Pan Asian – ITC Maratha, Chakala, Mumbai

Restaurant Name: Pan Asian – ITC Maratha
Phone: +912228303030
Address: International Airport, ITC Maratha, Chhatrapati Shivaji Maharaj Int’l Airport Rd, Ashok Nagar, Andheri East, Mumbai, Maharashtra 400099 India
Time: 12:00 Noon – 3:00 PM, 7:00 PM – 11:30 PM
Meals for two: Rs. 7,000
Cuisines: Asian, Chinese, Japanese, Thai
Facilities: Takeaway Available, Full Bar Available, Indoor Seating, WIFI, Luxury Dining, 4/5 Star, Brunch, Table booking recommended, Family Friendly

Pan Asian – ITC Maratha, Chakala, Mumbai

Paid food-philanderer’. I don’t know if any food-critic will agree with me, but the truth is we are paid food-philanderers. By dint of our job we have to keep moving on; trying newer and newer experiences for reviewing them. It’s a duty we owe to you, our readers. Of course, it’s exhilarating but it’s also exhausting. It’s a part of my work which I do enjoy a lot, but circling back to an old favourite has a flavour, joy and comfort of its own

Old is Gold: Is It?

To go back to a twenty-year-old favourite is a joy in itself. To brave the traffic choked drive from SOBO to Sahar to dine at ITC’s PanAsian is motivation enough. PanAsian has always been excelling itself. But, post the pandemic it has revamped itself, tweaked and pruned. It has been on award winning lists, including our very own prestigious the Times Food and Nightlife Awards. The question is (as always) is it consistently as good?

DECOR

Handsome sprawling, split level restaurant with its open kitchens, buzzes. Chinese paper lamps, urns and bamboos distil the spirit of Asia. Franchesca Basu’s designed wooden furnishings complete the decor with its fine details.

FOOD: Pan Asian

Please take a look at the photo of the food laden table, these are all the dishes I tasted. Accompanied by fragrant jasmine tea and a glass of full bodied red wine in a Schotsweizel glass. It’s dream sequence of whizzing through China, Thailand, Mongolia, Korea and Japan. Master Chef Liang Xiao Quing’s masterpieces from Beijing, Chongqing, Shanghai come up tops.
Sparkled with chilly oil, these soft plump pillows of Prawn Dumplings are a must try. The locally sourced Akola Chillies infuse the perfect combination of colour and heat. Even the Boiled Vegetable Dumpling aredeliciously dressed in chilly oil, soy and black vinegar sauce. Don’t miss the tongue numbing Chongqing Style Pepper Chicken made with dry chilies, Sichuan peppercorn and scallions. Mushroom buffs (count me in) should ask for the Mélange of shimeji, king oyster, shitake and button mushrooms, tossed with fresh basil and red chilies. Sushi savants ask for the crunchy tempura prawn roll, enlivened with Tenkasu and Togarashi Mayonnaise.
Fatty Salmon Sashimi from Norway, European double-boiled pork belly tossed with fresh peppers, fermented chilies, black bean and Hoisin sauce. Delicately steamed Pomfret and even the Thai dishes are on par. Be it the Red Prawn Curry or Vegetable in Thai Green Curry

MINUS POINTS

They’ve discontinued the Korean BBQ, which was unique and delicious. Limited sashimi options (only tuna and salmon. ) Discontinued beer library too. My only quibble is with the overly sweet Kafir Lime Cheesecake.

MY POINT

Handsome, cheerful and buzzing. Pan-Asian culinary magic happens here amid warm colors of crimson and gold, and Chinese, Japanese, Thai, Mongolian and Korean flavors are distilled onto our plates.
In the past twenty years (ever since Pan Asian opened) Chef Liang has been consistently and continuously ensuring authentic and delicious dishes. Designated ‘Super Chef’ by Chinese Chef Association at the age of 26, “Peng Ren Yishu” or the “Culinary Artist” by China’s most famous cooking magazine and many more awards, he is proficient in Sichuan, Guangdong and Beijing cooking and this shines through. Kudos to Chef Yogen Dutta and Chef Varun Chakravarty for carrying on this continuity of excellence. Vaibhav Ghosalkar ensures attentive service too.