Honk is Pan Asian – Fine Dining Restaurant located at the Pullman hotel in Aerocity, This fine-dining restaurant in lower ground floor of the hotel it serves up a wide variety of sushi, dim sum, meats and sea food that spans Japanese and Thai cuisine, but the cocktails are what you should really head here for.
A long staircase down to Honk and reached at exactly extreme left side and here you’ll find yourself in an amazing restaurant that has massive in space. The lighting is variable at few places, it is dim and bright, yet bright enough for you to read your menu easily and the tables are spaced far enough apart that keep the privacy between the conservation. I recommend making a beeline for the tables with the funky, mutli-coloured double cushions; they’re quite comfortable. Variable Sitting, ambience, services all make its prime. A visual live kitchen is an added advantage to sit here. Management Team says “although it is 7th month old restaurant but operation are started recently in April, 2016”.
While the food takes inspiration from the street-style cuisine popular in Asia, the presentation and décor is distinctly natural, invoking farm-style food of the region. The menu has been carefully curated to showcase culinary influences from the diverse regions of Asia, primarily Chinese and Japanese with a glimpse of Thai and Singaporean as well as a touch of Indonesian.
Cutlery deserves to mention here, it needs couple of minute to scrutinise the cutlery. It’s all hand-crafted in Barcelona, Spain and USP of the dishes: Plates aren’t identical to each other whereas the high graded Brass cutleries are made in India and from a famous contractor of Moradabad.
After exchanging the warm greeting from management team, they have confirmed the allergen, religion blocks, so that they may serve a right food before us.
They have started with a special welcome drink Honk Sour, served in Kulhad like earthen spot (which is made up of some part of gin, kaffir lime, chamomile tea and egg white for non drinker and vegetarian they have alternate option of egg white. Seriously Drink is quite refreshing.
Topesh, Beverage expert at Pullman, explains each and everything about the Drink, how the drink is perfect for anyone, Topesh has in depth knowledge of Beverage and, I like the way of interacting with people.
Next, we move forwarded to Chef’s recommendation starters
Shrimp Tempura: Tempura filled with crispy shrimp cured with mango and topped with Tobanjan aioli
Veg Sushi: mixed with cocumberm Tenyuki, Yuzu Mayo served with special Honk sushi Sauce.
Prawn Har Gow “Perfume De Hen” with Honk Condiment Sauce. It was star item of the day, I really liked it most. Crispy prawn can be felt with every bite of dumpling.
Chicken Breast Meat, Miso Garlic: Barbeque chicken marinated with Miso Garlic, The chicken breasts were moist and delicious, and the flavors were subtle but all melded so wonderfully.
Green Apple carpaccio, Mirin Decoration, Lime sorbet: delicious sorbet combines with basil and lime a very light dessert which melts in a second served with green apple base.
Meanwhile, Mixologist Expert Topesh present his another drink
Shanghai Bell: it is mixed of Vodka, Bell Pepper, Galangal, Lemon Grass and Basil. The bell pepper and Galangal were dominating element in the Shangahi Bell.
Topesh Says “it is most popular drink among the South Asian”.
After the drink, Servers came to us with main course of the day.
Thai Red curry: It was prepared with baby corns, broccoli, Pea aborigine, Mushrooms – it wasn’t pungent and strong. It was very balanced red curry it was served with Steam rice.
Hainanese Chicken Rice, it was served in traditional asian bowl, Presentation part was also elegant.
Thai Basil Sinagpore chili Shrimp: Its unique flavor gives appearing very fresh, it has both taste sweet and spicy.
I guess, anyone wouldn’t leave Honk without the caramel chocolate and peanut parfait or the chocolate and mango Bavarian, raspberry curd and streusel. These desserts are highly recommended.
Honk comes as a ray of hope in streamline of Pan Asian Restaurant in the city and its team promises to give South Asian Restaurant some serious competition. Although it is newbie restaurant’but it is being led by Ajay Anand and Deepak Malhotra, both of whom have returned home after gaining the experience of South East Asian flavours in all their robustness.