[Rating:4/5]
Asia7 is a newish restaurant in the Clarion Hotel, Qutub. Boasting a repetoire of 7 Asian cuisines under one roof, Asia7 offers diners a choice of Chinese, Japanese, Korean, Thai, Malaysian, Burmese and Vietnamese food. I quite like the Vietnamese bit myself, as it comprises some pretty good food and isn’t yet well represented in the Delhi/NCR area. Then again perhaps it’s the authenticity factor that’s responsible for the conspicuous absence of Vietnamese food in Delhi. Asia7 probably won’t have any such problems as they have a Vietnamese Master Chef running their kitchens!
With Chef Lyvi Chan around, I’m quite sure the food will be as authentic as can be – he’s been around for 18 years, which does amount to quite a bit of experience. With very little English, he does manage to convey that he’d rather be an authentic Chef than a popular one. I think I agree with that line of thought. Ashish Sharma, who is charge of branding, says he didn’t expect the speed at which Chef has crossed the language barrier. Cooking is a universal language I guess, we just need to identify the dialect.
With a total of 120 covers across three distinctly decorated dining areas, you’ll find a choice of decor for whatever mood you’re in, whenever you choose to drop in. Asia7 has Bali, Japanese (bar), Private dining areas, Vietnamese and outdoor seating available BTW. It’s also one of the few places in the city that has live Teppenyaki, Dimsum and a Lava Stone grill.
As per Chef Tirath, Executive Chef at Devyani International, lava rocks in grills are used as a means to simulate coal based cooking in locations where coal cannot be used or is impractical. Traditional gas grills tend to cause flare ups, which in turn singe food. Lava rocks spread the heat evenly and when fat drips on to them, they instantly vaporise, which gives grilled meats a smoky flavor. As they never need to be cleaned due to the high temperatures prevalent, lava rock based grills are quite a practical alternative to coal or gas grills. They look good too! Do remember though, the rocks need to be changed periodically.
Chef Sanjiv Verma of Khyber Restaurant, Chandigarh while agreeing with Chef Tirath adds that lava rocks are essentially composed of a substance that absorb heat relatively quickly and retain it for a long time, thereby increasing fuel efficiency. He also suggests the use of pre-burnt rock coal for the same effect in case lava rock is unavailable or too expensive.
We started with Ebi Tempura, Ebi Tempura Roll, Salmon Sashimi, Tuna Tataki, Chicken Sui Mai, Crispy Shiitake Mushrooms and Pakchoy Black Mushroom Dumplings. All the food tasted good and was well executed. In the started, the Salmon Sashimi was divine and so were the Crispy Shiitake Mushrooms.
As is usual, we pigged out a little on the main courses, which were Thai Steamed Fish, Bulgogi, Khow Suey Chicken. The fish was delicately flavored, the Bulgogi excellent with all the right accompaniments, except the lettuce, which was substituted by Chinese Cabbage leaves (probably logistical reasons, but I still like my Bulgogi with lettuce) and the Khow Suey was brilliant – tender chicken simmered in a creamy and well spiced gravy with a host of traditional accompaniments like crushed peanuts, chilies, chopped spring onions, fried onions, chopped boiled eggs and so on.
The first time I ate Bulgogi was in a little restaurant in Chuncheon, Korea. Seated cross-legged at low tables, each table featured a built in charcoal grill with a small suction chimney hovering above it. We were served platters of thin sliced beef along with accompaniments including lettuce leaves, large cloves of garlic, soy sauce and red/black bean paste. The dish was consumed by placing the strips of beef on the charcoal grill, grilling for a few moments, then wrapping it a lettuce leaf with accompaniments of choice, rolling it up and quaffing it in one bite. There was a funny moment here when a diminutive waitress was overwhelmed by feelings of extreme hospitality (they don’t get many tourists there) and proceeded to kneel down next to me and feed me strips of barbequed beef. It felt quite warm and awkward and looked funny too – a little lady kneeling with a huge, fat, mustachioed (long, curly) chap and feeding him.
Dessert comprised Date Roll with Ice Cream and Tempura Ice Cream. The desserts were average and didn’t quite live up to the expectations built up by the food. Another little negative would be service execution. While the service attitude is quite good with very friendly and welcoming staff, service execution needs a little looking into.
Should you visit Asia7 at the Clarion Hotel? I’ll give that question a resounding ‘Yes’! The Sunday Brunch should have started by now I think, so you may want to try spending a lazy Sunday afternoon choosing from 7 Asian cuisines!
Food: 4.5/5 | Service: 4/5 | Ambiance: 5/5 | Click here for the Asia7 Menu
- Sid
You do get around different restaurants – then you are chef at large. I am impressed by your uncanny unearthing of different eateries that one would never imagine. These are all going on my wish list for my next visit to India.
Fusion food has not been popular in UK though several have tried it. Personally, I prefer one type of cuisine and foods and flavours of different countries often do not mix. On my first trip to India – I did go to one fusion type – I was a trifle bit aghast – my host had Aloo-Sholae with fried Singapore noodles.
Place like Asia7-one could go and try different foods on and make a night of either, Chinese or Vietnamese food.
First time that I had Vietnamese food was in Paris. There is a sizeable Viet Cong community -original refugees. Food is subtle, full of flavours and they tend not to use monosodium glutamate like the Chinese to enhance flavours.
@Karam: Asia7 doesn’t do fusion – it has distinct dishes from different cuisines. I believe classic cuisines can never fade out, however fusion cooking is definitely in – fusion of unfamiliar vegetables in familiar dishes, cooking styles & methods, styling, flavors and spices and so on. For example, a pan seared salmon steak tempered with curry leaf, lentils and mustard wouldn’t be bad … See Morereally – quite good I think. Gives local flavors, especially Brit food, a new take. I know this family who eat their pasta in white sauce with a dash of soya and oyster sauce. I was taken aback initially, till I tried it – delicious!
Similarly, I think I’m going to try that dish you described Aloo Chollay with Pan fried noodles. I can already taste the flavors and feel the texture.
Having said all of that, it *is* definitely a matter of taste. Each one to his own.