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.
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.
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