Individualistic and inviting, the new do-it-yourself bowl menu at ShopHouse by Kylin keeps in line with one of the hottest food trends this year—bowl meals. It’s a way of eating that millennials were the first to adopt. Their impulsiveness for a quick, tasty and aesthetically appealing meal that can be presented in a few minutes was the genesis of this throw-it-all-into-a-bowl trend. You can do it yourself too, and you have a luscious portion of personalised selections.
Therefore, feeding the growing demand of Gen Y seemed like a smart idea, especially when the iron is still hot. “It’s all a feeling of ownership, that ‘my meal’ kind of a feeling,” says Saurabh Khanijo, MD of Kylin, which makes these bowls on demand. Even though his dream bowl—the Ramen noodle bowl—isn’t on the menu, he makes up with an array of others.
Packaged with taste, flavour and nutrients, at ShopHouse by Kylin you get South-East Asian diversity. Some of these are Dan Dan Noodles (a hot and spicy bowl with minced chicken, greens, sichuan pepper, peanuts and chilli flakes), Sriracha Ramen (hearty miso broth with Ramen noodles, tofu, greens, coriander, topped with boiled egg), Malaysian Style Vegetable Rice (sticky rice and tofu with vegetables in a Malaysian curry), and Seafood Penang Curry (prawns and fish in spiced Penang curry with coconut milk and steamed sticky rice).
You get a lot of scope of customisation, and at the same time make it a balanced one by opting for a combination of starch, proteins, greens, carbs and vitamins,” he says. Some of the other ones include are the Teppan Grilled Korean Chicken (fungus, carrots, and greens on sticky rice), Summer Special Soup Meal (lotus stem, shiitake mushrooms, snowpeas, clear broth with vegetables, star anise and rice noodles), and Teriyaki Chicken (broccoli, chicken and sticky rice).
Interestingly, the bowls used as dishware are turning out to be as important as the meal itself. This restaurant uses handmade white clay bowls with an orange inner lining, which are sourced from Khurja in Uttar Pradesh. “After all, we eat with our eyes first,” says Khanijo.