A new pan-Asian restaurant in Bandra puts the spotlight on lesser-known cuisines

Wafu Mushroom Pizzette

We are not the only ones adding our desi tadka on all things foreign. Japanese do it too, like with Chūka or Chūka-ryōri, a Japanese-style Chinese cuisine where dishes are adapted to suit Japanese tastes. Think ramen, gyoza, and mapo tofu, which feature milder flavours compared to authentic Chinese cuisine. Itameshi too is a popular Japanese-Italian cuisine combining traditional Italian recipes with Japanese ingredients and techniques that emerged in the 1920s and recently gained global momentum. You'll see dishes like uni spaghetti, miso carbonara, and shisho pesto pizza, blending savoury umami flavours with comforting Italian classics.

Yuka; (right) Udon Chilli Olio

"This isn't fusion," says Chef Sahil Singh, Chief of Culinary and Operations, Innovation and New Formats, as he places a plate of Dan Dan Mushroom Tacos on the table. "Fusion, to me, is just mixing cuisines for the sake of it. What we aim for instead is balance and integrity." For Singh, every element on the plate must first stay true to its own identity before coming together with another. "A gyoza should still feel like a proper gyoza. A curry should still taste the way a curry is meant to," he explains. "Only then can two flavours genuinely work together." He points to the dan dan mushroom taco as an example. The filling carries the savoury flavours of classic dan dan-style mushrooms, layered with garlic mayonnaise, shibazuke beetroot pickle, and garlic chips. The influences may come from different culinary traditions, but nothing feels forced. Instead, each component holds its ground while complementing the other, creating a dish that feels thoughtful rather than performative.

Edamame dimsums

Gong is the new culinary venture from Speciality Restaurants Limited in Mumbai. Helmed by Avik Chaterjee, many of the creations on the menu are ideas inspired by his travels. "With Gong, we wanted to create something that feels familiar but still offers discoveries. Whether it's the sushi, the introduction of Chuka and Itameshi, or even the way the space comes together," he adds.

Avik Chaterjee

Perched on the eighth floor of Mansionz One on Linking Road, Gong translates its ‘Asian [Sound] Soul' philosophy into a space that feels immersive and somewhat dramatic, yet unhurried, inviting you to settle in and take it all in. The earthy palette of brass and bronze, organic textures, and fluid forms defines the space across the lobby, indoor dining area, and outdoor seating. Standout details include the striking monolithic wall art by ZA Works and Oorja's banana-fibre lighting.

Gong has an earthy palette of brass and bronze, organic textures, and fluid forms. Pic/Shadab Khan

One of Gong's biggest draws is its extensive sushi selection, spanning everything from classic nigiri and sashimi to inventive uramaki and signature rolls. The seafood, sourced directly from Japan, is treated with precision. A specialised surgical-grade freezer rapidly freezes ingredients at ultra-low temperatures, preserving texture, flavour. It is the kind of detail most diners may never see, but one that elevates the dish.

We tried the Crispy Corn Curd (Rs 645 that were the perfect crunch-meets-comfort combination. The pillowy steamed Mushroom Bao (Rs 595) had a deliciously earthy filling. The Karaage Chicken Sando (Rs 595) with creamy chicken, topped with chimichuri, had some fresh texture. The Braised Lamb Chop (Rs 845) was juicy, tender packed with smoky flavours and a charred finish. The Wafu Pizzette (Rs 795), topped with mushrooms and Japanese-inspired wafu flavours had a fun unique twist. The translucent dumplings with delicate wrappers and flavourful fillings were melt in the mouth. The Mapo Tofu Chuka Stone Bowl (Rs 695) had silken tofu in a bold, spicy, and savoury sauce with comforting Sichuan-inspired flavours. The cheesecake with theatrics of melting chocolate on it is a dessert we will return for.

The bar menu stays in step with the food, drawing on Asian ingredients and flavour profiles. We tried the zero-proof drinks like the tropical Konatsu, that was layered and herbaceous; Yuka, the bright, spicy Sazanami, and Seika, which combines jasmine tea, green apple, and ginger into a crisp, refreshing pour, perfect to end the meal.

WHERE: Gong, 8th floor, Mansionz One, Linking Road, Bandra West
TO BOOK: 8655696104

Borrowed in Japan

Japanese Curry Rice (Kare Raisu): Introduced by the British from India, Japanese curry evolved into a thicker, milder, and slightly sweeter comfort-food staple.
Ramen: Originally inspired by Chinese wheat noodles, ramen was transformed in Japan into regional styles like shoyu, miso, and tonkotsu.
Gyoza: Adapted from Chinese dumplings, Japanese gyoza are known for thinner wrappers, crisp bottoms, and garlic-forward fillings.
Tonkatsu: Inspired by European schnitzels and cutlets, tonkatsu has crisp panko coating and tangy sauce.
Korokke: Japan's take on the French croquette, filled with mashed potatoes, vegetables, or meat.
Napolitan Pasta: A distinctly Japanese creation made with ketchup, sausages, onions, and peppers despite its Italian-sounding name.