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不錯不錯
2023-05-31 2050 views
New Punjab Club 🇮🇳🪷四月尾跟朋友試了這間一星印度Punjab 菜， Punjab位於印度邊境，又擁有英國殖民地歷史，菜式擁有獨有地方色彩☺️本來對這間餐廳沒有太大期望，因為網上評價好壞參半，不過試完覺得魚、羊架及麵包很驚艷！當晚Top three :🥉Tandoori Cobia 海鱸魚⭐️⭐️海鱸魚雖然重重香料味醃，但食到魚的鮮味。🥈Keema Pau 牛油麵包配羊肉⭐️⭐️這個麵包是驚喜level ，牛油麵包充滿牛油香，外脆內超級鬆軟🥇Masalewali Chaanp 羊架⭐️⭐️⭐️羊架是當晚的MVP 😍 羊架連骨上很誇張，羊肉烤到很有炭香，表面焦香，羊肉肉質超級淋🥘Other main courses - Malai Tikka 三黃雞配薄荷醬- Karahi Gosht 燴牛尾- Maa Ki Dai 燉雜豆🍞Naan bread - Kalari Cheese Kulcha 芝士味 - Garlic Naan 蒜蓉味Naan bread 當晚就燒得太燶，甚至有苦味，很失望。我們向待應善意反應，有一份naan 沒收錢。🍷Drinks - Mango Lassi📍34 Wy
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New Punjab Club 🇮🇳🪷

四月尾跟朋友試了這間一星印度Punjab 菜， Punjab位於印度邊境，又擁有英國殖民地歷史，菜式擁有獨有地方色彩☺️

本來對這間餐廳沒有太大期望，因為網上評價好壞參半，不過試完覺得魚、羊架及麵包很驚艷！

當晚Top three :

🥉Tandoori Cobia 海鱸魚⭐️⭐️
海鱸魚雖然重重香料味醃，但食到魚的鮮味。

🥈Keema Pau 牛油麵包配羊肉⭐️⭐️
這個麵包是驚喜level ，牛油麵包充滿牛油香，外脆內超級鬆軟

🥇Masalewali Chaanp 羊架⭐️⭐️⭐️
羊架是當晚的MVP 😍 羊架連骨上很誇張，羊肉烤到很有炭香，表面焦香，羊肉肉質超級淋

🥘Other main courses
- Malai Tikka 三黃雞配薄荷醬
- Karahi Gosht 燴牛尾
- Maa Ki Dai 燉雜豆

🍞Naan bread
- Kalari Cheese Kulcha 芝士味
- Garlic Naan 蒜蓉味
Naan bread 當晚就燒得太燶，甚至有苦味，很失望。我們向待應善意反應，有一份naan 沒收錢。

🍷Drinks
- Mango Lassi

📍34 Wyndham Street, Central, Hong Kong

#newpunjabclub #foodblogger #foodiehk #restaurantsinhongkong #wineanddine #印度菜 #indianfood #finedining #hkfinedining #相機食先 #吃貨 #michelin #米芝蓮 #wineanddine #一星
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
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Value
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Spending Per Head
$800
Recommended Dishes
  • Keema  Pau
  • Tandoori  Cobia
  • Masalewali  Chanp
Level4
100
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Michelin-starred Punjab! Super Nice
2023-04-03 576 views
Michelin-starred Punjab is a northern India and Eastern Pakistan restaurant. Love it so much! The best Indian restaurant in the town, with nice and elegant environment and vibe.Off-Menu Dish: Keema Pau (which is like Indian burgers)The super soft and buttery breads are perfect match with spicy lamb mince sauce.Tandoor MALAI TIKKA: Smoky Three yellow chicken with onion chilli salad and mint chutney. Nice aroma and tender. I don’t like mixing it with the chutney and onions since I think their tast
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Michelin-starred Punjab is a northern India and Eastern Pakistan restaurant.

Love it so much! The best Indian restaurant in the town, with nice and elegant environment and vibe.
Spicy  peanuts
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Off-Menu Dish: Keema Pau (which is like Indian burgers)
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The super soft and buttery breads are perfect match with spicy lamb mince sauce.
Tandoor MALAI TIKKA:
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Smoky Three yellow chicken with onion chilli salad and mint chutney. Nice aroma and tender. I don’t like mixing it with the chutney and onions since I think their tastes are too strong.

Curry:
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1.BADE KA GOSHT Curry is made with Tajima oxtail, black cardamom
A little bit spicy curry with fatty but perfect cooked oxtail. Juicy and palatable
2.PANEER MATTAR Curry is made with Soft
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 cow's milk cheese, peas, fenugreek. Less oily, sweeter, flavoursome curry with onions and tomato

BUTTER NAAN & TANDOORI ROTI
Naan is more dense and puffed.
Roti is made by whole wheat flour so its more healthy but still very delicious.
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MIN Charge per head is HKD800.

Conclusion: I will visit again to try other dishes!

