Kinki – The name speaks for itself. Sexy, off-beat, quirky, cutting-edge food is what Kinki Modern Asian Kitchen and Molecular Bar, Balewadi High Street, Pune offers. #Baconbaba was invited along with #TheBTeam to experience the magic.
The décor is minimalistic, with origami birds hanging from the ceiling alongside giant Chinese paper lanterns. The Alfresco dining section continues the same theme. Oh, and on a serious note, the name, apparently, alludes to a region in Japan. No love lost for its recall value, eh? 😉
Kinki boasts of a specially designed molecular bar dishing out some insane cocktails.
My personal favorite? The Madam Luxe – a peach flavored drink served with flavored air (yes, flavored air!) The air is imbibed with peach flavor and infused into the drink.
Tokyo Midtown: A vodka based citric drink served in a pot with dry ice all around it. Very cool to look at!
The Smoked Primm’s Cup was another beautiful drink in a ginger ale base, with smoke infused from wood chips. Yes there was drama!
Out of the dimsums that hit the table, I LOVED the Prawns Har Gao.
The Edamame and Truffle oil dimsum (Edamame is a preparation of immature soybeans in the pod – yes yes, I googled ‘What is Edamame’ :-/ ). This truly wowed us with the distinct flavor of the edamame pods and truffle oil, and the exquisite craftsmanship on the dimsum itself
Kinki also offers a wide range of sushi. Each dish was well constructed. I, personally, am not a fan of sushi, so would refrain from commenting on this.
Now comes my absolute favorite – Pork Bao! The Pork Bao at Kinki are an epitome of the adage to ‘respect the protein’. Perfectly cooked pork belly shines through these steamed buns, with leek , red onions and a dash of sriracha sauce for company. Baconbaba LOVED this!
Of the starters, the Stuffed Tofu was the surprise element. I am not a fan of Tofu, but the crisp fried stuffed tofu pockets coated with the sweet sticky sauce were a pleasure to eat. The Vietnamese Garlic Beef was, unfortunately, overcooked and chewy. The Chicken Skewers were perfectly cooked with a flavor profile of basil and lemongrass running through.
Next came a dish we were eagerly looking forward to – The Vietnamese Pho. A beautiful, aromatic chicken broth with noodles, veggies and mushrooms, the dish was warm and comforting, slightly under-seasoned.
We also tried The Keng Phaet Koong, a prawns thai red curry, was thick and full of coconut and lemongrass flavor, paired well with the sticky Jasmine Rice, and The Basil Chicken that had a lovely spicy oyster sauce base – a good dish overall, but could have used a little lesser salt.
I personally love asian food, and I know I am going back for the pork baos, the dimsums and the thai red curry. Good stuff, with amazing cocktails, its an experience, not to be missed.
I was invited for this tasting event. The Usual Disclaimer applies.