Dofu: The Newbie in town is not your average joe, serving pan Asian favourites. This place specialises and celebrates Chukka Chinese Cuisine, which is practised and devoured in the part of China bordering Japan, or so I hear. What’s unique about this cuisine is the seamless mix of Chinese and Japanese influencing each other, beautifully.
* I started with a delicious Monkey Picked Oolong Tea With Some Hargow, yes you heard it right, the tea leaves were picked up by trained monkeys in a certain region of China and imported to India.
* Gimbap is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is usually well wrapped and does not have any liquid ingredients, fondly referred to as Korean Sushi. I absolutely loved the version here at Dofu, was authentic and well made and I did manage to get inside the kitchen and learn how to make Gimbab from the expert chef.
* The Humble Korean Fried Rice Known As The Bokkeumbap is a Vegetarian Korean-style Version, is a simple dish that almost everyone loves and I loved it too, am glad the chefs at Dofu were able to make it so well even without a drop of egg, absolutely fabulous.
* Another favourite was the Mock duck, bang on flavours on the soya that’s not just mocking duck meat but the beautiful textures that go with it, trust me for someone who has tried Korean style duck before, this is an Amazing Vegetarian replacement, the glaced peanuts were perfect in adding the crunch.
The stir-fried veggies were another top-notch creation that lived up to the Chukka Chinese Cuisine at Dofu specialises in, this is the must-visit in entire Bangalore for their vegetarian fare too.
The desserts were delicious too, very modern, very French, mostly sourced from their exclusive Dofu bakery in the adjacent street.
* I started with a delicious Monkey Picked Oolong Tea With Some Hargow, yes you heard it right, the tea leaves were picked up by trained monkeys in a certain region of China and imported to India.
* Gimbap is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is usually well wrapped and does not have any liquid ingredients, fondly referred to as Korean Sushi. I absolutely loved the version here at Dofu, was authentic and well made and I did manage to get inside the kitchen and learn how to make Gimbab from the expert chef.
* The Humble Korean Fried Rice Known As The Bokkeumbap is a Vegetarian Korean-style Version, is a simple dish that almost everyone loves and I loved it too, am glad the chefs at Dofu were able to make it so well even without a drop of egg, absolutely fabulous.
* Another favourite was the Mock duck, bang on flavours on the soya that’s not just mocking duck meat but the beautiful textures that go with it, trust me for someone who has tried Korean style duck before, this is an Amazing Vegetarian replacement, the glaced peanuts were perfect in adding the crunch.
The stir-fried veggies were another top-notch creation that lived up to the Chukka Chinese Cuisine at Dofu specialises in, this is the must-visit in entire Bangalore for their vegetarian fare too.
The desserts were delicious too, very modern, very French, mostly sourced from their exclusive Dofu bakery in the adjacent street.
