Foodie corner
everyone at the table loved. The Asian Tapas offers two kinds of pizza, one veggie and the other, beef (Kalbi Gim). The vegetarian delight pizza has a deliciously crunchy thin crust and is loaded with fresh ingredients, as well as goat cheese. The Kalbi Gim pizza also has a nice thin crust and is topped with mozzarella and tender shredded beef. Both got positive reactions at the table for having such unique flavours, so we suggest you go for whichever sounds more tempting to your palate. If you like raw fish, the Nigiri section offers crab, salmon and shrimp. We are diehard sushi fans, so picking from the Maki section took a few minutes. We decided to go for the crunchy salmon maki stuffed with cucumber, spicy mayo, spring onion
and tempura – WOW! It had the punch of South East Asia and the freshness of any good seafood – highly recommended. We knew exactly what we wanted for mains. From the Sea; we chose the Cantonese crispy seafood noodles with shrimp, squid, mussels, vegetables and sesame sauce. The dish was as mouthwatering as it sounds From the Land has two options, and we tried both. Lotus Chicken is marinated sliced chicken with oyster sauce, lotus root and capsicum – yummy! Each component of the dish was cooked perfectly, with tasty contrasting textures. The Crispy Aromatic Duck is a roll with crunchy shredded duck mixed in tangy sauces paired with onion and cucumber. This is more for those who want something a little out of the box and usually love duck pancakes. Both these dishes stood out in their own way. Last but by no means the least it’s dessert time. We have a clear winner here and it’s the Cherry Bomb. A chocolate mousse, with dark chocolate sauce, cherry puree and butter crisp. This is one of the best desserts you’ll try in a long time. Every last bite was polished off with a big smile! ✤ GO: The Meisei Friday Brunch is priced at BD25++, including selected alcoholic beverages, and BD18++ including selected non-alcoholic beverages. Call 1700 7770 for bookings and more information. fact magazine
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