, the spareribs in Honey Hunan sauce are a delicacy. Every dish was a delight, and then Akshay brought in the Bowl a la china. He had put in 2 types of noodles…the flat and the glass, zucchini, soya bean, prawns, squid, lamb and had tossed in the ever popular Beijing sauce. “For those who like it a little spicier we would recommend the Devil sauce,” says Anish. “Why Devil?” I breathe after spooning a few noodles mixed with prawns into my mouth…. “it’s pungent-hot,” he says, “like dragon fire…chilli paste and black bean.”
They have a wide selection of desserts, and popular ones too. The Darshan (honey noodles) with ice-cream, the toffee’s…. apple, banana and pineapple, and fried ice-cream. Aha! I guess it is the only stand alone restaurant serving coconut coated fried ice-cream.
We sat back replete. Words were not forthcoming. This trio has showed us how innovation and a tried and tested formula based on the client can make an institution. I for one was bowled over by the experience. A place to be recommended. For taste, price and quality Pan Asian Bowl is the reason.
