Soy x Neung Roi — Restaurant in New Delhi

A Culinary Voyage Across Asia at Soy x Neung Roi, Radisson Blu Plaza, Delhi

My recent culinary journey led me to Soy x Neung Roi, a stunning gastronomic destination nestled inside the elegant Radisson Blu Plaza in Mahipalpur, New Delhi. Known for weaving together the diverse flavors of Thai, Pan-Asian, Japanese, and Peruvian cuisines under one roof, the restaurant promises — and delivers — a unique and immersive experience.

The name Neung Roi, which translates to "One Hundred" in Thai, is more than just a name — it's a tribute to the hundred subtle nuances and regional specialties drawn from the four major culinary regions of Thailand: Isan, Lanna, South, and Central. This thoughtful homage truly reflects in every plate that comes to the table.

What sets Soy x Neung Roi apart is its triptych of menus: Neung Roi Menu – dedicated to authentic Thai dishes. Soy Menu – celebrating Pan-Asian classics. Nikkei 2.0 Menu – an exciting fusion of Japanese and Peruvian flavors.

Intrigued by the innovation in the Nikkei 2.0 menu, I started my meal there. The Quinoa Karokke was a delightful surprise — crispy croquettes bursting with the nutty texture of quinoa, paired with an Andean sauce and a touch of truffle mayo that added depth and indulgence. Next came the Chicken & Scallion Gyoza, perfectly pan-seared and topped with crispy shallots, chili, and nori crisps — a brilliant play of textures and umami.

The standout from this section had to be the Roasted Shoyu Chicken with Arroz Chaufa. Juicy, flavorful chicken with that comforting soy glaze sat beautifully atop a bed of Peruvian-style fried rice, making this dish the perfect cultural crossover.

Craving some classic Asian fare next, I ordered from the Soy menu. The Prawn Tempura, with its light, crisp batter and a side of Kikkoman soya, hit all the right notes. I followed it up with the Avocado and Cucumber Roll — fresh, delicate, and refreshing — the kind of dish that resets your palate and makes room for more.

Finally, it was time to explore the heart of the restaurant: the Neung Roi menu. I opted for the Mee Phad Kee Maow Pak Goong, or Bangkok-style drunken noodles with prawns, chili, and basil. The flavors here were bold, spicy, and perfectly balanced — exactly what one would expect from a dish born in the streets of Bangkok and refined in a luxury dining setting.

What struck me the most about Soy x Neung Roi was how it managed to retain the authenticity of each cuisine while curating an experience that felt upscale, cohesive, and incredibly satisfying. From the buzzing energy of a Thai kitchen to the fusion creativity of Nikkei cuisine, every bite told a story.

Whether you're a connoisseur of Asian cuisine or just looking to indulge in something extraordinary, Soy x Neung Roi is an unmissable experience. I left not just full, but fascinated — already planning my next visit to explore even more from this...

If you go weak in the knees at the thought of a warm earthy bowl of seafood tom yum soup and a spicy serving of phad thai, Neung Roi is the place to be for you. Nestled in the Radisson Blu Plaza,this is one of the most beautiful restaurants in Delhi , especially since the space houses traditional artefacts and dramatic interior pieces. With around 120 classic thai dishes on the menu the place will definitely satisfy your hunger cravings. Furthermore the menu is divided into four major culinary regions( Isan, Lanna , South and the Central Plains). What's more the menu features a lot of vegetarian options too making it easy to dine with vegan friends. Started of the meal with Miang Kham it involves wrapping up of little tidbits on a leaf and eating it as a whole. It was deliciously spicy and was very refreshing. Then had the Tod Man Khao Pod these were Corn Fritters with sweet chilli. Golden fried Corns were mouth watering. Then had the Gai Louis Suan,this was the deep fried chicken breast topped with peanuts and coriander, had a profusion of exotic flavours and fragrance. Pla Phad King was the fried fish with black mushroom and crispy ginger. These were simply scrumptious in taste. The flavours,the presentation of the dish,everything was splendid. In salads Yam Mamuang which was the raw mango salad was crunchy, fresh, spicy and sour is definitely a must try. Tom Yum Gai had the quintessential thai aroma, was a bold refreshing blend of lemongrass,kaffirlime and galangal. For the main course Pla Sam Rod which was the crispy fried fish was simply the best. Jasmine Rice with Gaeng Kiew Wan Pak were the best I ever had. Everything was cooked with that amount of perfection and so much though had given to each and every dish. Desserts of this place are to die for. Tub Tim Crob is the most famous thai dessert was made perfectly with cubes of water chestnuts in a coconut milk and jasmine syrup served on a funnel kept on a flask with ice inside the flask. It was a very cold and refreshing dessert. This place has certainly become my perennial favourite and will definitely be returning for a meal again and try the other exotic and aromatic dishes...

Neuong Roi is an exquisite place to fulfill your Thai Food fantasies. The menu is not run of the mill and very lovingly takes you on a culinary tour of the Asian delicacies.

The Ambience is warm and replete with positive energy. The visible-through-glass/kitchen takes the Center stage. The dim lighting, soft music and centrepieces made with fresh flowers are sure to heighten your experience. It has limited seating and the option of private dining so it’s a relief from the crowded places. There is personal attention by the world class chefs to each dish.

The Prawn Tempura with the ginger dip is a perfect appetiser. The prawns are juicy with delicate flavours and the ginger dip gives it an incredible edge. For the main course, I decided to give the Pork in Black Bean Sauce a try and it turned out to be unexpectedly divine. The skin was crisped to perfection and the flesh was easily leaving the bone making it a delight to eat (and did I note hints of barbecue dressing?). The flavour was not predominantly black bean though. You may pair them with shrimp noodles/udon noodles for a sumptuous meal.

The Grilled Vietnamese Fish was my next main course and oh boy, it was a burst of flavours in there: spicy and tangy with a hint of sweetness. Pair them with Jasmine or sticky rice to balance out the flavour blast!

Thai desserts have always been sidelined but the Chef insisted we try the Water Chestnuts in Jasmine syrup. It is a different and dainty dessert and you must try it to complete your meal. The Green Tea Ice Cream is what fascinated me and I loved the distinctive flavour they brought out without over splurging on the sugar.

All in all, Neuong Roi is a wonderful...