I#39;m a "Shabu shabu" fan. Dunking thin slivers of raw beef (preferably Wagyu) in a pot of boiling broth on my table and then pampering my palate with the pristine flavours and textures has been one of my passions around the world. Alas! This Japanese "Shabu shabu" comes to Mumbai#39;s "Hai Bao" in a totally different (mainly seafood, veggies added on) but flamboyant avatar to Juhu#39;s new eatery. It has its fans (like the family I bump into here). They#39;re totally hooked, "The concept is cool, shabu shabu a knockout, addons are superb, it#39;s a filling yet light meal" say the well known dashing fashion designers Riyaz and Reshma Gangji who along with Aman and Ananya eat here regularly. Also checking out this new restaurant is the brilliant Chef Himanshu Taneja, passionate and adventurous foodie wanting to try out all that is new in the city. Hai bao has serious detractors @chingypatel (Absolutely avoidable! Terrible food and service! People get enticed cause the Shabu Shabu concept is relatively new in India.) @TaariniNB (you have to pretty much cook their own food, including the meats. Kinda painful.) The truth lies somewhere in between. Decor Profusion of plants (mainly artificial) in this sea facing, high-ceilinged restaurant with wooden furniture. Food You name it, they got it. Over the past few months they#39;ve added on plenty of Chinese dishes especially for the Indian palate (Vegetarian soups, Paneer Soya Chilly, Chicken Crushed Pepper, Chicken Sichuan Pepper. Many vegetarian options too.) Their version of "Shabu shabu" dunking and cooking raw seafood and meats in a choice of broth ((Tom Yum/ Laksa /Clear Seafood) with 24 varieties of sauces is a filling, tasty option. Try the Hanbun combo (dumplings, fish fillet, cuttle fish, prawns, chicken, eggs and a range of vegetarian options like pakchoy, shitake mushrooms and broccoli. You could opt for the barbecue grill on the table too. Try the Prawns in shells enlivened with garlic and mellow with butter, well made. Scallops in white sauce and an okayish panfried pomfret. Attentive service under Leo Pinto, (IPad menus, fancy call buttons connected to waiters wrists et al) add a dimension to the experience. Minus Points Some of the raw seafood (for the Shabu Shabu) is not fresh. Thick skinned Chicken Kothay, Veg Kothay. Avoid the insipid Laksa broth, the tasteless Hokkein Rice. Stay clear of the oversweet and strange desserts, be it the tender coconut with strands of fresh malai jellied and reset in a hollowed coconut shell or the syrupy sweet mango pudding. My Point "Profusion" accurately describes Hai Bao… from the number of dishes, cuisines, versions of "Shabu Shabu", dipping sauces to the number of plants here. Since opening they#39;ve hiked up set lunch price from 499 to 599 and 999 (with Shabu shabu). The non veg Shabu shabu meal, enough for 4 to 6 (priced between 1100 to 1999) and veg (Rs 750). Generous portions. Authentic flavors give way to robust, spicy Chindian ones. Adaptation, thy name is "Hai Bao".
Critic reviews are anonymous and all bills are paid by What#39;s Hot.
↧