Au00a0red-themed Pan Asian gourmet getaway awaits your attendance with Thunderous Thai, evergreen Chinese and fresh flavours of Japan

Our soft spot for butter chicken, kadhai paneer and naan will never vanish, but once in a blue moon it's a delight to sink our teeth into contemporary flavours from the international shores. So if ever you're bored with the menu at your favourite dining, Red Zen could be a surprise change. We visited the place recently, and came out with a smile.



Chef's different strokes
Since the menu is inclined towards different nations of Asia like Thailand, China, Japan, Indonesia and Vietnam, the chefs use both wet and dry styles of cooking, which are extensively used in those areas. In wet mode of cooking, fluids like water and wine are used to steam, boil, stew or simmer the ingredients. Dry mode, instead, uses dry heat in the form of deep frying, deep fat frying, microwaving, grilling, roasting, baking and sauteing. In a 'roll up your sleeves' like ambience, we 'taste drove' lobster in XO sauce, fish nam phrik pouw, lotus steam in sweet chilli sauce, Pecking duck, wok tossed tiger prawns, stir-fried
pokchoy, Thai veg green curry, prawn Siew Mai and corn dimsum. Don't ask how we managed to eat that much. But we just did since we couldn't control the temptation of a contemporary spread of awesome food.