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 Noodles – Recipe 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)
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
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
High Style Yaki Soba (Fried Buckwheat /Kuttu Noodles – Veg)
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
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
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
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
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.
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,
Contact Information- 080- 4567 4567 or +91- 9900029373
Website – www.highultralounge.com
Email – email@example.com
Regular Timings – 12:30 pm to 1 am
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.