China House — Restaurant in Mumbai

Visit 1 ( Extract )

The duck I have eaten here is the best I have eaten anywhere hitherto, and will definitely recommend it. It did take 50 mins to bring, although the staff had quoted 40 mins, and is available both in half ( about ideal for 1 ) & full sizes, and comes up with a couple of sauces and flatbread rolls, although it is on a dry side still. The lamb slices I had eaten were decent, too.

Visit 2 ( Extract )

The pork bao, as told to me, was indeed one of the best, and so was the lamb dish, which was flavorful, medium-cooked, and delicious.

I got to taste some bartender-special mocktails. The overall service was better than the previous one.

Also, do try the Blue Lagoon & Shirley Temple mocktails, which were exactly what I was looking for and amongst the very best I have tried so far.

Visit 3

My third visit to the restaurant began in just the fashion I would have expected it to be. The ( complimentary ) cashews on the table are simply unstoppable to eat; they are coated with some sweet layer. The second dish ( whose name I don't know ), which wasn't there on my previous visit, may look like a typical weirdly-cut radish prima facia, but it wasn't. It tasted something like 'Chinese Bhel', crispy and mildly spicy, so it is a good reminder of childhood days. However, don't mistake it for small-cut noodles made in Schezwan sauce. The staff were happy to bring in a couple of more bowls of cashews upon my request, and I really appreciate the same.

The way the seats in the compartment or sided space ( or whatever that seating portion can be called ) in the restaurant have been designed is really appreciable and worth a mention. At the sides, there are a few wares.

We ordered two mocktails to begin with, and all were served within 10 mins. The tropical thunder, a grape cum cranberry-based mocktail, was made as per request, with less ice and, on the less sweet side, low-power soda. Another one ( whose name I have forgotten ), which was ideally expected to have grenadine syrup as a base, didn't have one but nevertheless did taste fantastic.

The sea bass et al. does deserve a mention here. It came cut in about ten pieces (above medium size quantity overall ) and had a sour taste, implying an authentic Chinese preparation. When coupled with the sauce, too, it seemed to be a good combination, the sauce having an aftertaste which was quite bitter and pungent.

Other dishes in the mains we ordered included Kung Pao Chicken and Kung Pao Prawns. While the former was very good but wasn't made less spicy as requested, the latter was quite oily, medium spicy and average in taste. Both had a gingery and peppery flavour and came with many cashews. The quantity was between medium and large for both when juxtaposed to competitors.

The winding up was a bummer, though. Firstly, the teaspoons ( at least that's what they claimed they were ) ideally suited for consuming the desserts were so small that even a tiny prasad spoon in the temple is bigger than them ( I have never seen this small a spoon in any restaurant hitherto ). The next size they had was a tablespoon, so it definitely wasn't worth a choice. Surprising that! The creme brulee tasted above average, the brownie cake was significantly burned and tasted bad, whilst another dish having a fancy name was nothing but corn flakes and coconut milk having sago pearls, again nothing but insipid; now that's the childhood dish I wasn't expecting or looking for.

The decor is amongst the finest, as one will see ( as explained in the previous reviews ). The entrance is perhaps the best I have seen in any restaurant hitherto - a big wooden door leading to an excellent spot ( which also couples up as an outside dining area ) having some plants, small trees, small water storage/space and a bar-like dim atmosphere with a giant TV Screen, ( which keeps the camera quite busy ) which further leads to another big wooden door, and finally into the restaurant with a plethora of colourful wares on display.

Update : The issue was resolved promptly and amicably by...

Being one of the best fine dining restaurants in the city, this lounge ,once a club it has been now converted into a Chinese themed lounge from the Prohibition era from the mid 1900s serving authentic Chinese cuisine.You get a royal feeling the moment you enter the lounge with the gate being a huge one just like the old times in China. The coin wall is an attraction displaying coins from the old era and further inside are the different PDRs where people can enjoy their food and drinks. This is the first johhny walker lounge in India and being said that the cocktails served here are amazing. The Bartenders have themselves curated the cocktails and each one has a different story associated with it which is worth listening to

Coming to the cocktails: Every cocktail has its own significance and a Storyline behind it. One tradition I particularly noticed was each and every glass was draped and wasn't left uncovered.

Navari: This had the most unique presentation. They literally draped a navari saree to the glass which was served. The nose ring added on to it looked really gratifying. Story suggests that once a Chinese came to the Maharashtra state and the first time he was served with a lady draped in Navari. Typical Maharashtrian culture. Well this drink consists Guava and gin. Guava being a Maharashtra fruit and Gin added to it was delightful.

Karate master: Must say the presentation makes you go wonders about this place. It was a typical Chinese draping A Chinese man used to hang this on his waist while dancing and sipping up the delightful treat. The mix and match of match of pineapple and rum is just soothing.

Speak easy: Well this was the extremely flavourful cocktail we relished. People's favourite Mango is the signature ingredient. Comprises mango, lime juice, gin,vinegar and sugar. Such a heavenly combination was truly mesmerizing.

Time to rise: Again the cocktail was served amazingly. Barrel garnished with green leaves gave a splendid presentation. A whiskey flavoured cocktail. One of the classic cocktail to luxuriate in.

