One of POH’s eye-catching installations is the wall covered in green Chinese lanterns

The round table setup is illuminated by Japan inspired umbrella pendant lights

The Crispy Banana Blossom salad that tastes as good as it looks

Caramel and chocolate with pecan nuts and honey wasabi ice cream

Visit this Mumbai eatery for a fresh take on Chinese cuisine

by Nishita Fiji Aug 24, 2017
If your love for Chinese food is unending, we found a restaurant that you shouldn’t miss. Progressive Oriental House, also known as POH, isn’t your typical, run of the mill Asian eatery, though. Here, restaurateur Avik Chatterjee wanted to tap into the lesser-known flavours in South East Asia.

First impression 
On entering, we made two specific observations. First was that the space steers clear of conventional red elements, associated with Chinese restaurants. Instead, it adopts a cool colour palette of muted greys and rich greens. Secondly, light is cleverly used throughout to create an ambience that is equal parts cosy and sophisticated. One wall is entirely covered in green Chinese lanterns that create an intimate atmosphere with their softened glow.

The interiors

Imagined by Mumbai based design firm Sumessh Menon Associates, the interiors make generous use of raw natural forms like cane, bamboo and jute juxtaposed with modern elements like metallic screens and backlit wall cladding. “The pod seating areas are decorated with Japan inspired umbrella pendant lights that display beautiful origami-like coverings," says Sumessh, talking about his favourite elements of the space. "The piece de resistance, however, is undoubtedly the 14 feet long sculptural cane lights that crown the dining space.”

The food
As the name suggests, the fine dining restaurant puts a contemporary spin on age-old Chinese delicacies. We were especially impressed by the Crispy Banana Blossom salad that tastes as good as it looks. At the “Yaodian Bar”, a wall of drawers inspired by ancient Chinese apothecaries diverse mixture of handpicked, indigenous and seasonal herbs and ingredients that the bartender used to concoct signature cocktails. We recommend the “No-name tini”.

Where: Gate 4, Kamala Mills Compound, Lower Parel, Mumbai 13.

Caramel and chocolate with pecan nuts and honey wasabi ice cream