#blahvsfood: Sienna and what separates a good restaurant from a great one.
I was on my second dish at Sienna when I requested for pen and paper. Because I realised already that this was going to be no ordinary meal. I was about to embark on an adventure to remember and I needed to take notes, to remember details, to chronicle memories and moments. I didn’t do a tasting menu at Sienna. Instead I asked Chefs Avi and Koyel to bring me whatever they wanted from the a la carte within the context of a certain brief. I said I didn’t want to just have their most successful or popular dishes. I said I wanted to eat the dishes that best epitomise their philosophy and ambitions. What I got was a meal that absolutely blew me away. I know that Naar is the benchmark for an Indian restaurant. But the food at Sienna sits just below that along with extraordinary restaurants like Masque and Farm Lore for me. I think it’s important to clarify that what I look for in a great restaurant is different from the regular diner. I love an Indian Accent and Avartana and I th...
