Stix: Hyatt Regency, Teynampet, Chennai Restaurant

Restaurant Name: Stix: Hyatt Regency, Teynampet, Chennai
Phone: +914461001234
Address: Hyatt Regency Chennai, 365, Anna Salai, Ellaiamman Colony, Teynampet, Chennai, Tamil Nadu 600018 India
Time: 07:00 AM – 12 Midnight
Meals for two: Rs. 2,200
Cuisines: Italian, Asian, Continental, North Indian, Desserts
Facilities: Home Delivery, Valet Parking Available, Romantic Dining, Table booking recommended, Indoor Seating, 4/5 Star, Wifi

Packaging:

I think wrapping bio-degradable containers in cling film is clever. It keeps any leakage sealed in and avoids staining or dampening the brown paper carry bags that most restaurants use.

Stix: Hyatt Regency, Teynampet, Chennai: Food

The Edamame Dumplings were still warm. Peeling off the wrapping, I found six of the cutest, perfectly formed dumplings sitting on carrot circles, placed on a banana leaf. Talk of contrasts. Enchanted by the aroma of truffle oil, I tried one all by itself, marveling at the uniformly thin skin that held together what was inside. For the next one, I had the Black Bean Sauce with generous sprinklings of chilli flakes. The third one with a dab of soy sauce. This, I found, was the best of the lot. While salty, it worked well with edamame and truffle.

Crispy Chilli Potato was definitely on my radar. I liked how it looked. Baby potatoes, evenly coated with equal sizes of onion and bell peppers. Irresistible. I was happy that the potatoes were well cooked, spiced and sauteed just the way they do it. Again, a little soy sauce helped.

Hakka Noodles were next. Again, well-cooked without being overdone and soggy. These had a few veggie slivers — carrot, beans, scallions — you get the picture. Good by themselves, better with the Asian Greens in Sichuan Sauce which took the noodles to another level. Garlicky, dark and delicious, it is made using cooking wine, stock, white butter, oyster sauce, light soy and corn starch. Veggies used were rather boldly cut in large pieces. Still, they allowed the thickish gravy to permeate to their core without losing any of their inherent personality.

Dessert was intriguing. Called Coconut Custard with Jelly, it needed to be refrigerated for a bit so it could set. Layers of white with a sprig of mint on top. Each layer was different, yet well matched. Only delicious bits of litchi remain after the custard had slid away. I squished through them, enjoying their tart sweetness.

Plus & Minus:

The food travelled well. It was exactly what I expected and had retained flavors, textures and colors. Only the Coconut Custard with Jelly became like a thin-ish payasam en-route, but that was quickly rectified by letting it refrigerate for the duration of the meal.