Next2 Cafe & Terrace
When it opened in 2003, it raised all-day dining to a higher level of creativity, with its new and modern feel. Despite being a 454 seat restaurant with 126 in an air-conditioned setting and the remaining 328 seats on the terrace, it manages to bring all the cooking, the chefs plus the cooks next to you.
It is a walk through of cuisines and flavours with a choice of six different live food stations combined with a galaxy of cold items that bends international cuisine with an interactive dining experience.
The team is under the supervision of Executive Sous Chef Ashley Lucas and not forgetting Nirun Wongrienthong, the man who is always on hand to assist.
The contemporary d?cor is signature of an innovative Japanese interior design company who designed this restaurant. They have harmonized it with warm organic earth tones and textures coupled with modern furniture plus tableware. On the walls there are photos of the restaurants culinary personalities practicing their art.
There are six small kitchens where chefs prepare delicacies from the shore of China, Japan, India, Mongolia; from East to West and down under, being both modern and traditional.
The culinary journey commences as the guest walks through the modern entrance and is greeted by a wall filled with a variety of herbs and dry products such as kaffir lime, cinnamon sticks, chili, black pepper and chrysanthemum.
Leading on from there is the abundant dessert showcase with fresh souffl?s, crepes and ice-cream plus two hot desserts, usually bread and butter pudding as well as a fruit crumble. Their latest innovation is an ice cream teppanyaki, a mix and match of ice creams and toppings that customers are invited to mash together to create their own dessert.
Behind the showcase is a colourful wide column decorated with 272 jars filled with an assortment of pickles, jams, preserves and herbs. Next to the right and around is an expanded wall of smiling photographs.
The front end of the seafood station has the freshest ingredients displayed in a bed of crushed ice. Adjacent to that is a predominant Japanese selection of fresh sushi and sashimi.
The salad counter offers a wide selection of homemade dressings to be mixed together with crisp ingredients of choice plus the noodle station serves a variety of made-to-order Asian noodle soups.
Next to that is the East meets West counter where a team of chefs busily create Asian and Western favourites including Thai, Malaysian, Indian and a variety of carved roast meats.
In the evenings and for Sunday Brunch there are three outdoor stations; made to order Mongolian dishes, barbequed meats and grilled seafood plus Indian Tandoori and homemade condiments to complete an authentic Indian dining experience.
The key to the success of Next2 is catering to everyone's tastes, the charm of sitting by the river for dinner along with the freshness, authenticity and flavour of each of the various cuisines.
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