Gong Mumbai is opened by Specialty Restaurants Limited on Linking Road in Bandra as a Pan Asian restaurant where contemporary cuisine, immersive interiors, and a globally inspired menu are brought together. The restaurant has been designed by Sumessh Menon Associates around the idea of “Asian [Sound] Soul,” where the rhythm and resonance of a gong are interpreted through earthy tones, brass and bronze accents, organic textures, and fluid architectural forms.
The culinary programme is led by Chef Sahil Singh, Chief of Culinary and Operations – Innovation and New Formats at Specialty Restaurants Limited. A strong sushi offering has been introduced, with nigiri, sashimi, uramaki, signature rolls, and omakase selections forming a key part of the menu. Dishes such as Avocado Truffle Roll, Hamachi Jalapeño Roll, Scallop Dynamite Roll, Aburi Toro Nigiri, Tuna Tataki with truffle salsa, Hokkaido Scallops Tiradito, Miso Chilean Seabass, and Crispy Chicken Sando are included.
The restaurant has also introduced Chuka and Itameshi concepts within a Pan Asian format, with dishes such as Mapo Tofu with miso butter rice, Dan Dan Udon with kombu butter, Udon Carbonara with Kurabuta bacon, and Wafu Pizza with shisho pesto mushroom. A cocktail and zero-proof beverage programme has been added with drinks such as Kasumi, Korin, Amai Netsu, Tsuchi, Akai Koji, Konatsu, Yuka, and Seika. Avik Chatterjee, Executive Director, Innovation and New Formats at Specialty Restaurants Limited, said Gong had been created to feel familiar while still offering new discoveries through food, drinks, and design.