After what seems like an endless wait Soy Soi, a one stop destination for lovers of Asian cuisine, is back with the old vibes at new address 

A sucker for Pan Asian cuisine, I was thrilled to know that Soy Soi has found an address in the new hotspot of the capital – DLF Avenue. 

Just over half a month old, walking into this recently opened restaurant brought back memories of their previous outlet (now closed) in Gurgaon. Their signature dragonfly décor greets you even as their decorative ceiling hangings catch your attention. 

While there is a touch of familiarity maintained both in terms of décor and menu, they informed us of quite a few additions to their menu and we were excited to check them out. 

For the uninitiated, Soy Soi is an Asian street food place, with a carefully curated menu put together by the team during a three-week trip across South East Asia. The menu brings to patrons delicacies from Thailand, Malaysia, Indonesia, Singapore, Vietnam and also includes delicacies from Burma and Japan. 

Offering a good variety of dumplings, we started our dinner with their dumplings from Singapore. Served with chilli crisp and scallion sauce on the side we opened with the Edamame Truffle Dumplings – creamed edamame with water chestnut steamed in a translucent dumpling wrap. This one is highly recommended and is quite a popular one.

This was followed by another beloved dish, the Chicken and basil dumpling. It is quite simple and one can go for it without any apprehension. Served on a base of basil sauce, it adds zing to the otherwise mild flavours.  

With their Spinach and Corn and Cheese Chiu Chow dumplings, we were in for a pleasant surprise. The corn pops in your mouth and goes very well with the spinach and cheese filling. 

The next one is a new addition to their menu. Black Princess Prawn Dumplings – this one tastes and looks equally good. The prawns are fresh and go well with the scallion sauce. 

While we clearly couldn’t get enough of their dumplings, we went on to try their sushi. From the vegetarian options we tried Yasai Futomaki. A must have, this one is fried sushi with shitake mushroom, cucumber, asparagus and avocado. Topped with chilli mayo, this crunchy sushi turned out to be a winner for us. From the non-vegetarian options we tried the Soy Soi Special Maki – a salmon, avocado and eel combination that simply cannot go wrong.

From the small plates we tried their Gai Phad Prik, a speciality from Thailand. This is a Thai style chilli chicken but nothing like the chilli chicken our palettes are used to. It is quite high on the spice quotient, thanks to the bird’s eye chilli. The fresh basil and the kaffir lime not only adds a great smell, it gives a distinct taste to it that makes you reach out for more. An absolute personal favourite. 

Another Thai delicacy we tried was the Lotus root salad. Very mild in its flavours, this one did not appeal much to us. 

However, the Burmese chickpea Tofu made up for it. While I am not a huge fan of Tofu, this one won me over. Made of chickpea as the name suggests, it’s wok tossed in cumin seeds, spring onion and ginger and spiced up with fresh green and red chilli. For vegetarians this one is a must have. 

We washed it all down with ginger and green apple mojito before moving to the mains. This one is a refreshing and cooling drink which serves as a palette cleanser as well. 

The main course was kicked off with their veg Tom Yum Fried rice, a new addition to their menu. The rice, with a very balanced portion of flavour, goes perfectly well with the Phak Phak Fai Daeng. This stir fried morning glory is a signature Thai dish, which is quite simple yet hits the right notes. Do not forget to give this a try. 

We also tried the classic delicacy from Indonesia – Lamb Rendang. Well cooked meat with toasted coconut, is extremely popular for a reason. One cannot simply have enough of this. It smelled heavenly and had just the right amount of spice.  

Next one was the manager’s personal favourite – Char Kway Teow (chicken). Literally translated to cut rice noodles, these flat noodles are stir fried in soya sauce with chilli, chives and bean sprouts. With a sweet touch, this Singaporean delicacy is available in vegetarian options as well.

We ended our meal on a sweet note with Coconut and Lemongrass Panna Cotta and Jellied Water chestnut – both from Thailand. The Kaffir lime adds a distinct taste to the pannacotta which goes surprisingly well with the coconut. The latter is fun and is an amazing escape from the sweltering heat of Delhi. 

Do drop in to enjoy the taste of all things Asian. 

Review done on invitation 

Address – Soy Soi, DLF Avenue, Saket