It’s Slurp Time with Noodles of Asia at High Ultra Lounge

Exciting News for all the lovers of Noodles. Celebrate #NationalNoodlesDay on 6th October by heading to High Ultra Lounge.

High Ultra Lounge is the destination to savor your taste buds with authentic Wok tossed Noodles from Asian countries. Favourites like Phad Thai, Udoon, Bamee will all be a part of the offering.Some of the options on menu will be Hakka Noodles from China, Stir Fried Curries Rice Noodles with Shrimp, Pork & Vegetable Noodles from Singapore, Phad Thai, Udoon, Burmese and a lot more. High Ultra Lounge, South India’s tallest lounge bar brings a delight for the Noodle lovers of Bengaluru with their Noodles of Asia Food Festival.  The Executive Chef Myo Zaw Aung and Chef Rabi have orchestrated a menu that includes a range of delicious Noodles from across Asia. Chef Myo known for his expertise in fusion food has chosen Noodles from regions and countries across Asia to relish your taste buds. The authentic taste and traditional way of cooking will take you on a gastronomical journey across countries, as you taste the Noodle dishes from the menu.

A few of us were invited for a cooking master class with the Chef’s of High followed by a tasting of the noodles at their first ever Noodles Festival.

The session started with ‘ Know Your Noodles’ by Chef Rabi where he managed to explain the variety of Noodles available throughout the world and the way to cook them perfectly without turning them into a mushy texture.  Most of the establishments use Soda which makes noodles chew but in general one should avoid using it. The Noodles need not be prepared in a complicated manner to turn it tastier, the simple noodle dish which is easy to make and use minimal ingredients generally tastes delicious. The idea is to stick with the original flavors and pairing. In India people tend to stick to the mostly popular Maggi Noodle.But this festival is giving a chance to taste the wide varieties of authentic Noodles all under one roof.

Cook these three easy to rustle NoodlesRecipe Courtesy Eexcutive Chef Myo

During the cooking demonstration all the noodles were pre boiled ( Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water. Drizzle a little oil , mix to keep the noodles from sticking and lay them on kitchen top to dry in natural air before the actual cooking)

Khao Swe’ thoke (Wheat Noodle Salad – Veg)

Ingredients:

Boiled Noodles – 200 gm

Sliced Onion – 5 gm

Crushed toasted Peanuts – 5 gm

Shredded Cabbage – 2 gm

Chilli Flakes – one tsp

Tamarind Pulp – one tbsp

Vegetable Oil – two tbsp

Finely chopped Garlic – one tsp

Chopped Coriander leaves – one tsp

Siracha sauce – one tbsp

Turmeric Oil – one tbsp

Method:

Heat a deep bottomed Wok/pan. Add oil and add the chopped garlic and turmeric oil and set aside.

Take a clean bowl, add the boiled noodles and all the vegetables together. Add the roasted garlic and turmeric oil ,siracha sauce and tamarind sauce. Mix well and serve cold.

Flavour – Hearty salad with refreshing flavours

vrk_6934

High Style Yaki Soba (Fried Buckwheat /Kuttu Noodles – Veg)

Ingredients:

Soya Sauce – one tbsp

Mushroom Oyester Sauce – two tbsp

Boiled Soba Noodles – 200 gm

Chopped garlic – one tbsp

Chopped Spring onions – two tbsp

Sesame Oil – one tbsp

crushed Dry Chilli – one tsp

Method :

Heat a deep bottomed wok , add chopped garlic and dry chilli and toss it for few seconds. Add the noodles, mushroom oyester sauce and toss it vigorously and finish off with spring onion and sesame oil and serve hot.

Flavour – Sweet and tart flavor

vrk_7012

Oho no khao swe’ ( Burmese Chicken Coconut milk Noodle – Non Veg)

Boiled Egg Noodles – 150 gm

Chicken Breast (cut into one inch cubes )  – 50 gm

Turmeric – 2 tsp

Coconut milk – 150 mg

Boiled Egg (sliced into half) – 3 to 4

Onion (sliced into Ring shape) – One

Chilli flakes – one tsp

Lemon Wedges – 3 to 4

Garbanzo bean flour – 2 tbsp

Chopped garlic – 2 tbsp

Nampla(Fish Sauce/ Traditional Thai Sauce) – 1 tbsp

vegetable Oil – 1/4th cup

Method:

Take a deep bottomed pan, heat one tsp oil. Add half onions and garlic. Cook untill soft and add the turmeric and cook over slow fire. Add coconut milk , flour and cook untill the flour is cooked and set aside. Take another deep bottomed pan, heat the rest oil, add the rest onions  and garlic along with chilli flakes and chopped chicken. Cook the chicken untill soft.

Take a serving bowl, arrange the noodles and chicken and pour the coconut gravy, nampla and garnish with lemon wedges and boil eggs and serve hot.

Flavours : Strong sweet flavours of coconut with intricate flavours

vrk_7005

After the master class, we tried few other noodles which featured in this ongoing ‘Noodles of Asia’ Festival like Miso and Tampana, Lemon Noodles, Udon Noodles, Pad Thai Noodles and Khauk Swe Thoke while sipping few of their signature cocktails and mocktails.

vrk_7019

vrk_7024

vrk_7017

vrk_7040

 

vrk_7035

Time for you to explore the world of Noodles while enjoying the breath taking view of city only at High Ultra Lounge till 9th October.

Season those chopsticks and give those chopsticks the experience they deserve during Noodles of Asia 

Date: 18th September to 9th October 2016

Service : Lunch and Dinner  ( A la Carte )

Venue: HIGH ULTRA LOUNGE

Rooftop, World Trade Centre,

Malleswaram, Bangalore

Contact Information- 080- 4567 4567 or +91- 9900029373

Website – www.highultralounge.com

Email – highultralounge@gmail.com

Regular Timings – 12:30 pm to 1 am

Cuisine – Multi-Cuisine
Specialties – Serves lunch, dinner and drinks
Services – Good For Groups
Outdoor Seating
Takes Reservations
Walk-Ins Welcome
Approx Cost for two persons – INR 3000/- (with beverages)
High Ultra Lounge Menu, Reviews, Photos, Location and Info - Zomato
Pictures Courtesy – Shutter Diaries
About High Ultra Lounge
Spread lavishly across 10,000 square feet High Ultra Lounge is a modern Asian bar and restaurant. The destination is based on the theme of “timelessness – things that never go out of vogue.” When it comes to F&B, it’s the basics that keep players in the game for the long run; the basics such as great food, great drinks, great ambiance and great service.
Blending the outdoors and indoors with breathtaking views of the city with sensuous interiors, the venue raises the bar and creates high expectations for visitors and partygoers in Bangalore.
The Lounge offers Classic and Comforting Pan Asian Food with a slightly modern twist; beverages that use contemporary mixology to create concoctions flavoured with natural spices and herbs; service that is fun, with personality and ambiance that is unmatched.
The venue sits atop the World Trade Centre – Bangalore at 421 feet high, making it the tallest point in South India, if not India (outside of Mumbai).
High Ultra Lounge looks to redefine the lounge bar experience to make guests feel on top of the world.

Leave a Reply