Today, Asian cuisine in restaurants is synonymous with Chinese cuisine, followed by Thai food. Japanese, Korean and Burmese cuisines too come under this umbrella, while Malaysian and Vietnamese cuisine come across as strongly influenced by neighboring countries (although Vietnamese cuisine remains distinctive for the native homegrown herbs it uses).
 
These are the seven cuisines selected for presentation by Asia 7, but on flipping through the menu, it is clear that Chinese cuisine dominates.

Dimsums and sushi are served in the trademark manner, with some standout items like Burmese Khow Suey and Korean Bulgogi as proud but sole representatives of their country. I started with their Prawns Har Gow (Rs 275), a famous preparation that could have been slightly better, since the tapioca skins in the dish tore as soon as they were served.
 
The taste was satisfactory but the pricing too much. I progressed to their Tofu, Spinach and Corn cakes (Rs 195), which I found prepared delicately without the use of any binder. The nutty tofu, fresh, leafy spinach and sweet corn gelled extremely well together, while the sweet and sour sesame dip stole the show when it came to taste.

Pics: Rajesh Nirgude