Thai Master Chef Suriya heads OKO across all cities and his supervision witnesses great following. “Cooking is an art, but fine dining is about an experience. OKO will be one of the largest Pan-Asian menus in the city with live Sushi, Teppanyaki, Robata counters, and a carefully crafted list of ‘Sushiri’ - sushi and wine pairings,” he says.

Upon being asked for the importance of food technology in the present era, he replies saying, “Food technology plays a crucial role as it is important to serve the best food in time with utmost service standards. The new techniques help us in multi tasking in the kitchen and deliver the orders well in time.” He is truly talented and loves his profession and it reflects on your taste buds. “Everyone in my family is fond of cooking but my mother is my favourite cook. My father loves cooking and he keeps experimenting with new styles of cooking. I use authentic recipes of Thailand and use fresh ingredients from my own kitchen garden,” he says OKO presents a region wise a la carte menu presented in courses and is open for guests during lunch and dinner. The Thai chicken green curry is a hot favourite along with Yam Koong Takrai Sod (Thai prawn salad).

SANGRIA GRANDASH

• Vodka-15ml
• Gin -15ml
• Cointrue-15ml
• White wine-30ml
• Red wine-90ml
• Lemon juice- 20 ml
• Granadine syrup -30ml
• Fresh cut fruits
• 3-4 springs of mint

Method

• Build up the drink with ice