Local Guides World
Reviews — 8
Service was less than average but the food was very good. However not worth it, I would have expected so much more, especially a more aware and friendly service. We left after starters.
The staff are incredibly attentive friendly and the food is superb.
Ok let’s be honest. This place isn’t cheap. The food has to be exceptional for it to make sense. So what did I think.
Service was amazing. Sumedh and Suini were fantastic and attentive and informative. Good recommendations and totally on point at all times.
The food. Well some of the dishes were very good - black cod, the burnt garlic rice, the calamari and the king prawns. The desserts that were recommended were outstanding. Thank you for making me try them. The Japanese milk cake, wow!
Some of the food was ok. New Zealand lamb tasted fine but had no punch or real flavour. The noodles were good but needed depth of flavour and heat.
We didn’t try the dim sum as it wasn’t available and no one fancies the sushi even though I’m a fan.
Overall for a special occasion and if you choose well it’s worth a try. You won’t be let down by the service.
Service was amazing. Sumedh and Suini were fantastic and attentive and informative. Good recommendations and totally on point at all times.
The food. Well some of the dishes were very good - black cod, the burnt garlic rice, the calamari and the king prawns. The desserts that were recommended were outstanding. Thank you for making me try them. The Japanese milk cake, wow!
Some of the food was ok. New Zealand lamb tasted fine but had no punch or real flavour. The noodles were good but needed depth of flavour and heat.
We didn’t try the dim sum as it wasn’t available and no one fancies the sushi even though I’m a fan.
Overall for a special occasion and if you choose well it’s worth a try. You won’t be let down by the service.
As a new restaurant they really have miles to go. Although the restaurant was quite empty they made the three of us sit on a table for two which was quite tight and uncomfortable. We asked for another table but they didn’t give us one. The food is average- the only stand out dish was the edamame, which is ironical. The basil chicken and the soup were subpar. The fried rice was raw- I understand that it needs to be al dente, but this was close to being raw. The ambience is nice but the music is really loud— it’s almost confusing if this is a bar or a restaurant. JW, you can do much better. Not recommending this restaurant.
Food tastes good but expensive for the quantity and quality. Sashimi seemed fresh and my friend liked it though I don't care much for raw fish. Loved the Prawn tempura but the California roll wasn't as good and certainly not worth the cost. Service was slow but polite staff. Best part is the view of the sea.
Where splendid paintings meet plush blue carpets
It's recherche for my reviews to begin with a title not directly connected with food, but then there would perhaps be no other term(s) which would own the word 'justifiable'.
The left side of the standard staircase leading to the multi-cuisine Lotus Cafe (separate review available) begins to what arguably is amongst the most majestic entrances to a restaurant one will see. It isn't just about the exquisite paintings, which range from shade-mix of multiple colours to random visages; perhaps if Picasso wanted to go on an outing in the city, he wouldn't have looked any beyond this restaurant. The exterior, amongst other embellishments, has a grand blue carpet (which jointly manages to steal the show along with the paintings), which leads to the plush dining room; I reckon the restaurant must be wearing goggles with a cigar in its chops, and saying "Who needs a red carpet when we have a royal blue one". It has got a cool design and the vibrance.
The chandeliers aren't amongst the fanciest ones anymore, but still quite attractive. They very likely give a vibe of old times, given their shape&pattern, and also, perhaps, look like hung, big bulbs in a colonial mansion. But they do help create the vibe of a dim bar-suited atmosphere.
One of the changes I really appreciate compared to my previous visit is that now the 10-odd table doored dining zone has low noise from the music playing outside (earlier, the noise here was pretty loud). The other seating space, including the bar counter, remains open and exposed to music. The default large, white clay dishes remain, keeping up with the overall elegance of the atmosphere/setting. The menu needs to be a bit more descriptive, though.
Previous visit (before the rejig)
I tried chef-special duck rolls and sea bass. While the former was very dry and didn't pair well along the sides it was served along, the latter was above average.
However, upon pointing out the same, the chef visited me and was happy to offer desserts of my choice to ameliorate the experience. The cheesecake and Creme Brulee were delicious and among the best I have tasted at similar-level restaurants.
Recent visit (post the rejig)
There was an Indonesian Food Festival which had just begun. It was my first bash at this cuisine, which was outstanding, as one will find in the review ahead.
In the main course, we ordered:
A lamb dish- With pepper and ginger flavour (but not so vital to get the sensation in the nose), it had a rich texture, wasn't spicy and was nowhere close to the Western preparation; perhaps the best main course dish of the three we ordered.
Pork ribs- Described as sweet but were hot&sweet, and the aftertaste was quite hot. Again, a different one compared to the typical Western preparation, but I have eaten pork dishes, which aren't very dissimilar to Chinese preparation. It tasted very nice. One criticism here would be two of the ribs had hardly any meat on them, and on another two pieces, tiny bones seemed to have found themselves in the meat, making it at times challenging to scoff.
In between, the Indonesian chef personally came to ask if everything was going well, and we had a good conversation.
