If you’ve travelled extensively through South-East Asia, you will know that some of the best meals are served in the region’s busy streets. That’s why the culinary team at Soy Soi spent three weeks travelling through streets filled with culinary treasures in countries Indonesia, Thailand and Vietnam. A significant addition to the city’s culinary scene for a number of reasons, SOY SOI, the restaurant is a recreation of the authentic Asian Street Food. (TMM)
A Multi-Asian Street food space to create ripples of interest in the city is here to sway every palate with a carefully curated menu from the team’s three-week trip across South East Asia, specifically Indonesia, Malaysia, Vietnam, Burma, and Singapore with few more from Burma.
The restaurant’s look book is elegantly designed in tones of red, grey and black. A comfortable 90 seater restaurant with chairs high and low leaving an option for everyone to enjoy their dining as desired. The epic display of lights in the centre embraces upon the elegantly designed restaurant that features minimalistic elements, a quintessential Asian aesthetic with a hint of glamour. Visually engaging, Soy Soi offers a combination of modern design and iconic Asian elements with an elegant backdrop. With an ideology of simplicity combined with authentic strokes, creating a serene, fusion space, the gorgeous face of an Asian woman, the dragonfly and lotus painted on the wall indicates the theme of the restaurant. A simple yet charming bar is positioned strategically to give a view of its own to every diner. Pouring and mixing the finest of the liquor from around the world into tastefully handcrafted cocktails, the bar at Soy Soi is amongst the many novel experiences the place offers.
A venture of Pricol Gourmet private limited, co-founded by restaurateurs Japtej Ahluwalia and Nikesh Lamba with Vikram Mohan, Soy Soi is a supreme Asian concept bringing an experience of vibrant flavours from the streets of Asia. The hospitality unit Pricol Gourmet Private limited represents award-winning restaurants like Savya Rasa and Double Roti.
Soy Soi showcases the best of Asia with food from the Chatuchak market in Thailand to the Ben Thanh market in Vietnam. Focusing on a select range of items one doesn’t see on Pan Asian menus generally, the menu brings satays from Indonesia, curry puffs from Malaysia and pho from Vietnam, besides mainstays like red and green Thai curries.
Chef Peter Tseng, formerly worked with best of brands before moving to Dubai to work with Mango Tree, is back and in the kitchen, to cook some of the inspired versions of the food revelry from their great South East Asian expedition. Taking most of the dishes from the trip, the menu is a collection of ideas and flavours, moulded into dishes practical for the Indian audience.
The menu has been curated with much delight by foodies who went on a gastronomical expedition through the bustling streets of South East Asia, and just couldn’t resist sharing the delicacies they discovered on their journey! The authenticity of the food & the flavour notes they strike are sure to entice you and take you on a stroll down the soi too.
Juicy filling ensconced in translucent skin, Dim Sums here are flavourful and moist. Served with delicate flavours, the Edamame Truffle and Green curry vegetable dumpling are worth the try. The Prawn Hargau, Scallops and Prawn Surmai and Spicy Chicken and celery are both a pleasure to the eyes and the palate. Worth a bite are Xiao Long Baos in Tom Yum and Mushroom flavours.
From Sashimi in Salmon, Tuna and Red Snapper, dip the Dragon Sushi with salmon and prawn tempura with tobiko and teriyaki sauce. A beef and Surf in beetroot rice, avocado and tempura prawn to tuna Samurai with ponzu jelly. Vegetarians can relish the Futomakiage with cream cheese, asparagus, shitake and the avocado and eggplant Nasu Maki and the Vegetable paradise with asparagus, takuan, shitake and more.
A comforting Tom Kha soup, a traditional Burmese lentil soup Samusa Thouk to the Soto Ayam Madura an Indonesian hearty peppery chicken soup. Laotian crispy rice salad, a Vietnamese street favourite to the soft shell crab Yam Mamuang. In terms of small plates, they have Curried Vegetable Cracker, Tofu and water chestnut Phad Phrik and tempura fried morning glory leaves Phak Boong Krob. The large plate includes traditional Pho from Vietnam, Pho XAO topped with crispy fried noodles to the signature Nasi Kerabu a butterfly pea flower rice with roasted chicken. Also, Lamb Shank Gulai Kambing, a popular mutton stew from Java in Indonesia to the Silken Tofu Shoo Shee Curry from Central Thailand served with steamed sticky rice. Southern Thai Soft Shell Crab Curry from Southern Thailand with a touch of creamy coconut milk and fresh turmeric paste eaten with the Jala (Net) roti.
A remarkably excellent work on the authentic desserts from the South East Asian countries from the soft and jelly-like Japanese Cheesecake to the signature Thai Jellied water chestnut rubies with jackfruit and tender coconut silvers with flavoured crushed ice to signature Soy Soi Sphere 2.0, Khao Niew Dum and Taiwan Milk Fritters.
It’s not only the food that takes the attention at Soy Soi but the vibrant interiors, innovative cocktails and hint of freshness in terms of the menu at Soy Soi entices each and every foodie.
The post Flavours of Other Land appeared first on TMM.