New Menu Launch at The Co. by Wok Anthems

De Empressa hotel is located in Dr M.D. Ishaque Road,formerly known as Kyd Street.Inside the business hotel,is located their restaurant,The Co. by Wok Anthems. They serve mouth watering South East Asian delicacies which will never burn a hole in your pocket,the biggest example being their sushis which are within one’s budget.This is my second visit to this restaurant,the first one being during their inaguration of the restaurant,when it hadn’t opened it’s doors to the public.

We were recently invited as team Panchphoron to try out their new menu,which is available right now.There have  been a few changes since my last visit,that too for the betterment of the restaurant.The music that they play in the background has definitely improved a lot.Also,the addition of chopsticks in the box of pencil,cutleries and straws, added to their unique concept.

We tried the following items:-

During their initial days, the menu did not have any mocktails except for lemongrass cooler,which was not up to the mark.However,the scenario has changed this time.

Pinky Dinky:

A combination of pink guava juice and orange juice,served in a salt rimmed martini glass, with an orange wedge as the garnish.The name seemed to be a misnomer since it was more orange-ish than pink.However,I liked the tanginess of the mocktail,though a little bit more guava juice could make the drink better.

Tango Mango:

Fresh mango pulp partially blended with milk and served with vanilla ice cream in a milk bottle.This had different layers which gave it a unique appearance. There was a layer of mango pulp,followed by mango milkshake and finally a layer of vanilla ice cream.One could stir the entire bottle and mix it before drinking,or could even drink it as it was.This tasted heavenly and is a must try for all mango lovers!

Ice Tea:

This was served in a regular glass with ice cubes.Surprisingly,I found the ice tea better than most of the restaurants I had tasted in. The best part about this was their price which was just 80 Rs.

Virgin Mojito:

This surely tasted good with the ample basil leaves and lemon wedges.The soda had not lost it’s fizz unlike last time.A very refreshing summer drink.

Lemongrass Cooler:

A remarkable improvement since last time we had tasted this.The flavor of lemongrass was quite predominant this time.

Mains:

Bibimbap:

A signature Korean dish,where unlike any Indian or Chinese mixed rice dishes, the cooked ingredients are left unmixed and the diner’s mix the dish as per their will.If they want,they can mix all the ingredients and eat,or they can eat the ingredients separately. The dish was served in a bowl, where cooked chicken along with stir fried vegetables like zucchini,different colored bell peppers, sliced mushrooms, diced Bok Choy and bean sprouts,topped off with a sunny side up egg sat on a bed of cooked sushi rice. We mixed all the ingredients together and poured the accompanying homemade apple sauce into the mixture,which made the dish taste out of the world!

Balls of Fire (Mushroom / Chicken):

These were minced meat/mushroom mixed with chopped vegetables,shaped into a ball and deep fried in bread crumbs.The mushroom version was really tasty. They wanted to include the spiciness into the balls but were not too sure,hence they served these balls in a szechwan dip which made it moderately spicy.So,if one wishes to make it more spicy they should specify that before placing the order.

Prawns in Lime Juice:

Tiger Prawns served with pickled zucchini,this is one highly recommended dish for seafood lovers. The prawns were tossed in pure lime juice to add tanginess. This is a very simple and healthy dish since the main ingredient used is lime juice and zucchini is used for garnishing.

Grilled Salmon with Teriyaki Sauce:

The salmon was served with skin,which was a surprise since I had never tasted fish with skin in any Oriental restaurant.I prefer fish without the skin,so if one does not wish to have the sin on the salmon,should mention it while placing the order. The salmon was cooked delicately, which made it soft and not overcooking it.Flavors of the teriyaki sauce was dominant. The fillets sat on a bed of flat glass noodles, which complemented the dish very well.

Scallops with Horseradish Cream:

The star of the evening,which also was a first time for me.I was a bit hesitant as I did not know how fresh water clams would taste like,that too raw and uncooked. The Ceviche of scallops was served with basil oil and seaweed paper infused butter. Horseradish cream was used as a serving base, a spoonful of Salmon Roe (fully ripe orange coloured eggs of Salmon-which we know as Caviar!) was placed on top of a pinch of wasabi. The lightly torched scallops, the caviar & the cream mixed with wasabi made the whole dish worth trying. This was the costliest item on the menu,quantity being also small.However,if one has a fetish for such dishes,they should definitely go for it.

Desserts:

Basil infused Panacotta:

An Italian dessert made of sweetened cream thickened with gelatin, this one was infused with basil leaves instead of basil oil. As a result,the color wasn’t green as one might expect from a basil infused panacotta.However,it wasn’t bitter as one might expect due to the oil,but tasted great.

Crepes with Vanilla Ice Cream:

A simple dessert with vanilla ice cream filled inside soft crepes,topped off with raspberry coulis.This was a pretty delicious dessert.

Ice Cream ( Black Sesame / Wasabi)

Their in house signature ice creams. The Black Sesame had a little crunch to it, while the Wasabi flavored one is the one I would clearly recommend . I became of fan of this ice cream since I have always been fond of unique,yet pungent ice creams.This ice cream might be disliked by the ones who like their ice creams to be sweet,however I thoroughly enjoyed it.

A big surprise was their remarkable improvement in service this time.Last time,when they were yet to open their doors to the public,the staff was clumsy and incompetent,who kept on dropping food.However,this time the scenario had changed,as their service has become competent and prompt.The waiters are well versed with the food this time.

This chain has evolved from a small joint selling Bento boxes to opening their own restaurant,with a variety of Oriental cuisines.The menu this time was better than their last time.Hopefully they will continue to evolve and surprise the people with their innovative dishes at a budget which we don’t get in other restaurants(hint-the sushis,scallops).It is a very good initiative taken up by them to bring different ingredients which have not yet popularized in Kolkata,to making it available to them without burning a hole in the pocket.

