Coronavirus
is the only thing on everyone’s mind these days, but sooner or later we all
will overcome this pandemic together. Even as we face lockdown, we can’t help
thinking about better days and the times when we would finally be able to dine at
our favourite place. In order to prep you for the same, we are talking about
this amazing place that should be on your list if you wish to savour a perfect
fusion between Asian and Goan flavours.
Noaa, a social dining
place nestled in the YU Hotel in Candolim is a concept that has travelled all
the way from Bali. International Chef Richard, Celebrity Chef ShailendraKekade
and Chef Sanjay Kotian have specially curated the menu for this international
restaurant keeping in mind the need of today’s discerning travellers.
The ambience is
quirky and chilled out and each element of the décor draws your attention. From
the quirky chairs to one of the sidewall that adorns 3d pieces related to cars
and bikes, everything makes for an interesting photo-op and is a perfect place
for all social butterflies that love to click pictures for their Instagram.
Noaa offers a
predominantly Pan-Asian menu which includes locally inspired culinary
offerings. It is designed to be a social, creative space and offers an eclectic
experience in the state’s tourist hub. The all-day dining restaurant promises
to satiate one’s cravings with an extensive spread of tasty, contemporary
cuisine from parts of Asia and Europe using the finest of ingredients. Fresh
local produce features in the well-curated menu that includesdistinct Asian
flavours.
Peri-Peri Fries, Thai Fried Bombil and Goan FrittoMisto made for
our starters. Interestingly, their Peri-Peri fries taste quite different from
what we regularly get. Thai Fried Bombil, were chunks of bombil, deep-fried in
a nice batter with some Thai flavours added to give it a twisted taste. The
FrittoMisto was like a platter of fried chicken, fish, and prawns and made for
a great choice to go along with drinks.
Their dimsums section was quite intriguing as it gave a true
insight into the fusion of flavours with fillings like Bokchoy Corn &
Spinach Cafreal, Prawn RechadoHargow, Wild Mushroom Balchao Crystal and Chicken
VindalhoGyoza. We tried the chicken ones and they truly were amazing, very
different and really delicious.
For the main course, PeriPeri Chicken Pizza and a BBQ Chicken
Poee Burger made for an interesting choice, but the best was the Kulchette,
their take on traditional stuffed kulchas. We opted for the bacon and cheese
kulchette, and it was splendid. This alone is a wholesome meal and you just
can’t afford to give it a miss.
The desserts at Noaa need a special mention; they are so good
that even if you don’t want to have the main-course, you can just keep going
back for the desserts. ‘Rujak’ di Bali and Beer-Amisu surely make for two such
desserts. Beer-Amisu was such a fine creation with dark stout sponge and malted
beer while Rujak di Bali had seasonal fruit, candied chili and tender coconut
sorbet.
Noaa is a place that offers a really
unique culinary experience and as soon as the times get better, this should be
your go to place.
