Restobar Wai-Kiki offers a taste of decadent Polynesian cuisine with desserts to die for
IF we tell you that we have discovered a bit of Hawaii in Hyderabad, we wouldn’t be going too far. We are talking about our recent visit to the newly opened restobar, Wai-Kiki, on the second floor of Radisson Hyderabad Hitec City. The décor, for instance the Tiki culture-inspired mugs, is inspired by the tropical vibe of Hawaii, Tahiti and Samoa. Chef De Cuisine, Manoj Kumar, ushers us in and says,“This is the first Polynesian restaurant in Hyderabad, hence aptly named after one of the most vibrant neighbourhoods in Honolulu.” He derived his understanding of Polynesian cuisine after eight years of working at Trader Vic’s, Dubai, which specialises in the same. He later used that expertise to train the team of chefs here before the outlet was opened a few weeks ago.
We arrive just in time for a quick drink before lunch. Our first drink arrives in a blue Tiki glass and is called Tuk Tuk. We sip on the refreshing combination of vodka, pineapple and coconut and almond milk, an ideal thirst quencher for a hot, summer day.
The first starter that we are presented is the Crispy Prawns with hot garlic and chili sauce. The freshness of the prawns with crunchy panko crusting on top is the ideal start to the meal. Right after that, we polish off the Jalapeno Cheese Balls served with Barbeque Sauce.
The perfect mix of cheddar and cheese makes for a melt-in-your-mouth appetiser. As we experiment with the edible flowers on our plate, the chef brings us the Chicken Kothe. We couldn’t help but go for second helpings of the pan-fried chicken dim sum served with freshly-made chili tomato, peanut and spring Onion sauce. As we savour them, the chef gets us the last on their long list of starters — the Volcano Shrimp.
One word of caution, the shrimps are strictly for those with a high tolerance for spice. They have us taking long gulps of water before we move on to the main course. The first thing we sample is the signature dish of the restobar, titled Wai-Kiki. The dish comprises chicken, shrimp and veggies enveloped in crisp and fried noodles. As the heat from the sauce spreads, the noodles open up like a blooming flower revealing the freshly cooked chicken and veggies. The well-cooked water chestnut, shrimp and chicken provides a stark contrast to the crispy noodles that offer a great combination. After the sumptuous meal arrives the equally decadent dessert!
Even as we complain about being too full, we are told that leaving without trying the desserts would be utterly foolish. So we stay back and try the Haupia, a traditional dessert with rich caramel, coconut and honey sauce. And our wait was completely worth it. We inch closer to a finale, with a rather dramatic but sweet finish. The Chef’s Special Chocolate Island — a brown chocolate cast with a sprinkle of golden dust bursts open as hot sauce is poured on top to reveal creamy and rich strawberry ice-cream. We wonder if we should take our phones out for a Boomerang or dig in. We happily opt for the latter, without regret.
Price for two: Rs.2,500.