All Fired Up

Traditionally speaking,a fine-dining restaurants chef-in-charge is never to be seen unless theres a problem.

Traditionally speaking,a fine-dining restaurants chef-in-charge is never to be seen unless theres a problem. However,most new restaurants now put their kitchens in the spotlight. So,it has become a familiar sight to see chefs work from behind the glass-encased counters.

Going a step forward,Hibachi,a Pan-Asian restaurant at the newly-opened Hotel Icon,an 18-room swanky boutique hotel in Sector 8,has bridged the gap between the chef and diners,quite literally.

Inspired by its name,Hibachi,which in Japanese means small portable cooking grills typically made of aluminium or cast iron,offers teppanyaki (live) cooking stations with diners getting to see their meals tossed,chopped,doused,stirred and cooked in front of them. Add to that a theatrical chef (we were seated at Executive Chef Xavier Lopchas table),who threw knives and bottles skillfully up

in the air,showing off just like a flair bartender would do.

A visit to the US where teppanyaki restaurants are quite common inspired the owner,JS Sukhija,to roll out a similar concept at home. As a diner,it was a novel concept for me to see my meal prepared with a showmanship spirit,and it was entertaining as well, says Sukhija,who had a tough time getting the required permissions to roll out teppanyaki indoors since it involves the flambe technique.

The menu at Hibachi is a popular mix of the pan-Asian fare,with dishes chosen from Japan,Korea,China,Vietnam,Thailand,Indonesia,Malaysia and Singapore. The interactive kitchen is good fun and guests are encouraged to chat up with chefs and get their dishes customised. The Chinese White Radish Cucumber Salad (Rs 155),served complimentary,needed a more robust seasoning. The Crispy Chicken and Baby Corn in Sweet Teriyaki Sauce (Rs 325),on the other hand,was finished well on the grill and when paired with Teppan Fried Rice (Rs 225),complete with an egg split that the chef demonstrated on the table,was wholesome and

filling. Apart from teppanyaki,one can also choose from a selection of Tempura,Sushi,curries and stir-fries on the menu,though it is quite entertaining to watch an order flame up on chefs counter and arrive perfectly done on the plate.

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Since there are two teppanyaki counters that can seat eight diners at one time in the 40-cover restaurant,reservations are recommended. On the day of our visit,the service staff was more confused than slow and

they really need to pull up their socks to enhance the experience. For desserts,we suggest you overlook the menu and settle for little treats at the in-house bakery,Fudge,put together by citys well-known baker,Neeta Sukhija,which offers many tempting options like the Chocoloate Cake

(Rs 45) we relished.

Meal for two: Rs 800-1,000

(inclusive of taxes)

Location: SCO 58-59-60-61 ,Madhya Marg,Sector 8,Chandigarh

Contact: 0172-6646666

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