Why you should visit this new Goa restaurant in Assagao focussing on Asian food

When an old Portuguese home in Assagao North Goa was restored by Suzzane Khan to function as a South East Asian restobar chefs Maia Laifungbam and Sanchit Behl were identified to curate a menu of hawkersold street food eats from Thailand Laos and Cambodia while focussing on those parts of Asian cuisine that donrsquot get highlighted in a majority of restaurants Even the drinks menu at Village 36 designed by The Hideaway Bar and mixologist Satish Shankar and Akshay Gadshi leans towards Asian ingredients and modern techniquesMeat thatrsquos aged by hanging A common process in Southeast Asian kitchens dry ageing involves hanging meat in ideal conditions Laifungbam says magical things happen when this is done The flavour matures the meat loses moisture and the natural enzymes help break it down to make it tender ldquoWe dry age a majority of our proteinsmdashfish beef pork chicken duckmdashfor under 36 hours This helps them stand out as heroes in simple dishes that hold no more than two to three components One of our bestsellers pork with crackling which is a common street food of Thailand sees the pork belly go through four stages before it reaches your table in what deceptively appears to be simple dishrdquoBroths that simmer all day The stocks that bubble on low fire for long hours are not just the broths that diners sample in the noodle bowls but also work as base for condiments Some stay on simmer for over a day ldquoOne of our popular bowls the Vietnamese pho is served with two different cuts of meat and marrowrdquo Behl saysMaia Laifungbam Satish Shanker and Sanchit BehlCharcoalcooked glazes Village 36rsquos custom threechamber BBQ is a beast The final chamber acts as a smoker where they use mango and other ethically sourced wood to slow smoke the dishes ldquoIt adds an oomph to the flavour A lot of our dishes are also glazed and grilled on the BBQ like the butternut squash with black garlic butter the king oyster mushroom and our Vietnamesestyle meatballs Glazes like the tom yuminspired fermented garlic are elevated when cooked on charcoalrdquo explains LaifungbamAt Village 36 the food and the drinks are a gateway to the streets of the Far EastInfusion centred cocktails Fresh Asian ingredients like kaffir lime leaves lemongrass and pandan are used in contemporary cooking techniques like sous vide flavour compression fermentation and infusion ldquoFor instance in Giggle Water which is our star cocktail we elevate the flavours with cider thatrsquos infused with watermelon basil and spices In Mariachi therersquos a concoction of tequila and spiced rum that lends a touch of fruity notes with house strawberry shrub and the funky sweet notes with our vanilla syrup which we ferment for almost a month We use the same strawberries from the syrup to make a strawberry leather garnishrdquo says ShankarlsquoIf you have an ounce of doubt donrsquot put a dish on the menursquoVedant Gupta CEOPartner at V Escapes V Dine and V Estates on the mantras that define hospitalityWhy did you choose Goa to set up your restaurant businessIt has been our hub since 2019 when we ventured into luxury villas with V Escapes In 2021 we launched Vedro Bar and Kitchen in Panaji and saw success with it In a very short time Assagao village in Bardez has become a melting pot of cuisines Since we wanted to be at the centre of the burgeoning restaurant business we came here It hosts a strong culinary community of sorts spearheaded by likeminded people How important is decor at your restaurantsIt makes the first impressionmdasheven before you look at the menu or taste the food It sets the tone for a good meal A space needs to make you feel welcome tell you that you belong there The elements can be conversation startersWhatrsquos the formula to running a successful restaurant in IndiaGood food Run repeated tastings till you are sure of a dishrsquos worth If you have an ounce of doubt donrsquot put it on the menu Second build a good team A restaurantrsquos operations and logistics can break some of the best among us Build a team that can stand strong and stay committed service after service And yes create a standout bar menu Our cuttingedge clarification of drinks is already getting us noticed