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Restaurant Review: By The Mekong, Level 37 at The St. Regis Mumbai in India

BY THE MEKONG – LEVEL 37, THE ST. REGIS MUMBAI

KISHORE AND SMITA IYENGAR ingest the eclectic fine wining and dining flavors at this highest, panoramic Pan Asian gourmet landmark in the heart of Mumbai.

DESIGNED BY CONVICTION

Sprawling bejeweled vistas of this India’s busiest maxi-megapolis colored our gaze all the way up to the mauve and amber seafront, by late sunset. As Oriental splendor radiated it’s customized warmth around plush interiors, we settled ourselves beside wide angle glass frames. Fascinating geometrically crafted south-east Asian-stylized fluted brass chandeliers emanate mellow glows on table covers.

Asymmetrical shelf dividers graced with contemporary, dark-toned metallic glazed vases and urns punctuate the seating spaces with pleasant recall. The overall décor is eclectic and earthy, the private dining areas ensconced with brick finish wall cladding that add verve and depth to the sienna shades of eye catching harmony.

Black Pepper and Kaffir Lime Lamb Chops
The Black Pepper and Kaffir Lime Lamb Chops

A RICH GOURMET REPERTOIRE

The Culinary Maestro who commands the symphony of fascinating flavors is the vastly experienced and innovative Chef de Cuisine Xi Shillin from Beijing, China. His wide angled repertoire of palate pleasers in Chinese, Vietnamese and Thai cuisines establish his undisputed pelf among peers in the discipline as he presents myriad dishes that wowed us all the way.

A chilled, mildly citrusy and white lily scented Saint Clair Sauvignon Blanc, New Zealand, with lingering green apple and assertive guava flavors opened out our eagerness to relish Chef Xi’s offerings. His signature Edamame with Truffle Dumpling blew us over completely, the butter soft, mouth-melting dimsums creating an approving stir on our palates, the truffle working it’s irresistible aromatic magic.

The Radish Cake with Garlic and Chillies was our next gourmet sensation that rocked splendidly with a robust, oakwood and black currant flavored red blend Thelema ‘Mountain Red’, Stellenbosch, South Africa, both complementing their intense tastes with relayed amazement. Chef Shillin’s signature starter Shanghai Hung Shao Pork, Fried Mantow is highly recommended with a super red wine, Wolf Blass Bilyara Shiraz from South Australia, the unmistakable mushroom and roast chestnut flavors going onto exciting cigar box aromas.

Edamame & Truffle Dumpling
The Edamame and Truffle Dumpling

DISTINCTION IN AUTHENTIC TASTES

As the wine and dine waltzed into a mellifluous symphony of assorted and amazing flavors, our signature Braised Eggplant with Chef’s special sauce made it’s commendable mark with lightly smoky flavors. Ticked into our menu that evening was also Chef’s superb Lotus Root and Asparagus with Pickled Chili and Ginkgo Nut, with each ingredient standing out with its own singular identity. We matched it right with a fine Querciabella, Chianti Classico, DOCG, Tuscany, Italy –a fabulous red that stood out with peppery and light tobacco notes spurred with strong tannins and black berry flavors.

Their Wok Tossed Tiger Prawns in House Made Sambal Sauce and the unusually intriguing Beijing Lamb, Fresh Red Chili and Coriander need special mention on the recommended line.

Both dishes bring out the succulence of the prawns and the lamb in sync with their well entrenched spices, performing their tastes with a handsome Argentinian red wine – Dominio del Plata, Crios de Susana Balbo , Malbec, Mendoza Valley. The spicy character of the wine with strong tannin base and clove+pepper back palate makes it an ideal companion to the dishes.

BY THE MEKONG- ST. REGIS MUMBAI
Helmed by a team of native Chefs and awarded the city’s finest Asian restaurant, Mekong takes you on a culinary journey through the districts of Yunan and Sichuan in China, and through Thailand and Vietnam

BLENDING FINE FLAVORS

Sophistication and palate intrigue….wine and dine

Our Mix Vegetables in Black Pepper Sauce was delightful to the hilt, organic flavors asserting their authentic flavors. Helping us with cheery contrast were Hong Kong Noodles with Malak Sauce and a liberal helping of the irresistible Sichuan Egg Fried Rice. Marrying the myriad tastes was a marvelous Blackstone Winemaker’s Select Pinot Noir, California, USA with it’s unmistakably mild cherry and moist earth flavors, dry grass and musky back palate.

Concluding an unforgettable sensory journey on Level 37, our signature Chocolate Textures and Flaming Mud Cake stole the show with an appropriate nectarine and lemon-bouquet dessert wine Alambre, Moscatel de Setubal, Setubal, Portugal.

Spinach wrapped chicken dumpling with black beans sauce
The Spinach Wrapped Chicken Dumpling with Black Bean Sauce

THE USP

Authenticity and honesty of premium flavors, creativity and innovation to the fore in a relaxing and eclectic ambiance matched with world class wine labels! The true recognition of an undisputed world class fine wining and dining landmark.

BY THE MEKONG –Level 37, St. Regis Mumbai, India
For reservations: +91.22.6162 .8422 or +91. 9920. 047736