Red Apron’s gourmet mantra: Fast and fine

“That’s what we call our concept. It’s primarily for people on the move. Ready food, made with all the health freaks in mind, is laid out right in front of them. They pick and pay and then, if they have the time, they can choose to spend as much time they want here in a great environment with great music,” says the restaurant’s Indonesian senior supervisor, Surya Musbach, with a smile as warm as the two freshly baked individual pizzas on our plates.

However, if you want to spoil yourself (but only just), try their pizzas – made live in front of you. We chose two varieties – a chicken barbeque and a Margarita pizza and we were pleasantly surprised by both.

Main courses were something to look out for. Their grilled salmon was a great choice. I am told the dish is so popular that the chef has never dared to tinker with its original recipe. All that changes though is the sauce – from honey glazed to teriyaki. On the day we went, it was, however, pear and ginger sauce and I could tell why the fish on its own is such a hit. Served with rice and vegetables or grilled potatoes, it is a nice little chunk of fresh fish, you can’t leave this place without trying it.

Original article by Abhishek Sengupta

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