OKO’s new Chef’s Specials blend bold textures, global twists & quiet elegance on a plate

When someone says Chef’s Special Menu, you half-expect it to be a glorified greatest hits album, a few crowd-pleasers dressed up with fancy garnish. But the new Chef’s Specials at OKO, The Lalit Chandigarh? Totally different story.

I walked in thinking I’d just nibble on something decent and scroll Instagram in between bites. What happened instead? I was floored.

This wasn’t just about presentation (though let’s be honest, when your sushi shows up perched on a bed of ice with mango curls and avocado fans like it’s prepping for a runway shoot, you do pause for a photo). But let’s start where it began.

Sushi with soul (and crunch)

Asparagus tempura sushi. Sounds basic, right? Like, “Oh cool, some deep-fried veggies rolled in rice.” Except, it’s not. This thing was a textural opera. Crispy asparagus tempura wrapped in seasoned rice, paired with creamy avocado and just the right amount of kick from spicy mayo and yuzu zest.

It wasn’t trying to prove a point. It didn’t scream fusion for the sake of it. It just worked. And if you think sushi without seafood is boring, this might gently change your mind.

A Balinese detour… via Chandigarh?

Now, here’s where things got personal. I grew up with butter chicken curry and jeera rice, so I didn’t expect the Bambu Bali Chicken to hit home. Yet, it did. Think grilled chicken, smoky and just a little sweet, sitting on a cloud of lemongrass rice. Add a drizzle of sambal matah (a Balinese chili relish that’s all fire and flavour) and suddenly you’re having a plate of comfort food… from another country. What’s wild is how balanced it was. You don’t need to be into Southeast Asian food to love it. It felt both new and familiar. Like visiting an old friend’s house and discovering they cook with way more spice and style than you expected.

Dessert anyone?

If there’s one thing I usually skip, it’s dessert. Too sugary, too predictable. But this one? Different story.

This was a coconut custard dessert, slow-cooked, creamy and laced with pandan essence, which, if you’ve never had it, tastes like vanilla’s cool, tropical

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