Koji, Conrad

Koji, the in house restaurant and the crown of Conrad has come up with an amazing ‘Dimsum Discovery’ festival to tantalize your tastebuds. It started on 11th November and runs until the 19th November. Headed by the mighty Chef Mandar, this special dimsum menu has been crafted in such a way that it offers a great variety across flavors, textures, style of cooking etc. Executive Chef Mandar believes in mastering basic food items and then experiment keeping intact the traditional element of the dish. A special drink menu has also been curated that pairs well with the dimsum menu.

Crystal Spinach & Burnt Garlic dimsum
Butternut & Squash Vegetable Dumpling

The Crystal Spinach and Burnt Garlic steamed dimsum was flavorful while the Butternut and Squash Vegetable Dumpling with Saffron Skin had nice crunchy elements that tasted equally good.

Pot Stickers

The Signature Vegetarian Pot Sticker was steamed then pan fried with a rice flour nest and was served with a shanghai sauce. I loved the crunchy little nest with the crisp base of the dumpling and it paired beautifully with the hot shanghai sauce. The chicken version of the pot stickers had some chives as well and I would go either ways with both variants.

For drinks, I tried the IIN JEE mocktail that had lychee puree, lime juice and clear lemonade. It was slightly sweet and it made sure that the taste of the dimsum is not lost with every sip.

Chicken with Black Pepper

Chef Tenzin’s Signature Chicken with Black Pepper was cooked en papillote. ‘En papillote’ is a method of cooking in which the food is put into a folded pouch and then baked. While the chicken in the dish was well cooked, I felt the black pepper was overpowering the dish and left an after burn.

Chicken Sesame Ball

The Chicken Sesame Ball had barbeque sauce and caramelized onions. The dumpling was coated with sesame seeds and then deep fried. As appealing as it looked, I was a bit thrown off with the taste of the starch in the dumpling. But Chef Mandar confirmed that starch is predominantly used in the cooking of this dish.

Classic Chicken Jiaozi

The Classic Chicken Jiaozi had poached chicken, ginger and sweet soy. The chicken was well cooked and tasted good overall.

Barbeque Chicken Bao

The Barbeque Chicken Bao had chicken in barbeque sauce. Though the filling was a little sweet, I was blown away by the texture and the fluffiness of the bao. The Flourless Lamb Roll with Black Bean Sauce was brilliant. I have never eaten a piece of lamb so well cooked that it melted in your mouth.

Egg & Custard Bun


The Egg & Custard Bun was unlike any other dish I’ve had before. There is this lovely, soft, fluffy and airy bun that withholds the egg and it just oozes out when you cut through. We couldn’t resist but order another portion of this.

I would urge you to rush and try the offerings at the ‘Dimsum Discovery’ festival. A big shout out to Pramod for inviting us and Chef Mandar, Rahul and Sachin for hosting us.

Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.

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