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New In Town: Pa Pa Ya, BKC



New In Town: Pa Pa Ya, BKC

Tried ’n tested recipes and impeccable service – Pa Pa Ya has a lot going for it

Massive Restaurants launched its modern Asian bistro Pa Pa Ya in Lower Parel back in 2015 and it was somewhat of an instant hit — as was its successor, Pa Pa Ya Colaba. Its innovative molecular food and cocktails were very well-received, and things are looking good at the new outlet too.

Located at Maker Maxcity in the business district of Bandra Kurla Complex, Pa Pa Ya is pretty spacious. Unlike its LP and Colaba cousins that have a contemporary look with geometric designs, here the decor is more warm and cosy. It’s done up in shades of brown with beige booths, wooden flooring, and mood lighting.

The restaurant is usually busy serving the office crowd and families. But on weekends the vibe is wholly different with the party crowd pouring in. The lights are dim, the music is loud, and the big kinetic ceiling over the bar undulates in a wavelike motion, oh-so-trippy.

The service is great: the stewards are all swift and helpful, and fully aware of what goes into every dish on the menu. Which brings us to the best part of Pa Pa Ya, the food.

Expect modern Asian nosh that’s beautifully presented – a fine mix of ingredients with molecular elements like flavour-boosting foams. It draws influences from Thai, Malay, Vietnamese, Chinese and Japanese cuisines. The dim sum and sushi, in particular, is exquisite.

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Sushi Tree: The chef sends in tasting portions of his choice of maki and nigiri on a sushi ‘tree’. This includes vegetarian rolls like the asparagus and cream cheese, and salmon and tuna maki. The seafood is all flown in from Japan so you’re in for top quality and taste.

Prawn Dumpling: The dumplings at Pa Pa Ya are served with their own signature broth so you don’t need any other dipping sauce. These perfect prawn parcels, for instance, are served in a pool of Thai curry sauce – unusual but yum.

Beet Dumpling: Beet is not everyone’s favourite but trust us, this dim sum is worth trying. It’s naturally coloured with beet, and the addition of yuzu and soy foam enhances its flavour.

Asparagus & Burnt Spring Onion Dumpling: Our favourite of the lot, this mild dumpling is served with a contrasting spicy black bean sauce and finished with some chilli oil and micro greens, a must try.

Edamame Chickpea Sliders: Pa Pa Ya is all for food experiments as seen in this recipe, where the classic Chinese bao is presented as a slider with a crisp edamame patty and chilli mayo sauce, absolutely delish!

Penang Grilled Snapper: For mains, we recommend this light and healthy leaf-grilled fish smothered in a tangy coconut sauce.

Chocolate Ball on Fire: This dessert brings a little bit of theatre to the table. Rum-spiked toffee sauce is flambeed and poured over the ball to break it open. Inside, there’s vanilla ice cream, cookie crumble, candied nuts and some more chocolate to be devoured.

Pa Pa Ya is open daily from noon to midnight. For details call 7400433430.

In-text Images: Food & Fads, Title Image: Pa Pa Ya



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