Written by: Noor Ul Ain
Posted on: July 23, 2019 | 
| 中文
Fuchsia Kitchen Interior (credits to Fuchsia Kitchen)
Fuchsia Kitchen’s interior, as suggested by the name, was dosed in shades of bright pink that contrasted with the warm hues of its cozy lighting. Located on Main Hali Road, Gulberg, it sat in a cozy corner, tucked away from the road in a spacious location with an entrance that is reminiscent of Café Aylanto, another restaurant not too far from it.
Fuchsia Kitchen is a sister project of the owners of Café Aylanto, and has been on the Lahore culinary scene since 2017. It specializes in Urban Thai, Korean, Vietnamese and Classic Chinese cuisines. It offers a complete contrast to Aylanto’s menu for those who wish to try Pan-Asian cuisine.
I went this weekend with a group of friends, and we ordered the Prawn and Mushrooms Dim Sums from the Chinese menu, the Flame Grilled Soy Marinated Beef from the Japanese menu, and Pad Thai and Green Curry from the Thai menu. Steamed rice was served individually for each person and one could ask for refills at any point from the efficient staff.
Starting with the appetizers: the Dim Sum, served in a small straw basket with a soy dip sauce, were flavored with subtlety and balance. The soft outer shell was filled with a mixture of prawn, mushrooms, and peas that were steamed to perfection. However, the quantity of the dim sums left much to be desired, with barely one serving per person.
Next the Pad Thai noodles which contained prawns, tofu, bean sprouts and peanuts also provided a great combination of flavors. It had a slight undertone of sweetness to its taste, and presented an exciting layering of textures that made it even better than anticipated. Topped with a little lime juice, the flavor was enhanced tenfold. But the only major contention lay in the near nonexistence of prawns in the dish.
The Thai Green Curry had the option of being served with prawn, chicken or beef. We opted for the chicken. The curry was paired with Thai Eggplant, and had the irresistible aroma of basil and kaffir lime leaves. The curry carried with it the underlying heat of red chilies, and the creaminess of coconut milk, which made it a good dish, but in no way extraordinary. It added nothing new to the classic taste of green curry, which isn’t necessarily a bad thing. But, keeping in mind the price, ambiance and character of the place, I suppose it promised more than it delivered.
Saving the best for last, the Flame Grilled Soy Marinated beef was served with a hot chili sauce that introduced balance to the subtle sweetness of the beef. Other than the divine taste, the texture of the beef also enhanced the flavor the dish further. The slightly crisp exterior of the beef, giving way to a soft and succulent bite. Dipped in the sauce, the heat of the chilies and the dull sweetness of the soy provided a classic combination of sweet and savory that never fails.
All in all, the impressive exterior of Fuchsia Kitchen matched the quality of its food. The restaurant efficiently delivered its promise of a vast, eclectic variety of contemporary Asian cuisine. On most occasions, the dishes rarely faltered when it came to the taste. However, the restaurant remains quite pricey, with a rough estimate of about 1500 to 2000 per person. It is largely worth cost, especially if one craves Pan-Asian cuisine. But as the case of the Thai Green Curry, the dishes rely too much on conventional tastes. Fuchsia Kitchen, as its very character suggests, should embody eccentricity and individuality. It should not be afraid to flaunt it.
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