The Co. by Wok Anthems - Dee Empresa Hotel Menu, Reviews, Photos, Location and Info - Zomato

We were recently invited as team Panchphoron to try out their new menu,which is available right now.There have  been a few changes since my last visit,that too for the betterment of the restaurant.The music that they play in the background has definitely improved a lot.Also,the addition of chopsticks in the box of pencil,cutleries and straws, added to their unique concept.

We tried the following items:-

During their initial days, the menu did not have any mocktails except for lemongrass cooler,which was not up to the mark.However,the scenario has changed this time.

Pinky Dinky:

A combination of pink guava juice and orange juice,served in a salt rimmed martini glass, with an orange wedge as the garnish.The name seemed to be a misnomer since it was more orange-ish than pink.However,I liked the tanginess of the mocktail,though a little bit more guava juice could make the drink better.

Tango Mango:

Fresh mango pulp partially blended with milk and served with vanilla ice cream in a milk bottle.This had different layers which gave it a unique appearance. There was a layer of mango pulp,followed by mango milkshake and finally a layer of vanilla ice cream.One could stir the entire bottle and mix it before drinking,or could even drink it as it was.This tasted heavenly and is a must try for all mango lovers!

Ice Tea:

This was served in a regular glass with ice cubes.Surprisingly,I found the ice tea better than most of the restaurants I had tasted in. The best part about this was their price which was just 80 Rs.

Virgin Mojito:

This surely tasted good with the ample basil leaves and lemon wedges.The soda had not lost it’s fizz unlike last time.A very refreshing summer drink.

Lemongrass Cooler:

A remarkable improvement since last time we had tasted this.The flavor of lemongrass was quite predominant this time.

Mains:

Bibimbap:

A signature Korean dish,where unlike any Indian or Chinese mixed rice dishes, the cooked ingredients are left unmixed and the diner’s mix the dish as per their will.If they want,they can mix all the ingredients and eat,or they can eat the ingredients separately. The dish was served in a bowl, where cooked chicken along with stir fried vegetables like zucchini,different colored bell peppers, sliced mushrooms, diced Bok Choy and bean sprouts,topped off with a sunny side up egg sat on a bed of cooked sushi rice. We mixed all the ingredients together and poured the accompanying homemade apple sauce into the mixture,which made the dish taste out of the world!

Balls of Fire (Mushroom / Chicken):

These were minced meat/mushroom mixed with chopped vegetables,shaped into a ball and deep fried in bread crumbs.The mushroom version was really tasty. They wanted to include the spiciness into the balls but were not too sure,hence they served these balls in a szechwan dip which made it moderately spicy.So,if one wishes to make it more spicy they should specify that before placing the order.

Prawns in Lime Juice:

Tiger Prawns served with pickled zucchini,this is one highly recommended dish for seafood lovers. The prawns were tossed in pure lime juice to add tanginess. This is a very simple and healthy dish since the main ingredient used is lime juice and zucchini is used for garnishing.

Grilled Salmon with Teriyaki Sauce:

The salmon was served with skin,which was a surprise since I had never tasted fish with skin in any Oriental restaurant.I prefer fish without the skin,so if one does not wish to have the sin on the salmon,should mention it while placing the order. The salmon was cooked delicately, which made it soft and not overcooking it.Flavors of the teriyaki sauce was dominant. The fillets sat on a bed of flat glass noodles, which complemented the dish very well.

Scallops with Horseradish Cream:

The star of the evening,which also was a first time for me.I was a bit hesitant as I did not know how fresh water clams would taste like,that too raw and uncooked. The Ceviche of scallops was served with basil oil and seaweed paper infused butter. Horseradish cream was used as a serving base, a spoonful of Salmon Roe (fully ripe orange coloured eggs of Salmon-which we know as Caviar!) was placed on top of a pinch of wasabi. The lightly torched scallops, the caviar & the cream mixed with wasabi made the whole dish worth trying. This was the costliest item on the menu,quantity being also small.However,if one has a fetish for such dishes,they should definitely go for it.

Desserts:

Basil infused Panacotta:

An Italian dessert made of sweetened cream thickened with gelatin, this one was infused with basil leaves instead of basil oil. As a result,the color wasn’t green as one might expect from a basil infused panacotta.However,it wasn’t bitter as one might expect due to the oil,but tasted great.

Crepes with Vanilla Ice Cream:

A simple dessert with vanilla ice cream filled inside soft crepes,topped off with raspberry coulis.This was a pretty delicious dessert.

Ice Cream ( Black Sesame / Wasabi)

Their in house signature ice creams. The Black Sesame had a little crunch to it, while the Wasabi flavored one is the one I would clearly recommend . I became of fan of this ice cream since I have always been fond of unique,yet pungent ice creams.This ice cream might be disliked by the ones who like their ice creams to be sweet,however I thoroughly enjoyed it.

A big surprise was their remarkable improvement in service this time.Last time,when they were yet to open their doors to the public,the staff was clumsy and incompetent,who kept on dropping food.However,this time the scenario had changed,as their service has become competent and prompt.The waiters are well versed with the food this time.

This chain has evolved from a small joint selling Bento boxes to opening their own restaurant,with a variety of Oriental cuisines.The menu this time was better than their last time.Hopefully they will continue to evolve and surprise the people with their innovative dishes at a budget which we don’t get in other restaurants(hint-the sushis,scallops).It is a very good initiative taken up by them to bring different ingredients which have not yet popularized in Kolkata,to making it available to them without burning a hole in the pocket.

The Co. by Wok Anthems - Dee Empresa Hotel Menu, Reviews, Photos, Location and Info - Zomato

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