Papa-ya is the latest offering introduced in Mumbai by the Zorawar Kalra, the wiz kid when it comes to exciting restaurant experience, serving  Japanese, Thai, Vietnamese, Cambodian and Chinese cuisines in a what Zorawar says "innovative and quirky way. It will be our take on modern Asian food." The restaurant is done up in red and silver, the big reflective hexagons all over the place. The menu is extensive, with many interesting dishes.

                         Interiors                                       Amuse Bouche

I start with Seafood Pho soup (Rs. 265, the national soup of Vietnam, comprising of noodles and mix of seafood, prawns and squid), served along flavourful charred ginger, scallion and star anise broth. The broth is superb, but I do miss all the greenery, sprouts, fish sauce and chili paste that are added on top in the streets of Saigon to make it one memorable dish.

                                      Seafood Pho                                  

A piece each of Hamachi Sashmi and Sake Sashmi (Rs. 300 per piece) perched on top of colourful shot glasses is next. The fish pieces are fresh and creamy. It’s just that I wish they had not rolled up the sashimi before serving, because it takes away from the enjoyment.  Unagi Nigri (4 pcs Rs. 300), topped up with raw cut of Fresh water eel is simply delicious, and most addictive.

          Hamachi & Sake Sashmi                                 Unagi Nigri

Leeks & Chestnuts dimsums (Rs 225) with beetroot infused wrappers, topped up with yuzu soya foam is a nice vegetarian nibble. Aubergine demerra goutie (Rs. 245) are Steamed & Pan seared dimsum stuffed with roasted aubergine, garnished on the side with Vietnamese nuoc cham caviar. They are a treat if you choose to have vegetarian food and eggplant, which I am.

        Leeks & Chestnuts dimsums                      Aubergine Demerra Goutie

I taste a couple of cocktails. Lighthouse (Rs. 425) is a Lemon grass infused Vodka, with orange and pineapple juice, dash of lemon juice and galangal syrup, served in a bulb shaped glass. It has a bitter after taste and is not a very enjoyable drink. Tokyo summer (Rs 425), a cocktail made from gari (ginger) infused Vodka, shaken with apple juice, lime and sugar, with a dash of wasabi, and garnished with a nori sheet is literally breath-taking. The dash of wasabi gives a kind of buzz that no alcohol can give. I can say without hesitation, that this is the best cocktail I have had in a long time.

                  Lighthouse                                     Tokyo Summer

Steamed Scampi (Rs. 550) would have been delicious had it not been overcooked.Soft shell crab buns (Rs. 695) are tempura fried and stuffed inside fermented lotus flour buns, infused with pinch of squid ink to give it a black colour to the buns is nice and crisp.

              Steamed Scampi                                Soft shell crab buns

Kurabuta Pork Ribs (Rs. 495) again demonstrates the red meat cooking skills of Zorawar’s team, and is truly delicious.

                              Kurabuta Pork Ribs

Next to come in this long line up of starters are dishes I am most looking forward to. Carpaccio is an Italian dish of raw meat or fish, thinly sliced or pounded thin and served mainly as an appetizer and can be an unforgettable food adventure. However, the two I try here, Hamachi carpaccio with ponzu jelly (Rs. 750) and Scallop Carpaccio (Rs. 850) are somewhat disappointing. Since they both have been sliced too thin, once the lime cooking process starts, it makes the dishes mushy and tart instead of the soft crispness and the taste of sea that one should be expecting.

              Hamachi carpaccio                                Scallop Carpaccio

A palate cleanser is served after the starters. With not much space left in the tummy for the mains, I solider on with the mains, which are all great. Turmeric based Thai Yellow Veg Curry (Rs. 325) has the depth of flavour and goes perfectly well with the crisp veg cutlet it is served with.

                  Palate cleanser                               Thai Yellow Veg Curry

Sichuan style Crispy Prawns (Rs. 545) is succulent, spicy and enjoyable. The accompanying veg Yaki Udon noodles (Rs. 180) are comforting.

        Sichuan style Crispy Prawns                          Yaki Udon noodles                           

Digging into soft as butter lamb shank of the Lamb Rendang curry (Rs 495) is an OMG moment. This Indonesian curry is authentic and delicious. A must try.

                            Lamb Rendang curry

Pa pa ya is a delicious food adventure that is a must-go-to place in Mumbai.

Please note: This review was done on an invitation from the restaurant to taste their food, and no bill was presented to the author. While the author assures you of objectivity, the review may be influenced by the personalized attention the author got.

Ratings (Out of 5)

Food: 4.0 | Ambience: 4.0 | Service: 4.0 | Value: 4.0 | Overall: 4.0

Meal for two: Rs. 2000 | Alcohol: Yes | Credit Card: Yes | Wheel chair friendly: Yes

Address: Level 3, Palladium Mall, Senapati Bapat Marg, Lower Parel, Mumbai. Tel: 022 43475454, +91 8828031900