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    Living in a tree house has been a childhood dream for many, and for some adults, it continues to be one. So when a treehouse-themed diner aptly named, Treehouse Kitchen and Culture, opened up, we simply had to check it out. Located on the same road as China Pearl in Koramangala, the place serves up Asian food, barring Chinese, for obvious reasons, says, co-founder Sriram Jagath. “They (China Pearl) are really popular and we wouldn’t want to compete with them,” he says with a laugh. The cuisines represented span Burmese, Japanese, Thai, Malaysian, Indonesian and Singaporean.
    Located on the first floor, the facade is created with bamboo, with large green French style windows adding to the overall tree house look. On the inside, terracotta flooring, and a mix of steel and vintage wooden chairs and solid wood tables lend the place a certain warmth. The walls are punctuated with interesting framed art enhancing the charm of the place. Aiming to also make it a hub for cultural activities, the space has a small library, a separate section selling art and a casual private space for small gatherings. Plus a spot for acoustic concerts in the near future.
    Winging it
    Taking a table by the large windows, we started off with the Thai Chicken Wings.  Crispy and sticky at the same time, we loved how the heat from the red chillies was tamed by the zesty freshness of the lemon grass. This was followed by the steamed pork bao, of which we could not get enough. Served in a bamboo basket, the substantial baos were steamed to perfection and the filling – minced pork with red and green bell peppers was subtly seasoned, with the flavour of the meat coming through nicely and combining with the soft and pillowy casing. Served with a tomato-based tangy sauce, it was everything we were looking for.
    For mains, we decided to go Japanese by opting for the Yaki Soba noodles with chicken. Topped with spring onions, Chinese cabbage, crispy fried onions, and broccoli, it was slightly tangy with the crunch from the veggies giving it a nice
    texture. We also sampled the Burmese Khao Suey with seafood, which was the highlight of our meal. It featured a bowl of coconut milk-based noodle soup with accompanying condiments including peanuts, crispy fried onions, garlic, fresh coriander, roasted dried red chillies, lime wedges and boiled eggs. The broth itself was thick, creamy and fragrant with a generous amount of calamari, prawn and slices of basa fish. But when mixed with the accompaniments, it’s a burst of flavours and textures in your mouth – a complete meal in itself.
    We ended our dinner with a red velvet slice from the eatery’s in-house bakery. Richer in cocoa than normal red velvets, it came with a huge rosette of raspberry flavoured whipped cream and cream cheese topping that worked well with the moist sponge, which had a slightly bitter aftertaste, just the way
    we like it.
    `1,000 ++ for two. At 6th Block, Koramangala. Details: 9980027481

    — Rashmi Rajagopal

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