Chang

Modern Asian Cuisine Restaurant

The Chang restaurant welcomes guests with an atmosphere reminiscent of the adventure film "Jumanji": an abundance of lush vegetation and a sculptural silhouette of an elephant, handcrafted and seemingly growing directly from the wall. Just like the characters in the film who undergo transformations, popular dishes from Thai, Japanese, and Indian cuisines have been given a new, authorial interpretation. Chef Denis Prokhorov knows how to transform Asian street food into haute cuisine. The name of the restaurant, "Chang," translates to "elephant" in Thai, but the Thai influence is not dominant in the restaurant's concept. The recipes combine the gastronomic traditions of Thailand, China, and Japan in a vibrant, effective, and harmonious way. The Chang restaurant has a unique approach to local ingredients – the ingredients are sourced from virtually all of the world's major seas; there are more than a dozen signature sauces and about ten types of handmade pasta and dough, but most importantly, the chefs have mastered the art of achieving the umami flavor, which is why guests come to this Asian restaurant. "Of course, I love Thai cuisine, and I was interested in, for example, preparing a popular street food dish, Pad Thai," says Denis Prokhorov. "In Thailand, what you see in the hands of the people riding around on mopeds is usually pre-made noodles and a canned sauce, but we make everything by hand, from scratch. The professionalism of the team allows us to prepare food of a high standard, even when it comes to our versions of relatively simple Asian dishes." Among the restaurant's signature dishes are Peking duck, Tom Yum soup, a salad with smoked eel, eggplant, and a sweet chili sauce, shrimp in wasabi sauce with mango and avocado, samosas with chicken and yogurt chutney, and Pad Thai with shrimp and crispy chicken. The dessert menu features mochi, which is prepared in two versions at the restaurant: with strawberries and vanilla, or with mango and passion fruit. The head bartender, Kirill Pishinin, has developed a signature cocktail menu for the restaurant, where each item is perfectly paired with the restaurant's cuisine and showcases the Asian traditions in the preparation of drinks.