Carrying forward the legacy of the fabulous Number 8 at Sundar Nagar, Shivam Bhaskar has now brought to us Number 31- the cityâs first sushi, dim sum & breakfast bar. The restaurant has a vibrant vibe, with majority of the dĂ©cor in white, and large glass windows to let the sun seep in for abundant natural light during the day time. The place is spread across three floors, and each section has a unique element to it. The first floor has a long table with plug points that can serve as a workstation for those who want to grab some breakfast while wrapping up their work. The second floor houses a bar and a live sushi station, while the top floor has a gorgeous terrace- so there is a setting for every mood.
The menu has a range of interesting breakfast options- starting from all things egg (such as eggs benedict, baked potato eggs, poached egg, etc.), to healthy options like quinoa bowl and chia seed pudding. For those who want a sweet start to their day, there are a range of pancakes and waffles, and if you wish to turn your breakfast into brunch, they even have hearty sandwiches and burgers. And of course, then there are sushi, dim sums, and Asian bowls. So there is bound to be something for everyone on the menu.Â
We started off with a couple of soups. The Lemon Coriander Soup was light, vibrant, and zingy, and had lots of veggies in it, while the Tom Yum Chicken Soup was tangy and spicy, and immensely flavorful, with accents of kaffir lime, lemongrass, and galangal.
Next, we had a really different and interesting dish called The Greek, which had a filo pastry in the shape of a bowl, filled with scrambled eggs, topped with feta cheese, zattar spice, and pine nuts. The fluffy scrambled eggs, combined with the sharp feta and the crunch from the pine nuts, along with the flaky pastry- each bite had a lovely mix of different flavors and textures. The dish was served with a side salad which was also topped with the tasty zattar spice.
The Truffled Mushrooms on Toast had sliced wild mushrooms cooked in cheese sauce, served atop crispy bread, which was laced with truffle oil. The mushrooms were perfectly cooked and the earthy flavor of the truffle really uplifted the dish.
Another dish we had from their all-day breakfast menu was the Apple Pie French Toast, which consisted of brown loaf dipped in a cinnamon, milk and egg batter, stuffed with Granny Smith apples. The toast was crisp, and the apples inside were chopped into small pieces and cooked perfectly, so that they were soft, but at the same time, retained their texture. And the combination of cinnamon and apples is always heavenly!
Moving on to the sushi section, we went with the Asparagus Tempura Sushi and the Mango and Crab Sushi. The asparagus sushi was packed with flavor and the crunch from the tempura battered asparagus was amazing. But the mango crab sushi simply blew us away- such an unimaginable combination of flavors, but they worked beautifully together.
From the dim sum section, we had the Chicken, Shitake, Water Chestnut Dim Sum, which had a thin covering, and were stuffed with juicy chicken, and crunchy water chestnut, and had a subtle flavor. The Spicy Chicken Dim Sum had a covering made with beetroot juice, and was stuffed with toothsome chicken, dotted with nigella seeds. The dim sum was shaped like a radish and looked extremely pretty, and was immensely flavorsome.
The Pumpkin, Goat Cheese, and Asparagus Crispy Roll had a deep-fried crunchy wonton covering, filled with gooey goat cheese and pumpkin.
For mains, we ordered the Char Sui Pork Belly from the Asian Bowls section. The pork belly was one of the most beautifully cooked renditions of the same weâve ever had, and it just melted like butter on the palate. The pork was coated with a thick, sweet and spicy sauce, and was served with spring onion sticky rice, along with green apple and cucumber pickles and pok choy. The pickles provided not just a nice textural contrast, but also worked well with the robust flavors of the pork. This is a must-have dish here!
For dessert, they had something called the Chocolate Mozo on their menu, and since we were really intrigued by the name, we decided to go for it. The dish had these big pieces of chocolaty goodness, which had the texture of something between a brownie and a fudge, and were studded with nuts. These chocolate pieces were served with some vanilla ice-cream. A nice, different dessert, and something which is not too sweet.
Overall, we loved our experience at Number 31, as it brings forth a very interesting new concept, and the food and service were both spectacular! Head here when youâre craving some dim sum and sushi, or even to grab some breakfast!
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