Chinese Wok Opens 44th Outlet in Delhi NCR

Chinese Wok Expands Footprint with 44th Store in Delhi NCR

By Nishang Narayan

Published on March 12, 2025

Chinese Wok, India’s largest Chinese restaurant chain, continues its expansion with the launch of its 44th outlet in New Delhi, located in the vibrant neighborhood of Saket. As part of its ambitious growth strategy, the brand is aiming to establish 500 outlets across India by 2027, further solidifying its position as a leader in the Desi-Chinese quick-service restaurant (QSR) segment.

The Saket outlet exudes a lively and contemporary ambiance, featuring stylish interiors, enhanced lighting, and artistic wall décor, creating an inviting space for diners. Adding an innovative twist to the dining experience, Chinese Wok has introduced an Augmented Reality (AR) feature. Customers can scan an AR QR code on the table to see a virtual chef come to life, making their visit both interactive and engaging.

To further connect with its customers, the brand also introduced an exclusive Women’s Day limited-edition packaging. The design beautifully depicted key moments of womanhood—friendship, career, self-care, and family—all celebrated over a comforting bowl of noodles.

Exciting Launch Offers

To mark the occasion, Chinese Wok is offering special in-store deals:
✅ Superrr Bowl Offer – Enjoy a Manchurian bowl with fried rice or noodles and a Pepsi for just ₹99.
✅ Wok Wednesdays – Buy 1, Get 1 Free on select menu items.

A Vision for Nationwide Growth

Speaking about the expansion, Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks, said:

"This milestone reaffirms our commitment to providing an unparalleled Desi-Chinese dining experience through great taste, affordability, and innovation. The introduction of AR technology at our stores enhances customer engagement, making dining at Chinese Wok more immersive and enjoyable."

About Chinese Wok and Lenexis Foodworks

Founded in 2015, Chinese Wok is the flagship brand of Lenexis Foodworks, India’s leading QSR company. With over 220 outlets in 35+ cities, including Mumbai, Delhi, Bangalore, Pune, Chennai, Jaipur, and Hyderabad, the brand has redefined how Desi-Chinese cuisine is enjoyed in India.

Lenexis Foodworks also operates The Momo Co. and Big Bowl, catering to diverse taste preferences. With continuous innovation and expansion, the company is set to transform India’s QSR landscape.

For more details, visit www.thechinesewok.com.

Lyla Bombay Launches Candlelight Singalong Wednesdays

By Hariharan U

Published on April 27, 2026

Lyla Bombay marks its second anniversary with the launch of Candlelight Singalong Wednesdays, a weekly experience designed to transform midweek evenings into something more intimate and engaging.

Set in the heart of Bandra Kurla Complex, the concept reimagines the traditional dining experience by blending live music, shared moments, and ambient dining. As the evening unfolds, the space transitions into a candlelit setting where guests become part of the experience, blurring the lines between performer and audience.

Rather than a structured concert or karaoke format, the evening is designed to feel effortless and organic. Familiar songs, a relaxed atmosphere, and a sense of collective participation create an experience that is both lively and personal.

Complementing the ambiance is a curated menu featuring signature dishes such as Prawns Moilee, truffle mushroom risotto, and stuffed ravioli, offering a balance of comfort and indulgence. The culinary offering aligns with the overall experience—refined yet approachable.

The introduction of Candlelight Singalong Wednesdays is part of Lyla’s broader anniversary celebrations, which also include a refreshed globally inspired all-day menu and an expanded lineup of weekend experiences. Together, these initiatives reflect the brand’s evolving approach to experiential dining.

By combining music, mood, and cuisine, Lyla Bombay continues to position itself as a destination for immersive social experiences, where dining goes beyond the plate to create memorable, shared moments

Soraia Introduces New Summer Menu in Mumbai

By Manu Vardhan Kannan

Published on April 27, 2026

Soraia in Mumbai is welcoming the summer season with a new menu that brings together bold flavours and a thoughtfully designed dining experience. Alongside the menu, the restaurant’s signature glasshouse has been refreshed with a floral installation, creating a bright and relaxed setting for slow, easy afternoons.

Blending European finesse with Indian flavours, the menu focuses on dishes that feel both familiar and fresh. Some of the key highlights include Butter Chicken Neapolitana, Soraia Fire Chicken, Truffle Chicken Tikka, and the Tandoori Lamb Rack with Shiraz jus, each bringing a mix of comfort and creativity.

