Though Din Tai fung is famed for its Xiaolong bao aka soup dumplings but you just can’t miss the egg fried rice here, each grain of light fluffy rice is figuratively covered with egg, though not overly salted nor has the weird eggy taste and each bite is consistent! Couple it up with chicken cutlets which are crisp on the outside and juicy inside and you are in heaven. There are three outlets in Dubai at the Al Ghurair centre, Mall of the Emirates and Dubai Mall. A brilliant idea is to club it as a lunch break with a day of shopping.
MAI BAO HAINANESE CHICKEN RICE, DELHI
This dish of juicy steamed chicken and ginger garlic rice cooked in the same pot served with a spicy chilli sauce is the unofficial dish of Singapore. Chef Jeremy Nguee a prominent chef of Singapore is cooking up Singapore’s street food in a modern avatar at Mai Bao at the DLF Avenue in Saket, Delhi and his version of the Hainanese chicken rice would even give the Maxwell Hawker centre a run for its money, which is also because he believes in bringing people together and creating memories via his cooking philosophy.
PAELLA CASA DE VALENCIA, MADRID
When you try Paella at numerous restaurants, you will soon realise that this one pot dish is enhanced savouring it the traditional way. At Casa De Valencia in Madrid, they believe in the viewpoint of ‘too many cooks spoil he broth’, in Paella making and one person is accountable for safeguarding the cooking is just perfect. Conventionally a paella encompasses chicken, rabbit, vegetables, rice, garlic, saffron, salt and paprika, and what makes it special is the slow simmer.
NASI GORENG, WESTIN NUSA DUA, BALI
The most conjoint Indonesian dish and without a doubt a healthy option. Nasi translates into rice and Goreng into fried. So basically it is fried rice you’re your preferred meat, vegetables and eggs. Topped with Prawn crackers and a fried egg and some satay on the side…. Divine! But what distinguishes it at the Westin is, it’s fragrant and earthy flavour owing to the liberal shrimp paste and sweet soy sauce that is additionally added into it.
MORNING GLORY XOI NGU SAC, HOI AN
This glutinous Vietnamese rice dish comes in five different colours which are obtained from various forest leaves. Since the locals extract these leaves from medicinal trees, Xoi Ngu Sac is also a dish which is supposed to be great for health. It’s sticky, sweet and has a beautiful flavour and is cooked quite similarly the way sticky rice is, except this takes a little more time to dry. Interestingly Red symbolizes Fire, Black is water, Green is wood, and yellow is earth and white is Metal.
– Rupali Dean is a food writer based out of Delhi