There are restaurants and then there are restaurants. And Koji at Hotel Conrad Pune definitely falls in the second category.
Conrad Pune is currently hosting a Dim Sum festival where their authentic Asian Specialty restaurant Koji will be whipping up a range of interesting, innovative & crowd- favorite Dim Sum.
|The awe-inspiring ambiance|
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates. Dim sum traditionally are served as fully cooked, ready-to-serve dishes. Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
I was called as part of the bloggers table to sample the dim sums and here is my experience of the same.
Cocktails [Rs. 650++]
Starting off with some unique cocktails, the Kar Chaee had lime Mentos infused rum, orange wedges, basil leaves, lime juice, orange juice and sugar syrup. I loved the flavors of the infused rum while the Sarahaen Cha had Absolut vodka, Sake, peppermint tea, honey and lime juice. The theater and the potency were enough to elicit a few “oohs” and “aahs” from us. #YumYum
Crystal Spinach and Burnt Garlic had a little skewed ratio of the spinach to the garlic. The burnt garlic wasn’t enough to break the monotony of the spinach for me however the Butternut and Squash Dumpling and the Spicy Lotus Root and Pok Choy were delicious.
|Crystal Spinach and Burnt Garlic [Rs. 525 for 4 pcs]|
|Butternut and Squash Dumpling [Rs. 550 for 4 pcs]|
|Spicy Lotus Root and Pok Choy [Rs. 550 for 4 pcs]|
The Prawn Truffle and Edamame did well to impress me with its flavors as well as presentation. Dusted with activated charcoal powder and a soya tuille, this one was fabulous!
|Prawn Truffle and Edamame [Rs. 700 for 4 pcs]|
The Chicken Sesame Ball had a Mochi coating which gave it an undercooked and doughy feel to it. And the BBQ sauce and caramelized onions made the filling a little too sweet for my palate. Likewise the Bar-Be-Que Chicken Bao too had a sweetish, Dabeli-eque filling but the steamed bao was delectable.
|Chicken Sesame Ball [Rs. 625 for 3 pcs]|
|Bar-Be-Que Chicken Bao [Rs. 625 for 3 pcs]|
The Vegetarian Pot Sticker tasted good however the Signature Chicken and Chive Pot Stickers served with some Shanghai sauce, were absolutely mind-blowing. #DeliciousDelicious
|Vegetarian Pot Sticker [Rs. 550 for 4 pcs]|
|Signature Chicken and Chive Pot Stickers [Rs. 625 for 4 pcs]|
Chef Tenzin’s Signature Chicken with Black Pepper was prepared en papillote but I felt the pepper was overpowering all flavors. The chicken was well cooked though.
|Chef Tenzin’s Signature Chicken with Black Pepper [Rs. 625 for 3 pcs]|
The Flourless Lamb with Black Bean Sauce was a star performer. Absolutely melt-in-mouth meat wrapped in a crunchy lettuce leaf. A perfect combination. And the black bean sauce was heavenly. #YumYum #HighlyRecommended
|Flourless Lamb with Black Bean Sauce [Rs. 650]|
The Classic Chicken Jiaozi as well as the Classic Prawn Shumai were perfectly cooked and the sweet soy and the Gubao sauces respectively provided the requisite punch to the dishes. #DeliciousDelicious
|Classic Chicken Jiaozi [Rs. 625 for 4 pcs]|
|Classic Prawn Shumai [Rs. 650 for 4 pcs]|
The Traditional Egg and Custard Bun were cuteness personified. Served in small paper baskets, these hot cross buns had oozy, not so sweet custard. So delicious, we rather shamelessly, ordered another round of the same. Undisputedly the best of the lot. #YumYum #HighlyRecommended
|Traditional Egg and Custard Bun [Rs. 650]|
Although we were stuffed to the limit on all the dim sums served, 13 to be exact, Chef Madhav was kind and generous enough to offer the Koji Experience Platter which is huge and definitely an experience.
|Koji Experience Platter [Rs. 5500]|
Serves Hamachi (yellow tail) and Hon-Maguro (blue fin tuna) along with 6 pcs of sashimi, 6 pcs of nigiri and 4 pcs of chefs signature roll. All the fishes are imported from Japan to maintain their authenticity and the chef has ensured only the top-notch quality which is quite evident in the pieces served.
We tried the Dark Chocolate Pocket with Lemongrass Ice Cream. Dessert so good, it’s better than sex. A perfect combination of global and Asian flavors. And the lemongrass ice cream, oh my God!! #Dessertgasm #FingerLicking #HighlyRecommended
|Dark Chocolate Pocket with Lemongrass Ice Cream [Rs. 450]|
A big shout out to Pramod for inviting us and Rahul, Chef Mandar and Team Koji for hosting us at the Dim Sum Festival.
The Dim Sum Festival is on from 10th November to 19th November 2017 at Koji, their in-house restaurant.
I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.
The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.
All rights reserved.