Cassava At Kochi Marriott Among Top 52 Restaurants and Bars as listed by Marriott Bonvoy
Marriott International (NASDAQ: MAR), unveiled the “Top 52 Restaurants and Bars by Marriott Bonvoy”, a curated F&B list showcasing the best of the best, one-of-a-kind dining experiences at unforgettable destinations across the Asia Pacific region. Throughout each week from 7 August 2019 to 16 February 2020, the top restaurants and bars of Marriott International hotels in Asia-Pacific will feature dining experiences, workshops, chef’s tables and other events to provide inspirations for food lovers to pack their bags for exciting, food beverage-focused getaways.
Cassava at Kochi Marriott Hotel is one among the Top 52 Restaurants and Bars. Chef Saji Alex, Chef De Cuisine, Cassava along with the team has curated a series of Chef’s Table with Marriott Bonvoy Elites and our restaurant diners during this week as a gesture of gratitude for their support towards the restaurant. Chef Saji will be crafting his signature dish, Nadan Kozhi Varatharachathu with the Palmanipidi for guests during this week. It is a traditional meal by itself, with an influence of the Knanaya Christians of Central Kerala and the Malabar Region of the state and is a conflux of the best of the two regions. Homemade rice dumplings are served with chicken curry made with Idukki pepper powder, shallots, roasted coconut, hand-picked spices and fully ripened fresh coconut milk. It is also called the Melting Peak. He would also feature other specialities such as Chemmeen Thenga Kothuittathu the tiger prawns marinated with ripe local coconut, the ever popular Meen Polichathu – the Karimeen or pearl spot fish is marinated in a host of spices & shallots, wrapped in a banana leaf and then steamed.
“The astounding diversity of great cuisines here in Asia Pacific reflects the cultural importance of great, authentic food in this vibrant part of the world. At Marriott International, we are proud to be part of the incredible food landscape of Asia with our distinguished, talented chefs and bartenders, who are really the secret ingredients behind every restaurant and bar,” said Bart Buiring, Chief Operations Services Officer, Asia Pacific, Marriott International. “ “Good travel is not complete without good food, and nowhere in the world is better suited for gourmet travel than Asia-Pacific.” said Peggy Fang Roe, Chief Sales & Marketing Officer, Asia Pacific, Marriott International. “We are very delighted to present the Top 52 Restaurants and Bars by Marriott Bonvoy, a curated compilation of the best dining and lifestyle where members can savor year-round dining privileges and earn points at over 2,800 participating restaurants and bars even without a stay.”
