From the popular Chinese, Thai to Indonesian— one can savour the various oriental flavours at Mugen under one roof. A new fine-dining restaurant, it has got all it’s ingredients right— great food from experienced chefs, exquisite decor, extensive beverage list to valet parking.

The restaurant’s decor first meets the eye. Largely an Asian atmosphere, the decor is a good mix of eastern and contemporary influences. Interestingly, one can choose from three dining options — the interactive kitchen, the Chef’s table and the regular seating.

The Chef’s table is exclusive and has to be booked 24 hours in advance. An interesting concept, the Chef’s table stands out with it’s unique crockery. It uses a ten-seater Khantok (traditional Thai lacquered tables) with Benjerong crockery. When booked at this table, the guests are treated to a customised five to eight course meal of Oriental delicacies, based on client specifications. Reserve this for a special occasion.

Mugen’s extensive menu is impressive as it serves an array of non-vegetarian and vegetarian selections from the three cuisines. We were served with some of the most scrumptious Thai prawns to begin with. ‘Kung Pod Kratiam Prik Tai’ (prawns tossed with garlic and pepper sauce) appeared simple yet achieved great taste. ‘Pesan Be Pasih’ (marinated fillet of fish interestingly wrapped in plantain leaf) from the Indonesian section was another spicy delight.

The starters from Chinese cuisine were a welcome change. Try the ‘Kung Pao Potato’ (fried potato wedges with szechwan pepper and dry chilly) or the ‘Crispy American Corn and Water Chestnut’ tossed with wild chilly flakes and burnt garlic. The flavours are intense yet light on the stomach.

What followed was the Indonesian ‘Gedang Mekuah’ or the classic raw papaya soup. Don’t go by the subtle yellow colour. It’s a hot spicy soup that can really get you going. The main course soon came in with it’s varied colours and flavours. ‘Kaeng Kiew Warn Kai’, a classic Thai spicy green chicken curry was a great accompaniment to the steamed rice or ‘Khao Suay’. ‘Sambal Udhang’ is a good try for seafood lovers. ‘Dry Cooked Okra and String Beans’ simply reminds you of ‘bhindi ki subzi’. Try this if you are a die-hard desi foodie. The popular ‘Phad Thai Pag’ or rice noodles completed the meal.

After the spicy fair, the gastronomic journey was put to a soothing end with ‘Tub Tim Grub’. The cold Thai dessert involves a glass of cubed water chestnuts served with chilled coconut milk. A must-try.

Mugen serves only a la carte and is open for lunch and dinner. It’s located at the Black Pearl, No 2011, Third Floor, 100 Feet Road, HAL Second Stage, Indiranagar.