Fujian on 24th

For a plate of affordable and delicious Pan Asian food head over to JP nagar, South Bengaluru, and park your car in front of ‘Fujian On 24th’. The restaurant is lovingly made to capture time and hold it there. The timeless quality of the place will enchant you into exploring the premises further and be amazed by what they have to offer. Fujian is entirely made out of rich brown wood that gleams under clever yellow lighting. Illustrations depicting Asian landscapes hangs on the walls reminding the customers of their theme. The room is of good size big enough to seat more than 50 guests at a time. On pleasant days when Bengaluru weather behaves well ask to be seated in their outdoor dining area. The terrace is set up with smooth mahogany picnic tables and white lamps. The restaurant is flanked by lush green landscape that makes for a hell of a view.

The Pan Asian cuisine is one of the most beloved cuisines in our country and Fujian On 24th cooks it beautifully. The food is aromatic and flavourful prepared by professional chefs. Some of the dishes cooked here can’t be found anywhere else in the city. Begin your Fujian experience with red pepper salad, creamy corn cheese wonton, lung fung soup, crunchy potatoes, crackling spinach, cucumber mushroom noodle soup, Thai fish cake salad, kum-poi shung soup, fish dumplings in Fujian style soup, Singapore chilli prawns, shallow fried shredded chicken, smoked lamb with sesame, aromatic honey glazed chicken, prawns butter and garlic, crispy okra, monk’s cap, five spiced baby corn, eight treasures soup, sui mai dumpling, yam wun sen thaleh salad, shanghai spring roll, tom yum soup, lemon coriander soup, crispy corn kernels chilli & pepper, crunchy waterchestnuts, pataya goong, chicken in green chilli paste, pepper lamb and goong bao chicken.

For fulfilling mains the menu offers plenty of fab options. Mushrooms in chilli bean sauce, mapo tofu, sliced chicken Fukien style, roasted lamb gansu style, fish in hubei style, whole crab black pepper, stir fried prawns Kowloon style, green/red curry, Chengdu chicken, three treasure vegetables hunan style, okra with fresh tomatoes and garlic, singing chicken, sliced fish in chilli oyster sauce, mandarin chilli fish, stir fried prawns Kowloon style, prawns in shrimp flavoured spicy sauce, worthip chicken dou-chi and roasted chicken Cantonese style. Combine them with noodles and you are good to go. End with caramel custard, soufflé and date & almond pancakes.