Whispering Bamboo
Vivanta By Taj - Blue Diamond, Pune

Restaurant Information

2500 ₹ 2500 for two
 Pan Asian Pan Asian
Today, 07:00 PM to 11:30 PM

Today,

  • 07:00 PM to 11:30 PM

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Vivanta By Taj Blue Diamond, 11, Koregaon Park Road, Pune

Insider Tips

  • The dim sums here, served with five delicious dipping sauces, not only come in a suitably thin, translucent covering, but are also stuffed with combinations such as broccoli, cheese and chilli, or steamed chicken and prawn. The tiny Shanghai spring onion cakes are yummy as well
  • The sugar-free panna cotta here caters to those cutting down on sweeteners in their diet, topped with a tart berry coulis to add an extra hint of flavour. For those who like to keep dessert sinful, there is also a creation of Ferrero Rocher dumplings coated with crisp sesame
  • The restaurant gets its seafood right – dry fish schezwan style, braised grouper in an XO (dried seafood) sauce with asparagus, steamed lobster butter garlic, prawns with dried chilli and shallots, and even pink salmon in a chilli and lemon concoction

Critic Rating

Shweta Speaks Writer & Journalist

4.2/5

This Pan-Asian specialty restaurant at the city’s Vivanta by Taj Blue Diamond is an elegantly simple location to dine at, especially for those who like to wield chopsticks. The evocative name is reflected in its décor (with bamboo sticks lined across the walls and blending with shades of brown in the rest of the interior) and soft instrumental music is generally floating around. One begins with soothing hot jasmine tea here, to cleanse the palate for starters such as the soft shell crab (a crunchy, edible covering with none of the stress of extracting the sweet meat) in butter chilli garlic, or togarashi-dusted, golden-fried squid. The pork spare ribs with hot garlic are delectable, as is the crisp konjee lotus stem. The mains comprise several fascinating choices, making you want to visit again and again to try it all. On top of the list is the Peking duck, served with a delicious plum sauce, tender cucumber, scallions and pancake. Next up is the Kung Pao chicken, redolent with the heat of burnt red chillies. There is piquant sweet and sour pork, or shredded lamb with garlicky scallions; on the vegetarian side, they serve braised eggplant in schezwan sauce and delicious renditions of tofu. Pair these with crispy garlic butter pan-fried noodles, or subtly flavoured burnt garlic rice, and you are more than good to go.

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