I was invited for ongoing dimsum festival at high ultra lounge which is located at Melleshwaram. The tasting session started with a choice of cocktail and fried basil chicken jiaozi's followed by steam cooked dimsums ending with a crispy dragon jiaozi.
Chef Myo who has strong roots from Burma and Myanmar explains dimsums were exquisite snacks served at tea houses across china. Chef adds when I first came to bangalore and strolled around the market areas to get familiar with the local produce always wanted to incorporate and create delicacies around locally avaiable produce. For example turmeric, chilly powder and spinach are few ingredients incorporated in these dimsums.
Bengalureans are huge fan of butter so we've created a pork and butter dimsum. The dimsum sheets/skin it self has natural colors from trumeric and spinach.
I also asked Chef Myo How are these dimsum sheets created how do they have high glossy finish after steaming?? We use only wheat gluten, Potato starch and tapioca flour these are common ingredients used in the making we ship these products from thailand...
Chef Rabi adds dimsums are my favorite. We've incorporated many locally sourced ingredients to create the ultimate dimsum experience. Our mixology team are also ready to create cocktails that would pair well with our dimsums.
Treat yourself with an amazing selection of dimsums at High Ultra till 26th June.
About:
HIGH Ultra Lounge is spread lavishly across the roof top of the World Trade Center – Bangalore. At 421 feet high, it is the highest point for food and beverage in India. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambiance, modern pan Asian cuisine, world-class mixology and personalized service.
HIGH Ultra has four different zones to suits one’s mood:
HIGH View is a space to catch the last rays of the sun
HIGH Edge is an exclusive covered private party area
HIGH Dine is an open-to-sky dining area
HIGH Mix is a high-energy covered lounge space
Amethyst Mist a vodka based cocktail with a cherry flavor decorated with edible silver balls and orchid...
The Fried jiaozi with a thai twist. Stuffed with chicken and peanuts toppe with thai red curry sauce and papaya salad was crispy very tasty.
Next came the vegetarian version with corn, nuts, mushroom and spianch served with thai green curry sauce and topped with papaya salad.
Dipping Sauces: Coriander steams and chilly sauce, Soy and chilly, Ginger and chilly were perfect dipping sauce for steam cooked chewy dimsums...
The next comprised chicken pork and prawn dimsums with garlic and corriander flavored fillings.
Followed by a selection of vegetarin dimsums comprised of tofu, corn, mushrooms, waterchesnuts, spinach and nuts flavored with ginger and garlic.
Our dimsum tasting ended with crispy dragon jiaozi which was stuffed with chicken and served on a bed of plum reduction topped with papaya salad. Over all I felt it was a combination of different flavors. A cantonese dimsums with thai flavors and local produce was amazing prefect to pair with many dishes and cocktails on their menu.
My Plate...
I'm totally looking forward to taste more dishes at "High" Thanks Chef Rabi and Myo for a wonderful treat.
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