Pa Pa Ya - Kolad

The first time I went to one of the papaya branches was here in palladium. The lamb shank and roti was the highlight of the meal. Although we felt that they could’ve given some more roti as is wasn’t sufficient for 1 person. It was 1 roti cut into 4 pieces. The matcha tea cake dessert was very well presented

Laksa soup with lotus stem<br/ Laksa soup is a popular Malaysian soup made using rice , noodles , vegetables and usually the flavour is more of spicy coconut milk which makes it a best part to eat .<br/ Lotus stem was sauted in honey and chilli sauce , perfect mix and match of sweet and spicy .<br/ I totally enjoyed being at Pa Pa Ya you guys do try the starters and soup .<br/ .<br/ A perfect place to go .<br/

This actually is one place where I believe, pick anything on the menu and justice has been done to the produce. Right from the basics like Miso and Ramen to the Chocolate Ball on fire is a masterpiece.

PA PA YA is a decent modern Asian Bistro, very different and creative decor which adds up to a gaudy ambience. A hitherto fabled restaurant trying to keep up with its main BKC branch. Coming to what we tried:<br/ Started off with the Amuse Bouche which had watermelon and basil along with lemon grass foam, served both to prepare us for the meal and to offer a glimpse of the chef's style.<br/ Among their signature tipples we opted ONLY for their GIN based drinks (Gin is BAE):<br/ •HIBISCO SOUR: concoction of vanilla and hibiscus mixed with Asia’s eternal spirit i.e. Gin. Refreshing drink and a must try for gin lovers.<br/ •SHIKOKU COOLER: gin-based drink with a tinge of citrus elements such as orange and peach.<br/ •DILL LICIOUS: traditional combination gin and tonic with dill leaves and sake.<br/ •LOVE YOU- ZOU!!!: Gin mixed with simple notes of cherry using maraschino liqueur, aromatised by YUZU.<br/ …..<br/ Moving forward we opted for SPICY PRAWN TEMPURA sushi roll (MAKI) with a well-balanced taste of both sushi and tempura prawn complimenting each other.<br/ …..<br/ From their small plates (TAPAS) we opted for:<br/ •TWICE COOKED PORK BELLY, FRAGRANT CHILLI: justifying its name a perfectly cooked pork belly sautéed with colourful bell pepper and garlic.<br/ •CORN FED CHICKEN LEG, THOUSAND CHILLI: using tender and juicy portion of chicken sautéed with chillies and bell peppers.<br/ …..<br/ Having over 120+ types of dim sums we tried JIAOZI BRAISED LAMB: cooked to the perfection, mouth watering dim sums filled with minced lamb meat.<br/ …..<br/ Lunching at an Asian bistro and not trying out their bao would be a disgrace to the culture , we tried their OPEN BAO FILLED WITH CHICKEN AND PICKLED GARLIC: just let it in your mouth and experience the blast of flavours teasing your taste buds craving for more.<br/ …..<br/ Coming to main course, we tried:<br/ •SICHUAN STYLE CRISPY PRAWNS: prawns battered and fried tossed in Sichuan sauce with spring onion and garlic. Medium spiced.<br/ •KHAO PAD KAR PAO: here you can choose among veg/ chicken and sea food. We opted for sea food which is nothing but a simple burnt chilli garlic fried rice tossed with prawns and fish.<br/ …..<br/ Finally, we ended our meal with their signature desserts:<br/ •LIQUID HAZELNUT FONDANT CAKE MATCHA BLUEBERRY QUENELLE: a minimalistic presentation with the blueberry sorbet and Choco lava filled inside the matcha cake.<br/ •CHOCOLATE BALL ON FIRE: vanilla ice cream enclosed in a tempered chocolate ball complimented with nuts and raisins. A must try for sweet tooth.<br/ …..<br/ Overall a great Asian experience culminating different Asian countries. The pricing segment could be worked upon.

This place never disappoints me whenever i visit here. Last week visited to try their some of few new dishes. <br/ Service was good but a bit slow on Wednesday afternoon. <br/ <br/ Let’s begin what we had order : <br/ <br/ Asparagus and corn dimsum :<br/ Kind of crystal dimsums stuffed with asparagus and corn cooked perfectly served with dips. Must order <br/ <br/ Leek and water chestnuts dimsum :<br/ I highly recommend leek and water chestnuts dimsums it’s one of best vegetarian dimsums. Sever with three dips celery and spring onions and black bean sauce. <br/ It even looks so beautiful <br/ <br/ <br/ Crispy vegetable Maki dehydrate spinach :<br/ Signature sushi served with wasabi and pickled ginger. <br/ <br/ Curried vegatable samboosas :<br/ French Beans sautéd with some other veggies stuffed in phyllo pastry deep fried served with tomatoes salsa. It was very oil but tasted good. <br/ <br/ Khao pad kar pao rice :<br/ Sticky rice with veggies and greens it tasted okay. <br/ <br/ Wok tossed Veggies :<br/ Veggies tossed in wok with tofu and baby spinach with Mala sauce. It was good in taste not very spicy. <br/ <br/ Moochi ice cream : <br/ Four different flavours of moochi ice cream mango basil, salted caramel, strawberry and truffle vanilla cut into two pieces each served with Oreo crumbs. I loved mango basil and salted caramel more and vanilla truffle was not that good. <br/ <br/ Overall<br/ <br/ Food 4/5<br/ Service 4/5<br/ Ambiance 5/5<br/ Location 5/5