Address: G/F, World Wide Commercial Building, 34 Wyndham Street Central
中環雲咸街34號世界商業大廈地下
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Spicy  peanuts
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米芝蓮一星印度旁遮普菜
2023-02-17 1123 views
❀ New Punjab Club #中環 ❀❗️米芝蓮一星印度旁遮普菜❗️——————————————————事隔幾年終於能夠再訪呢間米芝蓮一星印度菜✨New Puniab Club主打旁遮普菜，以烤肉Tandoor為主，配搭多種唔同嘅香料，惹味香濃。餐廳裝修帶異國風情，所用嘅餐具都富有印度特色，感覺輕鬆舒適。另外佢哋亦係Black Sheep 旗下嘅餐廳，所以侍應都係非常之熱情❤️‍🔥.✷𝑀𝑒𝓃𝓊✷☞ Keema Pau (4/5)Off Menu㗎，亦係佢哋嘅招牌之一✨其實即係免治羊肉配牛油餐包。羊肉香料味十足，不過羊味就唔係好重，全靠表面香脆嘅炸薯絲大大昇華菜式。麵包則烤到外脆內鬆軟，就咁食都好味。覺得未有大家講到咁誇張，不過都係一個唔錯嘅頭盤👌🏻.☞ Masalewali Chaanp (4.2/5)嚟到當然要品嚐佢嘅烤肉，店員推薦cobia魚/羊架，難得嚟到就選擇咗最誇張嘅羊架🤩有手臂咁長，肉質超厚，上枱充滿焦香！望落有少少燶燶哋又乾身，點知非常香口又軟腍💯唔太羶最出色係骨之間嘅脂肪，烤到香脆，油香滿滿，非常邪惡，但都要試下。.☞ Karahi Murgh (3.9/5)☞ Ga
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❀ New Punjab Club #中環 ❀
❗️米芝蓮一星印度旁遮普菜❗️
——————————————————
事隔幾年終於能夠再訪呢間米芝蓮一星印度菜✨New Puniab Club主打旁遮普菜，以烤肉Tandoor為主，配搭多種唔同嘅香料，惹味香濃。餐廳裝修帶異國風情，所用嘅餐具都富有印度特色，感覺輕鬆舒適。另外佢哋亦係Black Sheep 旗下嘅餐廳，所以侍應都係非常之熱情❤️‍🔥
.
✷𝑀𝑒𝓃𝓊✷
☞ Keema Pau (4/5)
Off Menu㗎，亦係佢哋嘅招牌之一✨
其實即係免治羊肉配牛油餐包。
羊肉香料味十足，不過羊味就唔係好重，全靠表面香脆嘅炸薯絲大大昇華菜式。
麵包則烤到外脆內鬆軟，就咁食都好味。
覺得未有大家講到咁誇張，不過都係一個唔錯嘅頭盤👌🏻
Keema Pau
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.
☞ Masalewali Chaanp (4.2/5)
嚟到當然要品嚐佢嘅烤肉，店員推薦cobia魚/羊架，難得嚟到就選擇咗最誇張嘅羊架🤩
有手臂咁長，肉質超厚，上枱充滿焦香！
望落有少少燶燶哋又乾身，點知非常香口又軟腍💯唔太羶
最出色係骨之間嘅脂肪，烤到香脆，油香滿滿，非常邪惡，但都要試下。
Masalewali Chaanp
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.
☞ Karahi Murgh (3.9/5)
☞ Garlic Naan (3.9/5)
咖哩正常發揮，香料味道幾突出，用嚟點naan唔錯。用上三黃雞，製成咖喱後同一般雞無異，性價比冇咁高。
Naan嘅口感偏鬆軟，最特別係欣賞左印度風嘅logo，幾靚🥰
Karahi Murgh
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☞ Banana Sticky toffee pudding with popcorn gelato (4/5)
當年一試難忘，再訪想再食到呢個甜品😆
雖然拖肥糖漿真係好甜，但唔知點解配上佢哋自家製嘅香蕉蛋糕又會接受到。
加上佢哋嘅香蕉蛋糕帶點煙靭，係我喜愛嘅口感😋
表面仲加上爆谷雪糕，鹹鹹地輕輕中和拖肥嘅甜味，值得一試！
Banana Sticky toffee pudding with popcorn gelato
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——————————————————
✨整體味道: 4/5
✨環境裝修: 4/5
✨服務態度: 4/5
✨性價比: 3.5/5
✨再訪興趣: 3.5/5
.
💞整體來講
事隔幾年菜式依舊，最欣賞都係佢哋嘅烤肉同埋拖肥香蕉蛋糕，咖喱就正常發揮。不過留意番佢哋而家有人均最低消費$800🤓覺得一試就好了，未必會再訪。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Recommended Dishes
    Keema Pau
    Masalewali Chaanp
    Banana Sticky toffee pudding with popcorn gelato
    Level4
    190
    2
    豐盛的印度餐❤️價錢偏貴但值得試吓🤭
    2023-02-11 3426 views
    [ New Punjab Club | 中環 ]It’s been months since I last came here and I’ve been anticipating this meal for days. The chefs have even experimenting with some new dishes for their summer menu and I’m so glad I got to try them as well the existing dishes. I came right after they won the Tatler Dining award for best 20 restaurants in HK so I expect them to get much busier now. I truly believe that New Punjab Club is one of the best restaurants in town despite its price tag as I always leave the restau
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    [ New Punjab Club | 中環 ]


    It’s been months since I last came here and I’ve been anticipating this meal for days. The chefs have even experimenting with some new dishes for their summer menu and I’m so glad I got to try them as well the existing dishes.


    I came right after they won the Tatler Dining award for best 20 restaurants in HK so I expect them to get much busier now. I truly believe that New Punjab Club is one of the best restaurants in town despite its price tag as I always leave the restaurant with a (much) lighter wallet but a very satisfied stomach and mind, that is already planning my next visit. Not only is the taste always so cozy and delicious but their plating is spot on and makes me feel like dining at an elegant and refined restaurant even though the flavours are simple and straightforward.


    —— ——


    Masala Peanuts


    I started my dinner with their signature pre-meal snack. These peanuts fried in spices and oil are some of the best things I’ve ever had and are equally as delicious as all the other items on the menu.


    It is savoury, spicy, tangy and a bit sweet too. Remember to squeeze the lime juice on top as that is crucial in enhancing the flavour of the entire dish and relieving some of the spice. With bites of diced onions for freshness and pungency, I easily ate half the bowl and don’t forget to takeaway your unfinished bowl!


    —— ——


    Tandoori Anda 2.0


    The second version of their already delicious tandoori egg. This time, they changed the technique used to prepare the langoustine and it’s also less creamy and rich with mayonnaise so you can taste the true essence of the crustacean. The charred corn is still tasty and adds the perfect sweet and crunchy texture that compliments the juicy langoustine and creamy egg. The additional lime caviar gives bursts of sweetness and sourness that cuts through the creamy mayonnaise. But the most distinctive part of this dish was the shaved smoked caviar on top. The smokiness is really prominent and stronger than last time. This adds a deeper layer of depth and complexity which reflects the chef and his work and validates the restaurant’s Michelin star.


    The egg is less impressive in this dish and heavily relies on the toppings for flavour and texture, but it is still needed to balance the richness of the toppings.


    The lack of spice in this dish made me curious in pairing it with the Masala Peanuts. And let me tell you, it’s delicious! Not only do the flavours compliment each other but the textures too. The crunchy peanuts were exactly what this rather soft dish needed to make eating it more fun and exciting.


    —— ——


    Cobia Head Soup


    My second starter of the night was this soup made from the Cobia heads they have leftover from the Cobia. It is still being developed but I predict it would be on the menu soon. Right now it is offered as a special menu item, like their Keema Pau haha.


    They serve this as they would serve soup in a fine dining restaurant, by pouring. This elegant way of presenting food is so simple yet also the reason why they have a Michelin star; as dining is a mattar of food and service.


    The soup itself is so rich and flavourful. I understand why as they cook the heads in the tandoor oven before boiling it to make the soup, thus all the flavour from the fish is caramelised and deepened before seeping into the broth.


    They also use coconut milk which makes the soup ultra creamy and rich and aromatic. This coconut taste is quite overpowering and masks the briny taste of fish and highlights the fresh and sweet taste of the fish.


    They also have two pieces of prawn in this soup which gives the soup something to coat and transfer its flavour onto. The prawns could have been plumper but it is well cooked and simple. I did enjoy the generous amount of diced tomatoes in the bowl too as they are juicy and not sweet (the soup is more sweet than it is spicy). They also melt in your mouth which was a fun experience.


    —— ——


    Tandoori Broccoli


    If I had to choose, this dish is my favourite tonight. Sadly, it is not on the menu but undergoing development.


    This humble broccoli is blanched before being cooked in the tandoor oven to retain it’s vibrant green and to soften the core. What shocked me the most was the sauce, or marination for this: Greek yogurt and cream cheese. May sound strange but this combination results in the most satisfying texture and flavour, rich, creamy, savoury, cheesy but not heavy, it’s lightened by the lime caviar and it’s richness is cut through by the sharp mustard mayonnaise. This combination of sauces slides into the florets and ensures each soft and tender bite of it is seasoned and delicious. By cooking it in the tandoor, the outermost exterior of the florets are charred and crisped by, this not only adds another texture but also cooked and caramelised the marinade which deepens its flavour, allowing for another layer of depth to develop. I honestly wanted to eat the florets and it’s marinade with naan or rice because the flavours are so good.


    The stems are less flavourful but this allows you to taste the true essence of the broccoli and you will revel in its sweetness and mildness. It’s is quite crunchy and crisp so better eat it with the tender florets.


    —— ——


    Tandoori Cobia


    This is the reason I came here tonight as I was unable to get the collar last time so I specifically requested it tonight.

    This collar was meant for one person so it is quite small but don’t be fooled, there are lots of hidden flesh in a collar. The collar also has more skin which I personally love to eat, the gelatinous and crispy texture is one of my favourite things to eat and they do it perfectly here with the tandoor.


