Inspired by authentic Cantonese cuisine, Lili helmed by Chef Tarun Bhatia moves away from the usual heat, and layers the depth of Chinese five spice in every bite.
Food: Begin with the soups: arguably the strongest section on the menu. The Dashi Sichuan is layered and evocative, delivering a briny depth that feels refreshing, while the silk & funghi XO reinterprets a familiar tomato base with smokiness and umami, resulting in something far more complex than expected.
Small plates strike a balance between playfulness and precision. The Shanghai spring cucumber, cut into a tight spiral and dressed in chili bean sauce, lands with clarity and bite. Dim sum, however, is where the kitchen truly finds its rhythm. Vegetable-forward options sit comfortably alongside richer fillings like lamb paired with goat cheese, reflecting a thoughtful range of influences.
Mains continue this interplay of comfort and creativity. Noodles span from familiar hakka-style preparations to deeper, truffle-laced wild mushroom versions, while buckwheat iterations bring in texture and nuttiness. The OG XO prawns stand out for their depth and intensity, while the lobster royale introduces a measured Sichuan heat that builds gradually. The Yuzu chili chocolate wedge is a sweet end to the meal.
Décor: Siddharth Kerkar's design is layered with tactile artworks, while playful installations like dumpling-studded Momosaurus and to other figurines, add character without overwhelming the room.
Service: The service is warm, welcoming and attentive without ever feeling intrusive.
Price: With `5000 for two, it’s slighly heavy on the pocket.
Address: Plot No. 1069, Road No. 45, Jubilee Hills, Hyderabad