By Sharmila Chand

Gurugram’s dining culture continues to evolve, with diners seeking spaces that are as thoughtfully designed as the food they serve.

Now open at AIPL Masterpiece on Golf Course Road, and inspired by Asia’s most exciting dining capitals, SAN SAN brings together a flavour-first menu interpreted through a modern lens that resonates with the city’s palate. Envisioned more than just another Asian restaurant, SAN SAN is built around the idea of serving food that is comforting, flavourful and memorable.

Step into SAN SAN and a sense of warmth, elegance and sophistication embraces you gently.
Thoughtfully lit, intentionally designed and warmly inviting.

Decor – Chic & Elegant

The restaurant’s interiors reflect the same understated approach. Soft lighting, tactile textures, balanced materials, and understated luxury come together to create an atmosphere that feels both aspirational and inviting. Rather than relying on excess, SAN SAN lets the food, the atmosphere and the experience take centre stage, making it equally suited for leisurely lunches, evening gatherings and celebratory dinners.

Well Curated Menu

At SAN SAN, the menu offers an equally compelling selection for vegetarians and non-vegetarians alike as it unfolds course by course.  Every dish has earned its place, and every ingredient has a purpose. Beginning with cold plates featuring highlight dishes – Tofu Carpaccio, Salmon Tuna Tartare to an array of options in warm plates as one moves forward, setting the tone with freshness, balance and precision. The No-Nori Sushi reimagines the familiar with Vietnamese Asparagus, offering something quietly distinctive. The menu then moves into signatures including Truffle corn ribs, Gochujang Chicken Yakitori, and Bird’s Eye Chilli Prawns, where bold Asian flavours are layered with a sense of comfort and familiarity. The Donburi section is comfort layered with depth, rich house sauces, choice of protein or vegetables, and flavours that continue to reveal themselves with every bite.
What I shall remember for a long time is my star dish – Silken Tofu, slow simmered in a fragrant red curry, served over steamed rice. Creamy, gently spiced and built in layers that unfold with every bite.

Another dish worth discovering at SAN SAN  is Kimchi Edamame.

Some of the dishes not to be missed are –

Vegetarian signatures:
Vietnamese Asparagus Sushi
Silken Tofu Carpaccio
Truffle Chilli Corn Ribs
Chilli Oil Brie with house chips
Mango Sticky Rice Nigiri

Non -Veg:
Vietnamese Prawn
Samshed Chicken Open Gyoza
Gochujang Chicken Yakitori
Red Curry Sole
Fragrant Garlic Donburi

Each dish brings its own identity. Together they define SAN SAN.
Where flavour does the talking – layered, unhurried, exactly as intended.

Bar Program – Where ingredient is the Hero

At SAN SAN, the bar programme is conceived as a natural extension of the kitchen, translating the diverse flavours, ingredients and traditions of Asia into contemporary cocktails. The menu moves beyond conventional cocktail formulas, exploring nuanced combinations of sweet, savoury, citrus, spice and umami.

The USP of SAN SAN’s bar programme lies in its Ingredient-led approach to mixology. Rather than simply pairing Asian flavours with classic cocktails, the programme treats ingredients such as shiro miso, tom yum, kaffir lime, wasabi, jasmine tea and oolong as core flavour components.
The result is a cocktail menu that is distinctly Asian in inspiration yet contemporary in execution, designed to complement the food and create a cohesive dining experience.

The signature cocktail collection includes:

Raspberry Tea — Vodka, jasmine green tea, raspberry and grapefruit
Amami — Tequila, mango, passionfruit, basil and Campari
Lavender Blue — Lavender gin, kaffir lime and blue pea tea
Wasabi — Vodka, mandarin, basil and wasabi
Tom Yum — Tequila, tom yum, kaffir lime, lemongrass and Thai chilli
Shiro Miso — Bourbon, shiro miso, honey and oolong tea
Kōhī — Vodka, coffee liqueur, hazelnut coffee cream and nutmeg; a dessert cocktail.

“Gurugram has always embraced new dining experiences, but I felt there was space for an Asian restaurant where every detail, from the food to the atmosphere felt thoughtful and elevated. One that wasn’t driven by trends, but by intention. SAN SAN was born from years of travelling and exploring Asian cuisines. We wanted to build a place where people come back not only for the food, but for the experience of spending time together.”

– Ansh Khanijo , Founder SAN SAN

Sharmila Chand in Conversation With Ansh Khanijo, Founder SAN SAN

# What was your vision behind creating SAN SAN?

SAN SAN brings a more elevated dining experience to Gurgaon, one that balances hospitality, aesthetics, flavour and experience in a way that feels current yet timeless. The idea was to create a destination where people gather not just for a meal, but for the mood, the conversations, the familiarity and the feeling of being part of a more evolved way of dining. It is a place where conversations linger, meals are unhurried, and every visit feels considered without ever feeling formal.

#Tell us the food philosophy of SAN SAN?

At SAN SAN, the philosophy is centred around creating food that feels Elevated, flavourful and unexpected. We wanted to work with familiar Asian flavours while presenting them in a contemporary and considered way. The focus is on clean flavours and layers of depth, without unnecessary complexity. Every dish is meant to feel approachable, but still offer something unexpected.

# What is the USP of SAN SAN?

San San is built around the idea of elevated Asian dining that remains approachable and familiar. Our focus is on understanding what the palate enjoys and presenting those flavours with greater depth, refinement and intent. We are not trying to introduce something that guests need to acquire a taste for, instead, we take flavours that already resonate with them and elevate the experience around them.

# Tell us what distinguishes your restaurant from others?

SAN SAN is our own interpretation of Asian flavours, we didn’t want to just recreate what’s already out there. Instead, we set out to bring the unexpected to the table, blending familiar techniques and ingredients in ways that surprise, while keeping the integrity of the flavours intact.

# What is your work philosophy?

Our work philosophy is quite simple: serve, create and position ourselves with intent. In a world increasingly driven by trends, we believe in staying authentic to who we are and focusing on what genuinely works for our customers, rather than trying too hard to follow what is trending.

# What is the mantra for your success in the F&B industry?

For us, the true measure of success in F&B is customer loyalty. Internally, we look at it as a repeat rate, but beyond the numbers, it is about having guests choose to come back, bring their friends and make your restaurant a part of their dining routine. That, to us, is the strongest validation of what we are doing.

# What do you enjoy the most as the owner of a well-established brand?

There are many things that make me happy, but nothing surpasses positive feedback from our customers. Meeting guests again, seeing them return and knowing that we have been a part of their dining experience is incredibly rewarding. In the end, hospitality is about people, and those relationships are what make the journey worthwhile.

# What are your future plans?

We would love to continue growing and introduce new dining concepts across India. The intention is not simply to expand for the sake of scale, but to create distinctive concepts that have their own identity, experience and point of view.

# How has your journey been in the industry?

It has been an amazing journey so far. The F&B industry is constantly evolving, and every day brings new energy, challenges and learning. That constant evolution is also what makes the industry exciting. There is always something new to understand, create and improve.

# Anything else you wish to say about your  restaurant?

At SAN SAN, we want people to feel that every element has been considered with intent from the food and cocktails to the atmosphere and service. We are not looking to simply create another restaurant; we want to build a dining experience that people connect with, return to and remember.

Sharmila Chand is the Consulting Editor