    The flesh is dense and firm, which is expected and they manage to cook it perfectly and ensure its moisture is retained. Many people complain that the fish is often tough or too hard and assume that it is dry or badly cook but the truth is that Cobia is supposed to be dense! This is not like cod or barramundi which is a flaky white fish and melts on your mouth. Though the fish itself may tastes like cod but a bit more intense with a mild sweetness too. It’s also quite a fatty fish so expect to find a delicious layer of collagen and fat under the skin.


    Unfortunately, this fish is not at its peak without the raita on the side. This light and refreshing yogurt with cucumber, tomberries, red onion and lime caviar is exactly what this hot and savoury fish needs. The coldness of it actually brings out the flavours more and I especially enjoyed having it on the side which is quite heavy and greasy.


    —— ——


    Aloo Matar


    This cozy dish of potatoes and peas is an Indian stable and the epitome of less is more. The potatoes and peas are only seasoned with butter, tomato purée, salt and sugar, in addition to a few spices. It’s mind boggling how something so simple and domestic can be so delicious and flavourful.


    The potatoes are fried beforehand to give it some crispness and develop the golden brown exterior before being incorporated with the peas. This means the outside is crunchy whilst the inside remains fluffy and soft. The peas are vibrant, sweet and tender. The sweetness is much needed to balance out the spice of the potatoes which were perfectly seasoned.


    I enjoyed eating this with naan, especially the sweet peas and bits of sauce but it’s honestly delicious plain.


    —— ——


    Paneer Makhani


    It’s not an Indian meal without curry and naan! Makhani is the Punjabi word for butter and it’s basically the sauce for butter chicken, but with paneer instead. Paneer is an Indian cottage cheese, the taste is mild and creamy because it has not been aged or brined. The texture is softer than halloumi and creamier as it dissolves when you bite it.


    The cubes of paneer here is perfectly bite sized so I can easily eat it with the naan, or by itself. The taste is mild and creamy so it is a great vessel for the savoury and rich makhani sauce, it also adds to the creamy sauce by dissolving in your mouth which means it is perfect with naan.


    As for the sauce, it is not very spicy with only a mild heat as it includes more butter and yogurt than chilli. Still, it is very creamy and delicious with the naan. However, they do add some chilli oil on top as garnish which does give it a kick and adds another layer of flavour.


    —— ——


    Rogani naan


    Last time I tried their tandoori roti and tandoori butter naan, but this time I decided to try something new and asked for their Rogani naan. The difference is that there is more oil in this and an egg is added to the dough, this means it is fluffier than regular naan and has a mild egg taste to it. They topped it with saffron and sesame seeds too which add a beautiful fragrance and appearance.


    The naan arrived fresh out of the tandoor and steaming when I teared it apart. It managed to stay soft throughout the night and was easily warmed up by the hot curry.


    —— ——


    Sticky toffee pudding


    Last time I couldn’t get to try their desserts as I overstayed my welcome and had to vacant my seat but this time I could because I came on a less busy night.


    The presence of this famous dessert in an Indian restaurant may confuse most people but British’s colonisation of India was a high part of its culture which shaped the majority of Indian cuisines we see today. Thus, this is an homage to that time.


    Their are three main components to this dessert: the raisin cake, the vanilla ice cream, and the toffee sauce. In New Punjab Club, this is slightly changed to make it more modern and refined. The cake uses cocoa for the colour and mild taste of chocolate but also bananas which keeps it moist and adds sweetness. The banana flavour isn’t very strong which I guess is important but I wouldn’t have mind it with more bananas. Eating the cake itself is not advised as it may be a bit dry (despite the addition of bananas) and the taste of egg and baking soda is quite strong.


    The ice cream is replaced with a popcorn gelato which is malty sweet (not sucrose sweet) and super creamy which compliments the malty toffee and cake. The texture is bouncy, silky and airy as opposed to the creamy and velvety ice cream.


    And last but not least, the toffee sauce that makes for a sight for the eyes and mouth as it slowly melts the ice cream . The toffee is less sweeter than caramel but still has that distinctive malty sweetness. The texture is velvety like silk but still coats your tongue without sticking to your teeth. Lovely texture and flavour contrast with the cake and ice cream.


    —— ——


    推介 🙆🏻‍♀️


    💬 Overall, one of my favourite restaurants in HK, cannot say favourite Indian restaurant as I haven’t been to that many and I don’t think it compares well to other more local and ‘cheap’ Indian restaurants as the food here is quite mild and definitely adjusted to appeal to HK and western guests. I think the spiciest thing I had tonight were the Massla Peanuts 😂


    You may have noticed that I didn’t put the prices for any of the dishes, that is because I did not order from a la carte so the price would not match with the portion given as I am one person. My overall charge tonight is an even $1000 which I think is pretty worth it.


    🗓 Revisit? ✅ ⭕️/ ❎
    Masala  Peanuts
    81 views
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    Tandoori  Anda
    84 views
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    Cobia  Head  Soup
    72 views
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    Tandoori  Cobia
    95 views
    0 likes
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    Aloo  Matar
    69 views
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    Rogani  Naan
    68 views
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    Paneer  Makhani
    63 views
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    Sticky  Toffee  Pudding
    104 views
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    Tandoori  Anda
    63 views
    0 likes
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    3233 views
    6 likes
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    281 views
    1 likes
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    Tandoori  Broccoli
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2023-02-01
    Dining Method
    Dine In
    Spending Per Head
    $1000 (Dinner)
    Recommended Dishes
    Masala  Peanuts
    Tandoori  Anda
    Cobia  Head  Soup
    Tandoori  Cobia
    Aloo  Matar
    Paneer  Makhani
    Sticky  Toffee  Pudding
    Tandoori  Anda
    Tandoori  Broccoli
    Level4
    468
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    再訪
    2023-02-08 1830 views
    ℂ𝕖𝕟𝕥𝕣𝕒𝕝 中環 • ℕ𝕖𝕨 ℙ𝕦𝕟𝕛𝕒𝕓 ℂ𝕝𝕦𝕓 🇮🇳⭐️📍 中環雲咸街𝟛𝟜號世界商業大廈地下:::::::::::::::::::::::::::::: 再訪米芝蓮一星印巴菜 @newpunjabclub ✨ 旁遮普Punjab 位於印度西北與巴基斯坦交界處，擁有英國殖民的歷史，裝潢以皮革、實木、磚瓦及油畫為主，富濃厚地方文化色彩。嗜羊者必點招牌澳洲羊扒Masalewali Chanp及免治羊肉配牛奶麵包Keema Pau 🐏，不過個人對羊肉較一般，故主菜推介本地海鱺魚Cobia 🐟，魚柳烤得皮脆肉滑，以海鹽、蒔蘿和辣椒醃過，伴以特別的車厘茄酸辣醬，惹味必吃。牛油烤雞Mughal Room Makhani 🥘 以香料蕃茄及牛油調味，雞肉份量慷慨，點個蒜蓉薄餅 Garlic Naan 🧄🫓 䖄著咖哩吃很不錯！甜品雖然只有一個選擇，但絕對已經足夠。香蕉拖肥蛋糕Banana Sticky Toffee Pudding 🍮 入口濕潤，熱辣辣的香蕉蛋糕🍌撞上冰凍的爆谷雪糕🍦，偏甜膩卻是個幸福的甜品🤎
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    ℂ𝕖𝕟𝕥𝕣𝕒𝕝 中環 • ℕ𝕖𝕨 ℙ𝕦𝕟𝕛𝕒𝕓 ℂ𝕝𝕦𝕓 🇮🇳⭐️
    📍 中環雲咸街𝟛𝟜號世界商業大廈地下

