Pa Pa Ya — Restaurant in Mumbai

❖ Location- Lower parel, name says everything and especially in palladium mall so I guess I don’t need to say anything. Located on 3rd floor of the mall.

❖ Theme- Casual dining Asian food restaurant is what can be called to pa pa ya.

❖ Ambience- A perfect casual dining interior is what i can say. Colaba outlet of them has more fine dine ambience than this one. Here they have bar as soon as you enter and even sushi bar on one side of the restaurant. Area is not very big but can cater to good number of guests. Sitting and lighting both are comfortable.

❖ Food and Beverage- Asian food with molecular cocktails is what they serve and reflects in their menu card. Menu is not very lengthy but you will get enough number of options to choose from. They have speciality of using exotic imported ingredients. I feel few ingredients what they use in the dishes are not easily available in India. They are really famous in sushi’s and i am sure you all would love them. Few of the dishes i tried are as follow.

Pre starter served in style which was made from basil infused watermelon, basil was giving the punch and watermelon was giving the refreshing taste. Thirsty Ride (Mocktail) - A super refreshing mocktail made up with watermelon, punch of ginger, honey and lime. Freshness of watermelon and punch of ginger along was giving a perfect taste to the drink which was balanced with honey.(4.5/5) Asparagus, corn and burnt spring onion (Dim sums)- Dim sums made with filling of steamed asparagus, sweet corn and burnt spring onions, outer layer was thin enough and then steamed perfectly. Served on bed of black bean sauce and drizzles of chilli oil. Chef has managed very Good balancing of flavours in this dish. (4.5/5) Crispy Vegetable Maki- Vegetables batter fried crispy enough in tempura batter and stuffed in sushi. Served with fried spinach on the top with pickled ginger and wasabi. Heaven for vegetarian lovers. (4.5/5) Veg konnyakuyaki (Tapas)- Balls made with cheese, tomato and basil and served on tomato based thick sauce and parmesan crisp as garnish.(4/50 Veg Laksa (soup) - A brilliant soup served along with condiments like spring onions, coriander, lemon wedge and fried garlic. Soup had vegetables like zucchini, broccoli and flat noodles. Laksa/soup made up with lemon grass flavour, red Thai punch and good balancing of coconut milk. Certainly one of my most favourite dish of them.(5/5) Penang curry with jasmine sticky rice- Mild spiced Malaysian curry finished with coconut cream served with tofu balls. Jasmine rice can be perfect with this curry.(3.5/5) Liquid chocolate matcha cake- A cake made with match which is green tea had chocolate inside the cake. Sprinkled with more matcha powder around the plate , had grassy taste of matcha balancing sweetness of chocolate.(3.5/5)

❖ My Recommendations- Veg Laksa Crispy Veg Maki Asparagus, corn and burnt spring onion (Dim sums)

❖ Why you should visit- Excellent culinary experience Ever welcoming and supportive staff, comforts you all the time Dishes which gives edge than any other places in town. Location, as it’s biggest or can say most happening mallin town.

❖ To sum up- Very good destination place, and being the mall itself is really busy and popular you will love enjoying the food at this restaurant. Enjoy expert culinary treat in Asian food whenever you would visit this place. Make sure you surely try sushi whenever you visit. I would be one of you regular visitors for...

Let's begin with the Journey of food tasting: Amuse Bouche: The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.

We ordered some drinks to cool us down:

Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple juice. Enough Alcohol contain to get started.

GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.

WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.

Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From 'GYOZA Sheet' (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.

Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based with the crushed peanut sprinkled over it.

Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.

Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers

Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi. Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi. Presentation and taste wise this dish was really good. #recommended

Desserts:

Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream. #HighlyRecommended

Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching. With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.

Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of...

PA PA YA is a decent modern Asian Bistro, very different and creative decor which adds up to a gaudy ambience. A hitherto fabled restaurant trying to keep up with its main BKC branch. Coming to what we tried: Started off with the Amuse Bouche which had watermelon and basil along with lemon grass foam, served both to prepare us for the meal and to offer a glimpse of the chef's style. Among their signature tipples we opted ONLY for their GIN based drinks (Gin is BAE): • HIBISCO SOUR: concoction of vanilla and hibiscus mixed with Asia’s eternal spirit i.e. Gin. Refreshing drink and a must try for gin lovers. • SHIKOKU COOLER: gin-based drink with a tinge of citrus elements such as orange and peach. • DILL LICIOUS: traditional combination gin and tonic with dill leaves and sake. • LOVE YOU- ZOU!!!: Gin mixed with simple notes of cherry using maraschino liqueur, aromatised by YUZU. ….. Moving forward we opted for SPICY PRAWN TEMPURA sushi roll (MAKI) with a well-balanced taste of both sushi and tempura prawn complimenting each other. ….. From their small plates (TAPAS) we opted for: • TWICE COOKED PORK BELLY, FRAGRANT CHILLI: justifying its name a perfectly cooked pork belly sautéed with colourful bell pepper and garlic. • CORN FED CHICKEN LEG, THOUSAND CHILLI: using tender and juicy portion of chicken sautéed with chillies and bell peppers. ….. Having over 120+ types of dim sums we tried JIAOZI BRAISED LAMB: cooked to the perfection, mouth watering dim sums filled with minced lamb meat. ….. Lunching at an Asian bistro and not trying out their bao would be a disgrace to the culture 😊, we tried their OPEN BAO FILLED WITH CHICKEN AND PICKLED GARLIC: just let it in your mouth and experience the blast of flavours teasing your taste buds craving for more. ….. Coming to main course, we tried: • SICHUAN STYLE CRISPY PRAWNS: prawns battered and fried tossed in Sichuan sauce with spring onion and garlic. Medium spiced. • KHAO PAD KAR PAO: here you can choose among veg/ chicken and sea food. We opted for sea food which is nothing but a simple burnt chilli garlic fried rice tossed with prawns and fish. ….. Finally, we ended our meal with their signature desserts: • LIQUID HAZELNUT FONDANT CAKE MATCHA BLUEBERRY QUENELLE: a minimalistic presentation with the blueberry sorbet and Choco lava filled inside the matcha cake. • CHOCOLATE BALL ON FIRE: vanilla ice cream enclosed in a tempered chocolate ball complimented with nuts and raisins. A must try for sweet tooth. ….. Overall a great Asian experience culminating different Asian countries. The pricing segment could be...