Chef Paul Kinny of Shizusan, Chef Sahil Singh of Pa Pa Ya and Chef Russell D’souza of British Brewing Company speak to Zaral Shah about unique dining experiences at their restaurants.
Though the true joy of a meal lies in the tastes that tickle your palate, vibrant and cheerful interiors conjure up an ethos that enhances the pleasure of the outing. These three eateries at Palladium have their individual ambience — so while Shizusan offers a rather Zen-like atmosphere, Pa Pa Ya takes the fusion bistro route and British Brewing Company exudes a more relaxed, casual vibe.
Sharing the thoughts that went into the making of the interiors and the crafting of the menu at each of these places are Chef Paul Kinny, Director Culinary, Bellona Hospitality (Shizusan); Chef Sahil Singh, Executive Chef — Modern Pan Asian, Massive Restaurants Pvt. Ltd. (Pa Pa Ya) and Chef Russell D’souza, Kitchen Manager, British Brewing Company, Palladium. The signature dishes and popular favourites combined with unique cooking techniques and the experimenting with ingredients make every bite at these eateries a culinary delight.
THE USP
Chef Paul Kinny: “Shizusan is built on the shop house concept which is prevalent in South East Asia. The ethos here reflects the same vibe — and I don’t think Mumbai had really seen such a concept before. When I went about making the menu, I wanted the food to integrate the same culture, so we’ve included elements from different parts of Asia, including the street food.”
This story is from the Verve Palladium Supplement March 2017 edition of Verve.
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This story is from the Verve Palladium Supplement March 2017 edition of Verve.
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