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Tracey Furniss

FARE Chef Palash Mitra, previously with one Michelin-star Gymkhana in London, highlights tandoor and refined Punjabi food.
AMBIENCE The cosy interior is a salute to the regal yet flamboyant attitude of the postcolonial era of Pakistan and India and features red leather banquettes, wood trimmings and artwork adorning the walls.
COST HK$700 a head without drinks.
WHO TO BRING Friends and family.
TURN-ONS We love how popular Punjabi dishes are elevated without losing the magic of the original flavours. We started with a light and refreshing fruit chaat, comprising strawberries, melons, grapes, pomegranates and dates, with a tangy tamarind-yogurt dip.
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We also snacked on spicy chickpeas with a squeeze of lime with our drinks. As the main dishes arrived we tucked into the keema pau, which was deliciously moreish – a spicy thick sauce made with lamb and topped with crispy potato shreds; it goes well with the milk bread which we dip into the sauce.
Our favourite dish of the evening was the tandoori venison with chana salad. The Mandagery Creek venison was deliciously juicy and tender, and cooked to perfection. The saag paneer with soft cheese and garlic and the butter chicken went well with the butter naan. To end, the toffee sticky pudding and ice cream is not to be missed – it was moist and sticky but not too sweet. The service here, as always, was excellent – friendly, helpful and a lot of fun.

TURN-OFFS Compared to all the outstanding dishes we tried, the butter chicken was underwhelming.

DRINKS A gin and tonic trolley is wheeled around the tables for pre-dinner drinks, or there is a cocktail list and other choices such as lassi and chai.
New Punjab Club
34 Wyndham Street, Central
Tel: 2368 1223


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Chef Palash Mitra, once of London’s one-Michelin-star Gymkhana, brings a refined touch to Punjabi fare at this postcolonial-style eatery in Central


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