If culinary journeys had passports, Wabi Sabi at The Oberoi, Bengaluru, would be stamping them with flavours that travel across continents. Known for its playful sophistication and Asian-forward narrative, the restaurant has always blended art with appetite. After wooing diners earlier this year with Japanese Nikkei creations, Wabi Sabi returns with a new chapter — a Chinese menu inspired by Sichuan fire, reviewed and experienced by TheStyle.World team.
Launched under the creative leadership of Senior Sous Chef & Co-Lead Ablu Bhowmick, this menu isn’t just food — it’s a mood, a movement, a beautifully imperfect philosophy plated with mindfulness. He brings authenticity, technique, and emotional depth to each dish. His approach is simple yet profound — respect the ingredient, celebrate the natural, let flavour speak.
“Wabi Sabi celebrates imperfection and honesty — beauty that holds meaning,” Chef Ablu shared, echoing the soul of this new culinary journey.
A Menu That Speaks in Layers
The first bite arrives like a story unfolding — familiar yet exciting, grounding yet bold. Sichuan signatures bring spice, numbing warmth and deep, slow-cooked character, while Canton-inspired plates balance the narrative with clean flavours, steamed delicacy, and notes of comfort.
Tofu & Three Jade Soup, an excellent start to the meal, both taste-wise and aesthetically. It felt like corals underwater with greens & spinach, absolutely delicious. Vegetarians find their own celebration here — Smoked Enoki & Asparagus with Chilli Essence, Black Fungus Salad, feel light but flavour-wise confident.
Dishes That Stood Out (and made us pause mid-conversation):
Classic Peking Duck — expertly carved, each slice revealing glossy, crisp skin over succulent meat. Wrapped in delicate rice paper pancakes with slender cuts of scallion, cucumber freshness, and a drizzle of sweet plum sauce, it’s an elegant bite of heritage and perfection — timeless and unforgettable. Tenderloin and Bone- tenderloin tataki seared just enough to lock in its velvety richness, paired with a luscious marrow glaze that melts into every fibre of the meat. Finished with the nutty depth of goma dari sauce, it is indulgence expressed with finesse.
Chengdu Dan-Dan Noodles — silky noodles tossed in a punchy Sichuan sauce, fragrant with chilli oil, peanuts, and fermented notes. Spicy, soulful, and deeply satisfying — the warm embrace every spice lover seeks, a bowl that comforts as much as it excites.
Duck Taro Puffs & Route to Roots — petite, golden puffs filled with tender duck enveloped in creamy taro — crisp on the outside, delicately rich within. Paired with Route to Roots – comprising of a delicate melange of root vegetables, steamed and enhance with a vegetarian XO sauce.
A Filipino Traveller’s Chicken — slow-cooked in soy and vinegar to achieve a deep, comforting tang, tender to the bone with a nostalgic warmth of home-style cooking. Served with a refreshing wakame salad and crisp tempura shiso, alongside Truffle Fried Rice — a fragrant heap of trio mushrooms folded into truffle paste with enoki crunch — earthy, aromatic, luxurious.
Steamed Chilean Black Cod in Aromatic Soy — a delicately steamed fillet that flakes at the slightest touch, glistening in a pool of umami-rich soy broth. Baby leeks and scallions add brightness and lift, creating a harmony of texture and flavour that lingers.
Thoughtful Desserts
Just when we thought the meal reached its closing crescendo, Wabi Sabi sent out poetry dressed as dessert.
Wabi Sabi Caviar Box — lactose-free banana crèmeux with Valrhona chocolate — surprisingly light and luxurious.
Into The Dark — Valrhona Guanaja mousse, raspberry crisp, burrata ice-cream, a whisper of wasabi — mysterious, bold and unforgettable.
These desserts don’t end a meal — they conclude it like a lingering note of music.
A Must-Visit for Asian Cuisine Enthusiasts
Wabi Sabi’s reinvented Chinese menu is definitely not just a food change; it is a carefully designed journey that combines familiarity with innovation. It is traditional but still very much a rebel against the rules; this is the place where the fiery hot dish can bring peace, where dumplings can be considered pieces of art, and where the presentation of the food can be compared to a poem.
If you are a spice-seeker, seafood lover, dim-sum enthusiast, or an eater who follows the path of curiosity, then this menu is definitely the one that you should reserve a place in your dining calendar.
