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Devour more than 60 types of dimsums at Pa Pa Ya New Delhi

Pa Pa Ya, the modern Asian bistro by the House of Massive Restaurants is launching a delicious new menu, featuring one of the largest dimsum menus in town. The menu is curated by Chef Sahil Singh, Corporate Chef at Massive Restaurants.

 Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. The menu devised is completely original, developed over several months of research, with painstaking attention to detail, creating unique flavour profiles for each dish served. Feast on an assortment of soups & salads, modern sushi, tapas, delectable main course preparations and signature desserts and much more.

Using organic and fresh produce along with the finest ingredients sourced from the region of origin throughout Asia, Chef Sahil has curated this exclusive dimsum menu featuring over 60 different variations of dimsums. Every dimsum is crafted to perfection and strike a flawless balance of authenticity packed with wholesome fresh flavours. Some of the signature dimsums from this new menu include Carrot Truffle and Cream Cheese Dimsum, Cheung Fung (rice paper rolls served with seasoned soy sauce available in veg / chicken/ prawns), Shao Mai (open faced dumplings available in veg / chicken / prawns / lamb / fish / pork), Lao Mai Gai (classic lotus leaf wrapped glutinous rice dumplings available in veg / chicken / prawns / lamb / fish / pork) , Glutinous Rice (rice coated dumplings steamed in own stock available in veg / chicken / prawns / lamb / fish / pork) and Xia Long Bao (soupy dimsums available in veg / chicken / prawns / lamb / fish / pork).

 

About Pa Pa Ya
Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a chic, modern and radical reinterpretation of Asian cuisine. Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy, with Massive Restaurants being credited for its introduction and popularisation in India through the critically acclaimed brands like Masala Library by Jiggs Kalra and Farzi Café. The menu devised is completely original, developed over several months of research, with painstaking attention to detail, creating unique flavour profiles for each dish served.

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