Baan Tao recently launched their new menu and the timing couldn’t have been more perfect. What better way to celebrate winning the “Best Pan Asian Restaurant in the Fine Dine Category” at the Times Food and Nightlife Awards 2017 for the 3rd successive year than with food?
|Hat-trick of Food Awards|
Termed #BaanTaoReloaded, #TheBTeam was called over to cover some of the new dishes. So is it going to be a glorious gunfire or a malevolent misfire? Let’s find out.
Starting off the evening with drinks, the Double Shine made with whisky and rum and kiwi flavor certainly doubled the fun of the evening with a good blend of alcohol and fruit syrup.
The Baan Tao Non Vegetarian Dim Sum Platter had loads of options and was a pretty sight to boot. Hargao, Chicken Bao, Lamb Dumpling, Pan seared Gyoza, Mushroom & Chicken Siu Mai, garnished with Viola flower, chamomile, Japanese mayo, sesame dust, unagi sauce and red amaranthus certainly draws one’s eyeballs to the plate.
|Baan Tao Non Vegetarian Dim Sum Platter|
Loved the chicken bao and the chicken mushroom Siu-Mai while the hargao with shrimps and the gyoza were new flavors for me.
The Prawn and Chicken Siu-Mai were topped with Tobiko which is flying fish roe. It had such balance of flavors that even within a single small bite, we could get the distinct taste of the prawn as well as the chicken. #MustTry
|Prawn and Chicken Siu-Mai|
The Exotic Mushroom and Bell Pepper Crystal gets its name from the crystalline transparency of the wrapper. The stuffing was just right, enough to get all the flavors in each bite but never in danger of bursting.
|Exotic Mushroom and Bell Pepper Crystal|
Pork Pot Stickers were served upside down, with the sticker part of the dough forming what looked like a cover for the dish. Perfectly cooked pulled pork shreds in translucent dumpling, could find nothing wrong with this. #HighlyRecommeded
|Pork Pot Stickers|
Wok tossed Hoisin Pepper Lamb had these amazing thin strips of lamb tossed in hoisin pepper sauce and served with onions and bell peppers. Good combination of crunchy and soft textures and flavors.
|Wok tossed Hoisin Pepper Lamb|
The Prawn Salt and Pepper and Diced XO Chicken were similarly prepared and presented. Thankfully tasted as expected with perfectly cooked meats.
|Prawn Salt and Pepper|
|Diced XO Chicken|
Sichuan Pepper Mushroom had a nice crisp exterior which complimented the softness of the shrooms. The Sichuan peppers and bell peppers provided good heat to the dish.
|Sichuan Pepper Mushroom|
Vietnamese Steamed Rice Paper Wrap served with Nước Chấm [Vietnamese dipping sauce] looked gorgeous in their translucent wrappers and tasted just as delicious. #DeliciousDelicious
|Vietnamese Steamed Rice Paper Wrap served with Nước Chấm|
I loved the Yam Ma Muang which is Thai raw mango salad with crushed peanuts and coconut with its sweet-tangy-spicy flavors however the others felt it too sweet for their palates. [Go figure!! *eyes rolling*] #DeliciousDelicious
|Yam Ma Muang|
The Mandarin Poached Chicken Salad was served with preserved vegetables and Chinkiang mustard dressing. With all ingredients in the perfect proportions, this one was a popular choice on our table. Loved the dressing which added another flavor to the entire dish. #YumYum
|Mandarin Poached Chicken Salad|
|The Shabu Shabu at Hyatt Pune|
Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (kelp) and stirring it. Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating, and served with a bowl of steamed white rice or noodles. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
|The extensive Shabu Shabu spread|
Here we tried the Chicken, mushrooms (Enoki, shimeji, wood ear, shitake and button), broccoli, squash, zucchini, carrot, kale and kang Kung with a stock of Kombo dashi flavoured with kombo leaf and hondashi. Sauces used were sesame ponzu, tonkatsu, superior soya, sriracha chili and bird eye chili paste.
An amazing feeling seeing the hot stock and the fresh veggies and chicken being dipped into it to cook and then combining it with glutinous rice and noodles for a healthy dish!! #DeliciousDelicious
Like in the appetizers, the Chicken Mongol Kublai and XO Prawns were similarly prepared and presented in a brownish gravy. Both equally delicious.
|Chicken Mongol Kublai|
The Pad Thai Chicken was the usual fare with the rice noodles, pad Thai sauce and green onions and wrapped in an egg fry. Very clean flavors, just the way I like it. And the peanuts provided the needed crunch to the dish.
|Pad Thai Chicken|
Wok tossed Long Beans with preserved vegetables had the French beans and other veggies tossed till crispy. While the long beans were nice and crunchy, overall the dish felt more like a side than a mains.
|Wok tossed Long Beans|
The Silken Tofu was as silken as its name. I have always loved the silken-ness of the tofu here and this time too was no exception. Best silken tofu in town, in my humble opinion!! #YumYum #HighlyRecommended
The Pad Cha Pae [Thai Basil Lamb with Red Chili] is a really delicious dish that represents everything “Thai” to me – spicy, saucy, sour and crispy. Absolutely bang on flavors and textures of the dish. #YumYum #HighlyRecommended
|Pad Cha Pae|
The Anmitsu was one very pretty dessert. On a bed of Dangu and Vietnamese coffee jelly, scoops of dragon fruit, kiwi, papaya, strawberry were laid out and topped with a generous scoop of mango ice-cream. Absolutely gorgeous to look at and equally bang-on flavors!! Hands down, the best dessert of the lot. #YumYum #HighlyRecommended
The Matcha Tea Opera certainly came with its own opera theatrics. The matcha cake encased inside a chocolate ball which melts when the hot sauce is poured on it. And the combination of flavors – oh, la la!! A match(a) made in heaven! [;-)] #DeliciousDelicious
|Matcha Tea Opera|
The Passion Fruit Panna Cotta with ginger crumble and coconut ice-cream had a very simplistic look however packed a very passionate punch. The mild heat of the ginger crumble cut through the sweetness of the panna cotta nicely while the crispy tart bowl of the ice cream provided the required crunch. #MustTry
|Passion Fruit Panna Cotta|
The Papaya and Orange Pudding too was presented beautifully with a skewer of fruit scoops as accompaniment. Nice sweet and tangy flavors of the fruits and the sticky rice pudding, delicious together.
|Papaya and Orange Pudding|
With a dazzling array of delicious dim sums, amazing appetizers and delectable desserts; the new menu at Baan Tao certainly deserves a 21-gun salute!
The Shabu Shabu Festival was on from Wed, 01 February 2017 – Tue, 28 February 2017 · 12:00 pm – 11:00 pm
A big shout out to Ankoura for inviting us and Chef Sunil and Team Baan Tao for hosting us.
Baan Tao is an in-house restaurant at Hotel Hyatt Pune, Kalyani Nagar.
Disclaimer: The invite was for a complimentary food tasting event.
This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet and as shared by the client/PR agency.
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