The Dimsum Room Expands to BKC with a New Izakaya Concept

The Dimsum Room has expanded beyond its Kala Ghoda flagship with the launch of The Dimsum Room, Izakaya, in Bandra Kurla Complex (BKC), Mumbai. The new outlet brings together the brand’s Cantonese food legacy and the Japanese izakaya dining concept, offering a menu focused on shared plates, drinks and casual dining.

The concept draws inspiration from Hong Kong tea houses and Japanese izakayas, both known as informal spaces where people gather over food and drinks. The restaurant aims to create a similar atmosphere, catering to everything from business lunches and quick meals to after-work gatherings and celebrations.

Dimsum continues to be at the centre of the menu, with handmade baskets prepared fresh every day. The offering is complemented by Japanese-inspired dishes, including ramen, tempura, skewers and small plates. Some of the key dishes include Salmon Tataki, Chicken Karaage, Tebasaki Chicken Wings, Prawn Tempura and Pork Shogayaki. Vegetarian options include Mushroom and Corn Korokke and Tofu Ponzu. The menu also features Malatang, a spicy Sichuan-style soup made with peppercorns and fermented chilli bean paste.

The beverage programme has been designed to cater to both daytime and evening diners. During the day, guests can choose from fresh juices, homemade sodas, iced teas, smoothies, coffee and a selection of teas. The drinks menu features ingredients such as yuzu, shiso, pandan, coconut, matcha and fresh fruits.

In the evening, the bar moves towards Japanese whisky, sake, shochu, local craft beer and signature cocktails. The TDR Highball, made with Toki Japanese Whisky, coffee, coconut and soda, is among the highlights. Other signature drinks include Shizuku, Guavon and Kinoko Fashioned.

The restaurant also features an open kitchen, allowing diners to watch the chefs at work. It has four dedicated stations: a live wok counter, a dim sum section, a noodle and ramen counter, and a station for Japanese izakaya favourites. The layout is designed to bring the kitchen and bar together while creating a casual, social dining environment.

The interiors were developed by Mayank Bhatt, with Brand Custodian Lauren Pereira and design studio Caleco Designs contributing to the project. The new BKC outlet brings together the brand's established Cantonese identity with Japanese dining influences, creating a space that caters to both casual daytime dining and evening gatherings.

For Chef Mrigank Singh, Culinary Director, All In Hospitality, that freedom is the real draw. “The Dimsum Room was my love letter to Hong Kong, and I’m very proud of what we have created at Kala Ghoda. Bringing it to BKC is about taking that same spirit forward while giving my kitchen team and me room to explore. The food will continue to carry the same attention to technique and flavour that defines us, but with the freedom to incorporate tempura, ramen, Malatang, skewers, and other East Asian influences.”

"The idea behind The Dimsum Room, Izakaya was never to create a completely separate identity," says Mayank Bhatt, Founder, All In Hospitality. "We wanted to take what people know and love about The Dimsum Room and place it in a format that feels natural for BKC. Izakaya culture is fundamentally about gathering, eating well, having a drink and staying a little longer. That is exactly the kind of energy we wanted to bring to this neighbourhood," added Mayank Bhatt, Founder, All in Hospitality.