|Address:||ITC Maratha Mumbai, Sahar Road, Andheri (East), Mumbai-400099|
Celebrated as India’s finest Asian restaurant , Pan Asian is a one-stop destination for Asian Food lovers featuring oriental flavours prepared by master chefs in a live and interactive environment.
The interiors of the restaurant reflect the spirit of Asia, replete with its oriental coloured walls and pillars, Chinese paper lamps, urns and bamboo shoots. The service staff is equipped with wireless communication devices to enhance guests’ experience in the restaurant.
In addition to the above there is a special display area for the Thai carvings and salads.
Pan Asian also boasts of an exclusive bar and wine cellar-cum showcase with a discerningly assimiated wine collection from across major wine producing countires and vineyards.
CHEF LIANG XIAO QING
A native of Peoples Republic of China with over three decades of culinary experience, Chef Liang is currently the Executive Chinese Chef at ITC Maratha, heading Pan Asian. Chef Liang’s knowledge and expertise in Chinese cuisine, be it Sichuan, Cantonese or Beijing, is highly sought after and has won him many recognitions. In 1988, he became the youngest chef ever to achieve the grade of Master Chef awarded by the China Labour Bureau. He has also won a Gold medal in the Chinese Culinary Competition in Beijing in 1993.
The best things in life come in small packages; a phase befitting for Aphaimanee Phaprom, Thai Chef at Pan Asian, ITC Maratha. Picture the smallest busy-body quietly pounding her way with the mortar and pestle, with an easy-going attitude and the brightest smile- that is Chef Manee for you. But don’t think that’s all; because beneath that genteel and calm persona is a chef who dishes out the city’s most authentic and delectable Thai delights.
The only lady chef in the Pan Asian kitchen, she attracts attention with her finesse with food art. Her food carving skills are commendable and have even won her a Culinary India Art Award from the Indian federation of Culinary Association.
CHEF KAZUHIRO KOIZUMI
A Japanese national from the city of Niigata, a port town of flowers and delicious cuisine, Chef Koizumi, derived his inspiration for cooking from his mother. He recounts how often he would watch his mother cook in the kitchen, and by the age of 12 he took matters to his hand, with the santoku and the agemono nabe
Currently, he is the Japanese Chef at Pan Asian, ITC Maratha, where he wields and crafts out some magical sushis and sashimis, mersmerising all. His skillfulness, knowledge and attention for detail make him an awe-bound wonder to watch at the kitchen. A jovial chef, he is also fascinating at the Teppan Yaki counter where he whips up some finger-lickingly delicious Japanese offerings. . Interestingly, he started off his career as a cook with the Air Self Defense Force in the year 1980. After a year at the militant base, he then progressed to become a Tepanyaki and Sushi Chef.