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Restaurant review: Fuchsia
The newly opened branch of Fuchsia at Bay Square offers some splendid surprises in Thai cuisine
Finding its way slowly and steadily among a spate of Thai casual dining restaurants is Fuchsia. Friday morning is usually the busiest time in Dubai's social calendar. And yet, when my partner and I landed at Bay Square in search of Fuchsia's four-month-old outlet (it already has a branch in Tecom), we found it to be nearly deserted. Until we actually entered the restaurant that was buzzing with avid lovers of Thai food.
Keeping with its casual, urban vibe, Fuchsia has deliberately stayed away from anything too elaborate. The interiors are minimal but have been done with an eye for detailing. Be it the vintage lighting stands or the elevated seating, Fuchsia oozes cosiness.
The menu itself is not elaborate but has been carefully crafted, keeping in mind Fuchsia's core strength of wok specialities. My food trail began with Salmon Salad. Now, if you love your salmon, then you're likely to approve of this combination of pan-fried fillets served with herb salad and chilli lime dressing. The flavours blend beautifully, offering a refreshingly unique spin on the good, old salmon.
Pleasantly surprised by the vote of confidence the starter received from me, my partner decided to be just as adventurous and opted for the Lemongrass Chicken Wings. Now if Priyanka Chopra's gorging fest with Jimmy Fallon is all you think of when you think of chicken wings, then this is your chance at redemption. A chilli jam marinade tossed lightly over the chicken wings enriches this preparation, making it a worthy contender to its more 'mainstream' counterpart.
When the time came for the mains to arrive, I pretty much thought I would be the lone warrior. My partner had had a hearty meal an hour before we arrived at Fuchsia; starters are as far as he'd go, or so I thought. To my surprise, he took charge and ordered Salmon with Red Curry and Litchi for the mains. I wasn't fully convinced about the preparation until I dug into it myself. The combination of a peppery red curry and litchi perfectly complemented the melt-in-your-mouth salmon.
Having adequately filled our table with seafood, it was time to turn our attention to the meats, and hence came the Massaman Curry. Heavily inspired from an ancient Muslim dish, this preparation, we were told, enjoys immense popularity in Southern Thailand. Traditionally, Massaman Curry has ingredients like coriander, cumin and coconut sauce, among others, and the choice of meat is either chicken or beef with potatoes and peanuts. Fuchsia pretty much stays loyal to this preparation, offering it with both brown and white rice. Massaman Curry may not be on top of my list of must-trys at Fuchsia but, looking around, it was easy to conclude that it does have quite a few takers - a fact confirmed by my salmon-loving partner when he attempted to steal some slices of beef from my plate.
Since the sweetest things are reserved for the last, two sets of desserts arrived at our table. The first was the Fuschia 'bestseller'. Tossed in coconut milk, the Sticky Rice with Egyptian Mangoes is a combination that worked for me, primarily because I prefer my desserts to have subtle sweetness. Looking for a stronger sugar rush after a rather elaborate meal, my partner opted for Hazelnut Chocolate Spring Rolls (with molten hazelnut chocolate bursting at every bite taken with a spoonful of vanilla ice cream) and declared it as his "passport to heaven".
Experimenting with flavours is at the heart of Fuchsia. This is where it scores - and scores big.
anamika@khaleejtimes.com
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