Ansal Plaza is a box of remembrances that holds quite a few childhood memories together. So when I got to know about this recently opened Pan Asian restaurant Triple 8, we weren’t going to delay and headed up there as soon as possible. Done up in resplendent luxury, the restaurant is divided into two sections. The lower floor has a Bar that serves out cocktails while the upper one has a Bar that serves out Sushi. The brain behind the food is Chef Vivek Rana, a former Chef at Indian Accent New York. His menu is reminiscent of the time he has spent in various restaurants all over South East Asia along with techniques he has honed quite superbly under the stewardship of Chef Mehrotra.
Sashimi at Triple 8
The dishes that we plan to try out are flavours brought over from all over the region. A Sashimi Platter which looks unlike many of those I have tried out before. There are slices of delicately cut Blue Fin Tuna, Salmon, Scallops and Japanese White Fish all set together in a bowl that absolutely make me fall in love with it. A Tuna Pizza is something that is starting to catch the imagination of many. Although Chef does not make it with the base of Tuna slices as Chef Akira Back does, the Truffle Oil and Wasabi Crisps add flavours that you wouldn’t imagine on a pizza.
But it’s the Baked Quail Eggs that really draws our attention. Cooked in a spicy sauce of Sambal and tomatoes, the nutty, eggy flavour combines with a heat to cause an explosion on your palate. The Belgian Pork Ribs Krapow and a 5 spiced Goat Brain Tempura showcases the best of Chef Rana’s range of cooking skills and artistry.
I munch on a plate of crunchy lotus stem awaiting my next courses. It is a perfect accompaniment to any drink that you might plan to order. The sweet chilli and roasted sesame make it irresistible and I nearly finish off the whole plate while waiting. The grills feature a lovely Spicy Pork Belly Yakitori laced with a Spiced Miso Glaze and Chicken Winglets with a dose of heat from the pepper, ginger and pineapple.
There is also a humongous section on Dim Sum and Sushi including an Edamame and Himalayan Morel Dim Sum that I absolutely fall in love with. The menu also features a section of mains which features a Braised Lamb Shank from the Straits of Malacca combined with a sweet Mantu Bread. With our bellies straining, we finally decide to order dessert and although it was difficult, I still managed to lick the plates clean.
Dessert at Triple 8
The Night Market Custard Bun combined with a Yuzu Cream offers the comfort of deep-fried dough packed with sweetness and a lot of citrus from the Yuzu powered Cream. Its comfort food yet doesn’t weigh down upon you. Contrasting to that is the Matcha Green Tea and Mascarpone Cream Tart which captures the essence of Japanese desserts having a tinge of bitterness in it.
Triple 8 Restaurant is offering a host of flavours from all over South East Asia that you should plan to try out. The best thing about this place is that it offers eclectic combinations and home styled comfort food both in the same go and you can easily switch between the two.
