Authenticity is the keyword diners should target for the
best culinary experience. Some venues nail the brief, while others aim to
satisfy the palate of their target audience at the cost of the original recipe.
However, at this new venue that aims to bring the silk route to your table,
this is not a hurdle or stumbling block.
Koi, the Japanese name of the ornamental fish variety chosen
to be displayed in ponds for their beauty, is an apt name for the trendiest new
restaurant along the tourist belt in Goa. Located conveniently on the road
between Calangute and Candolim, Koi is housed in a charming Portuguese-style
villa behind Snip salon.
Proprietors Shefali and Vikram Singh, who have lived in San
Francisco and Malaysia, haven been influenced by the flavours oftheir extensive
travels.This exciting diversity is visible right from the get-go, merelylooking
at the soups alone: Laksa from Malaysia,
Khowsuey from Burma, Vietnamese Pho, Japanese Miso and Oyakodon are all
available.
Koi’s own signature creations include the ‘Sleepy Lobster
with Tamarind’, ‘Hainan Style Chicken Rice’, ‘Five Spice Roast Duck’, ‘Mandarin
style Crepe Suzette’ and so many more. The cocktails similarly draw from Asian
flavours but with a modern twist, conceived by Vikram who is also a mixologist.
Premium ingredients not commonly available in Goa such as the Foie Gras are
imported, with the seafood brought in fresh from the local market.
The couple who are veterans in the hospitality industry, are
passionate about getting like-minded people together over food, which is
reflected in Koi’s ‘full sensory’ approach to dining from the minute you enter.
One notices the exquisite cutlery, by English designer and silversmith Robert
Welch, and the elegant glassware bought in Germany. The interiors are chic and
visually appealing, especially a striking mural on one wall of Koi swimming
around
a Buddha.
Yet another one of the highlights of the restaurant is its
Teppanyaki table, which the management boasts is the only one of its kind in
Goa. This is used as an interactive theatre for food,where the end product is
prepared right in front of diners by the chef, making it an interactive
process, where the chef adapts every dish to each guest’s unique taste buds.
So whether it be an amalgamation of various parts of the
silk route journey that you seek or just nostalgic recollections of certain
areas; head down to Koi, where your adventure begins with a journey of a
gastronomic nature.
