The Eros building makes for a dreamy landmark, especially in the rains when Mumbai puts on the old Bombay charm. On the second floor, a Cantonese craving has set off with the opening of Juun (Cantonese: Talented) last week. Co-founder chefs Ruchyeta Bhatia and Amit Sharma — names behind Poetry, Love & Cheesecake and Sesami — have partnered with interior designer Sherwyn Noronha of Design Circle and Samantha Noronha of Bard & Butter, a branding agency, to create this idea. The interiors echo Hong Kong’s colonial-era homes done up in green and wood lattice work. Spot the bird prints — magpies on seatings, and saras cranes on the Chinaware.
Tenderloin & Bone Marrow Claypot Rice Beef
Along with the menu, patrons get a tasting box showcasing nine sauces, from which you can taste and choose your picks. Ours is roasted sesame sauce, spicy lemon coriander and burnt garlic soya sauce. We begin with Lacquered Duck & Toasted Almond Salad (Rs 895), dressed in rocket leaves on a bed of pomelo and pomegranate. The paper-thin slices of glazed Peking Duck is a lighter version of the iconic dish.
Sesame Martini
Mumbai dabbawala nostalgia comes alive with the Non-Veg Tiffin (Rs 1495) that includes three starters. The Prawn & Lychee Ball offer a citrusy yuzu chilli flavour mingling with sweet fruit and nutty sesame crust. The duvet-soft Char Siu Bao holds a pungent barbequed pork filling. The vegetarian Turnip Cakes are gently chewy inside, with a crusty coating topped with dark fried garlic crumb.
The interiors of the restaurant feature elegant décor, inspired by colonial-era homes in Hong Kong. Pics/Atul Kamble
Tiger Prawn Cheung Fun (Rs 745) has fried tempura prawn tucked inside a silky sheet of rice noodle roll. Aged soy lends a smoky finish. It’s chewy, and requires more broth. The Chicken Xiao Long Bao (Rs 595) or hand-folded soup dumplings are filled with chicken mince. An 18-hour bone broth is sealed inside the skin. Served with Zhenjiang rice-based black vinegar, this is perfect on a rainy day.
Non-Veg Tiffin comes with the Prawn & Lychee Balls, Char Siu Bao, and vegetarian Turnip Cakes
The Kabocha Pumpkin Puff (Rs 545) are hot fried fritters holding a mashed pumpkin layer, and minced veggies. We dunk it into the table sauces. The Tiger Prawns in Roasted Pumpkin Sauce (Rs 1050) has a creamy sauce of cherry tomatoes, asparagus and snow peas. The standout dish is the Tenderloin & Bone Marrow Claypot Rice Beef (Rs 1395) cooked in a black pepper and oyster sauce.
Wok-Fried Hofan with Toban Djan
The wobbly egg is folded into the charred jasmine rice, along with the bone marrow that has been baked with chilli salt. The buttery bite is smoky, meaty and wholesome. Vegetarian mains include Wok-Fried Hofan with Toban Djan (Rs 845) flat rice noodles wok-fried in doubanjiang and chilli crisp. It’s enough to transport you to your favourite Chindian kiosk.
Amit Kumar and Samantha Noronha
Each drink shows up pretty, with mini tapas offerings. Flavour pairings narrate the classics in a new-age language. The Sesame Martini (Rs 1595) gets an addition of shochu, a sweet rice-distilled spirit that turns the briny classic into a nutty, sweet and smoky sip. A side of noodles indulge in flavour dynamics. Tamarind Smoke (Rs 990), an imli-infused tequila blanco, has the tangy sweetness of orange. The waffle garnish bursts with a Chantilly and coconut cream.
The dessert, Spiced Chai Pear on Ginger Cheesecake (Rs 625), is a poached pear topped with a scoop of cold, creamy ginger mascarpone, signs off a memorable experience where easy execution and familiar flavours effortlessly come together
AT Juun, 2nd floor, Eros building, Churchgate.
TIME 12 pm to 3 pm; 7 pm to 12 am
CALL 9326264012
