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Relaunch of Burrp! over Chef’s table at Mekong – Marigold

I fondly recollect Burrp! as the pioneer of online food & events recommendation space in India much before the entrant of the new age apps.  After the acquisition by Infomedia 18 Ltd, the company has undergone a brand revamp and a new vision with an aim to get its mojo back. As part of their initiative to give the bloggers a first-hand experience of their new app, Burrp! has arranged for a Blogger’s table at Mekong by Marigold in association with FBAI.

Burrp Launch

Burrp Launch

Burrp! has moved away from its green blue color pattern and has introduced Red in its new logo with the tag line “Let it out” being the same. It has enhanced new features that predominantly focus on food discovery and recommendations. With already 65000 restaurants listed in about 13 cities, Burrp! plans to expand to 35 in the next two years.

Mekong by Marigold doesn’t need any introduction as its one of my favorite Pan Asian restaurant in town. Although I have been here quite a few times already (click here to read my previous blog on Mekong), I couldn’t but oblige the invite. The chef’s special menu was very elaborately planned that included the best of Mekong with both veg & non-veg options. I was perhaps the only vegetarian on the table and loved the composition of the menu.

Yam Taohu

Yam Taohu

Started off with Yam Taohu – a tremendously refreshing salad, full of bright flavors with chilly jaggery lime dressing that was like a perfect gastronomical start for the evening. Next up was Khow Suey a traditional Burmese soup with an extract of coconut cream & vegetables that was as authentic as it could get.

Khow Suey

Khow Suey

From the appetizers, first up was Xiang Su Xianggu – the infamous crispy shitake mushroom that was perfectly browned in a balsamic sauce. I love lotus stem and was so glad to see Thxd Krxb Saybaw – Crispy Fried Lotus Stem on the menu. Tossed in honey chilli sauce, these crisp golden Lotus stem were absolutely lip smacking.

Thxd Krxb Saybaw

Thxd Krxb Saybaw

My meal at Mekong is never complete without trying their signature Sushi’s. Oshino Maki was the veg sushi on offer. Oshino is a Japanese pickled radish with a strong flavor, this combined with Bell Pepper and served in a maki roll had a crunchy texture with slight tart flavor that was brilliant. Mekong can never go wrong with their Sushi’s!

Oshino Maki

Oshino Maki

Next up were the dim sum’s of which I tried Baical Bocal Yaoguo Luomu Jiaozi that was spectacular! With a filing of Pok Choy, Spinach & Cashew Nut this dumpling was fresh and super delicious. Loved it !

Baical Bocal Yaoguo Luomu Jiaozi

Baical Bocal Yaoguo Luomu Jiaozi

For the mains, I was content with the combination of Jasmine Khaw Pela & Kaeng Khiaw Waan. Steamed jasmine rice and the thai green curry is like the soul food that I can enjoy on any given day. The delicate flavors of this deliciously fragrant Thai Green curry served with Jasmine rice was just outstanding and so was the Phaaw Saeht – stir fried Pok Choy, water chestnut and Bamboo Shoot. Pad Thai – an eponymous dish that I usually love with a good amount of lemon zest and peanut dressing was a slight miss out of all the dishes.

Pad Thai

Pad Thai

Riqi Yu Caomel Bingqilin De Xuejia & Thap Thim Krawp were the unconventional desserts on offer. Made of dates Cigar and served with Coconut Ice cream, the Riqi Yu was the star of the evening while Tham Thim Krawp with the iced coconut milk & water chestnut was brilliant in its own league.

Riqi Yu Caomel Bingqilin De Xuejia & Thap Thim Krawp

Riqi Yu Caomel Bingqilin De Xuejia & Thap Thim Krawp

The evening ended with some good conversation with Mr Akesh Bhatnagarthe Senior General Manager of Marigold and folks from Burrp! All in all an evening it was an evening well spent over good food, interesting tech insights & casual conversations.

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