Food Review: Dashanzi JW Marriott Mumbai's New Progressive Asian Restaurant

p/p pandnbsp;/p pMumbai recently welcomed a new Asian restaurant called Dashanzi at the JW Marriott in Juhu. Positioned as a progressive Asian restaurant, it has replaced cityandrsquo;s famous gin bar lounge Arola by Michelin Star chef, Sergi Arola. Launched earlier this month, we dropped by to experience its menu, which is an assortment of Chinese and Japanese cuisines, along with a few authentic Cantonese dishes. When invitations come in as mini bamboo steamer baskets with chocolate dumplings, it is hard to say no! .andnbsp;/p pandnbsp;/p pChic with an uber-cool dandeacute;cor, the restaurant overlooks the sea, making it an ideal location for city-dwellers who wish to binge on dumplings and hot miso soup while witnessing the sunset. Our lunch appointment with hosting chefs andndash; Chef Venecio Cadavida and Chef Stanley Lum Wah Cheok began andnbsp;the moment we took our seats. The lunch commenced with a delicious sushi and sashimi platter which they call the Gurando platter. While everything on that platter tasted delicious, the cuttlefish, however, was the winner; thanks to its melt-in-the-mouth texture and juicy flavour. The appetiser was followed by the prawn tempura and squid ink black dumplings topped with caviar. Even though the black wrap around the dumpling may not look appetising at the first glance, it just takes a bite for one to fall head over heels in love with its flavours. Our love for dumplings was further strengthened with a platter of steamed vegetarian bundles and chicken and truffle suimai dumplings with shaved hajikame.andnbsp;/p pandnbsp;/p pandnbsp;With appetisers andnbsp; as delicious it would be a task to maintain some space for the main course and the desserts; however we insist to reserve it. For the main course we were served a lip smacking offering of barbequed lamb chops with braised radish and tender green asparagus, braised homemade edamame tofu with spicy chilli sauce, and wild mushroom rice hot pot with porcini butter. Be it the lamb chops or the edamame tofu, the authenticity in the flavours was hard to miss!/p pandnbsp;/p pAfter almost 30 minutes of indulgence, we were served the dessert, which at one glance looked like the most delectable and exquisite chocolate preparation ever. We ordered for a forest-inspired dish that was served in a goblet and crafted out of organic chocolate. Looking every bit theatrical, the dessert goblet was kept on an elevated wooden stand, which was submerged in a pool of dry ice. While the presentation stole the limelight, the dish looked even more scrumptious, thanks to the sun-dried fruits used to garnish the chocolate mud mousse. The chocolate mousse gave out andnbsp;distinct flavours of orange zest with potent liqueur that broke andnbsp;the dominating sweetness of the chocolate.andnbsp;/p pandnbsp;/p pWhile this is just the food menu, the Asian restaurant-cum-lounge will also feature a handcrafted and well-balanced menu comprising Asian cocktails, sake, soju, boutique gins and crafted beers. Besides boasting of the cityandrsquo;s largest gin bar (the only remainder andnbsp;from Arola), the bar menu will offer mind-boggling concoctions made with sake, green tea, egg whites and hand-blended fruit juices.andnbsp;/p pandnbsp;/p pemA meal for two can total up to INR 4,000, plus taxes.andnbsp;/em/p pandnbsp;/p pstrongMore On andgt;andgt; a href="http://www.luxpresso.com/lifestyle/food-drink" target="_blank"Food andamp; Drink/a/strong/p

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