Hakkasan Mumbai just dropped a new tasting menu. For three nights only (August 1–3), Chef Manish Mehrotra (yes, that Manish Mehrotra) is cooking with Chef Raymond Wong, the quiet force behind Hakkasan Mumbai. It’s called Silk & Spice: a seven-course story where bold Indian flavours meet the precision of modern Cantonese cuisine. Not a fusion. A conversation.
So does this matter?
Because these are two chefs at the top of their game. One defined modern Indian cuisine. The other brings 30+ years of classic Cantonese mastery. Together? They’re plating restraint and drama in equal measure. No one’s trying to steal the show. They’re just cooking next to each other, in rhythm.
The Menu
It opens with a stunner: Pearl of the Orient, a crisp lotus root topped with cheese and Thai herbs that feels like a palate whisper. Then comes the Cantonese Spiced Sphere, a warm burst of memory and technique. The mains? You get XO butter rice from Manish: umami-rich, layered, quietly indulgent. Then Imperial seafood with truffle glaze from Raymond: the kind of dish that hums with elegance but doesn’t scream. Dessert’s delicate.
Why you’ll care
Because it’s a return. Manish hasn’t cooked pan-Asian in almost 15 years. This was the food that launched his career. “It’s emotional,” he says. “And exciting.” Raymond calls it “a quiet conversation between two traditions.” And that’s exactly what it is.
Come for:
– Two masters, one kitchen
– A menu that actually feels thoughtful, not gimmicky
– A rare moment of Indian and Cantonese balance that isn’t loud about it
Skip if:
– You’re expecting foam and dry ice
– You don’t like food that makes you feel things
– You think ‘tasting menus’ are pretentious
Details
1st – 3rd August 2025
Two seatings: 8–10 pm & 10 pm–12 am
Hakkasan Mumbai, Bandra West
INR 7,500 AI (cocktails extra)
Reservations: +91 83558 77777