The Chinese might have come a long way since Mongol warriors used their helmets for cooking 'Steamboat specials'
The Chinese might have come a long way since Mongol warriors used their helmets for cooking 'Steamboat specials', but there are other centuries-old dining customs that you can rely on in the culinary style that has its roots in South East Asia. 
From tomorrow onwards, you can sample Chinese Huo Guo, (a wheat noodle broth with sesame seed paste, chilli oil, red bean curd, spring onion greens, sesame oil, ginger and garlic), accompanied with braised tofu, chicken or pomfret and cucumber salad; the Japanese Sukiyaki, (a soba noodle broth with sesame seed paste, sichimi togarashi, soya sauce, chilli sauce, ponsu sauce, spicy mayonnaise, spring onions, garlic and Japanese pickles), accompanied with Ni mono and homemade seaweed salad; and the spicy Korean Jjigae, (an Udon noodle broth with sesame paste, chilli paste, sesame oil with sea salt, soya sauce and shrimp sauce), accompanied with Picattas and kim chi. For dessert, there's homemade ice cream and fresh fruits to choose from at the 'Steamboat'.
From Tomorrow Till 29 May
At India Jones, Hilton Towers, Nariman Point.
Call 66326330
Open for lunch from 12.30 pm to 2.45 pm and dinner from 7.30 pm to 11.45 pm.
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