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Susan Jung

At Rajasthan Rifles, Hong Kong restaurant group Black Sheep’s newest establishment, we were presented with a happy dilemma – a menu that was so tempting we wanted to eat everything.
Because there were only four of us, we had to limit our order, which we did with the help of the friendly manager.
The large, airy space on The Peak is designed to resemble an army officers’ mess hall in the days of the British Raj, and there’s a nice alfresco area that will be great when the weather is more temperate.
The menu includes sections of sizzlers from the tandoor, curry, biryani and puddings.

Samosas (HK$78 for two), served with a tangy tamarind chutney, were fat and delicious, with crisp pastry that was well stuffed with nicely seasoned potatoes and peas.
Keema pau (HK$128) – a speciality of executive chef Palash Mitra, which he also serves at sister restaurant New Punjab Club – was a wonderfully rich savoury mess: you’re meant to spoon the simmered spiced minced mutton and chopped boiled egg over the slightly sweet bun, then add some red onion and a squeeze of lime. It’s not easy to eat neatly, but it’s worth the effort.

We love goat, so immediately homed in on the goat seekh kebab (HK$228 (although the meat has since been changed on the menu to beef). The six fat cylinders of spiced minced meat were soft and succulent, their strong flavour tempered by accompaniments of mint chutney and a crunchy, tangy salad of cabbage and carrot.
From the sizzler section of the menu, we tried the soola salmon (HK$278). It used salmon from the Faroe Islands, and was beautiful charred from the tandoor. It was fully cooked, but still moist and tender, and fragrant with the mild spices. Butter chicken (HK$178) was creamy and rich.
We were comped a dish of fish havildar ramu (normally HK$228) – river fish with onions, tomatoes and goraka (also known as Indian tamarind and brindleberry). The sauce looked watery and insipid, but when we spooned it over some rice, we found it had a really nice complex kick of chillies, ginger and other spices.

We felt guilty about not having any vegetables, so ordered the clubwala palak (HK$158). The creamed spinach – mild and soothing – was topped with mixed vegetables of cauliflower, squash, green beans, carrots and peas.


Rajasthan Rifles, Shop G01, The Peak Galleria, 118 Peak Road, The Peak, tel: 2388 8874. About HK$350 without drinks or the service charge.
Three other newish South Asian restaurants in Hong Kong
﻿Great modern Indian dishes at Daarukhana in Wan Chai
Vegetarian Indian food is hit and miss at Veda in Central
Subtle Indian food that doesn’t blast you with spice at Chaiwala
﻿


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Hong Kong restaurant reviews

Rajasthan Rifles on The Peak: Indian food delicious, service friendly, and an officers’ mess feel

Keema pau at the Rajasthan Rifles on The Peak. Photo: Jonathan Wong

Beef seekh kebab at the Rajasthan Rifles, The Peak. 02AUG19 [FEATURES] SCMP / Jonathan Wong

Samosas at the Rajasthan Rifles, The Peak. 02AUG19 [FEATURES] SCMP / Jonathan Wong

Rajasthan Rifles, The Peak. 02AUG19 [FEATURES] SCMP / Jonathan Wong

Delicious Indian food served with a friendly smile at Rajasthan Rifles on The Peak. Photo: Jonathan Wong

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Fassona beef at Castellana Restaurant in Causeway Bay, which serves dishes from Piedmont in northern Italy. Photo: Xiaomei Chen

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Interior view of Castellana Restaurant in Causeway Bay. 18JUL19 [FEATURES] SCMP / Xiaomei Chen

Black garlic risotto with river prawn at Castellana Restaurant in Causeway Bay. 18JUL19 [FEATURES] SCMP / Xiaomei Chen

Tiramisu past, present and future at Castellana Restaurant in Causeway Bay. 18JUL19 [FEATURES] SCMP / Xiaomei Chen

The changing face of Indian cuisine in Hong Kong – wagyu beef, scallops and deconstructed dosas

Interior of New Punjab Club at the World Wide Commercial Building in Central. 13NOV18 [FEATURES] SCMP / Winson Wong

Interior of Indian Restaurant, Daarukhana, Tai Yip Building, 141 Thomson Road, Wanchai, Hong Kong on November 13, 2018. 13NOV18 [FOOD FEATURES] SCMP / Antony DICKSON

Interior of Chaiwala in Central. 20NOV18 [FEATURES FOOD] SCMP / Tory Ho

Burra Short Rib photographed at the Daarukhana restaurant in Wan Chai. 19NOV18 [FEATURES FOOD] SCMP / David Wong

Modern Dosai photographed at the Daarukhana restaurant in Wan Chai. 19NOV18 [FEATURES FOOD] SCMP / David Wong

Coorgi Pork Belly Masala at Chaiwala in Central. 20NOV18 [FEATURES FOOD] SCMP / Tory Ho

Exterior of New Punjab Club at the World Wide Commercial Building in Central. 13NOV18 [FEATURES] SCMP / Winson Wong

Kebab skewer at Chaiwala in Central. 20NOV18 [FEATURES FOOD] SCMP / Tory Ho

Palace on Wheels photographed at the Daarukhana restaurant in Wan Chai. 19NOV18 [FEATURES FOOD] SCMP / David Wong

Malabar scallops at Chaiwala in Central. Photo: Tory Ho

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Poached sliced beef shoulder chops in chilli broth - with tapioca noodles, bean sprouts, white radish and asparagus lettuce at Sichuan House in Tsim Sha Tsui. 22JUL19 [FEATURES] SCMP / K. Y. Cheng

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Mouth watering chicken at Sichuan House in Tsim Sha Tsui. 22JUL19 [FEATURES] SCMP / K. Y. Cheng

Interior of Sichuan House in Tsim Sha Tsui. 22JUL19 [FEATURES] SCMP / K. Y. Cheng

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Lifestyle

Food & Drink


From samosas to butter chicken to keema pau, everything on the menu was tempting and none of the dishes disappointed
Rajasthan Rifles is an airy space designed to evoke a Raj era officers’ mess



From samosas to butter chicken to keema pau, everything on the menu was tempting and none of the dishes disappointed. Rajasthan Rifles is an airy space designed to evoke a Raj era officers’ mess.


Where to eat in Hong Kong

Food and Drinks

An assessment or critique of a service, product or creative endeavour.  Film reviews, restaurant reviews, reviews of art exhibitions. (Eg. Crazy Rich Asians: an important film, yes, but a good one?)


Review