Mumbai's corporate dining quarter. Yauatcha for dim sum, O Pedro for Goan and a glass tower of cocktail rooms and tasting menus.
Sameer Seth, Yash Bhanage and Floyd Cardoz opened O Pedro in BKC in 2017 to put Goan and Portuguese cooking on a tasting-format menu in the corporate.
OrderThe pork sorpotel and a chilled Feni cocktail.
TipSunday Goan brunch runs 12:00 to 16:00 and is the easiest reservation.
Hakkasan Group's Yauatcha in BKC pours dim sum and Cantonese small plates all day. The patisserie counter at the entrance does mango macarons and chocolate.
OrderHar gau, prawn cheung fun and a mango macaron at the patisserie.
TipLunch dim sum is half the price of dinner and easier to book.
Hakkasan Group's Yauatcha runs modern Cantonese with one of Mumbai's strongest dim sum programs. The patisserie counter does macarons and chocolate truffles.
Book1 to 2 weeks ahead
O Pedro's bar in BKC runs Goan-leaning cocktails: feni infusions, urak shrubs, kokum cordials. The bar pours late after the dining kitchen closes.
OrderFeni gin and tonic with the chorizo on toast.
DrinkFeni cocktails and Goan tinctures
FoodGoan snacks
TipLive music Friday from 21:00; book the bar counter early. Cash and card both accepted.
O Pedro's Sunday Goan brunch in BKC runs 12:00 to 16:00 with Floyd Cardoz-era plates: chouriço pao, fish curry rice, bebinca and feni gimlets.
OrderChouriço pao, bebinca and a feni gimlet.
Yauatcha's all-day dim sum brunch is the easiest reservation for BKC weekends. The lunch dim sum set runs INR 2500; the patisserie counter sells macarons.
OrderCrystal har gau, prawn cheung fun and a mango macaron.
Yauatcha's BKC kitchen and bar run to 01:30 nightly. The late hours plus the cocktail program plus dim sum to order make it the corporate after-dinner room.
OrderCrystal har gau, prawn cheung fun and a Hakka-tini.
TipReservations recommended Thursday to Saturday after 21:00. Cash and card both accepted.
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