Food Review: Craving For Dumplings In Mumbai? Head To The Dimsum Room

Raise your glass to South Mumbai's new-kid-on-the-food-block

Be prepared to be hit with some charming old-world aesthetics as you step into Building 30, the heritage landmark in Kala Ghoda where The Dimsum Room is situated. Creaky wooden floors, dingy corridors and a lift that moves at snail pace will slow you down as the sounds of honking kaali-peelis, the pitter-patter of raindrops and the noisy street below will fade away.

The Dimsum Room gives you the choice of three spaces to suit your mood. The Terrace will let you stare into the open sky - it overlooks the massive dome of Chhatrapati Shivaji Maharaj Vastu Sangrahalay.

The moody Speakeasy style bar with its teal walls and low-hanging chandeliers is great for a post-work catch-up with friends and colleagues.

A packed room with slate grey walls, a sloped ceiling, massive wooden speakers sprawled out at the extreme end and wooden furniture welcomes you into the Listening Room, a space that's designed to let you lose yourself in the music of a live band.

The live music at The Dimsum Room will set the mood for the afternoon.

The Sunday brunch at The Dimsum Room

At 2 pm, it's a full house, packed to its brim, but yet in that vibrant setting, you can easily find a little spot for yourself to relax, unwind and enjoy the choicest dumplings the place has on offer. The brunch here is meant to make you forget the world around you - even the rain hitting the windowpanes behind you will be muted by the live music.

Loosely inspired by the bustling tea houses of Hong Kong, golden age of vinyl and a menu that will appease your tastebuds, The Dimsum Room has the right ingredients in place to make you stay a little longer - that's probably why their Sunday brunch starts at 12 pm and ends at 5 pm.

Xiao Long Bao or soup dumplings.

Did anyone mention dumplings?

Touted as the 'portal to Hong Kong', dim sums occupy the pride of place here and you will find something in every variety - steamed, baked, fried, tossed, open dumplings, crystal dumplings, pan-seared dumplings, soup dumplings, rice flour dumplings, etc. Each of them are cooked with an extra dose of love by Head Chef Malavika Pratap.

Three months into their opening the restaurant has a new menu; their plating is more refined and few more varieties of dumplings have come in. 

The Cream Cheese and Asparagus Potsticker comes with a thin, crispy lace skirt on top. The rich cream cheese lets the mild earthy flavour of asparagus shine. Together, they do make for quite a lovely pairing. The dish is also an ideal choice for people hunting for a Jain dim sum.

The symphony in each bite of the delectable Shrimp and Chilly Crab Potsticker makes it a must-try for non-vegetarians.

Scallop and Beet Dumplings.

Not your average dumpling

The vast variety of dim sum appetizers won't leave you with enough room for the main course as the concept borrows heavily from the dim sum houses in Hong Kong where the dumplings shines and there are small, adjacent main course plates.

While the chefs hope to add their own spin to Mumbai's vibrant Chinese scenes, they are here to also remind you that Asian food is not just about julienned ginger and garlic doused with soya sauce. There is a prominence of heat and acidity in their Tempeh and Bean dumplings that is tossed with a spicy soy butter dressing.

The Cantonese classic Cheung Fun comes in two options, crispy prawns for the non-vegetarians and mushroom for the vegetarians. These tiny bundles of goodness are wrapped in silky white rice noodle sheets and are served with a generous pour of seasoned soy sauce.

The Shanghai Xiao Long Bao dumplings presented in a bowl to save patrons the trouble of maneuvering it with chopsticks come in plenty of options including luffa gourd and fermented chillies, silken tofu, spicy sour chicken and Shanghai pork.

The Sichaun-Style Crispy Chicken tossed with peanuts, ginger and garlic will remind you of pakoras, and the Chinese Cabbage Dumplings are presented with a rich brown butter broth and a generous garnish of chopped garlic.

The dessert platter at the Sunday brunch.

