What results when bright and vivid natural colours meet taste? A rainbow on the platter! Here's a chance for both vegetarians and non-vegetarians to savour colourful dimsums and sushis at the ongoing Rainbow Dimsum & Sushi festival.
The vegetarian dumplings include Crystal dumpling, Shimizi cheddar spinach skin, Leeks coriander beetroot skin, cheese and corn, pokchoy and water chestnut, and chives and mushrooms.
For the non-vegetarians, there is Shanghai chicken dumpling, prawn with Thai herbs, crystal prawn dumpling, chicken sui mai, chicken ginger celery, chicken water chestnut chives and peanuts, and steam sea crab dumpling.
The rainbow sushi platter consists of vinegar rice roll with seaweed stuffing with avocado, salmon, tuna, crab stick and garnished with scallop, avocado, yellow capsicum, red capsicum and served with soya gari and wasabi.
Chef Rajan Pradhan at Hotel Ashok's Pan Asian restaurant Nom Nom, where the festival is on till June 30, says all natural colours are used in the dishes.
"We are using beetroot for red colour, spinach for green and turmeric for yellow in the dimsums. In the sushis, we are using green, yellow and red bell pepper and avocados," he says.
Pradhan has also prepared some special sauces for the dishes - black bean, chilli and garlic; and black pepper, coriander and spring onions.
