SOY – a culinary odyssey

April 28, 2014
3,600 Comments
Bringing a fresh, new zest to the long awaited food and beverage market space, SOY provides a different dimension to the Pan Asian food served from the wok. Seen in a new avatar at Khan Market this popular Pan Asian restaurant with an impressive performance in
Dubai will now bring a complete comfort and fun dining experience with great food, stylish interiors and warm hospitality to Delhi.

A combination of wood, marble and glass makes this restaurant plush and chic.Its Chinese Master Chef LEE has conceptualized the menu and set the tone for the cuisine of SOY at Khan Market. The menu has been conceptualized in a very interesting manner, exhibiting a perfect blend of old world classics and noveau sea food platters. 

Master dishes ranging from Char grilled tenderloin with green pepper corn sauce, broccoli and Enoki mushrooms to Sliced beef in oyster sauce & wasabi mash; from Sizzling beef in black pepper sauce & sautéed greens to Singapore chili crab; and from  Diced lobster with peppered lime and garlic sauce to  Pan fried salmon steak with a sprinkle of light soy and ginger; from a Fillet of Dover sole tossed with Thai basil and scallion to Crispy whole pomfret in Manchurian sauce ; and from Crispy pork in sweet and sour sauce to Tea smoked mock chicken, Soy churns out culinary gems from far and wide regions of the Orient.

Traditional delicacies like Wasabi Prawns, Crispy Honey Chicken, Chicken Wings in Black Pepper sauce, Chicken Kung Pao, Crispy Red Snapper, Crispy Tofu in Chili bean sauce have been hot favorites at Soy since its inception. The patrons will now surely find themselves in a culinary fix as they now have to choose between what they have loved at Soy and what the new menu offers.

Dimsums takes special place in the experience with the famous and delicate crystal dumplings & Tao duck dumplings with chili plum sauce being the star of the steamer basket. Value oriented concepts such as Steam Boat, and Big Bowls makes every penny spent worth spending. Inspiration is taken from Hong Kong & China providing tastes, textures and aromas to play with.

Thick slabs and live glass kitchen envelope the contemporary style of cooking food. Comfort seating with lap tables accommodates patrons who are looking for a comfortable Asian Dining Experience. Guests may make a choice from the well selected wines on the menu or may go for one of the signature cocktails at the stellar bar.

 



At SOY the rich culture of far-east is served to give its patrons a delightful experience. Apart from fabulous cuisine and service, SOY will also create differentiators in entertainment brining a new and zany brand of fun to the capital.


About the management
  • Ajit Mehra : A hospitality professional from Bombay who turned restaurateur in Dubai during late 1970s is the man responsible for setting up Royal Orchid Hospitality with 4 successful brands under it’s umbrella: Chhappan Bhog, Royal Orchid, SOY, Curry Culture and is currently the Managing Partner as well.
    • Nikhil Mehra : After completing his studies at University of Toronto he started working at Hyatt group of hotels and later on joined the family business in 2005 . He is currently serving as the Director operations of the group
  • Nitin Luthra – A hospitality professional with more than 20 years of International & National exposure.  A graduate from the Hotel Management Institute in Delhi and PG from Switzerland, he joined the Taj Group of Hotels’ as a Management  Trainee  and  was  later  sent  to  UK  and  USA  as  an Food  &  Beverages Manager & Group General Manager.   He is presently the Director overlooking Indian Operations.
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