Let's go with the appetizers:

Prawn dumplings: Chinese is just incomplete without steamed dumplings. Usually veggie dumpling or chicken dumpling is what we come across. But prawns was an innovation. Freshly boiled prawn set out with the Perfectly (soft,flavoured, texture) cooked coating was a splendid creation.

Kung Pao bao: Such bao much wow. Tender chicken pieces spiced up, garnished to perfection was truly appetizing. The quality was uncomparable. The Hot and spicy balance was perfect.

Shrimp and pork dumpling: Again the combination of shrimp and pork dressed In a brown bun crargrilled to excellence. Served alongside various Chinese sauce, was good to enhance various flavours for each bite.

The comes the absolute delight Prawn spring roll. The first bite made me go wonders. Excellent balance hot+crispy+soft interiors+smooth texture coating. You can just go on relishing them, trust me!

The main course meal: Kung pao chicken with chinese vinegar ginger and peanuts: Gently cooked chicken pieces with in house kung pao sauce tossed with peanuts and poured vinegar served with fried noodles and chicken fried rice was indeed a good option to try. We also tried their noodles with egg which was served beautifully in a different kind of container which tasted equally good as it loooked.

Finally finishing off the meal with some classy desert: Trilogy of cheese pops: Well, the first impression took me back to my childhood. Looked like the fancy lollipops. Three flavours namely gulab jamun, gajar halwa and kesar badam were topped to perfection. Flavours were totally felt.

Then comes the classic tiramisu. Well the first look surprised me. Expected a cake or pastry but turned out to be in a lovely crispy cone. No doubt the texture and making was too good to luxuriate in. An essence of Kahlua is cherished.

We had the most lovely hospitality at this place, no doubt it has turned out to be our favourite one. Had the utmost pleasure of being...

Recommendations: Drinks: Any of their 8 Signature Cocktails (Read to know about them more)

Food: Wok Fried Rice With Edamame & VegetablesWok Fried Noodles With Edamame And VegetablesBreaded Green Peas with , Chili & Cheddar FrittersKung Pao Chicken Open Faced Bao BunTriology of Indian Fusion Cheese PopsSizzling Brownie with Whiskey Chocolate Sauce

Note: Entry Age is 21+

The theme of the lounge revolves around an era in ancient medieval Chinese history. This lounge is dedicated to Johnnie Walker and is the only one of it's kind in India. You can see a glorious Statue of him right after you enter the lounge. The ambiance of this lounge will make you feel royal starting from the grand entrance door resembling the ancient entrance to a kingdom. With a seating arrangement perfect for a group (of 6-8) or dinner dates along with a Bar counter in center, the place is pretty huge. It turns into a night club post 10 PM which all you party animals shouldn't miss out on.

The Era around which the lounge themed about is the one when Alcohol was banned in the Kingdom called Prohibition Era. Though people used to consume it sneakingly. And that's exactly is the concept of Cocktails at this lounge. Everything is hidden right from the Bottles to serving the drinks by draping them in unique ways like in Paper, Saree, or even a Gun Box. Each of the 8 signature Cocktails have a unique story behind. We tried a few of them and were completely mesmerized by the beautiful story behind it.

Navari: It was a beautiful concoction of Gin, Guava juice, simple and sour syrup, chatka masala. It not only looked gorgeous but also tasted really good.

Karate Master: It was a very unique combination of White Rum, Pineapple Chilli juice, Sesame oil and Vinegar. I have never had a sesame oil and or vinegar in my drink. But balanced proportion made this drink my personal favourite here.

Apart from these interesting Cocktails they also have some really good food. The menu comprises of authentic Chinese food, British food specially curated by Chef Jef Fosters from London and in house Indian food which have been given a modern touch.

Breaded Green Peas with, Chili & Cheddar Fritters:

These were perfectly fried fritters consisting of a mildly spicy mixture of mashed green peas, chilies and cheddar. The balls had a crispy exterior and a soft mushy interior. I throughly relished it along with the tangy dip served with it.

Kung Pao Chicken Open Faced Bao Bun:

Fluffy soft baos filled with a mixture of Chicken pieces in Kung Pao sauce garnished with roasted cashews and spring onions was really good to taste.

Wok Fried Noodles With Edamame And Vegetables:

Wok tossed Noodles in soy sauce along with Edamame and other vegetables. I totally loved the slurpy noodles and couldn't stop myself from having it!

Pesto, Mushroom, Pine Nuts and Arugula Pizza:

It's basically a flat bread slathered with Pesto and loaded with Mushroom, Pine Nuts and Arugula. It had really fresh flavours but I found it to be dry and not enjoyable.

Ended our meal with their signature Desserts which not only looked good but tasted utterly amazing.

Trilogy of Indian Fusion Cheese Pops:

Indian desserts like Gajar ka Halwa, Gulab Jamun and Saffron were mixed with cheese and coated with Dark, Milk and White Chocolate. I have honestly never tried anything like this before. So if you really like to experiment then go for it you might like it as well just like I did.

Sizzling Brownie with Whiskey Chocolate Sauce:

It was one of the finest brownie I have ever had which was loaded with walnuts. Pour the Whiskey infused Chocolate sauce over it and enjoy the amazing flavors bursting in your mouth.

Classic Tiramisu Cones:

It consisted of three mini waffle cones layered with a sponge dipped in Kahlua and coffee flavored whipped cream served along with Kahlua in droppers.

Food: (3.5/5) Ambience: (5/5) Staff & Service:...