It was a Saturday morning & we were upto our customary ‘Earn ur breakfast’ – Walked 5.8 km to reach Asia Alive to enliven ourselves. Called up the Restaurant the night before & confirmed that it will b open in the morning. So we walked all the way excited to have Asian food for Breakfast – like at Sakura / Sen5es.
We were very disappointed to find Continental & Indian spread in place of an Asian spread for breakfast. In fact we were expecting live dimsum / congee / stir fry counters but ended up at a live Dosa counter!!!!!
The decor was obviously nice but nothing special to remember.
The staff members were very warm, attentive & efficient. They surely took care & contributed positively to our breakfast experience.
Food was very good in general that does not qualify for a ‘wow’ though. Loved the breakfast here – small spread, good ingredients, simple but good food without any twists / turns/ surprises. Sen5es Pullman Hotel breakfast spread beats this hands down on spread & the wow factor.
Detailed Description – In case u have the time to njoy readin:
‘For the chef in u………’ here comes in a new section that has a unique way of presenting delicious food that can easily b made at home
Contributed by : YUMMRAJ’s favourite Chef –ANONYMOUS
When in mood for a hot lazy winter Sunday morning brunch, why not try making some thin rice noodles (or rice vermicelli) with stir fried fresh veggies & some prawns & scrambled eggs thrown in for good measure………….
….well, u can do without the prawns or the eggs or both or u can substitute the prawns with chicken – whatever be it, u r sure 2 get a load of praise.
Since good food has no set chemical formula, I refuse to list out measurements in grams & mililiitres. I ‘d rather leave it 2 ur interpretation, preference & imagination.
To start with, slice veggies like zucchini, white onions / spring onions, babycorns, pokchoy (Chinese leafy veggie), bell peppers (capsicum) – green, yellow or red or all of them, mushrooms (try the dried black mushrooms)……………… more or less the way it is shown in the pic. Just tear the Pokchoy into pieces with hand before cooking it.
Thinly slice fat cloves of garlic & mince a tiny piece of ginger.