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    Tuk-Tuk Asia goes beyond Chinese staples, to recreate the hawker food experience from Singapore, Thailand and Indonesia

    Singapore Chilli Crab on Sundays. This teaser, together with the appetising name Tuk-Tuk Asia, has been making the rounds on social mediaTUKTUK23 TUKTUK27far too many times last week. Enough to pique our interest in industrial Ambattur. Fortunately, food entrepreneur Kavita Chesetty was gracious enough to extend the delivery area for our order and bang in the middle of production, a cheery mini-van dropped off hot kungpao chicken, braised beef and Char Kway Teow, with a tidy serving of snake beans sambal. “The city has enough Chinese and we wanted to give something different,” begins Chesetty, whose desserts and quiches are popular in Alwarpet. Turns out Tuk-Tuk Asia is going that route too; even before their official launch today, she has had customers trooping in from as far as away as Kilpauk, for both dine-in and takeaway. “Our MaMmee, the Indonesian-style crisp and sweet and sour noodle, is a big hit,”  she says. Everything is in a bowl, borrowing from the bain-marie concept that keeps the food hot. The meat is our food is deliciously chewy, evenly coated with spice not batter (thankfully), and the beans crunchy and still green. The noodles and rice (Tuk Tuk goreng) are a reminder that sometimes, the simplest food can offer the most satisfaction. Which is not to say Chesetty and team (food consultant V V Giri and Chef Sivajee from Singapore) are skimping on luxe ingredients – look for shiitake mushroom, black fungus, silken tofu and more. 12 pm to 10 pm. Approx Rs 300 per head. Details: 24360108

    Rosella Stephen

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