Juhu Beach Club is set to open in Hong Kong’s Soho entertainment district this December, bringing a modern interpretation of Indian flavours with Californian influences to the table.
A passion project by chef-owner Preeti Mistry whose culinary concept started as a pop-up restaurant in San Francisco in March 2011, Juhu Beach Club has come a long way, and is now a huge success story in the San Francisco Bay Area. Preeti’s innovative take on traditional Indian favourites was described by Food & Wine Magazine as a restaurant that “defies culinary trends”, and in October, she was featured on esteemed chef Anthony Bourdain’s Parts Unknown who described Preeti’s food as “both familiar yet uniquely her own”.
This will be the first time Preeti’s culinary concept will be brought to an international market, Hong Kong’s international identity made it an obvious choice for her. “I love the energy and dynamism of the city, it is a hub of multicultural influences which make it the perfect palate for my food. I’m excited to work closely with the team in Hong Kong to incorporate local produce and influences into our menu”, she says.
In an intentionally casual atmosphere, a taste of India full of soulful flavours, innovation and colour is presented alongside playful drinks and cocktails.
Juhu Beach Club – Owner Preeti Mistry
Influenced by Mumbai street eats, Californian seasonal organic fare and new American comfort food. Her interpretation of Indian flavours is light and fresh. “It’s Indian flavours packaged in a way that is more approachable for today’s health conscious modern diner,” says Preeti. She describes her food as an expression of herself and her multicultural roots, “The food I create is influenced by my American upbringing, Indian heritage, European culinary training and travels around the world”.
Named after Juhu Beach in Mumbai, a seaside hangout famous for its sunsets and street food, Juhu Beach Club’s creative menu is powered not only by bold, vibrant flavours found in Indian street eats but also by local produce and seasonality synonymous with Californian style cuisine.
Juhu Beach Club’s handcrafted menu is a colourful mix of street food style bites, slider sandwiches, curries, drinks and cocktails – all with flavours that pack a punch. Favourites include a selection of Pavs, an Indian equivalent to the American slider with fresh spices and tangy slaws; the Bhel Salad with puffed rice and chutney – crunchy, sour and sweet all at the same time; and the Bombay Sandwich, one of the restaurant’s most popular items, grilled with melted cheese, cilantro chutney, roasted beetroot and pickled onions. All spices and chutneys are made in-house from scratch and the menu is regularly changed up in line with what ingredients are in season.
Juhu Beach Club – Bombay Sandwich
The bar offers a dynamic mix of American and Indian artisan craft beer, Californian wine and quirky cocktails which fire up taste buds with kicks of ginger, cilantro, tamarind and chai spices. As well known for its non-alcoholic drinks, Juhu Beach Club serves up their own take on popular classic Indian beverages, catch up with friends over a warming Masala Chai or wash down a spicy Pav with a sweet and salty Sassy Lassi.
Juhu Beach Club’s eclectic interior is designed by the Californian creative powerhouse Candace Campos of ID-entity Design. Inspired by Bollywood beach vibes she incorporates playful pops of Indian prints with 60’s mod design elements and pink hues, giving the space a fun, tropical and feminine energy.
Guests come to Juhu Beach club for a sense of adventure, exciting fresh flavours and food with soul. Most importantly, nobody leaves Juhu Beach Club hungry.