Sunday , January 17 2021
Hello Panda, Vasant Kunj, New Delhi

Hello Panda, Vasant Kunj, New Delhi Southeast Asian Restaurant

Restaurant Name: Hello Panda, Vasant Kunj, New Delhi
Phone: 9654914141
Address: A/111-9, First Floor, Kishan Garh, Vasant Kunj, New Delhi 110070 India
Time: 11:00 AM – 11:00 PM
Meals for two: Rs. 850
Cuisines: Asian, Chinese, Thai, Japanese
Facilities: Delivery Only

Hello Panda, Vasant Kunj, New Delhi: Decor

When one of the top chefs in the city who has worked his way through Wasabi by Morimoto, Poh (Mumbai), Tian and Kimono Club, opens his own delivery service, you definitely sit up and take notice. Perhaps the informal name – Hello Panda – gives a hint of the kind of food he is going to do: Fun, approachable, mainstream and more Tangra from Kolkata than Hong Kong or Beijing, both of which are child’s play for a talented chef like Vikramjit Roy.

Hello Panda is a cloud kitchen that operates in two locations: Gurgaon and Vasant Kunj. Between them, they cover a wide swathe of south Delhi but don’t refuse entreaties to deliver to Ghaziabad! You can order through the aggregator apps or from the restaurant’s own website. Because of the invisible customer who orders on an app or over the phone, the menu has been made to include a few classics, a few genuine Tangra standbys and perennial Delhi favorites.

Hello Panda, Vasant Kunj, New Delhi: Food

Mitang Ziu Qingcai Soup (Rs. 260) turned out to be a traditional rice gruel soup, but I am aware that there won’t be many takers for it in Delhi. It is the thickened starch water in which rice has been cooked, but the subtle flavor and the sheer¬† authenticity of something without which no dim sum meal in Hong Kong is complete is overwhelming. Also overwhelming is the sliced meat with black pepper (Rs. 425) that featured meat sliced expertly across the grain in a deeply savory sauce. The Liangban Ji (Rs. 395) was thickly sliced cold chick-en napped in a sesame sauce, spring onions and coarsely crushed peanuts to be eaten as a first course, of which many are served cold in China. In a western meal, it is the equivalent of a salad, served right at the beginning, followed by hot starters. The pan-fried chicken gyoza (Rs. 375) were pleasant enough without being worthy of the huge talent of Chef Vikramjit Roy and the Avocado House Green Salad (Rs. 295) had too tiny diced avocado to have made a difference either way.

Plus And Minus:

Because this is the first time that a very competent chef is starting his own take-away venture for the mid-market, it is a good idea to indicate what the chef’s specialties are, which offerings are spicy and which are Tangra favorites. That way, most customers can make in-formed choices.

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