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. Last Updated: 07/27/2016

Blending Asia's Flavors

Courtesy of NabiDining at Nabi provides a fresh look at an old standard — fusion.
Nabi bills itself as an Asian fusion restaurant, which may sound passe given that fusion's popularity in Moscow peaked several years back. Still, it does offer something new.

Its team of chefs -- Restoranny Sindikat's Ilya Tyukov, Wang Chuan Bao, who previously worked in Malaysia, and Pavel Petukhov from Vertinsky -- have produced a menu that is light on the French influences often found in fusion cuisine and rich on Asian elements, including Chinese, Japanese and Vietnamese. There is even a touch of the Caucasus in the mix.

Noteworthy dishes include the wasabi prawns (400 rubles), which resemble Chinese honey prawns given atomic power with the use of wasabi.

The Peking duck salad (350 rubles) is an original take on a classical dish, while the tender Thai-style marinated beef (800 rubles) most intriguingly comes with a smattering of pomegranate seeds.

The tom yum beef -- a high-quality steak served with a lemon grass- and galangal-infused sauce -- is also a successful creation. On the other hand, the assorted Nabi dim sum (600 rubles) are rather unoriginal and probably not worth the inflated price.

As with the menu, the design of the restaurant's two rooms sticks with the Asian fusion theme, mixing Indonesia's Bali with Chinese motifs to produce an interior resembling a posh Asian-flavored classical sitting room.

Running through to Nov. 19, Nabi is hosting a guest chef, Wim Van Gorp from the highly regarded Parisian restaurant Le Market. Highlights of the guest menu include turbot salad with asparagus, mustard and melon juice (900 rubles), fillet of lamb with Madeira wine and Roquefort cheese mousse (1,200 rubles), marinated ginger with spices and orange-flavored ice cream (450 rubles).

4 Maly Afanasyevsky Per., 291-4060, 203-4019, noon-midnight. M. Arbatskaya.