Start with stunning views overlooking Nadi Bay, then add a menu which draws its inspiration from Asian cuisine, showcasing classic Asian flavours with a modern twist.
The menu features a variety of the freshest produce and ingredients where one can share an array of eclectic dishes that focus on authentic flavours. Zing Restaurant serves Southeast Asian and Indo-Fijian Cuisine where you can feel authentic taste Chinese and Indian cuisine with traditional flavour.
Executive sous chef Prabhat Prawin and his team have created a new Indian section of menu to bring authentic taste of Indian food.
The menu consists of traditional butter chicken to modern twisted Tandoori dishes and Hyderabadi Chicken Biryani.
There are lots of options from wok where you can enjoy different types of stir-fry as well as different Chinese fried rice with traditional Chinese roast.
Restaurant: Zing at The Westin Resort and Spa Fiji
Chef: Demi chef Shomika Devi. According to chef Prabhat, Ms Devi has great passion for food and excellent skills to produce excellent food.
Experience: She joined Sonaisali Island Resort as commis chef for nine months.
Moved to Zing in 2009 as a commis chef, and progressed to Demi chef last year.
“As one of the favourite cuisines is Asian and our team is always trying to put the best food in every plate,” she said.
Background: Originally from Nawaka, Nadi, and a former student of Swami Vivekananda College.
Ms Devi completed her Cookery Trade Certificate at TPAF in 2008 and is married to a chef too.
Hera Kebab
(Shallow fried spinach, vegetables and potato tikki)
INGREDIENTS
(4 serves) – 300 gms Spinach,
200 gms potatoes, ¾
cup green peas,
11/2 tsp chaat masala powder,
1 tsp ginger paste,
1 tsp garlic paste,
1 tsp amchur powder
(Optional), 50 gms onion,
1 tsp cumin powder,
1 tsp Coriander powder,
1 tsp garam masala,
2 tsp ginger-green chili paste,
2 tbsp gram flour,
Salt and pepper as required,
3 tbsp oil for Shallow frying
METHOD:
l Blanch the spinach in salted water, drain and keep them in cold water.
l Finely chop the spinach and keep aside.
l Roast gram flour in a small pan for 1-2 mins, keep aside
l Boil the potatoes and peas in a bowl take the chopped spinach. Grate the boiled potatoes in the bowl add the peas and green-chili paste.
l Mash the mixture with a potato masher
l Sauté onion in pan till golden brown, add ginger, garlic, cumin powder, coriander powder and garam masala.
l Add potato mix
l Add rest of dry spice powder, roasted gram flour and salt. Mix the mixture uniformly.
l Shape into round tikki and shallow fry the tikki till golden brown.
l Serve hera kabab hot with tamarind chutney and mint sauce.
*Zing Restaurant is open for dinner daily.
Feedback: waisean@fijisun.com.fj