    ::::::::::::::::::::::::::::::
    再訪米芝蓮一星印巴菜 @newpunjabclub ✨ 旁遮普Punjab 位於印度西北與巴基斯坦交界處，擁有英國殖民的歷史，裝潢以皮革、實木、磚瓦及油畫為主，富濃厚地方文化色彩。
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    嗜羊者必點招牌澳洲羊扒Masalewali Chanp及免治羊肉配牛奶麵包Keema Pau 🐏，不過個人對羊肉較一般，故主菜推介本地海鱺魚Cobia 🐟，魚柳烤得皮脆肉滑，以海鹽、蒔蘿和辣椒醃過，伴以特別的車厘茄酸辣醬，惹味必吃。
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    牛油烤雞Mughal Room Makhani 🥘 以香料蕃茄及牛油調味，雞肉份量慷慨，點個蒜蓉薄餅 Garlic Naan 🧄🫓 䖄著咖哩吃很不錯！
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    甜品雖然只有一個選擇，但絕對已經足夠。香蕉拖肥蛋糕Banana Sticky Toffee Pudding 🍮 入口濕潤，熱辣辣的香蕉蛋糕🍌撞上冰凍的爆谷雪糕🍦，偏甜膩卻是個幸福的甜品🤎
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      HFB餓寶寶@NewPunjabClub
      2023-01-27 561 views
      EAST 東 ⇨ feature: @newpunjabclub by @blacksheeprestaurants Awarded one Michelin ⭐️star 3 years ago, wonder if that triggered the quality drop, quite disappointed overall - went for their lunch menu and everything was below averagePrice: HK$400-800ppQuality: 👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: honestly don't understand the hype, the food was not great.. service was meh and super pricey for the quality and quantity of food, 500$ for lunch with no drinks nor dessert.
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      EAST 東 ⇨ feature: @newpunjabclub by @blacksheeprestaurants Awarded one Michelin ⭐️star 3 years ago, wonder if that triggered the quality drop, quite disappointed overall - went for their lunch menu and everything was below average

      Price: HK$400-800pp
      Quality: 👩🏻‍🍳👩🏻‍🍳
      Recommend: 💖💖
      Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️
      (Ratings out of 5)

      OVERALL: honestly don't understand the hype, the food was not great.. service was meh and super pricey for the quality and quantity of food, 500$ for lunch with no drinks nor dessert.. you do the math!

      🐥chicken tikka - barely any chicken in this dish, if you look at the dish you can see that it's watery - not creamy, no yogurt flavors and lacking in spices

      🫓butter naan - doesn't taste like your traditional naan at all, served cold - maybe better off w/ garlic naan?

      🐟cod - opted for this cuz no lamb for Bon, basically fried fish w/ soggy batter, not sure where they were going w/ this

      ⚪️dahi bhalla chaat - aka lentil fritter & yogurt, colors looked great but the taste was unexpected on another level
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      Flavourful meal (but sweets are to improve😢
      2023-01-11 2431 views
      Keema Pau🌟🌟Off menu 但係signature dish🤔🤣好好食😋包超級鬆軟又重牛油香，但又唔會濕淋淋🙈羊肉嘅羊味唔重，加埋脆薯條口感好正Tandoori CobiaSeasoning 做得好好👍係好有層次嘅咸+spice但烤得有啲乾😢唔係好多汁，少少浪費左條魚🙈Karahi murgh有少少但蕃茄味唔係重Waiter 話呢個係比butter chicken 辣啲所以揀咗，但其實都唔係好辣只係吊下味我估butter chicken 會啱我口味多啲，因為應該會creamy 啲Butter naan望到都知偏油😂但係好食嘅，外面tensile 入面fluffy但去到飯後環節就有啲失望😢😢Masala chai🌚Imp mark 一度跌到唔合格，感覺仲差過啲cafe係一杯甜又稀嘅港式奶茶加左少少spice😢😢😢真心無諗過咁差Banana Sticky toffee pudding with popcorn gelato分開一般，但雪糕同pudding 一啖過就好食😋但otherwise 我覺得係expect 到嘅味道，加上個人唔鐘意佢嘅蛋糕texture (even mor
      Read full review
      Keema Pau🌟🌟
      Keema  pau
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      Off menu 但係signature dish🤔🤣好好食😋包超級鬆軟又重牛油香，但又唔會濕淋淋🙈
      羊肉嘅羊味唔重，加埋脆薯條口感好正


      Tandoori Cobia
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      Tandoori Cobia
      Seasoning 做得好好👍係好有層次嘅咸+spice
      但烤得有啲乾😢唔係好多汁，少少浪費左條魚🙈


      Karahi murgh
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      Karahi murgh
      有少少但蕃茄味唔係重
      Waiter 話呢個係比butter chicken 辣啲所以揀咗，但其實都唔係好辣只係吊下味
      我估butter chicken 會啱我口味多啲，因為應該會creamy 啲

      Butter naan
      望到都知偏油😂但係好食嘅，外面tensile 入面fluffy

      但去到飯後環節就有啲失望😢😢


      Chai
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      Masala chai🌚
      Imp mark 一度跌到唔合格，感覺仲差過啲cafe
      係一杯甜又稀嘅港式奶茶加左少少spice😢😢😢真心無諗過咁差



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      Banana Sticky toffee pudding with popcorn gelato
      分開一般，但雪糕同pudding 一啖過就好食😋
      但otherwise 我覺得係expect 到嘅味道，加上個人唔鐘意佢嘅蛋糕texture (even more chewy than banana bread)，一般般


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      Rose pie with pineapple chutney 🌚
      唔係好聽得清佢介紹亦唔係好清楚自己食緊咩🙈總之係好普通嘅甜品
      批皮有啲淋，旁邊嘅橙色醬味道有啲假

      Staff was all very friendly and welcoming☺️☺️
      (但都明點解有啲comment 話佢哋介紹menu 嗰陣少pushy)
      But nonetheless it was a pleasant meal☺️

      Reminder: they have a minimal spend on $800/ head. Also cancellation within 48 hours will be charged $800/ head as well. Personally think that this rule is a bit rigid🤔 (esp if you hv a small appetite)
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        Keema  pau
        Tandoori Cobia
        • Keema  Pau
        • TANDOORI COBIA
        • Sticky  toffee  pudding
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        一星米芝蓮旁遮菜
        2022-11-23 898 views
        米芝蓮一星旁遮菜是次人均消費：$1000總結：可以一試————————————————————————Keema Pau - 羊肉碎包，好好食！包好香牛油味，好軟斯熟，羊肉好足香料味但唔會過咸，加埋啲脆脆薯條好香口，如果可以多幾舊包就好.😋Tandoori Cobia - 份量比想像中多，好香魚油味，肉質結實又唔會乾，加埋啲yogurt去油膩，好食.Tandoori Anda - 燒雞蛋上面有啲蟹肉同沙律，加少少乾魚子，口感creamy，非常開胃.Tamatar Ki Chaat - 本來想叫samosa chaat不過佢地冇，所以推介左呢個. 有啲小蕃茄同薯仔，加埋啲脆脆同幾款醬，酸酸辣辣咁，個人覺得有啲太辣.Butter Naan - naan勁好食！The best in town！勁軟綿！勁香牛油味！如果唔係已經飽到癲應該會瘋狂食！Paneer Tikka - 呢個係燒芝士，口感同味道都似新鮮水牛芝士，個人黎講好鍾意，配埋啲yogurt一齊食，好快ko一舊.Butter Chicken - 正常發揮.Banana Sticky Toffee Pudding - 最鍾意呢啲又甜
        Read full review

