We began with a sample of Xiaochi or a small eat of Xiao Long Bao in Chicken. The staff brings to the table a bamboo steamer in which sits these pretty white dumplings - a thin pouch of wobbly stature that you are asked to place into your soup spoon, fork a bit and put small dollops of the accompanying sauce. As soon as you poke the dumpling out oozes hot soup - place in your mouth and enjoy the molten merger of goodness that happens.

Next up was the Prawn and Mushroom Tom Yum Soup - While the prawns and mushroom were sumptuous and generous in their presence, we felt the soup was heavy on the lemongrass (no complaints there) and ginger, without really bringing forth any stand-out flavors. Maybe a little more simmer time and few tweaks will bring this soup out in all its glory.




And another one I loved - Cilantro Hoisin Mushrooms - these juicy mushrooms are dunked in a cilantro-ginger-garlic mix, skewered, grilled and served with a heavenly hoisin sauce. The sweet stickiness of the sauce plays perfect harmony with the mushrooms.

Moving on to the mains - The Chicken and Prawn Phad Thai was up first with accompaniments of crushed dried chilli, peanuts and crystal sugar. The Phad Thai in itself was a mighty portion with sweet, sour, spicy and plain wholesome working its magic.

Next up was the Prawn Laksa - take a traditional soup and turn it into a fragrant coconut curry - adventurous yes, does it work? Oh Hell Yeah! The curry is redolent with mint and tamarind flavours. The gravy just thick enough to blend well with the Jasmine rice served on the side. With dishes like this, I tend to go heavy on the gravy, using it more as the main dish than an accompaniment to rice. It was worth every flavorful bite.

The Beef Rendang is chunky bites of beef slow cooked in coconut and range of spices till the meat absorbs all the flavors. It is then finished with some light stir frying. The spices and flavors were all balanced on this dish, but the meat was a bit tough - a better cut of meat and slightly smaller chunks may just do the trick with this one.

The only time I have had Okra with Prawns is in this heavenly coconut based gravy that mum makes at home. I have never sampled a Wok Fried Sambal Okra with Prawns before. The Okra retains quite a bit of its crunch - in a good way and the prawns are succulent. I would though have preferred all my okra to be tender. Some here were of the fibrous nature. No harm done - thoughts conveyed to chef and I am sure all is right in paradise now.

And finally the Bak Choy, Tofu and Shitake Stir-fry - There are some dishes that come to the table and everyone has a favorite element that they pick off - that is exactly what happened with this dish - I dug deep into the mushrooms, my friend into the tofu and we made an amicable split of the Bak Choy.

We rounded the meal off with two desserts - A Chocolate Dimsum - a soft steamed bundle filled with nutty chocolate. We were a bit worried about singeing our mouth with hot chocolate - but the chef has nailed the temperatures and you can pop the bundle right in and smile to reveal some child-like chocolatey happiness on your teeth. The second was the classic Rubies in Coconut Milk - Waterchestnuts in a crushed ice and coconut milk base. A beautiful way to end the meal.


Nasi and Mee is a refreshing breath of air in the culinary landscape of Bangalore, especially when considering we have restaurants opening and closing quicker than we can say Jack Rabbit!. Do give it a try. A meal for two is in the Rs 1500