Chef Augusto of BOYA, New Delhi, is in Mumbai to celebrate Nikkei cuisine. Of Filipino origin, Chef Augusto is largely influenced by Nikkei cuisine. “I love the way it blends Japanese technique and Peruvian flavours,” says Chef Augusto.
At BOYA, his restaurant in New Delhi, Augusto combines his own experiences, family traditions and the Nikkei flavours and textures to create a cuisine to match the Indian palate. He brings his signature dishes and a few traditional ones to Fenix at The Oberoi, Nariman Point, Mumbai.
Not to miss is the Filipino Pork Belly. Bacon thin slices of pork belly marinated in cane vinegar, soy sauce and chef’s secret spice, and grilled to perfection. You just cannot have enough of them. They are served with the sauce. But have it just like that, and you will love it. These are addictive.
Salmon and Avocado Rice Paper Roll is another appetiser to try, especially so if you love fish. The cucumber in the roll and the unagi sauce drizzle leave a freshness on the palate. Crisp and soft at the same time, it lives up to the chef’s passion for texture.
Auguste Desire, chef’s signature dish, is another textural delight. The yellow-tail tuna wraps around sticky rice, tempura flakes and arugula leaves. It’s garnished with Augusto salsa giving it a distinct South American flavour.
Hokkiado Scallops are highlighted by the Tirigado sauce and wakame yuzu that bursts last on your palate.
Arroz Con Chancho is a pork rice cooked in Aji Panca chillies sauce along with peas, carrots and bell peppers. The pork is marinated in panca chillies and cooked separately first before adding it to the rice – a biryani kind of preparation. Arroz Con Pollo is a similar rice preparation, but it uses chicken instead of pork and amarillo chillies instead of panca.
Australian lamp chops – medium to well-done were served with sweet potato cubes. Both marinated in a nicely fermented, tasty miso.
Cane vinegar and the secret spice Augusto adds to his soy are the heroes of this BOYA pop-up at Fenix. The Oven Baked Chilean Sea Bass is also marinated in the same before baking it well and serving it with some cousous and edamame that had a drizzle of truffle which is thankfully subtle and lets the baked-with-skin sea bass take the bow.
Chef Augusto Cabrera of BOYA |
Flavours created by Chef Augusto are subtle, teasing that leave you wanting more. Portions are quite big. Go with family or team. But do go and taste the BOYA fare.
