Chinese Wok, one of India’s leading Desi Chinese QSR chains from Lenexis Foodworks, has entered Agra with the launch of its first outlet in the city. Located at Sanjay Place, Civil Lines, the opening also marks the brand’s 75th store in North India, reinforcing the region’s strategic importance in its national growth plans.

The new outlet received an encouraging response in its first week, recording strong footfall and early traction among local consumers. Agra, with its young population, student base and steady tourist inflow, presents a strong consumption market for organised dining formats.

Commenting on the expansion, Aayush Madhusudan Agrawal, Founder & Director, Lenexis Foodworks, said, “North India continues to be a key growth engine for Chinese Wok. Reaching our 75th store in the region reflects not just expansion, but deepening consumer trust in emerging markets. Agra is not only a strong residential and commercial hub but also one of India’s most visited tourist destinations. This gives us an opportunity to serve both local consumers and the steady influx of domestic travellers seeking reliable, organised dining options. Our cluster-led strategy allows us to scale efficiently while delivering a consistent, high-quality QSR experience across cities.”

Designed to cater to students, families and working professionals, the Agra store offers value-driven combos, Kurkure Momos and Manchurian available in six sauces. The outlet will operate for dine-in, takeaway and delivery, while also contributing to local employment and the city’s organised food service ecosystem

Bengaluru’s evolving dining scene welcomes a distinctive new entrant with the launch of Roxie & Barry, positioned as India’s first Indo-Italian crafthouse. Conceived by restaurateur Pravesh Pandey, the restaurant moves beyond the format of a conventional Italian eatery, presenting instead a narrative-led concept inspired by two contrasting Italian coastlines and the imagined reunion of two characters, Roxie and Barry, whose identities shape both menu and mood.

The culinary programme is helmed by Head of Culinary Jagdish Naidu and Head of Kitchen Operations Chef Abhrajyoti Nandy, while the bar is led by Sagar Sarki. Roxie reflects the vibrant energy of Italy’s western shoreline, particularly the Amalfi Coast, celebrated for citrus-forward flavours, seafood and expressive, shareable plates. Dishes such as Charred Pineapple al Piccante, Ricotta & Truffle Agnolotti and Mediterranean Baked Seabass showcase bold layering and colour.

In contrast, Barry draws from Apulia on Italy’s eastern coast, where cuisine is defined by restraint, olive oil-led preparations, handmade pastas and ingredient purity. Plates like Lobster Bisque Risotto, Hummus & Lamb Bolognese and Confit Duck Leg with Mushroom Jus highlight depth developed through patience and technique rather than excess.

Operating as a true crafthouse, the restaurant prepares pastas, doughs, stocks, sauces, compotes and preserves entirely in-house, avoiding commercial premixes. Time and process are treated as essential ingredients, with fermentation, slow reductions and small-batch preparation forming the backbone of the kitchen philosophy.

The bar programme mirrors this approach with spirit-forward, thoughtfully composed cocktails, while music plays a central role in the brand identity. A daily 7 PM welcome ritual marks the beginning of evening service, complemented by curated live performances that reinforce the space as an experiential destination.

Housed within a restored mansion in Bengaluru, Roxie & Barry aims to position itself as a cultural landmark where food, craft and performance converge. Officially opening on 27 February 2026, the restaurant invites diners to experience East and West Italy reinterpreted through Indian warmth and contemporary craftsmanship.

Ushering in a fresh and confident phase, Mizuki at Le Méridien Navi Mumbai unveils Mizuki 2.0, a refined evolution that raises the bar for Pan-Asian dining. Set against expansive skyline views, this new chapter brings sharper techniques, deeper flavours, and a more indulgent approach, crafted for guests who appreciate thoughtful, elevated cuisine.

Mizuki 2.0 presents a carefully curated menu that blends comfort with bold expression. Signature highlights include the smoky Aburi Salmon, the fiery Volcano Spicy Prawn Roll, and the richly layered Sichuan Dan Dan Ramen. Popular dim sum selections like the XO Prawn Dumpling continue to impress, while the Indonesian Style Chilli Lobster emerges as a standout, delivering intense flavour and indulgence in every bite. Each dish is designed with balance and precision, creating a dining journey that feels both refined and satisfying.

Desserts complete the experience on a high note, offering indulgent finales such as the Burnt Basque Matcha Cheesecake and the Organic Jaggery & Coconut Cream Brûlée. These thoughtfully crafted desserts add depth and warmth, rounding off the meal with finesse.

With Mizuki 2.0, the restaurant steps into a new era of Pan-Asian opulence, where flavour meets artistry and every detail is designed to leave a lasting impression. It is an experience where the pleasure of the palate meets the beauty of the horizon, creating a dining moment that is both memorable and refined.

Event Details:

• What: Launch of Mizuki 2.0: New Pan-Asian Menu
• Where: Mizuki, Le Méridien Navi Mumbai
• When: Now Available