        [New Punjab Club]
        米芝蓮一星旁遮菜


        是次人均消費：$1000
        總結：可以一試

        ————————————————————————
        Keema Pau - 羊肉碎包，好好食！包好香牛油味，好軟斯熟，羊肉好足香料味但唔會過咸，加埋啲脆脆薯條好香口，如果可以多幾舊包就好.😋
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        Tandoori Cobia - 份量比想像中多，好香魚油味，肉質結實又唔會乾，加埋啲yogurt去油膩，好食.
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        Tandoori Anda - 燒雞蛋上面有啲蟹肉同沙律，加少少乾魚子，口感creamy，非常開胃.
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        Tamatar Ki Chaat - 本來想叫samosa chaat不過佢地冇，所以推介左呢個. 有啲小蕃茄同薯仔，加埋啲脆脆同幾款醬，酸酸辣辣咁，個人覺得有啲太辣.
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        Butter Naan - naan勁好食！The best in town！勁軟綿！勁香牛油味！如果唔係已經飽到癲應該會瘋狂食！


        Paneer Tikka - 呢個係燒芝士，口感同味道都似新鮮水牛芝士，個人黎講好鍾意，配埋啲yogurt一齊食，好快ko一舊.
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        Butter Chicken - 正常發揮.
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        Banana Sticky Toffee Pudding - 最鍾意呢啲又甜又rich嘅甜品. Pudding夠濕，加埋爆谷味雪糕，勁想一個人食哂佢.
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        除左野食好食份量又大份之外，呢度都好多款gin & tonic揀，啱哂girls night out！


        ******************************

        New Punjab Club (中環)
        中環雲咸街34號世界商業大廈地下
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        2022-10-14
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        $1000 (Dinner)
        Level3
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        【香港摘星】干净又卫生的米其林一星印度菜
        2022-11-14 794 views
        香港米其林餐厅一共2家印度菜，上篇写了CHAAT，这篇写一写这家New Punjab Club。NPC从2019年至今，已经稳坐米其林一星4年了，在CHAAT摘星之前，一直是全球唯一一家米其林印度菜网络上的视频看多了，NPC真的颠覆了我们对印度菜的印象，干净又卫生还好吃！相比于西餐日料，我们一致认为印度菜竟然更适合内地胃。不得不说，印度菜果然善于运用香料，get了很多新奇的味蕾体验。【Welcome snacks】phalli花生做法十分新奇惊喜【Keema Pau羊肉餐包】这个一定要点！milk bun牛油味十足，羊肉碎是腌制过的，两个搭配一起吃实在太正了【Semosa chaat】semosa是印度传统小吃，吃印度菜必点。NPC的semosa在传统之上做了创新，外皮厚而酥软，酱汁酸酸甜甜混合了多种口味，用料也十分丰富，薯蓉豆蓉牛油果蓉、yogurt 、石榴粒等等【Tandoori Cobia】tandoori 也是印度经典菜品，是用泥窖炉烤肉，有鹿肉和牛羊鱼可以选择，我们点的是烤鱼肉，鱼肉外皮有烟熏的焦香，搭配的酱料是青柠混合番茄酱，鱼肉肉质紧实又嫩滑 【Malai Tikka】也
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        香港米其林餐厅一共2家印度菜，上篇写了CHAAT，这篇写一写这家New Punjab Club。NPC从2019年至今，已经稳坐米其林一星4年了，在CHAAT摘星之前，一直是全球唯一一家米其林印度菜

        网络上的视频看多了，NPC真的颠覆了我们对印度菜的印象，干净又卫生还好吃！相比于西餐日料，我们一致认为印度菜竟然更适合内地胃。不得不说，印度菜果然善于运用香料，get了很多新奇的味蕾体验。

        【Welcome snacks】phalli花生做法十分新奇惊喜
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        【Keema Pau羊肉餐包】这个一定要点！milk bun牛油味十足，羊肉碎是腌制过的，两个搭配一起吃实在太正了
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        【Semosa chaat】semosa是印度传统小吃，吃印度菜必点。NPC的semosa在传统之上做了创新，外皮厚而酥软，酱汁酸酸甜甜混合了多种口味，用料也十分丰富，薯蓉豆蓉牛油果蓉、yogurt 、石榴粒等等
        31 views
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        【Tandoori Cobia】tandoori 也是印度经典菜品，是用泥窖炉烤肉，有鹿肉和牛羊鱼可以选择，我们点的是烤鱼肉，鱼肉外皮有烟熏的焦香，搭配的酱料是青柠混合番茄酱，鱼肉肉质紧实又嫩滑
        19 views
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        【Malai Tikka】也是泥窖烤的，香料烤鸡配了青咖喱
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        【Banana sticky toffee budding】蛋糕松软绵润，混合着爆谷、香蕉酱、toffee酱
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        【奶茶】想试试印度奶茶体验一下不一样的风味，结果居然是价格刺客，按人收费，我记得好像80/人，建议只点1人份就好了。
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        ⭐店内只有9个卡座，一定要预约，推荐最靠里的墙角位置拍照最好看
        ⭐它家的卫生间... 是一定要去见识一下的，抓马的音乐🎵配着抓马的装修
        ⭐半山山顶有一家Rajasthan rifles ，和NPC同属于black sheep🐏旗下，菜式大体上差不多，但价格平价一点，算是NPC的平替吧，也可以试试喔
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        抵讚的米芝蓮、印度餐廳😋✨
        2022-10-06 2778 views
        [ New Punjab Club | 中環 ]Passed by this rustic restaurant numerous times before on Wyndham Street but never actually went in. I heard great things about them and they even have a consecutive Michelin star since 2019 so of course, I had high expectations. I finally managed to book a table tonight to satisfy my Indian cravings. The inside is much smaller than I expected from the photos I’ve seen and makes everything so much more cosy and family-style but the decor and furniture patterns scream eleg
        Read full review

        [ New Punjab Club | 中環 ]


        Passed by this rustic restaurant numerous times before on Wyndham Street but never actually went in. I heard great things about them and they even have a consecutive Michelin star since 2019 so of course, I had high expectations. I finally managed to book a table tonight to satisfy my Indian cravings.


        The inside is much smaller than I expected from the photos I’ve seen and makes everything so much more cosy and family-style but the decor and furniture patterns scream elegance and sophistication.


        Before we start, the service here is impeccable. The waiters serve everything on sliver platters - including water! - with the utmost manner. Same equilibrium as fine-dining restaurants.


        They serve you some Masala Peanuts after you order and they are so addictive!! Fried with finely diced onions and various spices to make a tangy, crunchy amuse-bouche with a small kick to awaken your palate. Always squeeze the elusive Indian lime wedge on top as it brings out the spice even more!


        I also want to mention the knife they use here. It’s a specially hand-made Damascus steel (ultra-high carbon crucible steel) knife imported from India with a cherry wood handle. Elegant yet rustic.


        —— ——


        Tandoori Anda $278


        Such a good appetizer.


        I have never seen an egg prepared like this: a raw egg is wrapped in roti and baked in the tandoor. Taken out when still jammy and sliced in half. Topped with langoustine, grilled corn, lime caviar and shaved caviar; with light mayonnaise to bind it all together. You eat it by scooping it out. Be careful of the shell!


        The flavours are out-of-this-world. They use Japanese eggs for the extra creaminess and vibrancy of the perfectly jammy yolk. The luscious yolk works magic with the sour lime caviar and smoked salt. All with a hint of spice to warm your mouth.


