For an ardent Asian cuisine lover, a trip to Vintage Asia, the fine-dine restaurant at JW Marriott Kolkata, is always a delight. This time I couldn’t contain my excitement as I was going to try Vintage Asia’s first brunch menu that boasts of delightful Asian dishes. Conceptualised by Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata, along with sous chef Abhishek Guha, this weekend buffet includes a heady mix of authentic flavours and techniques. From live stations, salads, appetisers to drool-some mains, there are options aplenty. One can opt for alcoholic and non-alcoholic menus. We tried the latter and the cocktails sure made the brunch experience so good.
With the star hotel maintaining all necessary precautions against the coronavirus, Vintage Asia is offering a safe and snug ambience for you to unwind.
At a glance
What: Imperial Brunch
Where: Vintage Asia, JW Marriott Kolkata
On till: August 29
Timings: 12.30-3.30pm
Meal for one: 1,699-plus (select soft beverages)
If you thought Vintage Asia is all about quiet fine dining, you are mistaken. The weekend vibe here is high-energy with live musical performance.
“Fragrant Rice with Vegetable, Fujian Style originates from the coastal side of China and this is usually eaten with fish items. Since we had fish and stir fries on the menu we decided to keep this,” explained chef Prakash.
High in antioxidant and immunity-boosting properties, the Double Boiled Goji Berry Coconut Soup is healthy and yummy. Cooked for over 24 hours, this light clear soup has sliced coconut on top and will comfort your soul.
After the success of the Duck and Dim sum festival earlier this year, the brunch menu has a yummy Roasted Duck Chinese BBQ Sauce, which has a Tangra-style sauce. “This dish has more of a Calcutta-style flavour so we added the meat with the sauce,” said chef Prakash.
We loved Bánh Mì Smoke Chicken and Namprik on the menu. This Vietnamese open dish is stuffed with smokey and yummy chicken with the heat of the special chilli paste.
Deep-Fried Chicken with Lemon Champagne Sauce is a result of chef Prakash’s trip to Hong Kong. Soft chicken chunks are tossed in a very light and fresh champagne sauce along with diced bell peppers, onions, pok choy and golden brown fried garlic on top.
Bite into the soft and fluffy Steamed Char Siu Chicken Bao that has a soy-based meaty chicken filling, making these cloud-like buns irresistible.
Start your meal with piping hot Beijing Vegetable Dumplings that have veggies like fresh carrots, mushroom and green peas. A great choice for vegetarians.
The dessert choices includes Hazelnut Praline Cake, Coconut & Passion Entrement, Kaffir Lime Cheesecake and Raspberry & Lemon Cheesecake (picture above). We tried the latter which was a piece of sheer indulgence.
If you are looking for a light and refreshing cocktail, try Asian Summer, a vodka-based drink with lemongrass and simple syrup.
Wash your meal down with City of Joy, a fantastic concoction of two signature ingredients of Bengal —kasundi and aam panna, topped with gin.
Pictures: B. Halder
