By The Mekong, The St. Regis Mum­bai | RESTAU­RANT


Upscale Living Magazine - - Contents - | By Jy­oti Balani

Lo­cated at Level 37, By the Mekong is one of Mum­bai’s most pop­u­lar and buzzing restau­rants of­ten re­ferred to as the city’s finest Asian restau­rant. Di­rec­tor of Culi­nary Hi­man­shu Taneja and his team at The St. Regis Mum­bai are known to create su­pe­rior qual­ity prepa­ra­tions us­ing au­then­tic herbs and aro­matic spices.

By The Mekong takes you on a culi­nary jour­ney through the dis­tricts of Yu­nan and Sichuan in China and through Thai­land and Viet­nam. As you en­ter the ele­gantly de­signed restau­rant, you can’t help but marvel at the stun­ning 37th floor views of the Ma­ha­laxmi Race­course and the Ara­bian Sea from the huge glass win­dows. Mekong is an ex­pan­sive restau­rant with Ori­en­tal arte­facts, wines lined over the walls, gor­geous lamps that create just the right ef­fect!

By the Mekong has a brand new menu es­pe­cially cu­rated by Chef Shi Xilin. With a ca­reer span­ning over two decades, Chef Xilin has honed his skill over the years defin­ing Ori­en­tal cui­sine in the In­dian Di­as­pora at a renowned spe­cial­ity restau­rant in a lead­ing lux­ury ho­tel. His ex­per­tise in Asian cui­sine has led him to cu­rate and create an in­ter­est­ingly unique menu at By the Mekong with ex­otic in­gre­di­ents such as caviar and truf­fle and a var­ied choice of dishes for veg­e­tar­ian guests.

The menu is a per­fect bal­ance of the ex­otic and the au­then­tic! By the Mekong has a re­ally ex­ten­sive menu and so if one is vis­it­ing the very first time, it would be a great idea to ask the wait­ing staff for sug­ges­tions. Di­vided into sec­tions such as small salts, soups, dumplings, baos, seafood, meat & poul­try, veg­eta­bles & bean­curd, rice & noo­dles and desserts, there is lots to choose from for both veg­e­tar­i­ans and lovers of meat. The menu care­fully cu­rated to cap­ture the best of Ori­en­tal flavours is a se­lec­tion of the best­sellers like Edamame Truf­fle, Stir Fried Shimeji and Green Beans with Dry Red Chillies, But­ter Gar­lic Prawns, Steamed Chilean Sea Bass, Hot Beans and Fresh green Chillies, Roasted Peck­ing Duck and a blend of Chef Xilin’s ex­cit­ing new cre­ations like Lo­tus Root and As­para­gus with Pick­led Chilli and Ginkgo Nut, Beg­gar’s Chicken, Sea Scal­lop Cut­tle­fish with Fly­ing Fish Roe, Mekong Chicken with Shimeji and Roasted Prawns with Thai Chilli paste. Those who pre­fer a light yet fill­ing meal should try and as­sort­ment of dim­sums and baos here. Gor­geous desserts such as Choco­late Tex­ture and Ms Berry serve as the per­fect end to a fab­u­lous Asian meal in a re­fined am­bi­ence com­pli­mented by ef­fi­cient and friendly ser­vice.

Those who en­joy a great drink with food in a fine am­bi­ence should try By the Mekong’s in­no­va­tive cock­tails such as the Mi­mosa (sparkling wine, or­ange) or the Mint Julep (Bour­bon, mint leaves, sugar) or the Ne­groni (Gin, Cam­pari, Sweet Ver­mouth). The bev­er­age list boasts of some of the best wines, sin­gle malts, blended malts, blended scotch, aper­i­tifs, whiskeys, gins, vod­kas, rums, beers, liqueurs etc from all over the world. It would be a great idea to try the ho­tel’s sig­na­ture drink known as the Mum­bai Mary-(Belvedere vodka with freshly cooked tomato puree with spices and co­rian­der) or the pop­u­lar Red Snap­per (a clas­sic from St. Regis NYC made us­ing gin, toma­toes, cel­ery, lime and spices).

By the Mekong with it’s re­fined am­bi­ence, fab­u­lous views, ef­fi­cient ser­vice, su­perla­tive food and drinks is a great place to un­wind over an ex­cel­lent meal with friends or fam­ily or even solo as I have dis­cov­ered on sev­eral oc­ca­sions!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.