Pan-Asian Oriental Kitchen at Hyatt Regency in Thiruvananthapuram takes foodies on a journey of taste

Spicy Ebi Tempura Maki (left) and Cream Cheese Maki served at The Oriental Kitchen, Hyatt Regency, Thiruvananthapuram | Photo Credit: Special Arrangement

Shrimp sushi wrapped, covered with a seasoned vinegared rice roll nori (Toasted Seaweed Sheets), and served with gary (Pickled Pink Ginger), Wasabi and Soy Sauce Pan-Asian restaurant, The Oriental Kitchen, is one of the highlights of the newly opened Hyatt Regency in Thiruvananthapuram. For vegetarians, there’s the delicious cream cheese maki with asparagus, cucumber and avocado.

With eight pieces on a plate, the sushi is crunchy yet tender and tastes great when served with wasabi sauce and a tiny dollop of soy sauce flavored with fresh ginger. Chef Raja Ram Varma, better known as the Ninja Chef in the kitchen, is happy to guide newcomers on how to eat sushi. He says the restaurant, which is a little over a month old, has had many customers asking for sushi.

Chef Lee is at the helm of The Oriental Kitchen at Hyatt Regency in Thiruvananthapuram. Photo Credit: Special Arrangement

Chef Lee, at the helm of The Oriental Kitchen, doesn’t speak much English, but his culinary skills are clear enough to tempt hungry hoarders.

The specialty of The Oriental Kitchen at Hyatt Regency, Thiruvananthapuram is lotus stem and chestnut with honey and chilli flakes. Photo Credit: Special Arrangement

Over an elaborate lunch in the aesthetically designed, sunlit restaurant, Raja Ram insists we start with appetizers which are the specialty of the place. So I coat the tender lotus stem and water chestnut lightly with honey and sprinkle with chili flakes. My cup fills with jasmine tea as I savor the crisp lotus stems and water chestnuts.

My Candy Crush Drink (Strawberry, Basil and Soda) is lightly sweet and tangy. Then comes the completely new Toad Man Khao Pod, a fine mesh of thin pasta strips with paneer, potato and a light whiff of greens and spices. Impossible to pick it up with a fork, I give up the effort and use my fingers to enjoy the tantalizing mix of flavours. To avoid scattering pieces on the table, hold a napkin while tasting the crunchy snack.

The Hot and Sour Chicken Soup with Rich Chicken is a familiar favourite. As soon as the soup is finished, our friendly waiter serves garlic-tempered rice with eggs and chicken. The fluffy rice is rich in fried garlic and is non-oily. Wok-tossed chicken with pepper sauce, dark brown, is a bit salty for my taste but goes well with rice while it’s a pleasant familiarity to kung pao with cashews and peanuts.

Kung Pao Chicken | photo credit: Gunjan Patro

The Oriental Kitchen also serves teppanyaki, Thai and Vietnamese dishes. Naturally, there can only be so much for lunch.

I’m told the fried ice cream is a huge hit. Refusing to take no for an answer, I am offered half of the fried ice cream. It’s too much to eliminate. Enriched with nuts and some fruity layers, the ice cream was deep fried and covered with a fine dusting of maida. Although it tasted good, I can’t say I enjoyed it as I was full by then. It’s best to share even half a scoop with a friend or go easy on the appetizers.