Thursday , August 13 2020
Scallion: Ramada Plaza Chennai, Guindy, Chennai Asian Restaurant

Scallion: Ramada Plaza Chennai, Guindy, Chennai Asian Restaurant

Restaurant Name: Scallion: Ramada Plaza Chennai, Guindy, Chennai
Phone: 044 45653333
Address: 36, Sardar Patel Road, Ramada Plaza, Guindy, Chennai, Tamil Nadu, India
Time: 12:00 Noon – 3:00 PM, 7:00 PM – 11:30 PM
Meals for two: Rs. 2,000
Cuisines: Chinese, Japanese, Asian, Thai
Facilities: Home Delivery, Valet Parking Available, Wifi, Indoor Seating

Scallion: Ramada Plaza Chennai, Guindy, Chennai: Decor

For the record, Scallion – meaning spring onion – is a nice, quiet place, almost hushed during weekdays. Done up in brown and beige, Scallion has touches of fresh green in the cute good luck bamboos, noticeable because they stand out in sharp contrast with the muted decor colors.

A live kitchen occupies one side and etched glass panels let a bit of light in on the other.

I like how the table napkins are folded to look like little orange peaks on plates.

Scallion: Ramada Plaza Chennai, Guindy, Chennai: Food

I like the subtle lightness of the Aromatic Clear Soup. It has plenty of veggies in a vegetarian stock. The vegetables make their presence felt by their noticeable crunch, while the shiitake mushrooms live up to their characteristic flavorsome stretchiness.

Anything tempura is always welcome. This Ebi Tempura is succulent prawn (ebi) in a bubble wrap kind of tempura. While the prawn itself is succulent, the layer closest to the crustacean is slightly underdone, thanks to the double layering of the imported tempura batter, in an attempt to keep the coating crisp for a longer duration of time. Eating anything tempura-d means you need to eat it fast to enjoy the crispness.

I do like the freshly rolled sushi though, and enjoy dipping the tip of its edge into the soy-wasabi sauce, so as not to get too much of it and kill the flavors of the Sake Maki’s salmon and the seaweed that completes the Maki.

The Thai Green Curry comes with the mandatory Jasmine Rice and is fragrant without being overpowering. The curry itself is made using the first press of fresh coconut milk, and that is the best way to do it. Vegetables are plenty, although I look for and eat the slightly bitter sundakai, enjoying the squish of the curry that emerges.

Dessert is all about their homemade ice creams: for me, the lemon grass one wins over green tea, or jaggery flavors. Then, I enjoy the Water Chestnut Rubies and Logan in icy cold coconut milk.

Plus  & Minus:

Good food, needs a little tweaking here and there. Nothing drastic. What I really like about Scallion is their ability to take suggestions and their commitment to improving their food.

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