Whenever I see, talk, and eat food, you will notice an instant glow on my face. The latest restaurant I explored is Chi Asian Cookhouse at Janpath. And here I present you in detail my experience.
The name may sound unusual but the real meaning behind Chi is natural energy. Inspired by the canteens in industrial units, this Pan-Asian cuisine restaurant is already becoming a favourite to many.
Visualise shades of yellow, green, red, and everything vibrant. Chi sports beautifully painted walls, minimally designed yet classy furniture, and gorgeous bulb panels. However, the major attraction across the space is the 15 foot Bar — that has my favourite Bira 91 on tap. If you fancy a meal in the company of stars, sit at the cosy courtyard with lovely comfortable booths and subdued lighting.
Food + Drinks
Unlike several restaurants, Chi’s menu curated by Executive Chef Mohan Singh Chauhan is not so extensive but it features an exciting range of delicacies from popular cuisines such as Chinese, Vietnamese, Indonesian, Malaysian, Singaporean, Korean, Thai, Japanese and Burmese.
I began with Chiang Mai Glass Noodle Soup paired it with Ho Chi Minh Chicken Satay. The wholesome broth with glass noodles, fresh vegetables, and chunks of chicken went well with the spicy satay served with lemon leaf and chilli. Indeed a good start to the meal.
It was followed by Tofu Tausi — a new-age dim sum in square shape served with black bean sauce. I’m a fan of tofu and this preparation was one of the best I have tried so far. Next to arrive was Goi Cuan Chay — delicious fresh rice paper rolls stuffed with prawns and peanuts. I teamed them up with Beijing Martini — a delightful blend of cranberry juice, balsamic vinegar and cracked pepper. On recommendation, I also tried out their signature Buddha’s Palm — a refreshing mocktail of kaffir lime leaves, orange vinegar, lime juice and triple sec.
In mains, I ordered Jiao Chicken — juicy chicken stir fried with shiitake and snow peas, Ikan Rica Rica — crispy Indonesian fish fillet served in cashewnut and vinegar paste, and Massaman Curry — Persian influenced southern Thai curry flavoured with spices macerated in vinegar, paired with Jasmine Rice and Gluten-free Korean wok tossed cellophane noodles with shiitake. Each and every dish was carefully crafted — from taste to presentation I loved them all. Very few restaurants can churn out all dishes equally good but Chi did it.
The delightful meal was ended with a Coconut Pancake. Topped with orange drizzle and served with ice cream, it was undoubtedly the show stealer.
Chi is here to stay if they maintain the same standards. Their food is authentic, and combined with their warm vibrant ambience you are sure to have a good time over there. The dim sums, satay and pancake are not to be missed, at any cost!
Food: 4.5 | Ambience: 4 | Service: 5
Cost for two: Rs 1,400, exclusive of taxes and alcohol
Note: The blog first appeared on GoYaNo