For those who have always treated dim sums as a precursor to their main meal — Soy Soi, the pan-Asian restaurant in Kotturpuram, is here to change your thoughts on that. Celebrating the dish, with possibly one of the biggest spreads in the city, they have conjured up 45 different types — all on offer this month. We soon find after sampling a degustation menu of about 10 that their Dim Sum Festival menu could suffice as a multi-course meal in itself.
The team from Pricol Gourmet Private Limited just got back from launching a Soy Soi in Delhi and Chef Peter Tseng is now eager to woo our palate with new flavours and techniques. “We wanted to introduce interesting wraps and fillings to our customers. While there are familiar flavours, we have also focused on
presentation.”
If eating with one’s eyes was a thing, then the first bamboo box of dumplings was devoured before they hit our plate! The Green Curried Vegetable dim sums were delicate clutches of green, stuffed with Thai-curry drenched veggies, while the jewel toned pouches of Spicy Mixed Mushroom had green beans peeping out like valuables. The spectacularly flavoursome Spicy Soya Basil Dumpling were gleaming golden-yellow rolls that demanded to be ordered again.
The Golden Chicken Phoenix Tail Puff looked intimidating with a wild mane of taro puff — however a bite of the crunchy, fried dim sum ended with our palates encountering the delicious, soft centre of juicy chicken stuffing. The Prawn And Sesame Toast also has a crunch with a crisp bread base and an addictive prawn topping. Another seafood delight is the Wasabi Prawn and Crab Meat dumpling – though the sharp wasabi hit was wanting, other flavours delivered satisfactorily.
The quintessential Chicken Potsticker made for familiar comfort food, even as the Chicken And Bakchoy ‘Lionhead’ dumpling teased our taste buds with the fresh wrap of leafy green and the meat ball stuffing. The Beef Rendang Bao could have had more stuffing — but we were not complaining as the dumpling was cute as a baby hedgehog. Literally – the steamed baos were shaped like tiny porcupines with beady sesame eyes!
Finally, we picked the Cantonese Egg Tart from the dessert section – and were delighted with the understated sweetness of the custard filling. The dollop of berry compote and slivers of fresh fruit added just the right hint of tart to the dish.
The festival is on till the end of the month, a portion of dim sums from INR 245 onwards.