Dine Asia Restaurant

In a way the title says it all. From across the vast area that is Asia have been gathered a variety of sub-cuisines that succeed so well in capturing the magic spell of the Far East, mostly without any dilution at all, but occasionally tweaked to incorporate some Western whim to advantage.

Décor comes from a striking blend of indulgence, opulence and lavish furnishings that captures perfectly the spirit of the colourful heritage, with Chinese, Thai, Indian and Malaysian cultures blending seamlessly into each other to create a Pan-Asian whole. This blending may sometimes result in emphasis on one particular cuisine at the expense of another - if in doubt do ask before booking.

Precisely the same could be said of the menus, full as they are of speciality dishes selected from the homes of regional gourmet families, royal recipes, and roadside stalls where some of the most authentic food and  vivid flavours are to be found. There are few restaurants I've visited where they go to the trouble to advise you on the best ways of enjoying their food, but here at Dine Asia they do it in a straightforward and unpatronising way which leaves you feeling both appreciated and better able to enjoy the meal.

The top piece of advice is not to blend the cuisines, which can be detrimental to both digestion and flavours, not hard to believe when one considers the complexities and backgrounds of some of the differing ingredients. Chinese hors d'oeuvres reveal king prawn sautéed with salt and pepper seasoning, vegetarian spring rolls, crab claws, crispy seaweed and capital spare ribs, for two people, a wonderful start to any meal. Aromatic crispy duck, vegetable and pancake is served with honey hoi sin sauce, and crispy wonton with prawns and chicken may be well known but seldom fail to please.

Thai spice fish cakes and seasoned curry come with cucumber, peanut and sweet chilli sauce, and Japanese goong tempura offers deep fried prawns in Japanese batter served with soya sauce. Stir fried cut squid with shallot, spring onion, and garlic responds well to homemade XO sauce.

Inevitably thoughts of curry co-incide with any Asian menu, and the list is headed by one of the best, roasted duck. With pineapple, rambutan, cherry tomato and sweet basil in red curry it heads the list. Beef massaman takes its name from Muslim connections, and for sheer gentility consider the aromatic Panang lamb curry with kraffir lime leaf and peanut producing a mild, aromatic dish ideal for a mixed dinner party.

The diversity of Asian dishes given the relatively small numbers of main ingredients never fails to amaze, until we come back to the complexity of the spices and herbs, a permutation that is almost endless and brings a sense of surprise and delight to so many dishes.

It is even more amazing to think that here we are seated in a Pan Asian enclave of warm light and colour with caves of subtle shade, in dear old Harpenden that most British of places, enjoying beautifully flavoured, often exotic food and friendly, helpful service. The "old days"? You can keep them, let's enjoy the present.

Learn more about the present and future on their Website and remember, don't mix the cuisines!