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On the Edge is Now Asean and Celebrates the cuisines of South Asia

Roti jala, nasi lemak, spare rib, satays and more, with a great view of the city to take in as well!

27 Feb, 2019 by Ruth DSouza Prabhu

The collection of restaurants on the topmost floors of the Barton Center have been iconic as far as the culinary landscape of Bangalore goes. The Thai journey of the brand is around 19 years old. It began when a member of the family would come in on Thursdays and Fridays, have a handwritten menu, cook up these dishes and serve them on one of the terraces. Soon some of the dishes made it into the main menu. On the Edge began as a dual cuisine restaurant serving Mediterranean and Thai considering both cuisines celebrate ingredients and light flavours. Today, with the broader repertoire of dishes focusing on Southeast Asian cuisine – Thai, Vietnamese, Malaysian, On the Edge now welcomes guests as ASEAN - On The Edge.


Take a look at some of the great dishes on the menu. The starters have a great selection for meat eaters and vegetarians alike.


Asean Spare Ribs

You can choose to go with the indulgent Asean Spare Ribs, steamed, grilled and wok tossed in ginger wine and star anise.


Banana Blossom Salad

Another great option is the Banana Blossom Salad, which has tender banana blossom flowers shredded and tossed with shallots and ginger along with a lemon and rice wine dressing.



Tofu, Mushroom and broccoli Satay

It was my first with a Vegetarian Satay and I am glad it was this – The Tofu, Mushroom and Broccoli skewers served up with satay sauce. It was really interesting how these veggies held together on the skewer.


Nonya Soft Shell Crabs 

The Nonya Soft Shell Crabs are an absolute delight, right down to the last crunchy morsel.


Pailin’s Chicken

For something a bit heavier on the palate, Pailin’s Chicken is a very good choice – chicken morsels tossed up with sweet and spicy chilli jam.


Sichuan Salt and Pepper Lotus Stem

The Salt and Pepper Lotus Stem is also a great choice.



Chiang Mai Risotto

Getting into the main courses – the Chiang Mai Risotto is the one dish I will come back for multiple times (that and of course the fabulous view from the restaurant as well. This slow cooked risotto has touches of lemongrass, coriander root and lime and will come in options of prawn as well as Asparagus, Snow Peas and Garlic Chives.


Malacca Curry with Roti Jala


Nasi Lemak

The Malacca Curry with Roti Jala will take you straight to Thailand’s streets and the Nasi Lemak is what you want if you want a hearty meal that is high on flavour and overall tummy satisfaction.




Gula Melaka Crème Caramel


Tub Tim Krob

For desserts, you have the familiar Tub Tim Krob, but for me, it is the Gula Melaka Crème Caramel that steals the show.


Nukkad

ASEAN has a great cocktail menu as well – I had the Nukkad, which combines guava, pineapple, chilli and black salt – perfect for Bangalore’s strangely high temperatures now.


Passion 

Do try the Rosemary G&T, Passion as well as Florida.


The menu is quite extensive and will have you coming back for a whole different experience each time.


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Written By



Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.

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