Enter Gong, and your eyes instinctively drift upward to the ornate banana-fiber lights suspended from the ceiling. Beyond them lies a sweeping view of Bandra’s ever-evolving skyline – a fitting backdrop for a restaurant that feels contemporary yet timeless.
Mumbai’s dining scene has welcomed a striking new addition in Bandra, where progressive Asian cuisine takes center stage. At Gong, every element, from the design to the menu, has been carefully crafted to create an immersive culinary experience.
Helmed by Avik Chatterjee, Executive Director, Innovation & New Formats, at Specialty Restaurants Limited and the kitchen led by Chef Sahil Singh, Gong reimagines traditional Asian flavors through a modern lens, blending Japanese culinary techniques with Chinese influences and subtle Italian inspirations. Curious to experience what the restaurant had to offer, we sat down for a meal and a conversation with Chef Sahil Singh to learn more about the philosophy behind Gong’s distinctive menu.
About Avik Chatterjee
Spearheaded by Specialty Restaurants Limited, which is known for popular ventures like Mainland China, Sweet Bengal, and Oh! Calcutta, and more, Gong is the newest chapter led by Avik Chatterjee. As the Executive Director, Innovation & New Formats, at Specialty Restaurants Limited, the second-generation entrepreneur is focused on blending legacy with innovation to create scalable, future-ready hospitality formats.
Gong Bandra: First Impressions
Where Sound Becomes The Space
The space blends and moves with the resonance of a ‘gong’, almost fluid in its appearance. Bandra’s not new to progressive restaurants where the visual identity forms a major part of the restaurant’s branding. However, Gong has its own rhythm, its own motion, and a soft, fluid space that unfolds quietly.
Designed by Sumessh Menon Associates, Gong’s interiors are rooted in the idea of ‘Asian (Sound) Soul’, a translation of sound into space. As you step into Gong away from Bandra’s chaos (at least for a while), you’re welcomed into a warmly-lit space. It has three distinct zones, the lobby, indoor dining, and outdoor seating.
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A Space Designed To Be Felt, Not Just Seen
Every nook and corner carries subtle details, from the monolithic wall art by ZA Works to banana-fiber lighting with petal-like silhouettes by Oorja, the design leans into creating a tactile, sensorial experience without feeling overwhelming.
Modern touches, such as curved marble, diaphanous drapery, 2D and 3D visual motifs all make the space feel more like a sanctuary than a restaurant. It has a certain restraint that’s rare in most restaurants today – the kind that is not too in-the-face yet has its own character.
The Gong Kitchen Lead By Chef Sahil Singh
The kitchen is led by Chef Sahil Singh, Chief of Culinary & Operations – Innovation & New Formats. His experience across India and international markets informs a menu that feels both confident and easy to approach.
Born in Ahmedabad, raised in Ahmedabad & Ambala, Chef Sahil inherited his passion for food from his father. Initially drawn to aviation & business, he found his true calling in hospitality.
A graduate of the National Council for Hotel Management & Catering Technology, he has worked across Indian and global establishments, including The Ramee Group, Nazcaa Dubai, Massive Restaurants Pvt. Ltd, ITC Hotels, and Taj Hotels, among others.
At Gong, Chef Sahil Singh’s idea is to present the menu with clarity, strong technique, and thoughtful combinations, without overcomplicating it.
Gong stands out for its extensive sushi program, arguably one of the largest in the city. Dishes like the Avocado Truffle Roll, Hamachi Jalapeño Roll, Scallop Dynamite Roll, and Aburi Toro Nigiri sit alongside omakase selections, offering a plethora of flavors for sushi enthusiasts.
Chuka & Itameshi To The Pan Asian Experience
Gong is the first restaurant in India to introduce Chuka and Itameshi within a Pan Asian format.
But what are ‘Chuka’ and ‘Itameshi’ dining concepts?
The Chuka section brings in Japanese-style adaptations of Chinese cuisine. Think of comfort bowls that are hearty, flavor-packed, and built for sharing. From Mapo Tofu with miso butter rice to Dan Dan Udon with kombu butter, these dishes lean into warmth, umami, and a comforting familiarity.
On the other hand, the Itameshi section offers an underexplored selection of Japanese and Italian cuisines. Though the style has seen recent global popularity, it is still relatively new in India. Here, dishes like Udon Carbonara with Kurabuta bacon and cantonese chilli, and Wafu Pizza with shisho pesto mushroom bring together Japanese ingredients with Italian formats.
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What To Try At Gong Bandra?
After spending the noon eating our way through the menu, one thing became clear: Gong never overwhelms. Instead, it reveals itself gradually, dish by dish. Every plate feels deliberate, with clean flavors and a clear sense of purpose.
The Avocado Carpaccio (veg) and Hamachi Carpaccio were wonderfully delicate, delivering soft textures and a rich umami depth. We then moved on to the baos, particularly the Chicken Katsu Bao and Wild Mushroom Bao, both of which hit all the right notes.