        Not only is the taste spot-on. The textures are divine. Chewy and plump langoustine with the crunchy and crisp grilled sweet corn


        —— ——


        Amritsari Machli $278


        This is the dish that signifies the British colonization of India, a play on fish ‘n’ chips with Indian fried spiced sole,


        The batter is made with semolina, chickpea and rice flour; resulting in an extremely thin coating. Not to mention it is perfectly seasoned (border-lining salty) with a great spice to it.


        Even though the fish is incredibly thin, it’s oh-so flaky and smooth. Just what I expect from a flaky, flat fish such as sole. I find it unbelievable that they were able to perfectly cook this. The flesh is still a bit opaque which is the desired doneness for white fish. This truly shows their technique and their Michelin star was well deserved.


        Top with a squeeze of key lime to brighten everything up.


        The two sauces to accompany this was a raita inspired tartare sauce and a pea purée adopted from mushy peas. The raita is so refreshing and light. Perfect with the spiced fried fish. The pea purée has traces of mustard seed oil (which resembles wasabi) so the spice resembles the burn you get from wasabi and tastes so good with the silky fish.


        —— ——


        Tandoori Cobia $478


        Their signature tandoor dish!


        I’ve never had cobia before and the chef describes it as a cross between cod and mackerel and I couldn’t agree more. The meat is flaky but still firm and extremely fatty.


        They cooked it in the tandoor so there is a big hole in the meat as they skewered it to ensure it will cook on the inside as well.


        I can only describe the cobia as thick and fatty. The flesh is firm and bouncy (unlike the silky fried sole) so it was very nice to try both of these textures.


        The seasoning on this isn’t as strong or intense as other tandoor meats so you get to taste the genuine flavour of the cobia. Since it’s line caught, the flavor should be much more intense and ‘fishier’.


        Don’t order this expecting a silky, flaky fish because this is not it. It is tender and firm and absolutely worth trying.


        Moreover, the skin is really thick and chock loaded with collagen due to its elasticity. The oil on the inside also made it accompany the roti and naan well.


        The raita served it unlike the thick one before. This is much looser and silky. With the chopped cucumbers and tiny tom berry tomatoes (specially procured from NZ) that are crunchy and juicy. There is also a lot of lime caviar that just bursts in your mouth. A great and refreshing contrast to the thick and fatty fish. I especially loved eating a chunk of fish with naan or roti dipped in the raita.


        —— ——


        Palak Nadru $207


        As opposed to the well-known palak paneer. This is the Punjabi version with koftas made of soft cheese (Chenna), potatoes and lotus root, it is fried then served onto the spinach curry.


        The curry is warm, savoury and spicy. Not numbingly so but still excites your mouth. Topped with additional chilli oil to give you more heat. The use of ginger is very prominent throughout this dish. With strands embedded between the silky curry that brings another dimension of spice and heat.


        The koftas are so soft and fluffy. Strong potato flavour that’s savoury and creamy and the cheese makes it really soft and moist. There is a sultana jam in the middle that brightens up the dish and adds sweetness and acidity.


        The koftas are the perfect vessel for the rich curry and eating it all together with both the naan or roti is just perfect. I recommend eating by tearing a generous portion of bread then scooping up a chunk of koftas and then slathering curry on top for the perfect bite.


        The fried lotus on top seems to be garnish as the taste is quite weird. The batter is thick and dense which made it hard to chew through. The taste is weirdly sweet too.


        —— ——


        Tandoori Roti $38


        I had to get both the naan and roti! And I managed to finish both myself too 😜


        The roti isn’t as flat and dense as I thought. It’s really fluffy and soft when straight out of the tandoor and the aroma will make you salivate. The nuttiness works great with the curry and kofta but also with the well-flavoured dish.


        The edges and holes are well-crisped and slightly burnt so you get that amazing char and smokiness.


        The roti does get hard after it is cooled (which will be fast as the air conditioning is quite strong in this small restaurant) so eat it whilst still hot and soft!


        This went well with both the palak nadru and cobia. I even tried it with the fried sole fish and their sauces respectively and both are delicious. It just gives all these amazing flavours something to hold onto.


        The roti is definitely for people who like chewing and chewy things. Order the naan if you like fluffy and soft bread.


        Love how they engrave their brand on the breads. Definitely adds a personal touch to it.


        —— ——


        Butter naan $98


        I personally like roti more but this naan was just as good.


        The butter is really pronounced and the caramelized flavour works so well with the yeasty bread that I can eat it plain!


        It arrived soft and fluffy and unlike the roti, it remains soft and fluffy even after it has cooled. There is a significant pocket of air which again makes it fluffier and the pockets created are so beautiful.


        This pillowy naan is better at absorbing the flavours of the palak nadru as opposed to the cobia as it is quite thick and might overpower the delicate fish flavour. But it’s a worthy opponent against the rich curry.


        Both the naan and roti is served cut in half but I managed to finish all by myself so you definitely should order more for a bigger group as the pieces aren’t all too big.


        —— ——


        推介 🙆🏻‍♀️


        💬 Overall, the best dining experience had in a while. Came with high expectations and left with a very satisfied stomach. Although the prices are quite expensive, the quality definitely makes it worth every dollar. They don’t have a freezer so everything is fresh and delivered in the morning! It’s best to come in bigger groups as you can try everything on their limited menu but coming here alone is also perfectly fine! Just beware they might ask you to return the table after a while as they are quite booked (even on a weekday) and only have 10 tables, 2 of which are 2-seaters.


        🗓 Revisit? ✅ ⭕️/ ❎
        Masala  Peanuts
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        Tandoori  Anda
        $207
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        Tandoori  Anda
        $207
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        Amritsari  Machli
        $278
        56 views
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        Amritsari  Machli
        $278
        66 views
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        Butter  naan
        $98
        42 views
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        Palak  Nadru
        $207
        38 views
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        Tandoori  Cobia
        $478
        51 views
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        Palak  Nadru
        $207
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        Butter  naan
        $98
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        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
        • Recommend
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        DETAILED RATING
        Taste
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        Date of Visit
        2022-09-29
        Dining Method
        Dine In
        Spending Per Head
        $1500 (Dinner)
        Recommended Dishes
        Masala  Peanuts
        Tandoori  Anda
        $ 207
        Tandoori  Anda
        $ 207
        Amritsari  Machli
        $ 278
        Amritsari  Machli
        $ 278
        Butter  naan
        $ 98
        Palak  Nadru
        $ 207
        Tandoori  Cobia
        $ 478
        Palak  Nadru
        $ 207
        Butter  naan
        $ 98
        Level4
        330
        0
        初嚐米芝蓮級旁遮菜🥘
        2022-10-04 1991 views
        今年生日飯我同男朋友指定想食 @newpunjabclub一來未食過較high end既印度菜而呢間更加係全球首間拎到米芝蓮一星既旁遮普菜餐廳( •̀֊•́ ) ̖́-New Punjab Club主打旁遮普菜唔係我地一般認知既印度菜最令旁遮普菜聞名既係佢地既Tandoor另外因為曾經係絲綢之路必經之路商人係歐洲同中東帶黎唔同既食材同香料令佢地飲食文化更豐富今餐絕對有打開新味蕾既感覺啊(˙𐃷˙)最想食既係off menu但個個都嗌既keema pau.ᐟ .ᐟ簡單講即係羊肉碎香料咖喱配buttered milk bun係一種印度好流行既街頭小食痴線 個咖喱香到不得了一粒粒羊肉配埋啲炸薯絲堆滿係個新鮮用牛油烘完既milk bun上好食到speechless(இдஇ; )好有魔性 過左一個月我而家仲記得個味好後悔無叫多份包.ᐟ‪‪‬另外想重點介紹埋個tandoori cobia黎到當然要試用tandoor煮既菜式我地想無咁漏同特色啲揀左魚上菜時兩件大大件 一樣極厚肉ˏ₍•ɞ•₎ˎCobia魚肉既質地較實在唔算係油香好突出既魚種用窰燒處理十分合適高溫燒到外皮酥脆 帶陣陣焦香魚肉咁厚 唔會underc
        Read full review
        今年生日飯我同男朋友指定想食 @newpunjabclub
        一來未食過較high end既印度菜
        而呢間更加係全球首間拎到米芝蓮一星既旁遮普菜餐廳( •̀֊•́ ) ̖́-

