By the time you read this, chances are that you would have read several other reviews of Hakasan the new Asian, Michelin starred restaurant in Bandra, a suburb in Mumbai. The Michelin starred rating obviously conjures up enough expectations, that you try and balance the excitement with the possible disappointment. Yes, there is always room for that.
The restaurant on Waterfield Road is on the second level and resides in a building that has seen a few rather well publicized eateries close down, mostly due to issues of parking and objections raised by neighbouring residents. But it is early days yet at Hakasan. For a restaurant in Mumbai, it is spacious , can seat 120, with a private dining room that can accomodate 12. The focal point of the restaurant is the Ling Ling Lounge which is decidedly the more informal dining space cum lounge. The dining area is separated from the bar by wooden grills that appear to be cage like , but it is the stunning back lit blue glass and stainless steel bar complete with a water reflection on the ceiling that is really the centre piece of this restaurant that has been designed by the French design duo Gilles and Boissier. Tables are plain white marble, the walls slate.
The menu by Chef Tong Chee Hwee(from Hakasan in London) and Wah Cheong Soon ( from Yauatcha in London)is 30 percent all new and has much to offer vegetarians, a sure plus in a city like Mumbai. Signature dishes from other branches of the restaurant worldwide such as the baked Chilean sea bass, pi pa duck, roasted silver cod with champagne and Chinese honey, and Peking duck with caviar are on the Mumbai menu as well. Inspecting the wine list, it seemed impressive, though we didnt try any. For starters, we opted for the Hakka dimsum basket with scallops, prawns and chicken, incredibly pretty to look at, subtly flavoured and succulent. But it was the main course that was really worth the trip. We opted for stir fry tofu with okra, aubergine and prawns, sweet n sour chicken with pomegranate accompanied with spicy fried rice with edimami. The portions looked small at first but were enough to share. Each dish was distinctive, flavourful and spiced just right. For an Asian restaurant the dessert menu is quite extensive, we opted for the creme brulee with almond ice cream , it turned out to be not the right choice, the creme brulee had a strong flavour of jasmine which really didnt do it for me. But like I said before, the main course was really the mainstay of the meal. All the food made it to the table in good time.
A word about the service, the staff are attentive,non obtrusive and polite. But can you have a conversation with them about the food? No. A big let down for a restaurant of this calibre, sure the food is great as is the ambience (though the music jars after a while), but to me a good restaurant is also largely about a shared experience with the restaurant staff. Maybe I am asking for too much.
Review by Rahul Biddappa.
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If you would like us to review your hotel / outlet call Prabhjot Bedi | +91 98720 00604
The restaurant on Waterfield Road is on the second level and resides in a building that has seen a few rather well publicized eateries close down, mostly due to issues of parking and objections raised by neighbouring residents. But it is early days yet at Hakasan. For a restaurant in Mumbai, it is spacious , can seat 120, with a private dining room that can accomodate 12. The focal point of the restaurant is the Ling Ling Lounge which is decidedly the more informal dining space cum lounge. The dining area is separated from the bar by wooden grills that appear to be cage like , but it is the stunning back lit blue glass and stainless steel bar complete with a water reflection on the ceiling that is really the centre piece of this restaurant that has been designed by the French design duo Gilles and Boissier. Tables are plain white marble, the walls slate.
The menu by Chef Tong Chee Hwee(from Hakasan in London) and Wah Cheong Soon ( from Yauatcha in London)is 30 percent all new and has much to offer vegetarians, a sure plus in a city like Mumbai. Signature dishes from other branches of the restaurant worldwide such as the baked Chilean sea bass, pi pa duck, roasted silver cod with champagne and Chinese honey, and Peking duck with caviar are on the Mumbai menu as well. Inspecting the wine list, it seemed impressive, though we didnt try any. For starters, we opted for the Hakka dimsum basket with scallops, prawns and chicken, incredibly pretty to look at, subtly flavoured and succulent. But it was the main course that was really worth the trip. We opted for stir fry tofu with okra, aubergine and prawns, sweet n sour chicken with pomegranate accompanied with spicy fried rice with edimami. The portions looked small at first but were enough to share. Each dish was distinctive, flavourful and spiced just right. For an Asian restaurant the dessert menu is quite extensive, we opted for the creme brulee with almond ice cream , it turned out to be not the right choice, the creme brulee had a strong flavour of jasmine which really didnt do it for me. But like I said before, the main course was really the mainstay of the meal. All the food made it to the table in good time.
A word about the service, the staff are attentive,non obtrusive and polite. But can you have a conversation with them about the food? No. A big let down for a restaurant of this calibre, sure the food is great as is the ambience (though the music jars after a while), but to me a good restaurant is also largely about a shared experience with the restaurant staff. Maybe I am asking for too much.
Review by Rahul Biddappa.
-------------------------------------------
If you would like us to review your hotel / outlet call Prabhjot Bedi | +91 98720 00604