Going Gaga over Pa Pa Ya

Pa Pa Ya is a refreshing and promising brand of Modern Asian Bistros from the house of Massive Restaurants. What Farzi Cafe did to Indian food, Pa Pa Ya set out to do with Pan Asian Food, making it more fun and contemporary and has been successful in doing so.

I recently dined at the newly opened Pa Pa Ya, BKC in Mumbai and it was a rather pleasant experience. Located in the sprawling Bandra Kurla Complex, the restaurant is poised to attract both corporate crowd for spiffy lunches and friends and family for evenings and weekends. Located on the ground floor, the restaurant is drenched in natural light and radiance at lunch time. 

The place has a very open and luminous feel. The dramatic, kinetic ceiling over the bar adds theatrical allure. There are fluid, curving lines in the seating arrangement giving a subtle oriental touch, with an attractive interplay of light and dark wood being the predominant colours. The staff was literally raring to go on the first day of lunch operations and their enthusiasm was infectious. 

After a glance through the menu and discussing our likes and dislikes with the mixologist and the Maitre'D, and the pleasant and bright staff attending to us, we set on a journey of delectable discoveries and culinary adventure. One startling fact that set the experience apart was the staggering menu knowledge of the staff. Everyone who came to our table described the dishes with such in-depth information about the ingredients and the cooking techniques, that it was literally like attending a master class of sorts. They told us this is the Pa Pa Ya way, to educate and inform the guest about every dish in a friendly manner. How often have you had a brilliant, well-cooked meal at a restaurant, only to have it served by insipid and untrained staff who are simply passing muster while serving. Not at Pa Pa Ya! The service staff simply elevated the experience with their savour faire and verve. Full marks to the training apparatus in place.

My Thai

Hibisco Sour

Now on to the meal. We started with two interesting cocktails recommended by the mixologist, Hibisco Sour and My Thai (Mai Tai, Pa Pa Ya style with an Asian twist of pink ginger and coconut syrup). The cocktails are well blended, balanced and hit the right notes.

Hot Toddy

But since I was nursing a bad throat, I was immediately recommended a Hot Toddy by the waiter-again full marks for EQ, the art of anticipating guest needs and good service-that soon did the trick.

Amuse Bouche

We started with a charming amuse bouche which looked like oysters but it was indeed a sublime melange of watermelon, chilli and lemongrass.       

Crispy Fried Lotus Stem

Nigiri Tree

Next we tried the Tuna Sushi with the best quality of tuna and Crispy Fried Lotus Stem, Smoked Honey Chilli and Sichuan Pepper Dust which I found a bit sweet for my taste. The aesthetically pleasing Nigiri Tree comprising of Mogura(Tuna), Sake(Salmon) Kani(Crab) and Hamachi( Yellow tail) is sure to gratify you with its sheer beauty and sublimity. It coincidentally mirrors the beautiful pink blossoms on the trees outside peeping in through the sparkling open glass walls.

Pa Pa Ya has an impressive collection of dimsum. We had Asparagus Corn and Burnt Onion Dimsum in a potato and wheat starch moulded into a flower. Simply brilliant! The Lamb and Mandarin, Bee Hun was also exquisite. All their dimsums come suitably doused with appropriate sauces that you do not need any other accompaniment with it. Scanning the menu, there are so many fascinating dishes that catch your eye. 

Lamb and Mandarin Bee Hun

Asparagus Corn and Burnt Onion Dimsum

You know it is the type of restaurant where you would like to come back again and again, trying new dishes every time, safe in the knowledge that nothing will disappoint you. On my future tries list are definitely the Sushi Burger, Salmon, Wasabi Aioli and Sichimi Sprinkle from their Modern Sushi section or the Shiitake and Burrata Croquetas from the Veg Tapas section and the Ceviche Frito, Tomaro and Ajji, Tiger's Milk or Salmon Uzukuri, Jalapeno Relish, Blackened Garlic, Ponzu. Through all sections, there are low calorie, gluten free, vegan, chef's recommendation and keto diet options which is the need of the hour indeed.

Singaporean Laksa

We tried two soups-Traditional Miso Soup and a fiery Singaporean Laksa. The Pla Sam Rat Prawns with Green Pea and Green Chilli Sauce and Dehydrated Pineapple was on the sweeter side. The Zing Zang Lamb is a classic starter. 

Lamb Rendang Curry

For main course the Rendang Curry was highly recommended and this robust Indonesian slow cooked curry served with 'Roti Prata' lived upto the expectation. We also tried the Shanghainese Style Pork Belly which is a double cooked Kurobuta pork belly, caramelised and luscious. Kurobuta is one of the Heritage breeds specially raised for its intensely flavourful meat and fat, typical of Japanese cuisine.There are again a lot of intriguing choices here such as Braised Water Chestnuts, Baby Pakchoy, Fresh Sweet Corn for vegetarians or Maine Lobster, Thai Sweet and Sour Dressing for non vegetarians. If there is the dependable Peking Duck, there is also the Pork Belly, Zuzu Beurre Blanc, Quail Scotch Eggs that pushes the envelope somewhat.

For dessert, the Liquid Hazelnut Fondant Cake, Matcha, Blueberry Quenelle is simply stunning. There is a riot of colour on this platter, which itself is an unconventional shape. Their Chocolate Ball on Fire is a rage and we saw many such balls being whisked to eager tables but instead we tried the Aerated Chocolate, Matcha Creme Anglaise has a Jack Daniels and Callebout chocolate mousse and sweetened evaporated milk that dazzle and delight.

Pa Pa Ya BKC carries forward the Pa Pa Ya legacy a few notches higher, innovating, experimenting with finesse and balance, teasing your palate with new flavours and  textures served in startling presentation with many surprise elements. The staff, I would reiterate, is a major wow factor. (Siddharth primarily looked after us with professionalism and panache while the mixologist has his finger on the pulse of the client!) Do visit this sparkling new restaurant to experience a fascinating interpretation of Asian food.