Vintage Asia menu at JW Marriott Kolkata gets a makeover
The festive mood catches up with Vintage Asia, the Asian food restaurant at JW Marriott, Kolkata , with introduction of a new menu. The innovatively curated platter has an international flavour but the ingredients are mostly procured locally.
“It saves cost but the quality is as good,” says Chef Alexander Cheng who has decades-old experience working in Taiwan and Indonesia.
Talking of innovations, for starters, the Mushroom Bao, shaped like a real mushroom and filled with lotus stem, black fungus, mixed mushrooms, etc. is rather unusual. Prawn Bao is also available for the non-vegetarian.
The indispensable potato at home gets a makeover as ‘Chilli Basil Crispy Potato’ while the ‘Duck and Litchi Salad’ has just the right mix with the litchi adding a sweet note to the tangy salad.
The ‘Thai Herb Scented Tofu Snow Peas Soup’, light and aromatic, sets the right mood for the main course.
Here, some of the specialities are: ‘Wok-fried Asparagus Mushroom in Truffle Oil’, ‘Sautéed Rock Lobster in Sichuan Chilli Sauce’ and also, ‘Diced Deep-fried Chicken Special in Hot Pot’. All this can be combined with ‘Thai Pineapple Cashewnut Fried Rice’, which, however, would not be unfamiliar to the Indian tongue in love with the good old fried rice.
The ‘Steam Betki Fillet in Chinese Garlic Soy Sauce’, however, is rather bland and the salt quotient higher than expected. But the ‘Blueberry Snow Skin’ dessert takes care of it, soft and melt-in-the mouth.
The ambience of the Vintage Asia restaurant with authentic teapots, cane fans, oriental style wooden artefacts is an ideal setting for this Asian flavoured menu.
The restaurant is open only for dinner, except for a Sunday Brunch (Rs 1699 with soft beverages, per person). Pocket pinch for two Rs 3000 plus .
(Writing by Ranjita Biswas)
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