Adding a playful touch, the menu introduces a range of fusion crepes and tacos that are light yet indulgent. Dishes like the Dal Makhani & Truffle Naan Zinger and Chicken Tikka Masala Crepe stand out for their rich and layered flavours. The Mutton Sukka Taco brings in coastal spice, while the Tandoori Paneer & Pine Nut Crepe offers a balanced bite. Other options include Pao Bhaji Naan Zinger, Paneer Khurchan Kulcha Taco, Makhni Chicken Kulcha Taco, and Chicken Seekh Kebab Kulcha Taco.

For those looking for something lighter, the menu features refreshing salads and cold plates such as Shakarkandi Chaat, Avocado Chaat with Tamarind Glaze, and the Soraia Classic Caesar, keeping the flavours seasonal and easy.

The small plates section continues to focus on bold and shareable bites. Options like Crispy Thecha Potatoes, Chaat Bombs, Fire Roasted Corn Riblets, Konkani Kokum Prawns, and Ah’sam Paratha Ghee Roast Chicken are designed for casual, flavour-packed dining.

The mains bring together comfort and technique, with dishes like Prawn Balchao Linguine offering a strong Goan touch. The Soraia BBQ Grilled Chicken and Grilled Salmon with beurre blanc add a refined element, while the Soraia Lobster Roll with togarashi mayo in a housemade brioche brings in a touch of indulgence. Vegetarian dishes such as Nadru Makhni Pappardelle, Tofu Ghee Roast, and Veg Dhansak round out the selection.

Desserts continue the mix of nostalgia and indulgence, featuring Soraia Trifle, Skillet Crack Pie, Kulfi Baked Alaska, Rasmalai Tres Leches, and Tiramisu Bomboloni, offering something for every kind of sweet craving.

The new summer menu is now available at Soraia, bringing together food, design, and seasonal elements into one seamless experience.

What: Soraia’s New Summer Menu & Floral Glasshouse Experience
When: Throughout the Summer Season
Where: Soraia, Mahalakshmi, Mumbai

403 Forbidden Bar Hosts Chef Takeover with Priyam Chatterjee and Rishabh Seal

By Hariharan U

Published on April 26, 2026

403 Forbidden Bar is set to host a two-day Chef Takeover as part of its 403 OVERRIDE FIREWALL X series, featuring Priyam Chatterjee and Rishabh Seal on April 25 and 26.

Positioned as a high-intent, limited-period dining experience, the collaboration brings together two distinct culinary perspectives, blending heritage-driven narratives with contemporary interpretation. Designed as an immersive format, the takeover moves beyond conventional dining to present a structured and non-replicable culinary journey.

Chef Priyam Chatterjee, known for his progressive approach to modern Indian cuisine, brings a style shaped by classical technique and global exposure. His cooking focuses on elevating familiar flavours through precision and refined execution.

Chef Rishabh Seal complements this with a culinary philosophy rooted in cultural memory and subtle innovation, presenting dishes that balance regional influences with a contemporary lens.

Together, the chefs introduce a bespoke menu built around the theme “From Heritage to Haute Cuisine Reimagined”, where traditional flavours are reinterpreted using modern techniques. The experience unfolds as a layered, sensory journey, encouraging guests to engage with each course as part of a larger narrative.

The culinary offering is paired with the bar’s technique-driven cocktail programme, where methods such as distillation, clarification, and infusion are used to create drinks that align closely with the menu, enhancing the overall experience.

Set within a space inspired by the concept of a digital 403 access denied code, the venue is designed to encourage guests to disconnect from external distractions and immerse themselves fully in the experience. From lighting and sound to service, every element is curated to create a cohesive and engaging environment.

Speaking on the collaboration, Chef Priyam Chatterjee noted that the experience focuses on storytelling through food, presenting familiar flavours in a way that feels both intuitive and unexpected. Chef Rishabh Seal added that the menu aims to respect traditional roots while allowing flavours to evolve naturally.

Aman Dua, Co-Founder of 403 Forbidden Bar, highlighted that the series is designed as a platform for chefs with distinct culinary voices to engage with the space in a meaningful and immersive format.

With limited seating, the takeover offers a rare, experiential dining format, bringing together craft, creativity, and narrative-led cuisine in one of Bengaluru’s most conceptually distinctive venues.

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Chinese Wok Expands Footprint with 44th Store in Delhi NCR

Exciting Launch Offers

A Vision for Nationwide Growth

About Chinese Wok and Lenexis Foodworks

Most Read In News

Lyla Bombay Launches Candlelight Singalong Wednesdays

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Soraia Introduces New Summer Menu in Mumbai

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403 Forbidden Bar Hosts Chef Takeover with Priyam Chatterjee and Rishabh Seal

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