        New Punjab Club主打旁遮普菜
        唔係我地一般認知既印度菜
        最令旁遮普菜聞名既係佢地既Tandoor
        另外因為曾經係絲綢之路必經之路
        商人係歐洲同中東帶黎唔同既食材同香料
        令佢地飲食文化更豐富
        今餐絕對有打開新味蕾既感覺啊(˙𐃷˙)

        最想食既係off menu但個個都嗌既keema pau.ᐟ .ᐟ
        簡單講即係羊肉碎香料咖喱配buttered milk bun
        係一種印度好流行既街頭小食
        痴線 個咖喱香到不得了
        一粒粒羊肉配埋啲炸薯絲
        堆滿係個新鮮用牛油烘完既milk bun上
        好食到speechless(இдஇ; )
        好有魔性 過左一個月我而家仲記得個味
        好後悔無叫多份包.ᐟ‪‪‬

        另外想重點介紹埋個tandoori cobia
        黎到當然要試用tandoor煮既菜式
        我地想無咁漏同特色啲揀左魚
        上菜時兩件大大件 一樣極厚肉ˏ₍•ɞ•₎ˎ
        Cobia魚肉既質地較實在
        唔算係油香好突出既魚種
        用窰燒處理十分合適
        高溫燒到外皮酥脆 帶陣陣焦香
        魚肉咁厚 唔會undercook而且仲好moist( ᵒ̴̶̷᷄꒳ᵒ̴̶̷᷅ )

        其他簡單就講兩句 唔長氣～
        前菜既samosa chaat好刺激味蕾
        無落哂個sauce都幾辣下
        Butter chicken同rogani naan就無咩驚喜 有少少失望添
        或者叫番butter naan會更加鬆軟啊
        飽到頂點食佢個招牌甜品banana sticky toffee pudding都仲係好食既(*´∀｀)
        佢地個生日蠟燭好搞笑 插係杯米lol
        啲朋友見到我po story個個問我係咪咩拜祭儀式

        ✿✿✿✿✿✿✿✿✿✿✿
        Follow @lastbitematters for more
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        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          • Keema  Pau
          Level3
          30
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          有特色的印度菜
          2022-08-13 1396 views
          又到慶祝生日嘅時候，就試試呢間米芝蓮一星嘅印度餐廳。見到唔少人都對佢嘅烤蛋讚不絕口，咁就當然要試吓啦。烤蛋連蛋殼一齊上，要用匙羹食，不竟都真係擔心你會連埋蛋殼一齊食落口🫢一疏疏嘅蟹肉，連埋雞蛋以及配料同醬，以全部食材都係固體嘅口感，食落係幾特別，雞蛋加蟹肉嘅combination，主要都係食賽螃蟹先會咁食，印度式嘅煮法，值得一試。作為一個芝士迷，烤芝士又點可以錯過。鍾意佢份量夠多，醬汁惹味，甜甜辣辣嘅味道，加上有厚度硬身，但食落鬆軟嘅芝士，真係要試。甜品係拖肥布甸同玫瑰撻。暖暖嘅拖肥蛋糕配上雪糕，濕潤黏口嘅口感加埋凍冰冰嘅溫度，一流🤤🤤玫瑰撻好有驚喜，雖然佢只係玫瑰味嘅蛋撻，但不得不說佢面嘅忌廉，玫瑰味十足之餘，綿密軟滑嘅忌廉口感，有種清新嘅感覺，食完都唔覺得膩，好想瘋狂食忌廉😂
          Read full review
          又到慶祝生日嘅時候，就試試呢間米芝蓮一星嘅印度餐廳。

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          見到唔少人都對佢嘅烤蛋讚不絕口，咁就當然要試吓啦。烤蛋連蛋殼一齊上，要用匙羹食，不竟都真係擔心你會連埋蛋殼一齊食落口🫢一疏疏嘅蟹肉，連埋雞蛋以及配料同醬，以全部食材都係固體嘅口感，食落係幾特別，雞蛋加蟹肉嘅combination，主要都係食賽螃蟹先會咁食，印度式嘅煮法，值得一試。


          45 views
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           作為一個芝士迷，烤芝士又點可以錯過。鍾意佢份量夠多，醬汁惹味，甜甜辣辣嘅味道，加上有厚度硬身，但食落鬆軟嘅芝士，真係要試。


          甜品係拖肥布甸同玫瑰撻。暖暖嘅拖肥蛋糕配上雪糕，濕潤黏口嘅口感加埋凍冰冰嘅溫度，一流🤤🤤玫瑰撻好有驚喜，雖然佢只係玫瑰味嘅蛋撻，但不得不說佢面嘅忌廉，玫瑰味十足之餘，綿密軟滑嘅忌廉口感，有種清新嘅感覺，食完都唔覺得膩，好想瘋狂食忌廉😂
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          原本啲service真係好差
          2022-08-08 1148 views
          黎之前有睇comment知道佢哋好pushy又會係咁問你洗唔洗叫多啲嘢食，原來真係😪 我地6個人食飯，叫咗幾度菜同埋嘢飲之後無啦啦行過黎同我講”you are still missing $2300 to order”. 我嗰下超offended，大佬我坐低一陣就叫我叫咁多野食，都要比啲時間我哋同試吓先得㗎後尾個經理走過來同我講話呢個係公司嘅規定，然後我就開始同佢理論，第一我打咗三次電話，三次都冇人同我講有呢一個requirement，第二我尊重公司嘅規定，但係email同埋電話都冇提及，我覺得都好唔fair, 同埋都唔會一坐低冇耐就咁樣同客人講後尾佢哋道歉，話唔會逼我哋一定要食到$6400, 但期間仍然不停係咁問我哋要唔要加嘢食同埋要唔要叫多啲main course, 真係好唔ok. Would not recommend and to be frank, the quality of food doesn’t even justify this poor service. Definitely overpriced and super disappointing .
          Read full review
          黎之前有睇comment知道佢哋好pushy又會係咁問你洗唔洗叫多啲嘢食，原來真係😪
          我地6個人食飯，叫咗幾度菜同埋嘢飲之後無啦啦行過黎同我講”you are still missing $2300 to order”. 我嗰下超offended，大佬我坐低一陣就叫我叫咁多野食，都要比啲時間我哋同試吓先得㗎
          後尾個經理走過來同我講話呢個係公司嘅規定，然後我就開始同佢理論，第一我打咗三次電話，三次都冇人同我講有呢一個requirement，第二我尊重公司嘅規定，但係email同埋電話都冇提及，我覺得都好唔fair, 同埋都唔會一坐低冇耐就咁樣同客人講
          後尾佢哋道歉，話唔會逼我哋一定要食到$6400, 但期間仍然不停係咁問我哋要唔要加嘢食同埋要唔要叫多啲main course, 真係好唔ok.
          Would not recommend and to be frank, the quality of food doesn’t even justify this poor service. Definitely overpriced and super disappointing .
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            DETAILED RATING
            Decor
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            Date of Visit
            2022-08-08
            Dining Method
            Dine In
            Spending Per Head
            $800
            Level3
            55
            0
            Indian black series 🍛
            2022-08-06 1126 views
            One of my favourite Indian places, probs been here about 3 times in total and I’ve always had such a lovely time! Wanted to share the black series menu as I love these menus; 6 dishes with a few sides, and dessert for $398+10% service, is always such a bargain for this place and esp if you compare a la carte! Each visit I will always always get the samosa chaat, keema pau and the ever so tasty carrot sticky toffee pudding, these will forever be my go to dishes here and so pleased to have these o
            Read full review
            One of my favourite Indian places, probs been here about 3 times in total and I’ve always had such a lovely time!

