The Soup and Dim sum festival, Hunan

During the monsoons, there’s probably nothing more comforting than a cup of hot masala tea with fresh onion pakodas. Dishes that are apt for this kind of weather include samosas, fresh idlis, Maggi noodles and more. Adding to the usual suspects, keeping the emotions that a hot dish on a cold wet day should evoke, Hunan has put together a festival to celebrate soups and dim sums. I was invited along with fellow food enthusiasts to try out this menu.

That evening saw the city witness particularly intense rains (and the traffic jam that comes along with monsoons) that had me raring to go. Our evening began with the Sweet Potato and Carrot Soup, a Thai inspired vegetarian soup that hit the spot immediately. Strong flavours of carrot, coconut milk, spices with the crunchiness of peanuts made this an ideal soup to kick off the evening. I would have preferred if the carrot and sweet potato were a little crunchier to add some more texture to the soup. 
The first dim sums we sampled was the Bok Choy and Mushroom Money Pouch followed by the Truffle Scented Edamame dumpling. I enjoyed the latter a lot more owing to the more subtle salty flavour of the edamame which with the dipping sauce was a lot closer to the flavours I enjoy.

Sweet Potato and Carrot Soup

Bok Choy and Mushroom Money Pouch

Truffle Scented Edemame Dumpling

The Chicken Drumstick with Noodle Soup was my favourite from the evening. What hit the home run with the soup was the flavourful broth which was a chicken consommé with soya. The combination of that broth with the light noodles, the tender chicken leg and vegetables ticked all the boxes in my book. To balance out the meaty flavours of the broth, we were served the Vegan Vietnamese Spring Roll, a healthy and very sober option of crunchy vegetables wrapped in rice paper with a lovely spicy hoisin peanut sauce. 


Chicken Drumstick with Noodle Soup

Chicken Drumstick with Noodle Soup

Vegan Vietnamese Spring Roll
The Sweet and Sour Tofu Soup with Crabmeat was a bit of a miss in my book, predominantly because the strong tangy flavours overpowered the natural flavours of the crab. The sampling session was back on track with the Chicken Meatballs with Prawn Wanton Soup, a light clear soup that highlighted the simple flavours of the chicken and prawn. This was my second favourite soup of the evening. I would have preferred to have started the evening with this soup rather than with the sweet potato and carrot. 


Chicken Meatballs with Prawn Wonton Soup
Another big highlight of the evening was the Cocktail rolls with Chicken and Prawns. While by themselves, these crispy rolls offered good meaty flavours, it was the chilli and mango dipping sauce that accompanied the dish pushed it to a whole new level. It brought back fond memories of the Chilli Orange Marmalade dipping sauce from my New Orleans trip. Borrowing the tagline of a fast food brand, the rolls with the dipping sauce were ‘finger-licking-good’. Don’t miss ordering this one.

Cocktail Rolls with Chicken and Prawn

Some of the other dishes such as the Sesame Chicken Potstickers, the Chicken Steamed Bao and the Taro Puff with Chicken didn’t offer me flavours that made me sit up and take notice, and want to go back for seconds. We were also served a Khow Suey but I was too full to have more than a couple of spoons. An honourable runner up to the Cocktail rolls was the Crunchy Wanton Ribbon Prawns. The marinated prawns were served in a little wanton cage like package that allowed spicy honey mustard sauce to coat not just the outer wanton but the prawn as well, making this a strong flavoured dish.

Crunchy Wanton Ribbon Prawns

Khow Suey

 The final dish of the main course, the best for last was the Pork Flower Dumplings. Rolled into the shape of a flower, with a pork filling in between the petals, a sweet soya sauce is poured over the dumpling. Eaten in one go, the flower dumpling held the sauce and was a perfect end to the meal. Definitely a ‘must-have’ in my books. Dessert was a relatively simple affair with chocolate spring rolls and ice cream.

Pork Flower Dumplings

Pork Flower Dumplings


Coming in at the right season, the Soup and Dim Sum Festival offers an excellent mix of subtle and strong flavours to suit every palate. Considering the fine dining experience that Hunan offers, I feel the prices are just right with soups and dumplings priced at an average of INR 300. The festival is on till the end of August, only at the Koramangala branch of Hunan. My top three picks for the evening would be the Chicken Drumstick with Noodle Soup, the Cocktail rolls with Chicken and Prawns and the Pork Flower Dumplings.

The Ska Vengers launch their second album, XX

Fish Amok and Angkor Beer, Phnom Penh