In the desserts, we ordered:
Japanese cheesecake- Rich-textured, medium-sweet, spongy mawa-esque cake on a slightly watery side served with vanilla ice cream.
Kolak Kreme Brulee- A limited-time Indonesian preparation, was medium-sweet and the difference in taste when compared to a regular creme brulee could be felt.
Lavender Ice Cream- Another chef came personally to give the final touch-ups and sprayed something on it. A sui-generis preparation, different from the traditional back current ice cream, was coated with a dulcified whipped cream, but the very ice cream was less sweet. Between them stood a semi-thick, medium-sweet layer. I felt that the dessert would have tasted much better had the whipped cream, despite its attractive covering, not been a companion to the ice cream.
The outside view is just as majestic. Coming here again soon!
It's recherche for my reviews to begin with a title not directly connected with food, but then there would perhaps be no other term(s) which would own the word 'justifiable'.
The left side of the standard staircase leading to the multi-cuisine Lotus Cafe (separate review available) begins to what arguably is amongst the most majestic entrances to a restaurant one will see. It isn't just about the exquisite paintings, which range from shade-mix of multiple colours to random visages; perhaps if Picasso wanted to go on an outing in the city, he wouldn't have looked any beyond this restaurant. The exterior, amongst other embellishments, has a grand blue carpet (which jointly manages to steal the show along with the paintings), which leads to the plush dining room; I reckon the restaurant must be wearing goggles with a cigar in its chops, and saying "Who needs a red carpet when we have a royal blue one". It has got a cool design and the vibrance.
The chandeliers aren't amongst the fanciest ones anymore, but still quite attractive. They very likely give a vibe of old times, given their shape&pattern, and also, perhaps, look like hung, big bulbs in a colonial mansion. But they do help create the vibe of a dim bar-suited atmosphere.
One of the changes I really appreciate compared to my previous visit is that now the 10-odd table doored dining zone has low noise from the music playing outside (earlier, the noise here was pretty loud). The other seating space, including the bar counter, remains open and exposed to music. The default large, white clay dishes remain, keeping up with the overall elegance of the atmosphere/setting. The menu needs to be a bit more descriptive, though.
Previous visit (before the rejig)
I tried chef-special duck rolls and sea bass. While the former was very dry and didn't pair well along the sides it was served along, the latter was above average.
However, upon pointing out the same, the chef visited me and was happy to offer desserts of my choice to ameliorate the experience. The cheesecake and Creme Brulee were delicious and among the best I have tasted at similar-level restaurants.
Recent visit (post the rejig)
There was an Indonesian Food Festival which had just begun. It was my first bash at this cuisine, which was outstanding, as one will find in the review ahead.
In the main course, we ordered:
A lamb dish- With pepper and ginger flavour (but not so vital to get the sensation in the nose), it had a rich texture, wasn't spicy and was nowhere close to the Western preparation; perhaps the best main course dish of the three we ordered.
Pork ribs- Described as sweet but were hot&sweet, and the aftertaste was quite hot. Again, a different one compared to the typical Western preparation, but I have eaten pork dishes, which aren't very dissimilar to Chinese preparation. It tasted very nice. One criticism here would be two of the ribs had hardly any meat on them, and on another two pieces, tiny bones seemed to have found themselves in the meat, making it at times challenging to scoff.
In between, the Indonesian chef personally came to ask if everything was going well, and we had a good conversation.
In the desserts, we ordered:
Japanese cheesecake- Rich-textured, medium-sweet, spongy mawa-esque cake on a slightly watery side served with vanilla ice cream.
Kolak Kreme Brulee- A limited-time Indonesian preparation, was medium-sweet and the difference in taste when compared to a regular creme brulee could be felt.
Lavender Ice Cream- Another chef came personally to give the final touch-ups and sprayed something on it. A sui-generis preparation, different from the traditional back current ice cream, was coated with a dulcified whipped cream, but the very ice cream was less sweet. Between them stood a semi-thick, medium-sweet layer. I felt that the dessert would have tasted much better had the whipped cream, despite its attractive covering, not been a companion to the ice cream.
The outside view is just as majestic. Coming here again soon!
We had a real nice evening here, I’d recommend y’all to make a reservation handy, specially over the weekend. Staff was very welcoming and well trained about their servings. Great ambiance and DJ played some of his finest tunes.
If you like authentic Asian food it’s definitely worth a try but surely a bit on the expensive side.
I’d expect a bit more of food art if I’m paying good!
If you like authentic Asian food it’s definitely worth a try but surely a bit on the expensive side.
I’d expect a bit more of food art if I’m paying good!
I had gone to Dashanzi - JW Marriott hotel, Juhu with family for birthday lunch of my sibling.We ordered chicken crispy, seafood rice and wok fried chicken rice which was delicious and with good quantity.We were attended by Shweta Verma.She provided us with good service. We were given some discount on our order. we were served with complimentary kiwi mocktail drinks too on occasion of JW Marriott completing 19 yrs