If you dream of noodles or can’t imagine a meal without rice, Shizusan’s limited edition food festival that celebrates piping hot bowls of freshly cooked wok food is perfect for you!
There’s something so comforting about a bowl of fragrant rice, something so reassuringly solid about a big bowl of noodles, especially as the weather inches toward the short winter we experience in our otherwise muggy city. That’s why the new Wok to Plate festival at Shizusan Shophouse & Bar couldn’t have come at a better time. Created by Chef Paul Kinny, this special 12-item menu of meal-in-a-bowl rice and noodle dishes is inspired by Southeast Asian street food.
The Pan Fried Noodles are a comforting mix of soft and crispy, and are topped with a smoked duck and vegetable sauce. E-Fu, a dish of flat noodles with enoki mushrooms and pak choy, is even simpler, with a wonderful umami flavour. If you’re looking for something soupy, try the Mee Sua (buckwheat noodles in a light broth), while diners looking for something lighter will love the Singaporean Vermicelli Noodles that pack a coconut-y punch.
For those who prefer rice, both the aromatic, basil-packed Khao Phad Kaprow (Thai-style fried rice served with a delicious meat mince) and Lo Mai Gai (sticky rice prepared in lotus leaf with pickled vegetables and prawns) are sure to please. On the more inventive side is the Guo Ba or crackling rice – essentially a thick, slightly chewy fried disc made from rice and topped with a sweet and sour chicken. The other innovative dish also happens to be the only dessert offering: the Purple Rice. A gorgeous plate of sweet and sticky purple rice served in coconut milk with sago pearls, this makes for the perfect punctuation to a delicious meal.
Where: Shizusan Shophouse & Bar. Skyzone, Highstreet Phoenix, 462, Senapati Bapat Marg, Lower Parel
Timings: 12 pm to 12 am
Price: Rs 495 for noodle bowl, and Rs 525 for rice dishes