Restaurant Review: Hakkasan, Mumbai

Hakkasan in Mumbai has celebrated turning one with a big party (click here to see pictures) a mini-makeover and new additions to the menu.  Cosmetic upgrades include a revamp of the dining area - the private dining area has been fitted with gorgeous wooden lattice work, and according to the VP of operations, they've finally sourced the perfect 'Hakkasan blue' lighting for the place.

But we were there to sample the new additions to Hakkasan's menu.  They've added dishes including stir fry beancurd skin with black fungus, Shao Xing chicken roll, chili prawns in Mantao sauce and stir fried tenderloin.

To start off with, we tried a bit of the old and the new: we ordered the sweet corn soup, which has been on the menu for a while, as well as the new addition, the wild mushroom soup - a clear, delicate broth with a variety of exotic mushroom. It was definitely one of our favourite dishes.

Next came Hakkasan's signature edamame truffle dumplings, those melt-in-your-mouth dumplings that are apparently only available at the Mumbai outpost. We also tried the radish puffs - new additions - which are beautifully crisp dough balls stuffed with seasoned radish.

Our mains included fried rice - steaming brown rice mixed with corn - and a delightful stir fried french bean and tofu vegetable that came with a sprinkling of roasted peanuts. The beans were perfectly crisp, and the tofu fresh and melt-in-your-mouth.  It's definitely a must-try.

We finished off with a gingery mango crème brulee that hit the sweet spot.

The food, as expected, was fabulous; the portions are also very generous. What we love about Hakkasan's food is that its flavourful, exquisite and very unpretentious. And the new menu will give regulars something to look forward too.