The Taste of Pan-Asian Heaven

Last week the two of us decided to try a restaurant which recently opened on our little rock  - Naru Restaurant and Lounge. Naru unfolds across the recently built boardwalk on the South coast and the Pan-Asian/fusion style menu is a different concept (tapas style) to many other eateries here on the island. We thought we would try a dinner slightly different than the regular eclectic..and boy were we happy we did.

On arriving we were greeted by a lovely hostess who showed us to our seats (which I will mention were right on the boardwalk and seaside). We ordered a bottle of Pinot Grigio and started taking a look at the menu. Usually it is quite easy for me to decide what I am eating but this time...let's just say it took a while. All the dishes were interestingly composed (I guess that's why they can call it fusion styled food). It was a good thing they were tapas sized which meant we could try different dishes. In the end we decided on (1) The Carnival; (2) The Duality; (3) Grilled fresh water shrimp with roasted pumpkin puree, tempura zucchini, fresh herb and chili Vinaigrette and finally (4) Grilled fillet of Angus rib eye with cassava puree, sauteed wild mushrooms, teriyaki and balsamic sauce.

The Carnival sushi caught my eye because it had a very Caribbean spin to it. This maki roll actually contained Bul Jol (a salted cod Caribbean delicacy) along with cucumber, wasabi seasame seeds and chili. The flavours of the Caribbean bul jol combined with the crispness of the cucumber and the slight heat of the seeds made your mouth water (literally) for more.

The Duality was more of a classic roll containing crab meat, tempura shrimp (a must when we are eating Asian cuisine) and cucumber.  It was served with a spicy mayonnaise and in addition to the crunch from the tempura shrimp the rice itself had a slight tempura batter (and who does not like a little added crunch). 

The grilled fresh water shrimp with roasted pumpkin puree, tempura zucchini, fresh herb and chilli vinaigrette was again superb. The charcoal flavour of the shrimp, which I will mention was cooked excellently, along with the sweet roasted notes of the pumpkin, and the crispy texture of the zucchini complimented one another ideally. You know in life how certain things just work...well this was most definitely one of those things.

And finally, the grilled Angus rib eye with cassava puree, sauteed wild mushrooms and teriyaki and balsamic sauce was yet another crowd pleaser. I can be very picky about how my beef is cooked. medium is medium and some places just can't seem to get it right. Barry and his staff, thankfully know what medium means. The cassava we found a very interesting choice as it was not the normal fries or english potato but something rooted to Caribbean culture.

As you can tell, the food was exquisite to say the least! Each dish had distinctive layers of flavour that were 'fused' brilliantly.  It is no wonder, as Barry Taylor the executive chef and owner of Naru Restaurant and Lounge, is one of the islands leading chefs. So if you have not already, go on down to Naru Restaurant and Lounge, currently the number one restaurant in Barbados on Trip-Advisor, and have a small taste Pan-Asian Heaven.