Fusion Asian at The Flying Elephant



Chef Myo's salmon tataki wrap was rolled up with rocket leaves and cucumber wasabi mayo, the beef carpaccio too had rocket leaves and Parmesan shavings but dressed with a tangy wafu dressing. The strange thing was that this blend of flavours worked.

Chef Myo Zaw Aung







Chef Myo Zaw Aung is from Myanmar. A chef for the last 24 years, and in India for the last few months, he has a pretty good idea of the kind of food his customers like - Asian fusion with a slant towards Japanese and utilising modern cooking methods for sure. Fresh ingredients and fuss free presentation put all the focus on the food and only the food. For our tasting menu, he had chosen to showcase more starters than mains and a mix of both veg and non veg, according to our preferences.
Salmon tataki with rocket leaf, avocado, cucumber wasabi mayo & tobiko

Chef Myo's special beef carpaccio, wafu dressing, rocket leaf & Parmesan

It was definitely the first time I was tasting salmon tataki with rocket leaves and the combo was just wow. Adding more wow was the mild yet numbing cucumber wasabi mayo and crunchy tobiko. By the time the carpaccio came around, I was a fan of this fusion. The wafu dressing with sesame oil paired beautifully with the peppery leaves, cheese and wafer thin slices of meat, essentially an Italian appetiser with a Japanese twist.

Deep-fried sweetcorn with red curry paste & sriracha chilli sauce

Kakiage with chef's special yuzu chilli sauce and unamayo

Biting into the deep fried sweet corn was akin to biting into bubble wrap though of course, this was edible but the red curry paste was barely discernible. The kakiage was better, it had a good mix of shredded vegetables and was crunchy. Yuzu chilli sauce and unamayo drizzled over the top gave it a zesty finish. Both these were paired with sriracha chilli sauce.

Veg rice paper roll with chilli lemon dipping sauce

Vietnamese-style rice paper rolls were filled with sliced salad veggies and strips of watermelons with chilli lemon dipping sauce. Chopped peanuts added the crunch factor and the rolls were light, wonderful to snack on after the previous two dishes.

Sushi platter: salmon; tuna; crabmeat; tamago; sashimi & nigiri with fusion makimono 

Cajun soft shell crab with wasabi mayo & togarashi

Chef Myo's sushi platter had salmon, tuna, tamago sushi and assorted makimono. It was a good variety and the freshness of the seafood was definitely a plus point. The parade of starters ended with Cajun soft shell crab with togarashi, where I thought the flavour of the crab was a little off.

Grilled Australian lamb chop with red wine miso and pistachio

Marinated deep-fried prawn with panko

Baked baby chicken with miso and soya

The red wine miso on the lamb chop was an unusual flavour pairing but it was the baked chicken that stole the show. A whole little chicken that had been boned, marinated in soya sauce and mirin and grilled. The charred bits were fantastic, the meat so tender. Served with pickled ginger and more soy, the flavours were truly delightful. 

Dragon fruit soup with lychee and lemon sorbet

More than the elements of the dessert, the presentation was the showstopper. Dragon fruit halves filled with chopped fruit and a light syrup, lychees and a scoop of lemon sorbet under a spun sugar cage. As the sorbet melted, it added zestiness to the "soup". Wow!!

Chef Myo's Asian Food Festival is on only till April 22nd and only for dinner. The menu is à la carte and is about 3500/++ for two.

For reservations, do call +91  8939871109.

Park Hyatt Chennai
39, Velachery Main Road (near Raj Bhavan)
Chennai 600032.

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