Udaipur : People of Udaipur were on a Pan Asian epicurean discovery over the last weekend at the Asian Food Pop Up hosted by Mementos by ITC Hotels Ekaaya Udaipur. ITC Hotels’ newly opened property under its maiden brand hosted its first Asian Food Pop up offering a lavish spread of carefully crafted, authentic pan Asian recipes and saw an overwhelming response over the weekend from June 9-11.
Chef Wang Peng, who is a noodle maestro dished out a symphony of Asian flavours through native recipes to let the patrons at Mementos Udaipur, experience a new dimension of Asian cuisine. Hailing from the Xian region of China, Chef Wang Peng’s culinary prowess lies in crafting handmade noodle varieties such as La Mian (pulled), Dao Xao Mian (cut), BiangBiang (stretched), among various others. The Food Pop Up served a range of noodle varieties with traditional sauces and accompaniments along with other delectable Asian preparations including Stir fried Jasmine Rice with Soy & Burnt Garlic, Wok Tossed Vegetable Noodles with Microgreens, Stir Fried Vegetables in Hot Garlic Sauce, Pan fried Tofu & Vegetable Dumplings,Prawn Crystal Har Gao, Steamed Mushroom Buns, Chengdu style Wok Seared Lamb with Bell Peppers & Scallion etc.
“We are absolutely overwhelmed to see the love and warmth with which our first Asian pop-up was received by the patrons of Udaipur and those visiting here. It is interesting to see how the people of Udaipur who are rooted in local flavours and preparations have welcomed and adapted newer culinary discoveries,” said Mr Sandipan Bose, General Manager, Mementos by ITC HotelsEkaaya Udaipur.
