Fired up: New Punjab Club is streets apart from other Indian restaurants
Restaurant with a distinct club feel to it highlights delicious tandoor and Punjabi street food on its menu
Perusing this carefully curated menu, it is refreshing to see this new Indian restaurant is different from others in Hong Kong. Co-founder of the Black Sheep group Syed Asim Hussain pays homage to his Punjabi background and his father’s restaurant The Mughal Room, where he used to help out. He is now using the old tandoor ovens from there. The menu highlights tandoor and Punjabi street food overseen by chef Palash Mitra, previously with Gymkhana, a one Michelin-star crowd pleaser in London.
The service is efficient and friendly, and a gin and tonic trolley is presented before the menu appears. Friendly staff helped us out with items on the menu and recommended the samosa chaat (HK$98), a Punjabi street food of smashed samosas, crispy noodles with tamarind glaze, yoghurt and pomegranate seeds. It was as delicious as it sounds, bursting with flavours and textures. We followed that with Lahori seekh (HK$198), a generous portion of wagyu minced kebab with green chilli chutney and aloo chaat; the meat was tender and nicely spiced with hints of cardamom. The meat fell off the bone with the patiala shahi (HK228), a lamb shank with cashews and black cardamom, and we ordered butter nan (HK$48) to mop up the rich creamy sauce.
The murgh tikka angar (HK$228), a tandoori chicken done with yoghurt and marinated in spice was, again, a generous portion and done perfectly. For dessert, the lemon custard with raspberry sorbet (HK$98) was light and refreshing, and so moreish. And we couldn’t leave without trying the carrot sticky toffee pudding with popcorn ice cream, peanut and banana (HK$98), which was as good as it sounds.