The Crispy Corn Curd emerged as an instant favorite. Crisp on the outside and luxuriously creamy within, it’s the kind of appetizer that’s impossible to stop eating. The Crispy Taro Puffs are equally addictive and perfect for sharing.
Then came the Chicken Satay Phyllo. Combining flaky phyllo sheets with juicy chicken satay may sound unconventional, but the result works remarkably well.
Other standouts include the Edamame Truffle Gyoza, Scallop XO Butter, and Dan Dan Mushroom Taco.
Among the mains, the Mapo Tofu Miso Butter Rice deserves special mention. The fluffy rice carries a comforting richness that complements the bold flavors of the dish beautifully. The Dan Dan Udon Kombu Butter is equally memorable – the thick udon noodles coated in silky kombu butter create an indulgent, velvety experience with every bite.
The Wafu Pizza is available in both vegetarian and meat variants. While the idea may divide opinion, we would strongly recommend trying it if you’re curious about the Itameshi concept.
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What To Drink At Gong Bandra?
While the food menu is expansive, approachable, and thoughtfully balanced, the beverage program is every bit as compelling.
Rooted in Japanese craftsmanship, Gong’s cocktail menu blends creativity with technical precision. We sampled two signatures – Amai Netsu and Shirotide.
Amai Netsu combines red velvet gin, cream cheese, and Campari, while Shirotide brings together coconut-washed rum, pineapple juice, pandan syrup, and mango shrub. The former immediately grabs attention with its striking presentation: a delicate slice of pizza perched elegantly on the rim of the glass. The latter is bright, refreshing, and allows the pandan notes to shine through beautifully.
For those looking to explore further, Kasumi offers a refreshing mix of raspberry, grapefruit, and gin, while Korin combines gin with limoncello, orange blossom, and basil. Other notable signatures include Enjaku, Hakuyoru, and Tsuchi.
There is also a dedicated zero-proof menu, ensuring non-drinkers have plenty of interesting options to choose from.
In Conversation With Chef Sahil Singh
A Core Principle You’ve Kept In The Menu
Chef Sahil Singh: Whenever we engineer a menu, we try to keep dishes for everyone on the menu. We have tried – we always try – to reinvent the classic dishes by keeping its original essence intact.
Be it our gyozas, carpaccio, or any other dish, we’ve made sure that we make it unique while reinventing these classic dishes.
Do You Think Indian Palates Are Well Adapted To Complex, Layered Cuisines?
Chef Sahil Singh: According to me, Indian palates are the most advanced palates in the world. Indian palates, since birth, are exposed to a lot of masalas and bold flavors. India as a country has a lot of diversity to offer in terms of our flavors. From Punjab to Andhra Pradesh, there is so much diversity that Indian cuisines offer!
When You Were Creating This Menu, Were There Any Specific Challenges That You Had To Tackle?
Chef Sahil Singh: I’d say challenges in creating a menu have reduced compared to what it was a decade ago.
For example, broccoli used to be an imported exotic vegetable but not anymore. Sourcing Hamachi used to be a big challenge earlier, but not anymore. So I think, creating a progressive menu in today’s times has become way easier than what it was a few years ago.
How Is The Customer Reaction Right Now Around This New Fusion Menu?
Chef Sahil Singh: We’d like to not refer to this menu as a ‘fusion’ per se. In fact, we’d love to call ourselves a progressive, creative dining format. And for your question, it is being perceived very well!
Many of our dishes perfectly blend Japanese and Chinese elements in the Chuka cuisine menu and while doing so, we’ve tried to make it delicious. After all, regardless of what you make, it should be tasty. Creativity when designing a menu is always appreciated but it should not be unapproachable for the guests.
From Your Personal Travels, What Learnings, What Ideas Have You Put Into This Menu?
Chef Sahil Singh: We got ideas from everywhere – from our travels, informative books, social media, and so much more. We try not to copy someone. We try to increase something of our own in the dish. For example, the Hamachi Carpaccio you get at Gong cannot be found anywhere in the world because it’s not a direct copy from any restaurant. Plus, books and social media help a lot. And with almost 22 years of experience, you just know what will work and what will not work.
What Do You Think Is An Overrated Food That You See Currently On Social Media?
Chef Sahil Singh: Everything feels very overrated in the age of fleeting trends, but to answer your question, it can be matcha. Trends come and go but authenticity cannot go out of fashion. Many food trends focus on protein intake, carb intake, etc, but traditional Indian food has always been a balance of all nutrients. In fact, every cuisine has traditionally been a balanced one.
Gong: Important Details
Location: Gong, 8th floor, Mansionz One, Linking Road, Bandra, Mumbai 400050
Timings: 6:00 PM to 12:00 AM (All days)
Price for Two: INR 2500++
For Reservations: 8655696104/05
