My experiments with Bao — Ecelectic and modern. Pan-asian could also be fun!

With the sudden explosions of the pan asian food on the food-scape of the Delhi. The Fatty Bao is responsible for the mushrooms clouding the most of the atmosphere and for all right reasons.

This read is a comprehensive tale of how does purists in terms of food become fans of experimental food and thus become fans of another Manu Chandra property.

Well before you are ushered into the a remixed ming dynasty interiors, you observe the diligence of your host to get you the prefect table. Overlooking the fresco which amusingly explains the adventerous state of The Fatty Bao. With n0n-symmetrical furniture to one decor which adds a lot of character to the place. You begin a meal that lightens your day and makes up for the weeks hardships.

For Sushi lovers — The prawn tempura and the asparagus tempura were the best start that we could ask for. The debatable idea of whether it needs to be crunchy or not, when served in Sushi still remained, as it came without the crunch; however, did seemed just right. additonal points to details for the ginger and radish. (Remind me to start practising using the chopsticks soon).

The Fatty Sour — whiskey, egg and rasperries did seem like a beautiful complimentary drink. Also did help to keep the palate clean. Have been trying the same with every visit.

The Mango and Papaya Salad was a good mix of all things Thai, the surprise element was the adjusted flavor profile for the Indian palate. This could have been a miss if the peanuts were not in abundance.

As working on the chef’s recommendation, next were the much awaited baos. We were served Pork and Egg Plant bao with a concoction of spices. Well may be it was an expectation as they carried the weight of the name but not something that is a major selling point. However the avocado in the pork bao was a little moment of glory.

The sheer range of the dishes on the menu handpicked from and around Asia and Asian influences kept us scanning the menu like young children.

Up next were the Kung Pao Tofu and Three Cups chicken. Pan seared tofu with flaky garlic and chillies with good amount of soy and sesame was nutty and accurate to the traditional Chinese recipe. Three cup chicken was another version of the same dish with a great flavor of oyster and soy sauces. Saucy and something that one should not miss at this restaurant.

Special mention to the fatty cripsy fried lotus stems these were well done, finished beautifully with chillies and honey. Something that we took home as we could not finish, the restaurant happily obliged!

For mains were the lamb massman, a thai red curry with flavors ranging from tamarind to onions. Owing to its global reputation and widely acclaimed origin, it was more than just another curry on the menu for us. It was perfectly balanced. True to its name sour and tangy with the right notes of earthy and dense flavors of cardamom and bay leaves.

Unfortunately, the curry did over power the palate, leaving us incapable to judge the ramen in its true sense (We plan to go sometime with a relatively cleaner palate to include the same in this spread)

Nevertheless, served with jasmine rice the curry did give us the experience that a seasoned Olive fan deserves when expecting.

What looks like a different ball game together in the names of the desserts is acutally one of the clearest reflections of The Fatty Bao kitchen’s spirit of doing innovative and fun food without the compromise on the richess of the ingridients and their origins.

We tried, Cream Cocoa — turned out to be a playing feild for vintage European and steadily growing reputation of asian patisseries. The Dessert had all forms of sugar whether be praline or tulie sorbet with the essence of making the dessert essentially asian. The pastry cream Q1was a special mention.

Fatty hill with its take on the humble rice crisps as a main element of a dessert is worth mention as a forward looking step for today’s confectioners, however the centre mint missed the mark of striking the right balance of the flavor and the sugar. The Vanilla ice cream did prove to be another feather in the hat for the restaurant with the flavor right in place and refreshing the palate as it is supposed to be.

The Fatty Bao is a much needed example for the FnB industy of Delhi to get ready for the next step. Churing few of the worlds most exciting and challenging recpies and attempting-presentin them in the style that befits only an experienced restaurant not a newbie like the Fatty Bao. Well this makes The Fatty Bao nothing less that the desired and all envied diva who got all the attention, she should not be shy and open its arms err doors in more locations in Delhi.

Would we recommend The Fatty Bao to others?

Hell! Yes! The Fatty Sour and the Desserts are not to be missed. Do try the Kung Pao, it suits most of the palates and does accustom you to the traditional chinese/malaya/thai main courses.

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