Why you must leave some room for the mains and dessert

In the main course, the classic Prawns in Cantonese Sweet and Sour Sauce goes well with the Brown Butter Fried Rice that will make your tastebuds sing as it's got a nice caramel flavour. A 'delicate balance of crispy skin and tender meat', it is served with fragrant steamed rice.

The Roast Lamb may sound European but is a very down-to-Earth Chinese dish that's served with a special inhouse sauce.

The best way to end your meal is with the Hong Kong-Style Compressed French Toast. It is something you usually have for breakfast, but here it's turned around as a lip-smacking dessert. "It is a very Hong Kong thing and is made with condensed milk. We sent it with malt custard as we are paying homage to the Hong Kong French Toast," says Head Chef Malavika Pratap.

The bar here is overflowing with freshly juiced yuzu that's is a common denominator in several drinks.

The fun concoctions at The Dimsum Room deserve your attention

The cocktails at The Dimsum Room are divided into three parts: the Listening Room has technique driven mixology, the SpeakEasy has classic recipes with a twist, and the Terrace has more highball drinks.

Experimentation is key at The Dimsum Room and even classic cocktails like Hanky Panky and Sazerac are presented with a touch of sophistication.

The elder flower they use in the Sake Fizz is specially sourced from an old hippie lady from Switzerland who comes to Goa and makes the cordials for them.

Rice wine, and grilled jalapenos juice make the Vihara such a standout drink, and The Dimsum Room Sour is a cocktail that combines Creyente Mezcal, known for its smokey flavour, with tequila, egg white and yuzu juice.

The drinks are also meant to double-up as palate cleansers and won't leave you feeling stuffed with no room for more.

Fruity Drinks, Classic Blends and Cocktails

The norm in Hong Kong is to enjoy dim sums with tea. However, at The Dimsum Room, drinks inspired by sake and yuzu, which also happen to be great palate cleansers that aid digestion, are paired with the dumplings.

Japan's favourite citrus fruit yuzu known for its floral and herbal notes is the hero here as it combines well with the dim sums.

Fresh yuzu juice also pairs beautifully with gin and tonic, and features in the Colonial G&T. The Salty Dog combines matcha's earthy flavour with yuzu juice, grapefruit and tequila.

Teetotalers can settle for the homemade yuzu lemonade that's got yuzu, lime and plenty of fizz.

Would you dare wrap up your meal on a sweet note with a cocktail?

Not in the mood to experiment, settle for a regular beer or else try their mildly sweet fresh fruit homogenized iced teas. The fruity, punch-perfect versions include interesting pairings like jasmine and melon, or matcha and berry.

Want to end your meal on a high note but without a dessert? Try out Obscura that's got the sweetness of coconut, bitterness of expresso, rich smoothness of whiskey along with a dash of coconut oil, vanilla and cardamom.

"I was trying to do an expresso martini clarified," explains mixologist Razvan Zamfirescu. "But this is what it ended up as."

"It is strong and as the ice melts, you get different, layered flavours. It is the best way to wrap up your meal."

Meet the team

The place is helmed by Chef Mrigank Singh who ran a progressive Indian restaurant called Bindass in Hong Kong. "I was surrounded by these old tea houses as well as modern restaurants with great cuisines. I witnessed the best of Asian gastronomy. That's from where I adapted things," says Mrigank who during his time in Hong Kong munched on dumpling for lunch and dinner.

Asian food has always been Head Chef Malavika Pratap's thing. "The flavour profile and cooking techniques have always inspired me." Malavika who used to live in Singapore would queue up outside in the soup section in the hawker food stalls as that would make her the happiest. "Those are the flavours I find interesting," she reveals.  

Mixologist Razvan Zamfirescu who has been in India for the last seven years, was born in Romania, grew up in Spain, and started to work at the young age of 16. "I combined my passion of bartending with travelling. Most of my time was spent in Greece working in bars."

Where: 3rd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort, Mumbai, Maharashtra 400001.

Average cost for 2: ₹3000- ₹4500 (without alcohol)

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