Fatty's Travel Tales-2 yrs of Fatty Bao

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(c)Nitin Hajela

Be it a amazing pan asian dinner with some great looking drinks or a unhurried lunch with loved ones, I have always look forward to Fatty Bao as one of my best options. Conceptualized by restaurateur and celebrity Chef , Manu Chandra, this place offers progressive Asian food in a great al fresco setting.I personally love their signature Char Siu Bao among others.

Situated at posh 12th main at Indiranagar, this first Asian Gastro Bar in Bangalore has recently completed two years of its inception.To mark the occasion, It has unveiled its special commemorative menu in association with Tiger Air and Absolut vodka.

I would like to share a great news for all diners at Fatty Bao. During the festival,they will get a chance to win a return ticket with Tiger air to Singapore. Headquartered in Singapore,Tiger Air is one of the leading economy carrier of Southeast Asia.It flies to several destinations in Southeast Asia, China and India from its main base at Singapore Changi Airport. Now that’s like a icing on cake,isn’t it so?

The menu has interesting assortment of diverse culinary dishes from 10 countries from the region including Singapore, Thailand , Indonesia and Malaysia. Truly a gourmand delight for me and many of us in Bangalore.

While going through their anniversary menu , I could see the Korean Kimchi fries to Chinese Roujiamo burger, the Indonesian savory Murtabak to Japanese sushi rolls among others.

I was among the select few to be invited to this blissful tasting session on a weekday afternoon.We began by trying some of the exotic cocktails inspired from the Asian flavors with the one essential and common ingredient, Absolut.

Absolut Vodka , first launched in New York in the year 1969 ,is the leading brand of Premium vodka. Vodka connoisseur all over the world love it for its true taste of vodka in original and other exotic flavors made from natural ingredients.

(c)Nitin Hajela

My favorite was the Silk Route, a ravishing looking absolut cocktail with jamun fruit , lime juice and black salt.It was refreshing and had element of natural flavors due to the right combination of fruit and salt.

The other cocktails on the menu included the Master Po, prepared with lapsang souchang tea infused vodka, whiskey and pineapple juice; the saffron infused vodka with lime and absolut mandrin cocktail ,The Calamansi ; the Oriental Blossom,the heady gin and infused vodka cocktail; the Marina Bay, with ingredients like Kaffir-lime infused vodka, fresh lime & Martini.

The menu also had Vietnam inspired whiskey based drink with cold espresso, fresh cream called Ca Phe Hanoi. Predictably it is a creamy cocktail many of us would love to have.

Let’s now talk about the delectable festive menu.From the korean heartland , it has the Kimchi Fries with baked grated cheese on top.

(c)Nitin Hajela

My pick from the menu , Carbon Prawn Tempura , made using black tempura on prawn. I was told that the carbon color was derived from the blackened egg plant skin powder mixed with the tempura flour.It was accompanied by yuzu mayonaise , citrus salad and crispy prawn crackers.

Another must try dish , was the Saigon Bun Rieu , a spicy and lemony Vietnamese crab broth dish with vermicelli noodles.I loved it a lot.Hope you do too.

The some of other dishes we tried were the Roujiamo, a grilled Chinese hamburger ( would you believe it ?) , made by sandwiching braised pork and lettuce between steamed buns.The Indonesian savory pancake stuffed with mix of spicy lamb keema and pickled veggies called Murtabak that is best relished with the curry sauce.

The famous Roti John from malaysia , bread served with beef mince and sauce, is a complete quickie meal in itself.The Tiger sushi rolls is must have for sushi and salmon lovers here.

Among the desserts , we were first served the Raindrop Cake, made from miso soil, soy caramel sauce with fruit confetti.It was followed by another charming Sakura Winter, artistically plated dessert with vanilla, cherries and yoghurt.

Finally we ended our far-eastern culinary journey with some jasmine/ green tea, served in mug from the beautiful crafted ceramic teapot.

The festival menu curated by Chef Prasanth , available between 11-28 August 2016 for both lunch and dinner. Do join here for the culinary journey influenced by the traditional East and South East Asia gastronomy through its festival aptly called “Fatty’s Travel Tales”.Highly Recommended by me !