At Gong Mumbai, Expect A New Wave of Pan Asian Dinning

For anyone who has lived in Mumbai for the longest time would be surprised to know that it has re-emerged as a serious destination for East Asian cuisine in the last few years. Would it be a little to hyperbolic then to say that East Asian cuisine has found a capital in the city?

In a lot of ways, the roots run deep in city as Sichuan flavours were brought to the city in the 1970s though remained dormant for the longest and only appreciated in the form of Indo-Chinese cuisine. The new found love for everything East Asian today will land you as guests right off the bustling Linking Road at the newly unveiled Pan Asian cuisine of Gong, that promises to explore the flavours of the East much like a Gong.

Inspired by the philosophy of translating the idea of sound into a tactile, spatial experience, once you enter the earthy ambiance of Gong, from the sculptural installations to banana-fibre lighting to brushed brass, the atmosphere of the new restaurant in Bandra will immediately immerse you in a unique experience.

At the heart of Gong lies a menu that is ambitious yet grounded. Helmed by Chef Sahil Singh, the kitchen leans into clarity of flavour and technical precision.

From the sushi programme—arguably among the most expansive in the city—offers everything from classic nigiri and sashimi to inventive rolls like the Avocado Truffle Roll and Hamachi Jalapeño Roll in a balanced, precise, and deeply satisfying.

However, sushi may not be only taste that will linger afterwards and keep bringing you back to restaurant. Where Gong becomes particularly interesting is in how it expands beyond the expected experience of Japanese and Chinese cuisine in India. The Chuka and Itameshi flavours bring the comfort bowls, hearty and flavour-packed dishes including Mapo Tofu with miso butter rice, Sake Duck Yakimeshi and more from Japan. While, dishes like Udon Carbonara with Kurabuta bacon and cantonese chilli, Udon Chilli Olio with chili crema, and Wafu Pizza with shisho pesto mushroom explore the intersection of Japanese and Italian cuisines.

If Italian cuisine is your second-best after Asian then, its almost as if intuitive, that this combination must simply not be missed. For the variety that Gong has to offer to bon vivants, the seafood is sourced directly from Japan and is handled with the same level of care found in some of the world’s most exacting sushi kitchens.

Using a specialised surgical-grade freezer, ingredients are rapidly frozen at extremely low temperatures, locking in texture, flavour, and freshness at a near-pristine level.

Of course, a good bar programme always helps elevate a dinning experience. At Gong naturally, cocktails like Hakuyoru with white rum, orgeat, and yuzu, and Akai Koji with Japanese whisky, tamarind, and miso syrup are drawn from Asian ingredients like Yuzu and miso but not to the point drinking feels laboured. It is innovative enough to sit comfortably next to you meal and sipped on in between bites.

With its wide-ranging menu, strong sushi focus, and thoughtful additions to the Pan Asian space, Gong brings a fresh, well-rounded dining option to Mumbai.