Lotus at the Park Chennai has a new Chef and a much improved menu. 

Chef Tanya (Tanaya Hanain) at Lotus

Chef Tanya’s (Tananya Hanain) journey from Chiang Mai has taken her across the Asia Pacific. She didn’t set out to become a Chef but we’re glad she ditched her accounting pursuits to wear a Chef’s hat and didn’t lose her smile along the way. She arrives at the Park Hotel Chennai at a time when Thai cuisine is being reinterpreted by quite a few restaurants. That’s both good and bad.

The Classic Thai dessert – Sticky rice with Mango

 

The restaurant’s menu gets a makeover. Some of Lotus’ signature dishes live on. We’re quite relieved to see them on the menu too. Like their (ever)green curry or the black sticky rice pudding – my favourite dessert on this menu. It’s very identical to the Chettinad classic dessert crafted with Kavuni arisi (Black rice). It’s some of the new dishes – many drawn from Northern Thailand (where Tanya hails from), that have our attention. Tanya isn’t shy with bird’s eye chilli; some of the dishes are quite fiery and almost everything on this menu is authentic.

The Prawn salad tossed with chicken and asparagus

The prawn skewers with a hint of lemongrass is the showstopper with its subtle flavours. We also enjoyed the prawn salad tossed with asparagus and chicken and the jasmine rice infused with yellow curry flavour, stir fried with fresh pineapple, cashew nuts and raisins.

The restaurant’s interiors were refreshed recently

If you don’t mind extra sweet desserts do check out the colourful Bua Loy crafted with glutinous rice balls with a hint of vegetable colours and flavours that float in coconut milk. It is unique dishes like the Bua Loy that set this new menu apart and also consolidate Lotus Thai’s reputation as the Thai restaurant to bear in Chennai.

The colourful Bua Loy from Northern Thailand

Lotus Thai is at The Park  Chennai, 601, Anna Salai. Phone: (044) 4267-6000. Meal for 2: Rs 3,000/-
(All images shot with the Samsung Galaxy S8) 
Written By