The Veg Hakka Noodles were green as they were made from spinach

A receptionist greeted us and enquired about the cuisine of our choice. When we visited, the pub (The Malts), 80 days (a restaurant serving Continental Fare) and Pan Pan (Asian restaurant) were open. Their Indian restaurant is set to open shortly.

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Asian all the way
We opted for Pan Pan. The large Buddha statue at the entrance established the Oriental vibe for the rest of the evening. The decor was similarly inspired, with bamboo plants at each table and Mandarin script frames. The staff was courteous, attentive, friendly and helpful. They patiently explained about the dishes on the menu and made recommendations based on our preferences.

The Chocolate Marqui was a well-crafted dessert

Sticking to their picks, we ordered for Veg Tom Yum Soup (Rs 210), Sweet Corn Soup (Rs 210), Balinese Chicken (their specialty, Rs 490), Oyster Chilli Chicken (Rs 490) as starters, and for the mains, we chose the Exotic Asian Greens in Hunan sauce (Rs 425), Veg Hakka Noodles (Rs 325) and Veg Burnt Garlic Rice (Rs 325). As soon as we placed our order for noodles, the staff informed us that the noodles are made with spinach and hence, are green in colour.

While we sipped on complimentary Jasmine Tea, we noted that the seasonings on the table were not the usual chilli-vinegar-soya sauce combination. Instead, our table had finely grated carrots in sweetened vinegar, a herb and garlic mixture in oil, herbs in vinegar and a Schezwan-inspired chutney. The salad consisted of carrots and cucumbers soaked in vinegar and lime juice.

The Veg Burnt Garlic Rice could have held its own

Taste matters
The Tom Yum Soup was light, with vegetables and tofu chunks in it. It had a hint of spiciness and tanginess, and was a delightful change from the thick, gelatinous soups passed off under the same name. The Sweet Corn Soup was comforting and familiar.

The Balinese Chicken was the right blend of textures of soft chicken, comfortable gravy coating and crunchy sprouts and vegetables. The taste was tangy, sweet and quite pleasant.

We couldn’t spot much of a difference in the taste of the Balinese Chicken from the Oyster Chilli Chicken except that the Oyster Chilli Chicken was a tad spicy. The Exotic Asian Greens in Hunan Sauce were a mix of vegetables and Tofu in red gravy that wasn’t too spicy.

It complimented the Hakka Noodles. The noodles were green, like we were warned, but did not compromise taste for health. They were tasty enough to make us wonder where could we lay our hands on a packet to take back home.

The Burnt Garlic Rice had a mix of vegetables and rice with garlic. Though each dish could have held its own, it was a pleasure to witness the combination the flavours and textures.

We ended the meal with a Chocolate Marqui that was crafted true to its name. A dry chocolate cake with chocolate all over, there was no disappointing cream or water in the cake. The staff informed us that they have plans for a live counter and a Sushi counter soon.