Flavours of Bombay:
A culinary journey

At Shang Shi, the name says it all, “Royal Feast.” This refined Cantonese restaurant brings the depth and
elegance of Southern Chinese cuisine to Estonia. The experience is shaped by chef Chee Hwee Tong, a culinary master whose past work includes multiple Michelin-starred kitchens. Under his guidance, Shang Shi serves
dishes that are as ceremonial as they are flavourful.

Signature dishes include the renowned Peking Duck along with handcrafted dim sum, char siu roasted pork,
and seasonal specialties that highlight authentic techniques. The restaurant’s dim sum master ensures precision and texture in every bite.

The wine list, curated by Karoline Reinhold, two-time Best Sommelier of Estonia, features over 500 exceptional labels. From Grand Cru Burgundy to rare Old World finds, the pairings are tailored to the refined balance of Cantonese flavours. The space is as refined as the menu, housed beneath a restored 15th-century ceiling,
with quiet elegance and thoughtful details that complement every plate.

Koyo introduces Estonia to the intimate precision of omakase. A Japanese dining tradition where the menu is left entirely to the chef. Head chef Kazuto Hokari, who brings experience from Japan, Asia, the U.S., and Europe, serves 14+ course tasting menus twice each night to just 11 guests per seating.

The format emphasises seasonality and trust. Each evening, the menu changes based on the finest available ingredients, sourced both internationally and locally. Guests sit around a minimalist kitchen counter, where each dish is prepared and served before their eyes. Every gesture and bite is grounded in omotenashi — the Japanese principle of wholehearted hospitality.

The €190 tasting menu includes water and a unique culinary experience. Guests are encouraged to explore beverage pairings curated by a sommelier to showcase rare sakes, natural wines, and artisanal teas.

Named after the French word for “jewel box,” Écrin offers a quiet, intimate take on modern European cuisine.
With only 34 seats, the restaurant is led by Chef Alexey Aleksandrov, whose background includes multiple Michelin-starred kitchens across Europe.

Écrin’s open kitchen invites guests into the creative process. The menu is expressive yet restrained, spotlighting ingredients like Royal Belgian caviar, Nordic seafood, and seasonal vegetables shaped into elegant compositions.
Guests may choose between à la carte dishes or an eight-course tasting menu which can be paired with an expertly curated wine list.

On weekends, Écrin transforms into a refined setting for British-style afternoon tea. Featuring delicate sandwiches, patisserie, and rare teas served on tiered trays. Everything at Écrin is built around the idea of quiet refinement, offering a luxury dining experience.

At Maison François, mornings begin with the scent of warm viennoiserie and the art of classic European baking. Overseen by third-generation Belgian baker François Arnould, the patisserie brings a deep respect for tradition and technique.

François spent three years perfecting his croissant recipe — a signature that already has a devoted following.
But Maison François offers more than pastries. Guests can enjoy light breakfasts, French-style lunches, and
an array of artisan breads and confections.

In summer, the new terrace on Dunkri Street creates a calm escape for enjoying coffee, tartines, or a leisurely brunch. It’s a place to pause, reflect, and taste something made with expert skill and sincerity.

Each of Bombay Club’s restaurants is unique. But they are united by a shared ethos: a reverence for quality,
a pursuit of excellence, and a desire to surprise and delight.

Whether you’re seeking bold European creativity, Japanese precision, Cantonese mastery, or artisanal comfort, Bombay Club’s culinary world awaits. Quietly luxurious, endlessly inviting.

Explore more and book your experience: bombayclub.com/restaurants