A veggie take on Japanese food
When Yuuka, the Japanese restaurant in Lower Parel's St Regis hotel opened in 2015, it faced a challenge. While a lot of the clientele were expected to be vegetarians, Japanese cuisine isn't particularly known for its veggie fare.

So, chef Ting Yen was flown in all the way from Boston, where he runs a joint called Oishii, and given a tour of SoBo markets where he acquainted himself with the local produce. And he then revamped the menu with veg dishes that turned out so well that the chef included some of them at Oishii, too. And now, we hear that chef Tin is back in the city, this time to give the menu a rejig. That perhaps makes it a good time to book a seat and savour his magic.