ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: Far & East: Four Seasons Hotel
Phone: +919986552876, +917619146006
Address: 8, Bellary Road, Dena Bank Colony, Ganganagar, Bangalore, Karnataka 560032 India
Time: 12:30 PM – 3:30 PM, 6:00 PM – 11:00 PM
Meals for two: Rs. 5,000
Cuisines: Asian, Chinese, Japanese, Thai
Facilities: Home Delivery, Takeaway Available, Wheelchair Accessible, Full Bar Available, Table booking recommended, Smoking Area, Indoor Seating, 4/5 Star, Luxury Dining, Romantic Dining, Desserts and Bakes, Serves Cocktails, Family Friendly
Far & East: Four Seasons Hotel – About
Let me start in the middle. Part of a tasting menu, the dish was called – most unassumingly – the Peking Duck Platter. On a plain white plate were arranged two stamp-sized pieces of crisp duck skin, two slices of roast duck and the traditional duck roll.
Chef Sean Wong, one of the duo conducting the kitchen orchestra at Far & East, stepped out to say the duck skin was to be dipped into the little bowl of caster sugar. The sweetness did something magical to the gorgeously crunchy skin. If this was all crackle, the sliced duck was moist and meaty, enhanced by the plum sauce with a hint of Guntur chilli. The roll was exceptional, too.
Before this, we had eaten a beautifully crafted set of dim sum, in which the artistry served to reassert the excellence of each element and wasn’t a cover for mediocre cooking. It comprised Truffle Edamame Dim Sum, a perfect Seabass and Coriander Dumpling and a Bao stuffed with shimeji, shiitake and oyster mushrooms, shaped and torched to resemble a whole shiitake. It stood in a pool of truffle cream.
The sashimi course was Hokkaido scallop carpaccio topped with salmon and a glistening crown of ikura. The flavours were clean, the crafting perfect.
The Mongolian Peppered Lamb Chop that followed was a top quality piece of meat, but the sauce was a tad too sweet and dense for my taste. We had the restaurant’s very popular Tenderloin and Truffle Fried Rice, which was again proof of what good ingredients and skilful cooking can achieve. For dessert there was a subtly flavoured Jasmine Pannacotta and Tender Coconut Tres Leches, which I enjoyed very much.
The menu was thoughtfully curated, the portions just right, the flavours building up in a way that made the meal a memorable one.
Far & East at the Four Seasons Hotel Bengaluru is a glamorous restaurant. From its perch on the 21st floor of the hotel it affords pretty views. The colours are deep and rich and the lighting is mellow. Service is five-star class.
The bar serves cocktails with Asian notes. I had a Sichuan Collins, a G&T getting a twist with Sichuan pepper syrup.
