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When it opened, San-Qi may have been Bombay's most ambitious restaurant. With a stunning design by Japan's Super Potato, it boasted of the best Japanese and Chinese food in town. And the Indian wasn't bad. The restaurant's theme was multi-cuisine. You could mix sushi with egg-fried rice or biryani and somehow the meal still made sense. Over time the robotyaki section gave way to a Thai kitchen. But because the food was always cooked by talented chefs imported from Malaysia, Thailand, Japan and elsewhere, you never felt that you were in a multi-cuisine restaurant. Instead, it had the air of a specialty restaurant. Since then, standards have wobbled from time to time but San-Qi remains an oasis of interesting food in the centre of an area that is bereft of good restaurant options.
Good food, great service. The cod was excellent, nicely prepared, loved the creamy texture. The lobster was excellent, cooked to the right level. Chef Dipesh was excellent.
Plan A was the AER rooftop but it’s closed until August There was no Plan B Thus decided to checkout the Bar at San-Qi Varun the Mixologist made is a worthwhile evening, creating one of his signature drinks 🍹 which was pretty good Continued with great conversation about all sorts of topics, a professional in his job even under pressure and also even when guests were not so polite to him he was an utmost ambassador of this environment Actually all the staff are pretty amazing here, they are warm, chatty when they have a moment, which made the even go fast Shrew was excellent on offering great advice about Mumbai and what to do as well delivering a great dessert Although the bar area was quiet I had a great evening due the wonderful staff and the exceptional Varun “ Mixologist “ See you all in the Summer
Authentic & delicious food. Served in style. Great ambiance. Must eat here if you crave for some North Indian food.
Fine restaurant with very good food choices. Nice place for oriental and some continental dishes. Very efficient and cordial staff. Last night ( 30th April) we had our dinner there. Kartik and Siddharth are names of staff I met and was impressed with their orientation and warm, customer friendly approach.
Really a coffee shop, Not worth it . Just expensive, averge food, & certainly not worth the money. I really expected a good Japanese but no.
It is unbelievable that some part of Mumbai may be left bereft of decent dining options but lately we have found it to be true. Worli may be a major residential sector but it sadly lacks on gastronomy front or it did until the arrival of Four Seasons Hotel. This luxurious five star property is home to a wonderful fine dining restaurant called ‘San-Qi’, which has finally turned around the culinary fate of Worli. Although Four Seasons is a discreet classy property, it enjoys the status for being address to one of the finest Pan Asian restaurants in Mumbai The restaurant was pretty ambitious to start taking in its stunning designer décor and mind-blowing multi-cuisine menu but gradually it lost its oomph and settled into a more conventional bracket. Even after the changes San-Qi is still finest place to dine for Asian food.
San-Qi pours its attention in Pan Asian cuisine and forays into Chinese, Japanese, Thai and even North Indian cuisine.But it’s their Pan Asian section that steals the spotlight. Their kitchen is headed by talented chefs imported from Malaysia, Thailand, Japan and elsewhere, so you really get to experience an authentic and genuine flavour. Lunch is one of their busiest times as they get invaded by corporate crowd who have a fancy for their express lunches. Open the menu with, paperwali macchi, phor phia pak, pork char siew buns, hara bhara kebab, peking duck, truffle edamame, raan kebab, seafood uramaki, dudhiya paneer tikka, crispy mock duck and wasabi prawns. Second course moves on with, teppanyaki, meat beliram, penang curry pomfret, lamb clay pot, Thai yellow curry, wok fried lobster in butter garlic sauce, meen moilee and chong ging chicken.
Each course is paired off with appropriate wine suggestions to make your meal even more enjoyable. Even the dessert course comes with few dessert wines suggestions. Give a shot to pandan crepes, yuzu tart, warm chocolate fondant, paan ice cream, homemade sorbets, lemon grass panna cotta and gulab jamun crème brulee. San-Qi is designed by Japan’s leading design firm Super Potato and they do an excellent work into making the restaurant glamourous and stylish. The affluence is taken for granted. A formal dining area is wrapped around a striking Teppanyaki table with a magnificent wine library in the corner. Their bar is the main attraction of the room backed by a glass library of liquors. San-Qi is expensive but memorable.