New menu review: New year, new menu and new dining experience

Among the latest to join the bandwagon is The Flying Elephant at Park Hyatt, which has launched a new menu inspired by favourites straight out of the ‘Innovation box’ that features specialties from each of their culinary experts. Spreading across Indonesian, Italian, Indian, Teppan and Turkish cuisines, the new offerings that will now be an integral part of it’s a la carte menu also changes on a weekly basis, with six new dishes introduced every week. Here, we share our experience from a special preview of the new menu. 

We started our meal with the chicken wanton soup. The light and subtly flavoured dish was warm and comforting. For starters, we were treated to spinach phyllo (tissue-thin layers of pastry). Light, crispy and flaky, the phyllos make for a great appetiser. But don’t forget to have it with the muhammara, a Syrian roasted-pepper and walnut spread, a great alternative to hummus (especially those who find it tad bland). Next to hit the table was kasundi macchi tikka. Those who swear by fish will consider this a great catch, with its light spicy, smoked and tangy Bengali mustard sauce flavour. 

We hit the main course with delicacies from the Asian kitchen. First in line was the Singaporean chilli prawn drizzled with a chef’s special chilli sauce. While the prawns were fresh and succulent, the sauce had the perfect balance of spicy and sweet flavours. We then devoured the Indonesian delicacy ikan pepes. The grilled snapper in banana leaf marinated with an aromatic mix of spices was exceptional. Tangy and almost floral in aroma, the dish is a must try. 

The next treats came out of the Indian kitchen. The subzi miloni — mixed vegetables tempered with an interesting mix of garlic, spinach and cashewnut — was a refreshing accompaniment to the roti. There was also the pindi chole served with kulcha. The classic dish that seems straight out of a dhaba had an irresistible flavour and aroma to it. We also devoured the rara gosht, a unique mutton recipe that combines succulent pieces of mutton along with mutton keema. Mutton steeped in a gravy soaked with rare and fragrant spices, rara gosht is every bit regal in taste. 

We finished the meal with a banana cheesecake with caramel sauce. While the caramel sauce was rich and luscious, the cheesecake was velvety and decadent.

Cuisine: Multicuisine 

Contact: 044 4991 9962 

Rating: 3 out 5 stars