Flowers and curry are an unusual combination. But they can still make for extremely fine food as The Park has proven. Inspired by the Rap Bua (receiving lotuses) festival in Thailand, a homage to Lord Buddha – the hotel’s Thai restaurant has decided to pay tribute to the humble lotus. Aptly so, as the restaurant bears the same name: Lotus. Says Oriental Chef Chamlong, “We’ve used the lotus in our dishes, but never in an entire menu.” He quickly adds to clarify, “There is no lotus food fest as part of the Rap Bua festival. It just seemed like an intriguing idea to go with,” he says in soft, accented English. With every part of the flower, from root to petal and leaf incorporated in the kitchen, The Park’s ‘Ode to Lotus’ which starts this Friday is definitely a palette experience you want to try.
We kick off an early lunch with lotus root and raw papaya salad with lemon and chilli dressing. It’s gingery-sweet with pops of flavour in every mouthful. But the crispy fried lotus seeds with deep fried shaving of coconut that arrive next are even better. One must imagine that each is puffed up to the size of a lime fruit - then batter coated and tossed with chilli, kaffir, lime and a fresh hint of basil. Honestly, vegetarians may just consider giving cauliflower manchurian after they try this dish! At this point, we’re overdosing on the appetizers, but there’s still one more to come. The Lotus flower soup with chicken and thai herbs is served quite literally on an elevated lotus (well lotus-shaped cutlery to be more precise.) It looks bland, but after one spoonful of coconut milk blended lotus petals – you’re hooked. Simply delicious. Unfortunately, the chicken dim sums served in an edible but rather bitter lotus leaf wrap do not rise up to expectations after that spread.
For the main course, a Stir fried rice noodle with shredded lotus root and chicken arrives at the table alongside cubes of stir fried chicken with lotus seeds and spicy veggies. However, the real highlight of the meal is a steamed Vietnam basa fish, carefully unwrapped from its lotus wrap preparation. Subtle, slow cooked flavours that have seeped in set one in a trance for a few moments of melt-in-the-mouth perfection. In fact, if there is only one dish you get to choose from the expansive festive menu: this one should be it.
It’s close to 3 o’clock now. An early lunch is going in to tea time, but hey, no one’s complaining. Who wants tea when you’re about to dig into bruleed lotus seed pudding? Caramelised on top and sweet, but not too sweet to polish off the whole dessert, this was a clear thumbs up. Finally, it’s time for a warm lotus seed and coconut porridge, and this reporter is a little hesitant at first. Porridge is not and has never been a favourite breakfast gruel, let alone even considered for dessert. But one spoonful in, and we take it back. This porridge is smooth, condensed to a viscous richness with the occasional chewy (seed), breaking the monotony.
The verdict: If you like to experiment with food, don’t miss flower feast.
The Lotus Rap Bua festival starts on October 26 and goes on till November 3. The festival is open only for dinner. For more details, contact 044 42676000
