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Around the same time last year, Bangalore witnessed the opening of two highly spoken about restaurants. The objective of each the very same - 'Desire to recreate an international fine-dining experience for the people of Bangalore'. Both these restaurants cater to cuisines world apart, I mean - Pan-Asian at one and Mexican at another.
Celebrating one year of operations in Bangalore, a special menu has been curated for both the restaurants. Special menus always excite me for it gives me an added reason to visit / revisit a restaurant and also has the potential to elevate even the finest of the experience I might have had at the very same restaurant.
The past week, I was invited to Sing Kong the Pan-Asian restaurant housed UB City's ambient, ever vibrant and bustling Piazza area. Opting for seating on the outer deck, a cousin and I settled in to experience 'Oodles of noodles' a specially crafted menu available only till the 14th of May. As the name suggests, it was all about noodles right from soups through to the dessert.
As we savored our soups, chef Shiva paid visit with a plate full of the numerous types of noodles on offer at this food festival. Not in the slightest of my imagination did I know of the various forms of noodles that existed. Every noodle marks a difference in taste, texture, shape, flour used and country of origin to say the least.
We were pretty excited and looked forward to the rest of the meal. While various mains (read noodles) were being stirred up in the kitchen, we decided to try the 'Jasmine Tea Mojito' and 'Citrus Sling'. Pan-Asian being the theme, these cocktails as the name suggest had an Asian touch in terms of flavor driven by the ingredients. The Mojito had a nice and subtle Jasmine tea flavor with a freshness of mint leaves and balance of zing and sweetness from the muddles lime and sugar.
'Citrus Sling' was a gin based cocktail with kaffir lime leaves to impart the Asian flavors. It was good in flavor but lacked the punch of the Kaffir lime leaves though present in good measure.
Mains began with Char Kwe Teow Prawn noodles. This dish was clearly my personal favourite for its fresh ingredients and a simple and really mild flavors. Followed soon was a dish which is comfort food to me Kung Pao Chicken with egg noodles. Clearly a contrast to the prawn noodles, this dish was packed in flavor coming from black bean, SambalOelek and oyster sauce.
If it was really good thus far; I was floored by the complex flavors of the next noodle dish. Every bite had a melange of flavors that took my palate by surprise - Sweet to start, followed shortly by tang and ultimately leaving wonderful spice notes. Clearly a contribution of the oyster garlic sauce and the red ginger chilis; this was Bakmi Goreng.
Moving to the vegetarian segment, it was a Thai favourite; Pad Thai. Made with flat noodles made of rice flour; this preparation came with a good mix of tofu and exotic veggies like pokchoy, shiitake, beans sprouts and Chinese cabbage. Tossed in a sauce containing tamarind pulp and palm sugar to say the least it was really nice on the palate. Plated on the side were roasted peanuts and lime allowing a little customisation. Well, this is how a good Pad Thai is served traditionally.
Around the same time last year, Bangalore witnessed the opening of two highly spoken about restaurants. The objective of each the very same - 'Desire to recreate an international fine-dining experience for the people of Bangalore'. Both these restaurants cater to cuisines world apart, I mean - Pan-Asian at one and Mexican at another.
Celebrating one year of operations in Bangalore, a special menu has been curated for both the restaurants. Special menus always excite me for it gives me an added reason to visit / revisit a restaurant and also has the potential to elevate even the finest of the experience I might have had at the very same restaurant.
The past week, I was invited to Sing Kong the Pan-Asian restaurant housed UB City's ambient, ever vibrant and bustling Piazza area. Opting for seating on the outer deck, a cousin and I settled in to experience 'Oodles of noodles' a specially crafted menu available only till the 14th of May. As the name suggests, it was all about noodles right from soups through to the dessert.
We started with tasting portions of two different soups. One was 'Slow poached chicken and egg clear soup' which exuded subtle flavors and the other was the spicy and full of flavor 'BBQ Pork & Udon Noodles Soup'. It's a very personal choice on your preference because I loved both the variants for that day; my pick was the 'BBQ Pork & Udon Noodles Soup'.
As we savored our soups, chef Shiva paid visit with a plate full of the numerous types of noodles on offer at this food festival. Not in the slightest of my imagination did I know of the various forms of noodles that existed. Every noodle marks a difference in taste, texture, shape, flour used and country of origin to say the least.
We were pretty excited and looked forward to the rest of the meal. While various mains (read noodles) were being stirred up in the kitchen, we decided to try the 'Jasmine Tea Mojito' and 'Citrus Sling'. Pan-Asian being the theme, these cocktails as the name suggest had an Asian touch in terms of flavor driven by the ingredients. The Mojito had a nice and subtle Jasmine tea flavor with a freshness of mint leaves and balance of zing and sweetness from the muddles lime and sugar.
'Citrus Sling' was a gin based cocktail with kaffir lime leaves to impart the Asian flavors. It was good in flavor but lacked the punch of the Kaffir lime leaves though present in good measure.
Mains began with Char Kwe Teow Prawn noodles. This dish was clearly my personal favourite for its fresh ingredients and a simple and really mild flavors. Followed soon was a dish which is comfort food to me Kung Pao Chicken with egg noodles. Clearly a contrast to the prawn noodles, this dish was packed in flavor coming from black bean, SambalOelek and oyster sauce.
If it was really good thus far; I was floored by the complex flavors of the next noodle dish. Every bite had a melange of flavors that took my palate by surprise - Sweet to start, followed shortly by tang and ultimately leaving wonderful spice notes. Clearly a contribution of the oyster garlic sauce and the red ginger chilis; this was Bakmi Goreng.
Moving to the vegetarian segment, it was a Thai favourite; Pad Thai. Made with flat noodles made of rice flour; this preparation came with a good mix of tofu and exotic veggies like pokchoy, shiitake, beans sprouts and Chinese cabbage. Tossed in a sauce containing tamarind pulp and palm sugar to say the least it was really nice on the palate. Plated on the side were roasted peanuts and lime allowing a little customisation. Well, this is how a good Pad Thai is served traditionally.
The last of the mains we tried was Crispy noodles plate with sesame garlic vegetables. It was a chopsuey of crisp fried noodles topped with delicious sesame garlic vegetables. The best way to describe this will be 'Comfort Food' and this is the very reason why this dish also makes itself a part of the menu at Sing Kong's Oodles of Noodles festival.
Dessert was a Chinese classic - Organic honey tossed noodles drizzled with roasted sesame and a scoop of vanilla ice cream. This was light and flavourful; definitely a perfect dessert to end a fabulous Pan-Asian meal.
It was a fantastic meal with nothing on the table which did not catch our attention and surely goes beyond a fantastic meal. There clearly are aplenty reasons to have me revisit Sing Kong which includes at the top -
- their delicious and mouth-watering lovely Pan-Asian delicacies,
- a couple of nice cocktails or chilled beer,
- a wonderful and a long lunch session,
- Worth every rupee being spent at an average cost of Rs. 1400 for with out drinks and taxes and charges.
- Bangalore weather playing great sport,
- Piazza at UB City, and
- a special menu; this time being 'Oodles of Noodles'
This specific food festival and a celebration of food is on till just the 14th of May; that leaves us with just a little less than a fortnight.
Do not miss it!
Address: UB City, 4th Floor, Piazza Area, Lavelle Road, Bangalore
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