            Wanted to share the black series menu as I love these menus; 6 dishes with a few sides, and dessert for $398+10% service, is always such a bargain for this place and esp if you compare a la carte!

            Each visit I will always always get the samosa chaat, keema pau and the ever so tasty carrot sticky toffee pudding, these will forever be my go to dishes here and so pleased to have these on the black series menu! Just full of flavour and just delicious heh…
            Samosa  chaat
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            Amritsari  machli 
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            Carrot  sticky  toffee  pudding 
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            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            DETAILED RATING
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            Date of Visit
            2020-02-23
            Dining Method
            Dine In
            Spending Per Head
            $438 (Dinner)
            Recommended Dishes
            Samosa  chaat
            Carrot  sticky  toffee  pudding 
            • Keema  Pau
            • Samosa Chaat
            • Sticky  Toffee  Pudding
            Level4
            357
            1
            香港首間米芝蓮一星印度菜 🇮🇳
            2022-08-05 793 views
            一年一度的black series在前不久結束了，大家有好好把握機會吃期間限定的special menu嗎~ 位於中環的New Punjab Club一直在小編bookmark list上，主打旁遮普菜。餐廳連續好幾年一直位於米芝蓮一星，實力必定有保證。Black Series 提供的speial dinner menu $928/人，不過推薦大家平日都可以單點！-🎈Welcome Snacks 歡迎小吃落座後店員很快便呈上一小碟花生。印度菜普遍都會帶點辣，連小吃也不例外。New Punjab Club 的花生加了點酸菜，味道酸酸辣辣，十分開胃。推薦指數: 8/10-🎈Nastha 前菜👉Tamatar Ki Chaat 窯烤蕃茄主要食材是番茄，吃起來有點像沙律的冷盤菜。當中加入不少乳酪及香草醬！店員亦特意提醒拌匀再吃，因為這道菜的層次太豐富了。推薦指數: 8/10👉Tandoori Anda 窯烤蛋烤蛋加上帝王蟹，十分新奇的配搭~ 蟹肉鮮甜，味道非常豐富。這道菜是連蛋殼一起上的，店員會提供小匙羹給食客把蛋挖出。特意提醒大家因為有食客不小心把蛋殼一起吃了😹推薦指數: 8/10👉Keem
            Read full review

            一年一度的black series在前不久結束了，大家有好好把握機會吃期間限定的special menu嗎~ 位於中環的New Punjab Club一直在小編bookmark list上，主打旁遮普菜。餐廳連續好幾年一直位於米芝蓮一星，實力必定有保證。Black Series 提供的speial dinner menu $928/人，不過推薦大家平日都可以單點！
            -
            🎈Welcome Snacks 歡迎小吃
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            落座後店員很快便呈上一小碟花生。印度菜普遍都會帶點辣，連小吃也不例外。New Punjab Club 的花生加了點酸菜，味道酸酸辣辣，十分開胃。
            推薦指數: 8/10
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            🎈Nastha 前菜
            👉Tamatar Ki Chaat 窯烤蕃茄
            17 views
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            主要食材是番茄，吃起來有點像沙律的冷盤菜。當中加入不少乳酪及香草醬！店員亦特意提醒拌匀再吃，因為這道菜的層次太豐富了。
            推薦指數: 8/10
            👉Tandoori Anda 窯烤蛋
            122 views
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            烤蛋加上帝王蟹，十分新奇的配搭~ 蟹肉鮮甜，味道非常豐富。這道菜是連蛋殼一起上的，店員會提供小匙羹給食客把蛋挖出。特意提醒大家因為有食客不小心把蛋殼一起吃了😹
            推薦指數: 8/10
            👉Keema Pau 慢煮香料羊肉($248)
            303 views
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            額外加錢點的羊肉餐包是餐廳招牌菜，每一位食客吃過都超推薦！主菜上面擺放著脆薯條，配牛油餐包。羊肉的肉味非常重，香料的味道亦非常香濃，印度特色十足！而每一個人都推介的餐包果然非常鬆軟😍
            推薦指數: 8.5/10
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            🎈Tandoor 泥窯烤品
            👉Malai Tikka 香料烤雞咖哩
            100 views
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            小編推介的Must Try Item！烤得超香，而且雞肉依然保持嫩滑😻香料的味道超有印度風味～
            推薦指數: 9/10
            👉Paneer Tikka 香烤芝士
            63 views
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            這一道菜並不是每個人都會喜歡的味道。跟西式常見的熱溶芝士不同，烤芝士的口感偏硬身結實一點。一件非常大一塊，吃多了會有點膩。建議多人分享～
            推薦指數: 7.5/10
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            🎈Deg Aur Sabzi 咖哩及蔬菜
            👉Mughal Room Makhani 牛油雞塊
            28 views
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            印度菜中最有名的非咖哩莫屬。New Punjab Club的咖哩帶點姜味，雞肉嫩滑。香料味很重，搭配烤餅一起吃更完美～
            推薦指數: 8/10
            👉Palak Masala 瑪莎拉菠菜
            26 views
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            菠菜苗加上蕃茄及蒜，一整頓飯最清淡的一道菜。印度菜的特色就是濃烈的香料味，清菜很好的中和一下。
            推薦指數: 7/10
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            🎈Jeera and Mattar Pulao 茴香青豆飯
            14 views
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            餐牌介紹米飯採用了熟成的印度香米，但普通人應該不會覺得有太大分別😹 主食來說，更推介大家留肚吃烤餅。
            推薦指數: 7/10
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            🎈Naan Aur Roti 烤餅
            29 views
            1 likes
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            👉Butter Naan 牛油烤餅 & Tandoori Roti 窯烤薄餅
            烤餅主要有Naan 及 Roti，顧名思義Roti比Naan相對薄一點。小編私心推薦Naan，口感更軟糯。
            推薦指數: 8/10
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            🎈Club Desserts 甜品
            32 views
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            👉Banana Sticky Toffee Pudding 香蕉拖肥布甸
            最好吃的印度甜品，沒有之一🥺 十級推薦大家試試這款甜品！印度甜品一般味道偏甜，但這款在拖肥及布甸的組合下，甜度依然剛剛好的甜品特別令人印象深刻。與其說是布甸，吃起來比較像香蕉蛋糕。在雪糕之上再淋上拖肥醬，超邪惡又好吃的甜品！
            推薦指數: 9/10
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            🎀總括而言🎀
            食物質素整體不錯，相對另一家米芝蓮印度菜Chaat走精緻路線，New Punjab Club更典雅及傳統。
            42 views
            0 likes
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            服務方面雖然店員都超熱情，但吃飯的節奏偏趕了一點，可以理解因為餐廳10時半便要關門了。例如前菜沒有吃完更呈上了主菜，導致本來不大的桌上擺滿了食物，在高級餐廳來說比較少見這一種情況。
            整體來說比較推薦大家人多分享，可以多試幾款不同的特色菜～
            推薦指數: 8/10

            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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