A quiet sit down dinner, a refreshingly pleasant weather and some cool breeze were just the right elements to enjoy the latest menu at Myxx in Juhu.
In spite of being the month of May known for its notorious hot and humid weather, the breezy Friday evening was really a surprise! After a long time, we actually got to sit down and relax over some in-house crafted cocktails and talk over some exclusively created menu for the Asian Food Festival at Myxx.
I settled down with a gorgeously light Sulaimani Chai with beautiful notes of triple sec, kahlua, vodka, bubbling in a transparent teakettle. Since I like to enjoy some simple pleasures of life, I was happy with my Sulaimani Chai and I refused to part with the teapot until I finished it all! 🙂
While the others sipped on Havanna Myxx or Magic Mojito, in came the entrée – so this was a beautiful fusion of South East Asian cuisine, one of the best I’ve had in years.
In came the vegetarian entrée – designed, crafted and presented quite creatively. I think this is what makes food very exciting – the way it has been thought of and presented makes all the difference in whetting your appetite.
We started off with a pan seared broccoli mousse squares with roasted garlic. These bite-sized cakes were the perfect entrée to go with your choice of cocktails. The surprise element for me was the heavenly steamed Edamame soy pods sprinkled with sea salt. Nothing seemed more appropriate to go with my Sulaimani Chai and a leisurely chat with my fellow bloggers.
In the non-vegetarian entrée, we dug into some piping hot Wok Tossed Chicken Bao, a delightful dim sum made with carrot skin on braised chicken and steamed Chilean Sea Bass flavoured with lemon, garlic and bird’s eye chillies. For those who love the flavours from South East Asia, the sea bass is an excellent choice.
What I liked more about Myxx is that they’ve catered to their vegetarian guests as well, and they’ve curated some exclusive dishes in their Asian Food Festival which included the Cottage Cheese Shanghai with the flavours of chilli paste and sweet sauce and Edamame and Sweet Potato Dimsum for starters.
In the mains, we tried the super delicious Spicy Malaysian Curry with the flavours of roasted garlic, Jasmine Rice with burnt garlic and eggs and Korean Chilli, Bell Pepper and Edamame Fried Rice. Personally, I loved the combination of the burnt garlic jasmine rice and the soulful Malaysian curry.
Wait, there’s more! Wouldn’t you want to know how we signed off our dinner? With house crafted boutique desserts such as the Mango Mousse Cake with Meringue & Strawberries, a sinful Toblerone Chocolate Oak with three layer chocolate ganache cake and… the Chef’s Table Dessert which is like a fun school science experience where the chef creates Myxx’s signature deconstructed tiramisu mousse.
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