What - Twist -Cyber Hub's latest edition, Twist, has opened its doors recently.
Where - 17-18, Cyber Hub, DLF Cyber City, Gurgaon
About: Twist - True to its name, the restaurant offers international and European wines, pan Asian and modern Chinese to its guests and patrons. Twist proves its uniqueness by selling temperature controlled wines and sommelier to serve as an expert.
Chinese cuisine has been one of the most popular cuisines in India for ages. But it is also a cuisine that has been done to death and mutated into strange versions. My memories of having the best Chinese food was in the iconic restaurants Tea House of the August Moon and House of Ming, having trained in both the kitchens during my stint with Taj years ago. Just entering those kitchens, donning your chef uniform was a heady experience. The aromas, the energy, the methodical, laborious misc-en-place and the final deft stir fry in the Chinese wok, for which the chefs needed to have rather strong forearms. I always noticed the forearms, rippling with muscles, sturdy and agile at the same time, as the Chinese wok has to be maneuvered with one hand. If you wanted to try, the chef would look at your arms often condescendingly and say ‘You can try but you’re not ready yet.’ The gas burners in the Chinese kitchen too are a lot stronger than other kitchens and the slightest delay, can overcook or burn the food. So one tried to excel at misc-en-place, cutting perfect carrot flowers, spring onion blooms and shelling prawns for hours.
Thus creating great Chinese food involved meticulous and detailed misc-en-place or pre-preparation and then a swift and expert assembly of just the right tastes and textures in the hand of a genius, balancing the umami perfectly, without any delay in cooking or serving. Umami is the pleasant meaty taste with a long-lasting, mouthwatering and coating sensation over the tongue that comes from glutamates, a term derived from Japanese but common to many pan-Asian cuisines. The meal that we all shared in the kitchen at the end of a strenuous shift used to taste heavenly and for years nothing else matched up.
Cut to soggy, over cornfloured, over-monosodiumglutamated deviant versions of Chinese over the years. The Gobhi Manchurians at weddings, the chowmein at Chinese vans, the soggy take away with a kilo of cabbage was the death knell. I almost went off Chinese food for a while. It did not seem crunchy enough, healthy enough, Chinese enough.
Which is why Twist caught my attention. The introductory paragraph amended on top promised a refreshingly new interpretation of Chinese. Add pan Asian to the mix, and it is all the more fun. Throw in some wines and you have a heady cocktail.
Traditionally if you went to a Chinese restaurant, one had to share a meal with at least four persons as portions were always family size. But what if everyone had a different taste or preference? Remember the one into two and two into four sweet corn soups?Twist gives every person the freedom to order their favourite dish in one portion. I think I love the place already as I am a small eater but like to try bites of many things.
My drink is perfect and the music is lively.The Manager James Hsiao is all professionalism personified. He instantly instills confidence in me to leave the selection of my drink to him. I have always preferred citrus, lemony drinks so he recommends me a drink called Pot. Hsiao is someone who instantly builds a rapport with all the guests and I am sure a great asset to the organization. He is the kind of manager one would visit a place just to meet and talk to.
I notice that the menu is not overly expansive but has limited dishes that are made well and taste good. For starters we had the Shanghai Style Prawns, Pork Ribs and Prawn Crystal Dumpling. The pork cooked in Ghochujang Sauce and caramelized to brown perfection.
|Pan Fried Noodles|
|Prawn Shanghai Style|
The ambience is so nice that we ended up ordering the 'not required' dessert just because we wanted to sit a little longer and relax. The Snicker Bar Dessert is highly recommended by the chef and the manager so we go for it. But the creme brûlée with lemon grass and coconut milk flavour definitely grabs my attention. The presentation of the chocolate dessert is fantastic, like a fire place of snicker bars replete with a smouldering vanilla ice-cream fire but is a bit heavy for me. But the classic creme brûlée with the Asian twist gets my vote.
Some peaceful moments sipping green tea served in a beautiful teapot and I am ready to call it a day. I am sure the memories of this calm and delicious meal will linger for long. All in all a great place to add to Gurgaon culinary scene.
Tangy Sorbet Rating: 4/5