Asian Kitchen - 22 April 2025 - 5 min read
From Wok to Table: The Asian Kitchen at Waves
Our Asian kitchen bridges Indo-Chinese comfort food with the delicate craft of Thai curries and hand-folded dimsums.
The Asian section of our menu grew out of a recognition that New Delhi has a deep love for Indo-Chinese food - but that love deserves more than just corner-shop Hakka noodles. Our wok chef has spent years perfecting the balance of heat, umami, and crunch that defines this cuisine.
The starters tell the story best. Our Honey Chilli Lotus Stem is crispy, sticky, and addictive in equal measure. The Thai Spring Rolls shatter at the fork. The Singapore Chicken Wontons are fried golden and served with a tangy dipping sauce.
Our dimsum section is where we slow down. Steamed dumplings folded by hand - Exotic Vegetable, Chilli Paneer, Schezwan Chicken & Chives, and Basil Chilli Chicken - each with a filling that's been seasoned carefully rather than rushed.
The mains bring in the Thai kitchen: Green Curry and Red Curry made with proper paste, coconut milk, and fresh herbs. The 5 Spice Chicken is wok-tossed with a marinade that's been resting overnight. Pan Fried Fish in Black Bean Sauce closes the menu with something quiet and deeply savoury.
Pair any of the mains with our Chilli Garlic Noodles or Fried Rice - both available veg and non-veg - and you have a complete meal.