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Marvellous Malay, terrific Thai

Wang's Kitchen with its imported herbs and spices offers a taste of the Far East.


Wang's Kitchen with its imported herbs and spices offers a taste of the Far East.

JUST OFF Model House (Punjagutta) there is a quiet little lane and on that lane is this quiet little restaurant, Wang's Kitchen that specialises in cuisines of the Far East. "We serve a mix of Chinese, Malay and Thai food," says H.M.Reddy, managing partner.

The first Wang's Kitchen was started in Chennai in `91. The Hyderabad branch was started in May `98. "A lot of research was done before the restaurant was started. We identified the dishes that would suit Indian tastes and the chefs were sent to Singapore for training in those particular dishes and the results are there for all to see."

The décor includes curios like fans and tapestry imported from Singapore and the ultimate confidence builder - the see through kitchen. The restaurant is airy and bright and the huge plate glass windows allow you to watch the world go by while you wait for your meal or you could read the place mats with all sorts of oriental trivia. The Chinese side of the menu offers regular stuff like Wontonsand Spring rolls.

The BBQ prawns (tiger prawns marinated in soya sauce and sake wine and grilled) for Rs. 135 is very popular.

"Malay food is known for the home-made noodles and the prawn paste, while Thai food uses coconut milk," Reddy commented. The Satay, a traditional Malay dish which is skewered chicken grilled and served with peanut sauce (Rs. 135) is a must have.

Kway Teow, (Rs. 85) spicy Malaysian soft friend noodles pastry sautéed with beans, sprouts and shredded vegetables or meat or seafood is worth checking out as is the Malaysian Fried Rice which featured cubed vegetables, mushrooms, tomato-flavoured with star masala and meat or seafood.

For Thai cuisine which is so close to our desi taste, ingredients and sauces are regularly imported and items that a foodie should not dream of missing include Green Curry (garden fresh vegetables flavoured with galangal and lemon grass in green sauce with rich coconut milk), Red Curry (mixed vegetables with lemon grass and coconut milk in red sauce) and Yellow Curry (vegetables in coconut milk in a special Thai sauce).

And for the sweet side - if you want to be adventurous you could go in for a Szechwan Date Pancake (Rs 85), which is dates, walnuts and cashew in noodle skin, which is deep-fried and served with butterscotch and ice cream.

The other interesting option is the Ice Kachang (Rs. 80) where you are served crushed ice, condensed milk, sugar syrup, vanilla ice cream and pineapple jelly. Home delivery (6663333/6666266) is also available.

So if you have a weakness for a taste of the Far East, you know where you could indulge it.

MINI ANTHIKAD-CHHIBBER

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