Foo Bengaluru – a premier Pan Asian tapas destination. The place has carved out a distinct niche in the city’s competitive dining scene.
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Foo – The Pan Asian Tapas Restaurant
- Price for Two: From ₹2,000 to ₹3,500+
- Official Instagram Handle: @fooindia
- Bengaluru Location: Expanding from its initial home at Forum Rex Walk on Brigade Road to Orion Mall and now in Indiranagar.
History & Pedigree
Foo was conceptualized in 2018 by Ryan and Keenan Tham, co-founders (and brothers) of Pebble Street Hospitality with flagship brands like Koko and Foo. Hospitality runs deep in their roots:
- The Legacy: Their grandfather, Tham Mon Yiu, was a pioneer in India’s Asian dining landscape, founding iconic Mumbai institutions like Kamling and Mandarin over six decades ago.
- The Concept: The word “Foo” (福) translates to luck, prosperity, and abundance in Chinese.
Ambience & Atmosphere
Across its Bengaluru locations, Foo’s design language is instantly recognizable and strikingly Instagram worthy:
- Visual Aesthetic: Signature deep crimson splash, rich dark timber, and subtle Japanese motifs and frames dominate the space.
- The Social Center: Anchored by a dramatic, fluted stone bar counter, the seating layout balances cozy alcoves for dates with long tables suited for large group catch-ups.
- The Vibe: High-energy yet sophisticated.
Cocktails & Mixology
The beverage program at Foo is built to complement the complex umami, sweet, and fiery notes of Asian tapas.
- Foo King: A crowd-favorite signature drink—fruit-forward and smooth with layers of plum, muskmelon, and French vanilla.
- Pickled Picante: For those who like a savoury/spicy kick; a zesty blend of tequila, pickled jalapeños, cilantro, lime, and agave. It is my personal favourite. and the touch of stamped bespoke ice and cilantro salt on the rim just takes it up a notch.
- Foo Brew: Their exclusive custom-crafted Japanese rice beer—crisp, light, and tailored specifically to pair alongside raw fish and steamed dim sum.
Small Plates & Mains
With an extensive menu spanning sushi, dim sum, ceviche, and robata-grilled skewers, the tapas format lets you explore a wide flavour spectrum.
| Category | Must-Try Dishes | Profile / Notes |
| Sushi & Roll Hits | Foo Yam Bean Uramaki (veg) | Visually striking, prepared using naturally dyed blue butterfly-pea rice. |
| Spicy Hamachi / Salmon Maki Chipotle Chicken Maki (Hina recommends) | Fresh, clean cuts with crisp nori and balanced acidity. Perfect balance of chicken with creamy avocado, and pickled Thai chilli. | |
| Dim Sum & Dumplings | Wasabi, Truffle & Edamame Dumpling (veg) | A signature bite—rich truffle aroma balanced by a subtle bite from the wasabi. |
| one of the best | Foo Crispy Prawn Cheung Fung (Hina recommends) | Plump, juicy prawns wrapped inside silky, thin steamed, crispy rice noodles. |
| Mains | Foo Special Yellow Curry | Comforting, coconut-y, creamy Yellow Curry with vegetables and chicken. |
| Blue Butter Japanese Fried Rice Charcoal Noodles (Hina recommends) | Addictively crunchy appetizer coated in aromatic spices. Smokey, garlicky, Singapore style wok tossed charcoal noodles | |
| Dessert Finale | Mount Foo-Ji | A dramatic, Instagram friendly platter ideal for sharing or grand gestures. |
Hina’s Two Cents
Pros: Diverse Menu that is thoughtfully curated (with multiple options for vegetarian, and Jain diners, which I really appreciate), inventive cocktails and not the usual sugary drinks, prompt service and the staff so well informed about the dishes and the menu.
Cons: Pricing lands on the premium side, but portion sizes are generous and can be easily shared especially main course.
Bottom Line: Foo is an ideal choice if you enjoy conversational dining with innovative and impressive food and cocktails. It hits the mark for celebration dinners, stylish date nights around good food and cocktails, or weekend drinks paired with elevated small bites.
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Disclaimer: My opinion and words are unbiased and totally based on my experience at the restaurant. But as they say, “Food is Subjective” so kindly exercise your own discretion, with the understanding that this is writer’s personal opinion.
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