On Level 11 of Magma House in Park Street, lies the fine dining spectacle that is Pa Pa Ya. With a breath-taking view of Kolkata through its glass walls on all sides and an expansive menu including gourmet from Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia, Singapore and other Asian cuisines, this newly opened restaurant by Zorawar Kalra offers a “high energy dining” concept.

Among the numerous appetizers, Xinjiang Lamb stood out as the most delicious and spiciest. The sliced lamb, tossed with coriander, cumin and dried chillies, is a delicious flavour bomb with a chewy texture, while the meat is soft and sweet.

Wrapped in a banana leaf, the Panang style Grilled Snapper is lustfully soft and melts in the mouth. The delicious gravy with the pickled vegetables on the side adds an edge. Other must try items are Steamed Sweet Crab with Oyster Mushrooms dimsums and wok-fried Lobster, cooked Sichuan style.

On the vegetarian end, Crispy Lotus Stem made with smoked honey chilli and Sichuan pepper dust, is something to die for. The sharp, crunchy bite leads to the taste buds being dazzled by the sweetly spicy sauce smeared on it, while the avocado dip takes it to another dimension altogether. Asian Margarita Pizzette is another cheesy, crisp delight.

Horasno Gomae comprised soft, fresh spinach overflowing with a thick, orange-coloured gravy and crunchy sesame seeds — it is a surprisingly delicious dish. While many turn away their noses at the thought of spinach, this dish will make those people ask for second helpings!

Being a modern Asian bistro, which serves Japanese food, sushi is a staple. Carried around in platters with different ingredients used to make heterogeneous items, they are an unusual delight.

Using the concept of molecular gastronomy, the food feels like it is getting cooked inside the mouth when one eats it. The thick and creamy Laksa Soup is another must try.

The main course included Spinach and Corn Fried Rice and Yaki Udon Noodles served with Man Shu Ji and Gong Bao Prawns. The prawns make for a spicy, stir-fried offering with crunchy peanuts, while the other dish is made of tender chicken chunks cooked with cashews and cinnamon. The noodles and rice are fulfilling, yet light and delicious. When taken with the sides, they’ll keep you wanting more.

The restaurant also serves a whole range of tantalising and colourful cocktails, some of which are hybrid cousins of classic cocktails, one or a few ingredients bringing the twist.

The whiskey-based Watermelon Mojito is a heady concoction, while Tokyo Summer and Spanish Style Gin and Tonic are mind-numbing pleasures.

However, the one dish that is simply mind blowing, from presentation to taste, is the dessert, Chocolate Ball on Fire. A humongous, hollow chocolate ball was set on fire through an evaporative spirit!

The ball gradually incinerated from the top to the sides to reveal giddying amounts of ice cream, chocolate, nuts, cashews and chocolate chips. Numerous spoonfuls will not satiate one, it is that sinfully delicious!