A Feast for the Senses with FuAsian's Asian Delights

Experience the culinary experiences at FuAsian, Bar & Kitchen of Holiday Inn Express Kathmandu Naxal, where every dish tells a story of flavor and delight amidst the city surrounded by majestic Himalayas.

As I entered the FuAsian, I was immediately struck by the vibrant atmosphere and breathtaking views. Nestled amidst this scenic backdrop, I knew I was in for a culinary treat like no other. Each dish served from Holiday Inn Express rooftop restaurant was more than just a meal; It was a gourmet adventure that exceeded all of my expectations, owing to exceptional service and a well-curated beverage list—a true testament to the power of excellent pan-Asian food.

 

Classic Pho: My culinary journey began with a hot bowl of Classic Pho. The first sip of the aromatic soup transported me to the busy streets of Vietnam. The transparent soup, laced with aromatic spices, and fine rice noodles, resulted in a symphony of tastes that warmed my spirit. Each bowl of this classic noodle soup, garnished with fresh herbs, was a testament to Vietnamese culinary prowess.

Edamame Truffle Dumplings: Next, I tried the Edamame Truffle Dumplings. As soon as I bit into these exquisite dumplings, I was transported to a realm of bliss. The creamy edamame filling, mixed with the earthy scent of truffle oil, melted in my tongue, leaving a lasting impression of perfect ecstasy. Each bite was a revelation—a beautiful mix of texture and taste.

Yaki Tori Chicken Skewers: The scent of grilled chicken skewers over a charcoal barbecue, seasoned with tare sauce and salt, enticed my senses as I relished every juicy bite. The smokey flavor given by the charcoal fire took the soft meat to new heights of perfection, making these skewers a genuine culinary joy, I highly suggest you try it.

Crispy Avocado Roll/ Sushi: Crispy Avocado rolls were the next step in my culinary adventure: Each mouthful of these tempura-coated avocado rolls was a crispy blast of flavor. The creamy avocado texture, contrasted by the crunchy tempura flakes, was wonderfully balanced by the zingy burst of spicy mayo. It was a symphony of tastes.

Massaman Curry: The fragrance of spices filled the room as I dipped into the Massaman Curry made with coconut and peanut paste served with rice. The precise combination of sweetness, spiciness, and soft fresh taste, transformed each spoonful into a gourmet joy that warmed my heart and soul.

Pad Kee Mao: Stir-fried flat rice noodles with seasonal veggies, basil, soy sauce, and spice transport you to Thailand's busy streets. This meal grabbed my senses with its brilliant colors and powerful tastes. Each bite was a harmonious blend of flavors that melted on my palate. The heat from the spice was perfectly complemented by the freshness of the vegetables, creating a comforting and invigorating dish.

Pot Roast Chili Pork: When I had the Chinese-style chili pork, I was treated to a symphony of flavors. The luscious pork, coated with honey chili and mustard sauce, melted in my mouth, leaving a delectable blend of sweet and spicy tastes that lingered on my tongue.

Burmese Chilli Lamb: The crispy lamb, stir-fried to perfection and covered in a fragrant chili sauce, was an unforgettable gastronomic experience. Each bite of the stir-fried crispy lamb was bursting with flavor, thanks to the mustard powder, bell pepper, and basil-roasted chili sauce, which created an ideal balance of flavors and textures. It was a gastronomic trip that took me to the lively alleys of Burma.

Fried Ice Cream: Dessert had never tasted better than it did when I savored in the Fried Ice Cream, a delectable climax to my gastronomic tour! Crispy on the outside and creamy on the inside, each mouthful of deep-fried vanilla ice cream covered with desiccated coconut powder was pure heaven.  It was a sweet ending to an already unforgettable culinary journey. I highly recommend trying this unique and delicious dish if you're looking for a new culinary experience. The combination of warm, crispy shell paired perfectly with the cold, creamy ice cream, creating a delightful contrast of temperatures and textures.

 

About Chef: Krishna Jaisi, chef at Holiday Inn Express with 17 years of experience in Japanese, Thai, and many Asian cuisines, has been working in Nepal since 2023. He was informed by a Chef from India that Holiday Inn Express was opening in Nepal, which he saw as an opportunity to return to his home country. He is now happy with his work and the growing food industry in Nepal. Despite qualifying for SLC in 2004 only, he started working in India as an assistant in 2005 and has a keen interest in the industry. His experience and passion for food and cooking have made him who he is today.