ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: Lotus: The Park, Nungambakkam, Chennai
Phone: +914442676000
Address: The Park, 601, Anna Salai, near US Embassy, Gangai Karai Puram, T. Nagar, Chennai, Tamil Nadu 600006 India
Time: 12:30 Noon – 3:30 PM, 07:00 PM – 11:30 PM
Meals for two: Rs. 2,600
Cuisines: Thai
Facilities: Home Delivery, Takeaway Available, Wheelchair Accessible, Full Bar Available, Group Meal, Indoor Seating, Smoking Area, Desserts and Bakes, Free Parking, Luxury Dining, Vegan Options, Valet Parking Available, Table reservation required, Wifi, Romantic Dining
Guess who turned Pan Asian? Lotus at The Park, that’s who.
Lotus: The Park, Nungambakkam, Chennai: Decor
The decor remains the same, though. Every single item has been chosen with care and thoughtful planning. Right from the blue raw silk-embroidered menu cover to the etched kadhai lamps hanging from the ceiling. One wall has an arrangement of embroidered discs that look very oriental and the plush carpet reflects the blue theme of the restaurant.
Lotus: The Park, Nungambakkam, Chennai: Food
Grated raw papaya Som Tam Salad has bright red flakes of birds eye chilli, peanut crumble and cilantro. Jaggery sweetness does its best to boost the raw papaya as does a generous squeeze of lime to add some welcome tang. But, somehow, I miss the raw mango flavour I generally look forward to in Som Tam.
Moving on, the Sticky Hoisin Pork Ribs are as dark as they are shiny and sticky. The flavour and texture spectrum are beautifully matched. These ribs are excellent.
In line with the hotel’s cocktail reputation, the Chilli Passion Martini has a dangerous looking tiny bird’s eye chilli sitting innocently on the rim. Try it if you’re feeling adventurous.
Indonesian Soto Ayam is a warm coconut milk-based broth. Jaggery adds sweetness, while the yellow is from fresh turmeric. Blanched veggies and normal noodles make this a light midday meal all by itself.
Spicy, the Char Kuay Tiew has flat rice noodles imported from Thailand and is not afraid to show its spicy side, thanks to the sambol sauce.Among the noodles are enough veggies and sprouts to make it a healthy main course.
The black garlic in the Wok-Tossed Vegetables deserves special mention. It is garlic, alright, but without the moist sting. Brought in from Cherapunji, these garlic pods go through a complex two-month process that includes being marinated in either tamarind or balsamic vinegar, and then dried for weeks under a heating lamp till all the marinade soaks in. Somewhat like an aachar. Only, this one needs the lamp in-stead of sunlight, given Cherapunji’s perennial heavy rains. Among the veggies are tender, sweet, freshly imported snow peas in coriander sauce.
Lotus Leaf-wrapped Fried Rice from the previous menu is a favourite and doesn’t disappoint. Especially when mixed with the Wok-Tossed Vegetables and the fascinating black garlic.
Green, soft and moist, the Three Milk Green Tea Cake is a fitting end to a delightful meal.
Pluse & Minus:
This place has a new chef who comes with a lot of Pan Asian food experience. He, along with the culinary team, have been through the paces and devised an uncomplicated, comprehensive menu that showcases a mix of Pan Asian food.
