Saturday, December 29, 2012

Eest @The WestIn Gurgaon

Eest creates a new culinary experience of South East Asia by representing its basic life elements…Says Rupali Dean


AMBIENCE: The decor is modern with an Asian influence. The restaurant design integrates the interactive glass show kitchens with multiple and private table booths and an exclusive private dining area, ensuring the venue is a visual feast.

WHAT’S ON OFFER? Chinese, Japanese, Thai and Korean with five private dining rooms, tea bar, a large semi-private main dining room and a private sushi bar are on offer. Having a penchant for soups, I truly enjoyed Chef Chia’s wholesome and utterly delectable seafood dumpling soup. Eest also incorporates very good sea-food under its Oriental Umbrella. No other restaurant does the stir fried prawns to such magical effect. Fragrant, crispy and flavoursome, they are wonderful. If a light meal is what you want, the sushi and sashimi selection is excellent, deftly prepared by the chef. Not much has been left unsaid about Thai food but there seems to be a special touch in the dishes here. The steamed fish is supremely good and underscores the Thai way of using spices, enough but not too much and altogether like an exotic perfume. Another highlight is the traditional set course lunch menu under each section. The fragrant green tea ice cream here is one of the best in town. Contemporary Oriental cuisine shows off the chef’s innovation with excellent service that Westin is well-known for.

Eest @The WestIn Gurgaon, No 1 MG Road, Gurgaon-122002
For Reservations: +91-: 0124 4977777
Meal for two: INR 2,500 without alcohol.
Timings: 12pm – 3 pm and 7pm till midnight


STARTERS: ‘Turnip shortcake with dried onion’, ‘sashimi’, ‘deep fried chicken cube marinated with lemon grass, sweet chili sauce’, ‘spicy fresh prawn salad’
MAIN COURSE: ‘willow leaf fish grilled with sea salt’, ‘roast duck in red curry’, ‘stir fried bean sprout and tofu’, ‘spicy king prawn, minced chicken’, ‘Thai chili lemon fish’.
DESSERT: ‘Green Tea Ice-Cream’, ‘Mango Pudding’, ‘Coconut caramel’

‘My menu respects its traditions but also looks forward to the future’.

published in Discover India