Restaurant Name: Gong , Shop 22/23, Balewadi High Street, Cummins India Office Campus, Baner- Balewadi Link Road, Baner, Pune
Date of Visit: 2nd October 2017
An exclusive #FoodProwl (http://www.foodprowl.com/) food tasting event 🙂 and the 100th one too 🙂
Gong is a modern Asian cuisine based restaurant. The place itself is quite impressively decored with lattice wood-work based roof and nicely light-up as well.
Once settled down after doing the cake cutting celebrating the 100th tasting event of FoodProwl, the meals began with delicious Cranberry sphere that was quite refreshing as well.
For the food, it was a set menu crafted specially for FoodProwl’s tasting event.
The Green Papaya Salad (ACT I), was fresh and garnished very-well, nothing much to elaborate about a salad.
ACT II included the Asparagus Tempura and EBI Tempura Roll. Both Asparagus (Avocado) and EBI (Prawn) tempura’s were superbly done.
ACT III included Cheung Fun’s – the Crispy Vegetable and the Crispy Prawn. Prepared with two-layered shell, inner being crisp and outer soft, both Cheung Fun variants were again excellently done.
Edamame & Truffle Dumpling (ACT IV) were steamed to perfection and the casing thickness was just perfect and stuffed excellently. The serving itself looked quite attractive.
Next came the Asian Cottage Cheese and Asian Crab Ravioli’s (ACT V), served unconventionally in stem glasses. Both variants were again awesome, however a non-veg sea food lover will obviously love the crab one 😉 Both the ravioli as well as the sauce were nicely done. Hard for me to identify the two ravioli’s in the picture above 😀
ACT VI involved Crispy Lotus Stem and Vietnamese Fish Parma Fingers. I am a big lover of Lotus Stem based preparation. The Lotus Stem preparation at Gong was also quite crisp, however a touch on the sweet side for my personal comfort. I prefer it to be on the spicy side or may be a sour-spicy texture will do as well.
The Vietnamese Fish Parma Fingers served fresh and crispy Lettuce, Sauces, Kimchi and grated Parmesan Cheese was absolutely delicious. The Fish Fingers itself were perfectly batter fried and crisp. Making lettuce cups with fish fingers and other condiments was a fun exercise 😀
ACT VII involved Mushroom Cappuccino and Chicken, Asparagus & Lebanese Cucumber Soup. Just realized whilst writing the review and hunting for the pictures, they weren’t served. Cons of food-tasting event, with so much food being already bombarded, easily some just didn’t go-off. Never mind them 😉
ACT VIII started with Stir Fried Tofu Asian Green. I am not a big fan of tofu, but it looked nice, alteast the presentation.
Tofu and Zucchini Lasagna (Yellow Curry) , the gravy had excellent flavors and resembled to yellow Thai curry with peanuts added. The Tofu and Zucchini Lasagna itself was quite excellent.
Chicken Pixian, cooked with cashew nuts, chilli crisps and Chinkiang Vinegar, also was perfectly done. Crisp tuile was used to give a nice presentation to the serving.
Lamb Shank, the undoubted star of the afternoon, again peanut curry based. Those huge pieces of very well cooked Lamb Shank’s with flesh ready to be teared effortlessly of the bone will give a dare-to-eat-and-finish scare even to the hungry tummies and our poor tummies were already so full. The peanut curry, quite similar with yellow curry of lasagna, complemented well with the lamb shank. Simply amazing, outstanding, and now I am eventually running out of words to describe. You have to have it 🙂
The aroma of Burnt Garlic Fried Rice, itself was quite tempting and went really well with Chicken Pixian as well as the gravy of Lamb Shank as well as Lasagna.
Soba Yaki Noodles, the buck wheat noodles used were itself simply superb and this goes really well with Chicken Pixian.
For the desserts, the Chocolate Dome – comprising warm chocolate sauce, brownie and vanilla, is that one simply amazing dessert that one looks upto post a sumptuous meal. The dome is not evident in the picture, check this video posted by Kenzy’s Kitchen Korner .
The Baked Mango Cheese Cake, had very subdued mango flavor, so the liking of this dessert will depend highly towards an individual’s taste for mangoes. I was happy with the toned-down flavors of mango attached to the pudding.
Forest By Night, not sure why such a scary name has been given to such a god dessert ! Dark Chocolate log encapsulating Chocolate Soil that what it contains. A delight for dark-chocolate lovers.
Overall it was a great experience eating at the Gong. Turned out to be the perfect host to celebrate FoodProwl’s 100th food tasting event.
With approx. average cost being 1200/- for two persons, it has to be total VFM place which one must try.
Disclaimer : The food tasting, exclusively for FoodProwl, was hosted by Gong. The review, rather feedback, written is totally based on personal opinion and experience. Assuredly it is not a paid review. Visit the restaurant yourself and see how thinks go for you with food, ambiance, service, etc.