It was a fun filled evening along with some Foodies from the town at Hyatt Pune, joined us to celebrate the 5 Yrs presence and standing tall to all the expectations and setting up new standards in Cuisines from around the world.
Ban Tao is one of the most versatile restaurant in Hyatt, with a breath taking indoor Waterfall and top class ambience with indoors and outdoor sitting options.
So the incharge took us for a tour of the festival spread. We started with the soup of the day counter, it was Cantonese Wonton Broth with corn & spinach or seafood with assorted vegetables and condiments. Next was some healthy salad options like Som Tam, a Thai raw papaya salad with jiggery lime dressing; Yasai Sarda, an exotic lettuce and wakame salad and a Tofu & Bell Pepper Salad.
Next we moved to the Dim-Sum station it had lot of options for everyone. Minced Chicken Momos, Pan Seared Lamb Dumplings, Shrimp & Chicken Sui Mai, Exotic Vegetable Crystal, Asian Green Dumplings. I liked the Exotic Vegetable the most of the lot.
It was time to toss some noodles and the noodles station called Let’s Toss. Wherein you can customized your noodles and add choice of your condiments to give extra flavors. The Let’s Tossed station had Noodles/Rice, Woks and Meal Bowls. They have options of soft wheat noodles, hakka noodles & glass noodles.
“From the Wok” had an different sauces like mountain chili, oyster basil, garlic coriander with choice of vegetables, fish and chicken. The Meal Bowls had Minced Chicken & Basil and Veg. Thai Yellow Curry Meal Bowls.
Moving towards some grilliciously yummy counter, The live grill counter had Banana Leaf Wrapped Indonesian Fish Steak, Gullian Chili Prawns, Teriyaki Chicken Skewers, Ginger Hoisin Minced Lamb and Cumin & Root Onions Tenderloin for the non vegetarians would fall in love with this. Tofu Satay, Sambal Chili Okra & Eggplant and Basil Cilantro Grilled Exotic Vegetables for the vegetarians.
Brief press release about the festival:
This April, Hyatt Pune is celebrating an exceptional five-year presence in the city. In this celebratory month, the hotel invites guests to the five-star property to enjoy a range of fabulous promotions from dining discounts to new offerings at the Spa, marking its half a decade milestone. Come and experience the ultimate hospitality with best accommodation, brilliant cuisine and exemplary services at Hyatt Pune, Kalyani Nagar.
The hotel’s splendid ranges of food and beverage promotions offer you the chance to celebrate the hotel’s five-year anniversary in style. “5 DAYS OF 50% OFF” at the award winning Pan-Asian restaurant – BAAN TAO and the haven for the best buffet of Indian Cuisine – EIGHTY EIGHT will offer the avant grand experience to all its patrons between April 16 – 20, 2018.
Five Country Pan-Asian Delights at Baan Tao: Think robust, smoky, and tantalizing flavours accompanied by a myriad of colourful, creative dishes- depiction of trademark Asian food. A treat to the eye as well as the palate. Expect such a spread at the Dinner Buffet’s at Baan Tao on the occasion of their 5th anniversary celebrations. Baan Tao, their Pan-Asian specialty restaurant, has set a special place in the hearts of many in the recent years and on this special occasion Chef Sunil Joshi and his team will present the best that they have served in the past five years ranging from Malaysian, Korean, Thai, Korean and Japanese cuisines.
Five Dine Buffet at Eighty Eight: To take you on an unforgettable culinary experience, those who enjoy all things ‘Desi’, make sure you head to the restaurant Eighty Eight to make the most out of the Five State Cuisine spread that’ll be presented during the anniversary celebrations. Dishes from popular food festivals will be showcased during the course of this promotion from various parts of Indian like Maharashtra – Punjab – Lucknow – Hyderabad and the home of our Head Chef – Suvendu Roy – Bengal.
A week-long celebration is a treat for all those who enjoy experimenting new flavours. Savour this extravagant spread and be part of the celebrations at Hyatt Pune, Kalyani Nagar this April.