San-Qi
Four Seasons Hotel, Worli

3.7/5
By Vir Sanghvi

Menu of the San-Qi, Four Seasons Hotel, Worli


San-Qi: Restaurant Info

₹ 3800 for two
This price is indicative and exclusive of taxes
Pan Asian
Today, 12:30 PM to 03:00 PM, 07:00 PM to 11:45 PM
Four Seasons Hotel, 114, E Moses Road, Worli, Mumbai
+912224818333
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INSIDER TIPS

  • The Sunday brunch is recommended for the high quality of the dim sum
  • Though the Four Seasons is a small and discreet hotel, there is something ineffably glamorous about San-Qi
  • The Indian food is currently the restaurant's weakest spot, so stick to Oriental

Vir's Verdict

3.7 /5

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.

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About San-Qi, Four Seasons Hotel, Worli

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.
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