Slurrp Reviews Kylin Experience's Premium Asian Fare, Thoughts And Yummy Recipes Inside
Image Credit: Image credit: Chicken Krabi at The Kylin Experience

Delhi’s love affair with Asian food is no strange fiction, most of the capital’s best fine dining destinations happen to be Asian. For the longest time, Chinese cuisine had a monopoly of sorts in the realm, but over the years we have seen Burmese, Korean, Tibetan, and Japanese cuisine find their own loyal fan base. The Kylin Experience has consistently been one of the most sought-after Pan-Asian dine-in destinations for Delhiites, with branches in Vasant Kunj, Aerocity and Mayur Vihar, Kylin is indeed making all the right noise. But is it really worth all the hype? Here are our thoughts, in exact same order.  

The oriental décor and the mood lighting in the Vasant Kunj outlet truly elevates the dining experience. From the cushiony lounges to the old-school wooden tables, Kylin has a mix of marvelous elements.The menu is pretty expansive, with a mix of sushi, dim sums, krabi bowls, rice bowls, cocktails and desserts.  

The prawn tempura sushi is satiating to bits. The crunchy tempura coating of prawns is very impressive. All sushi is served on a black, stone plate with wasabi, ginger pickle and soy sauce.  

If you do not fancy your sushi to have any kind of crunch, you should go for the spicy salmon roll, which is not spicy at all by Indian standards, but definitely a delightful departure from the milder sushis on the menu. The salmon is soft and well done, and the sushi is again very wholesome.

Proceeding to the dumplings, there are four in one portion. The decent size, generous filling, and presentation are very impressive. The spicy chicken dumplings have a minced chicken filling, we loved how the casing was so thin, it came on a bed of chilli oil and was topped off with burnt garlic crisps. A complete snack in itself.

Next, we tried on the Chicken and Basil dumpling. It’s a purple-colored dumpling, perfect for the gram, in terms of flavour too it is superior to the previous, as its chicken mince also has a bit of an umami, curry flavour maybe this is why they do not go overboard with the presentation of this one.

Post this was the turn of the Krabi Bowl. Noodles covered with heaps of minced chicken, kaffir lime, basil leaves and chillies. Looks very simple, but it is only after a bite or two do you appreciate the place of every single element in this lovely meal bowl.

If you fancy, sweet, smooth cocktails with a lot of character, go for Oriental Passion (Passion fruit vodka, Kaffir lime, and pineapple). If you want to be edgy, you can go for chilli coriander Martini (Vodka, fresh chilies, and coriander.)

That’s not all, we also fetched the recipe of Krabi Bowl and Veg Tempura Sushi for you. See if you can try making it at home.  

Veg Tempura Roll With Crunchy Spinach

  • Sushi Rice For Sushi Only for Sushi , 120 GM
  • Noori Sheet, 0.5 GM
  • Fried crispy spinach, 6 GM 
  • Mix veg Tempura, 40 GM 
  • Sweet chili sauce, 5 ML 
  • Chilly Mayo, 5 GM 
  • Sesame seed black white, 3 GM 
  • Tempura Crunch, 8 GM


  • Ginger Pickled, 15 GM 
  • Wasabi Paste, 5 GM 
  • Kikkoman Soya & Apple Juice, 20 ML


  1.  Take bamboo mat put half Noori sheet on the top
  2. Flaten the rice on Noori sheet equally flip Noori with rice, top with sesame seeds 
  3. Place a line of veg tempura across the center with sweet chili sauce 
  4. Place the sheet over the filling tightly & firmly with bamboo mat until the bottom reaches the Noori 
  5. Place the bamboo mat over the roll & tightly squeeze the roll 
  6. Cut the roll in 8pcs & garnish with sweet chili spicy mayo spinach and tempura 
  7. Serve along with wasabi, pickled ginger & soya sauce 

Krabi Bowl 

  • Sticky steamed rice, 200 GM 
  • Minced chicken, 150 GM 
  • White peppercorn, 3 GM 
  • Green birds eye chilli, 3 GM 
  • Fish, 5 GM 
  • Fresh basil, 40 GM 
  • Garlic, 10 GM 
  • Light soya sauce, 5 ML 
  • Dark soya sauce, 5 ML 
  • Large red chili, 15 GM 
  • Large green chili, 15 GM 
  • Broth, 10 
  • Egg, 1 
  • Sugar, 5 GM 
  • Oil for cooking  


1. Take a wok put oil add garlic, fresh red chilli cook till brown, add shitake 

2. Add minced chicken cook till brown in colour, add star anise 

3. Add all sauces and seasoning 

4. Add stock, finish with starch 

5. Put on top of steamed rice, serve 

6. Garnish with basil and fresh red chilli