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

We are not the only ones adding our desi tadka on all things foreign Japanese do it too like with Chka or Chkaryri a Japanesestyle 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 JapaneseItalian cuisine combining traditional Italian recipes with Japanese ingredients and techniques that emerged in the 1920s and recently gained global momentum Yoursquoll see dishes like uni spaghetti miso carbonara and shisho pesto pizza blending savoury umami flavours with comforting Italian classicsYuka right Udon Chilli OlioldquoThis isnrsquot fusionrdquo 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 ldquoFusion to me is just mixing cuisines for the sake of it What we aim for instead is balance and integrityrdquo For Singh every element on the plate must first stay true to its own identity before coming together with another ldquoA gyoza should still feel like a proper gyoza A curry should still taste the way a curry is meant tordquo he explains ldquoOnly then can two flavours genuinely work togetherrdquo He points to the dan dan mushroom taco as an example The filling carries the savoury flavours of classic dan danstyle 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 performativeEdamame dimsumsGong 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 ldquoWith Gong we wanted to create something that feels familiar but still offers discoveries Whether itrsquos the sushi the introduction of Chuka and Itameshi or even the way the space comes togetherrdquo he addsAvik ChaterjeePerched on the eighth floor of Mansionz One on Linking Road Gong translates its lsquoAsian Sound Soulrsquo 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 Oorjarsquos bananafibre lightingGong has an earthy palette of brass and bronze organic textures and fluid forms PicShadab KhanOne of Gongrsquos 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 surgicalgrade freezer rapidly freezes ingredients at ultralow temperatures preserving texture flavour It is the kind of detail most diners may never see but one that elevates the dishWe tried the Crispy Corn Curd Rs 645 that were the perfect crunchmeetscomfort 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 Japaneseinspired 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 Sichuaninspired flavours The cheesecake with theatrics of melting chocolate on it is a dessert we will return forThe bar menu stays in step with the food drawing on Asian ingredients and flavour profiles We tried the zeroproof 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 mealWHERE Gong 8th floor Mansionz One Linking Road Bandra WestTO BOOK 8655696104Borrowed in JapanJapanese Curry Rice Kare Raisu Introduced by the British from India Japanese curry evolved into a thicker milder and slightly sweeter comfortfood stapleRamen Originally inspired by Chinese wheat noodles ramen was transformed in Japan into regional styles like shoyu miso and tonkotsuGyoza Adapted from Chinese dumplings Japanese gyoza are known for thinner wrappers crisp bottoms and garlicforward fillingsTonkatsu Inspired by European schnitzels and cutlets tonkatsu has crisp panko coating and tangy sauceKorokke Japanrsquos take on the French croquette filled with mashed potatoes vegetables or meatNapolitan Pasta A distinctly Japanese creation made with ketchup sausages onions and peppers despite its Italiansounding name