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Pan Asian at its Best

The sleepy vicinity of Ansal Plaza has seen a dramatic overhaul over the last few years. My childhood was filled with innumerable unwilling shopping visits to this erstwhile godforsaken mall so it’s a welcome change to treat myself to some well-deserved delicious food several years later.

Walking into Triple 8 gives a distinct feeling of entering a theatre. The soft reds of the walls and the dim greys of the shadows sit comfortably on the eyes and offset the vibrancy of the flavours on the plate.

Our first course was a 5 Spiced Goat Brain Tempura with Spicy Mayonnaise. I have always been squeamish about offal and avoid it at all costs but I believe I am a convert. The crunch on the outside was expected but the cloud like consistency on the inside was a game changer. I knew I was in for a wonderful evening. We were then graced with two pork dishes which had both been braised and cooked for 6 hours – the Chilean Pork Spare Ribs Krapow with Red Chillies and Basil and the Pork Belly Yaki-Tori with a Spiced Miso Glaze. They were well balanced, crispy skinned and yum.

The attention to detail at Triple 8 is striking. The meat is meticulously chosen, often locally sourced, (along with spices) to promote sustainable farming while never compromising on quality. One of the dimsum dishes for example is made with Himalayan morels instead of truffles and I recommend you to try it over any of its meat brethren. The Head Chef, Vivek Rana who hails from the likes of Indian Accent in New York and Oberoi, not only loves his produce but also has a keen eye for interiors. The walls are adorned with monochromatic images of the restaurant’s food, the kind that leave you salivating even while you’re eating it. The bar which will hopefully soon have alcohol flowing from it is a thing of beauty.

Meanwhile, the food continued to amaze. Chicken Winglets Skewered with Pineapple had the right amount of barbecued Pineapple on the stick. I ofcourse, fall squarely in the pro-Pineapple bucket – in pizzas, chickens and life in general.

One can’t not eat sushi when in a restaurant like this, and so we did – a Sashimi and Nigiri Platter. It looked like a fish garden, if there ever were to be one. This was followed by Lamb Shank Malaca with Fried Mantao Bun. The bun was a tinge sweet and so exquisitely soft that it left us wanting more even in our inflated-bellied state. We ended the meal with a heady combination of Night Market Custard Bun and a Sticky Pudding Caramelized Banana.

Pan Asian food has always been home for me but it is rare to find a place with as much care and love for its food as Triple 8. To say that I had a good evening would be a disservice. I live for evenings like this and am already planning excuses to go back.

 

Location: 1st Floor, Ansal Plaza, New Delhi
Meal for Two: Rs. 3,000

Anjora cannot resist a good prawn preparation, finds home in Chinese food anywhere in the world but will eat almost anything if it looks appealing. She is a Potter head and has recently discovered pottery as a hobby (excuse the pun).