India’s ongoing love affair with Pan Asian cuisine has found a new home in Bandra. Located on Linking Road, Bandra, Gong is a Pan Asian dining destination shaped as much by sound, atmosphere, and texture as by what appears on the plate. Designed by Sumessh Menon Associates, the restaurant draws inspiration from the slow, resonant hum of a gong — a quintessential Asian percussion instrument. The space is divided into three distinct zones, starting with an intimate lobby and extending to indoor and outdoor dining areas. These are all accented with earthy brass tones, organic materials, and gentle lighting. Artworks by ZA Works and banana-fibre lighting fixtures from Oorja add a tactile, meditative warmth to the environment.

At the heart of Gong’s culinary programme is an expansive sushi menu, led by Chef Sahil Singh. The menu balances precision with accessibility, moving seamlessly from classic nigiri to contemporary fusion rolls such as the Avocado Truffle Roll, Hamachi Jalapeño Roll, and Scallop Dynamite Roll. Seafood sourced directly from Japan reflects the restaurant’s emphasis on technique and authenticity.

Gong is also among the first Pan Asian restaurants in Mumbai to spotlight Chuka and Itameshi. Chuka refers to Japanese adaptations of Chinese comfort food, seen here in dishes like Mapo Tofu with miso butter rice, Dan Dan Udon with kombu butter, and Sake Duck Yakimeshi. Itameshi, meanwhile, explores the increasingly popular intersection of Japanese and Italian cuisines through plates like Udon Carbonara with Kurabuta bacon and Cantonese chilli, Udon Chilli Olio with chilli crema, and Wafu Pizza with shisho pesto mushroom.

Gong’s menu moves fluidly across cold plates, dim sum, grills, and comfort bites, with dishes like Tuna Tataki with chilli oil and truffle salsa, Hamachi with ponzu jelly, and Hokkaido Scallops Tiradito, alongside Spinach-wrapped Chilean Sea Bass dumplings and Scallop XO Butter dumplings. At the same time, heartier plates like Miso Chilean Seabass, Jumbo Prawns in red curry cream, and Kung Pao Chicken, as well as smaller bites such as Chicken Katsu Bao, Wild Mushroom Bao, and Crispy Chicken Sando, keep the menu versatile enough for both casual evenings and elaborate meals.

Gong’s bar programme mirrors the restaurant’s layered approach to flavour, drawing on Asian ingredients and unexpected combinations without tipping into gimmickry. Cocktails like Kasumi blend raspberry, grapefruit, and gin for a bright, refreshing finish, while Korin pairs gin with limoncello, orange blossom, and basil for a more fragrant, herbaceous finish. More playful concoctions include the red velvet gin-based Amai Netsu with cream cheese and Campari, and Kagero, which combines pisco with kaffir lime, wasabi, and honey. For those who prefer richer, more savoury profiles, Gong also offers drinks like Hakuyoru with white rum, orgeat, and yuzu; Akai Koji with Japanese whisky, tamarind, and miso syrup; and Tsuchi, a shiitake-infused whisky cocktail layered with soy maple and vermouth. The zero-proof menu is equally thoughtful, with drinks like Konatsu, Yuka, Sazanami, and Seika that blend tropical fruit, herbs, spices, and tea into a non-alcoholic selection that is just as considered as the cocktails.

With its layered design language and ambitious culinary direction, Gong enters Mumbai’s dining scene as a space that attempts to choreograph mood, flavour, and atmosphere into a single, immersive experience.

Gong is open from 6:00 PM to 12:00 AM, every day, on the 8th floor of Mansionz One, Linking Road, Bandra, Mumbai 400050. Call 8655696104/05 for reservations. Follow @gong.india on Instagram.

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