影片
港鐵銅鑼灣站 F1 出口, 步行約5分鐘
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電話號碼
28825316
開飯介紹
店名受到印度教思想「Leela」啟發，注入烹飪遊樂場概念，呈獻充滿活力且多樣化的印度美食，為食客帶來全新的餐飲體驗。
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營業時間
今日營業
12:00 - 15:30
17:30 - 22:45
星期一
17:30 - 22:45
星期二至日
12:00 - 15:30
17:30 - 22:45
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
精緻印度菜選擇不多，早前到 Rosewood 的 CHAAT 體驗果然很好，不愧為米芝蓮一星餐廳。而城中熱店 Leela 主打印度皇家味道，由 CHAAT 前主廚 Manav Tuli 帶領創作，開業僅一年旋即登上 Michelin Guide，和 Foodies 一探究竟。入座前需穿過一條充滿異國風情的走廊，設計風格融入大量如印度宮殿的花紋與色彩元素，沙發位置私密度高，設有戶外露台酒吧位置，環境愜意舒適。𖡦 Baked Chettinadu Samosa - Duck ｜$168 for 2有股煙燻的香氣，脆皮包着細致鴨肉絲，層次分明美味，而且這個感覺熟口熟面 😆𖡦 Coconut Seabass｜$168每款食物上桌都讓大家「吓」出來的份量，桌上三名女子問了同樣的問題——This is the seabass 😳？熟度拿捏不準，口感 Flaky 略嫌過熟了，而且也嚐不出椰的部分在哪 🥥𖡦 Goan Peri Peri Prawns ｜$248 for 2期待 Peri Peri 的香辣開胃，調味卻跟牛油咖喱很像，黑虎蝦肉新鮮彈牙，一份只有兩隻尺寸也偏小，性價比頗低。𖡦 Kothamalli Bone Marrow & Beef Cheek Biryani｜$378骨髓拌入米飯甘香油潤，牛臉頰燉得柔嫩，筋肉輕輕一抿即在口腔化開，表面的酥餅佈滿香料，細細咀嚼後滿口孜然香。份量雖小但油膩感會增強飽腹度 😹𖡦 Smoked Butter Chicken｜$258幾乎是印度菜必點的牛油咖喱雞，番茄的酸香解膩，調味是好的，雞肉沒任何特別之處甚至有點雪味，如果皮煎一煎應該會更好 🍅𖡦 Garlic Naan｜$68 新鮮熱辣蒜香撲鼻，餅皮富空氣感，把咖喱沾好沾滿 😋𖡦 Baked Saffron Kheer with Fennel Pistachio Cake｜$98Masala Chai 向來是我的愛，製成雪糕倒是第一次見，軟糯米布丁配在一起味道清新。𖡦 Chocolate Chilli Chaat｜$118賣相漂亮的（但蠟燭醜），這種定價的餐廳朱古力甜點濃郁好吃只屬基本，但說了有辣就是要辣啊，Chilli 的部分連耐受程度不高的朋友仔都吃不出來，愛辣的我更不用說 😅整體而言，印度菜系味覺層次本應千變萬化，Leela 的香料組合卻很相似，味道不過不失但份量奇！小！了解高級餐廳係咁上下 Practice，但都不至於四個女仔（仲要佢哋平時好細食！！）食咗七八樣嘢都仲要嗌肚餓 🥲 呢一局 CHAAT 完勝 🏵️💰 $540 p.p. 📍 Leela銅鑼灣新寧道1號利園三期3樓301-310號舖
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Many of the dishes here reminded me of Chaat and definitely showed how much Chef Tuli contributed to this restaurant. We tried the tasting menu, which was really fulfilling and so please prepare an empty stomach. It also left me wanting to try their Royal Experience MenuThe starters were already beautifully presented and the yogurt inside made it even more appetizing.The coconut seabass was so succulent with a delicate hint of coconut. The pork ribs were marinated with honey yet it was not overtly sweet. Despite we chose mild spicy, there was still a kick to it and when one of friends informed them, they immediately prepared some sweet yogurt dipping on the side, which still preserves its Indian flavor whie solving this problem.I loved all the subsequent mains but my favorite would definitely be the fish curry. Surprisingly, this one is actually less spicy while still being aromatic from the spices.I tried a bit of each for the desserts and overall for both aesthetics and matching the overall theme, I loved the Mango the most. Now planning my next meal there.
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由前CHAAT主廚 @chef_manav_tuli 開設嘅 Leela ，餐廳設計超有氣派，仲係出自設計過四季酒店嘅Andre Fu之手～裝潢時尚靚靚，連餐具都精緻到想影幾張flatlay 😍 勁推薦 Smoked Butter Chicken!! 食過不少過10間印度野之後覺得Leela 道 butter chicken 勁好食！！◞有幾款印度菜印象特別深刻！Lucknowi Tokri Chaat — 超有視覺感嘅脆炸薯絲籃，入面有鷹嘴豆、石榴、乳酪、甜酸醬，每啖都酸酸甜甜又開胃！Baked Chettinadu Duck Samosa — 呢個係 CHAAT都會有嘅一道菜！甜筒造型好得意～鴨肉有微微煙燻香，食到尖尖位仲有陣酸香，好有層次感～主菜3款都好好食！Honey Sesame Pork Ribs — 蜜糖香+香料味完美融合，重點係啖啖肉夠嫩，fusion得嚟又唔會太heavy
Smoked Butter Chicken 配蒜味Naan 🍗 個Butter Chicken 好重煙燻味！然後係好濃郁蕃茄奶油咖喱，搽naan食真係冇停過手～
Bone Marrow Biryani — 牛骨髓 + 牛面頰肉 + 印度炒飯，而面頭嘅脆皮都吸滿牛香，一撈開即刻牛香四溢，份量勁多勁滿足～最後甜品Mango Mastani係用芒果、奶、雪糕blend做，食完咁多濃味嚟個甜甜地完美ending 🤍
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Leela is a culinary gem that reimagines Indian cuisine through an innovative lens. Drawing inspiration from the divine playfulness of Hindu concept ‘leela’, transforms traditional flavors into contemporary gastronomic art, led by the talented Chef Manav Tuli (formerly of Michelin-starred Chaat) and set within an elegantly designed space by André Fu.𑁍 𝘽𝙖𝙙𝙖𝙡 𝙅𝙖𝙖𝙢, $𝟭𝟬𝟴 (7/10)It is a vegetarian dish that features the humble eggplant. Caramelized onions weave a sweet complexity through the dish, while tomatoes provide a bright, fresh counterpoint. The hung yoghurt adds a creamy elegance, creating a harmonious balance.𑁍 𝙇𝙪𝙘𝙠𝙣𝙤𝙬𝙞 𝙏𝙤𝙠𝙧𝙞 𝘾𝙝𝙖𝙖𝙩, $𝟭𝟭𝟴 (7.5/10)It is a playful homage to street food, presenting a crispy potato basket filled with vibrant flavors. Sweet and sour chutneys dance across the palate, creating an interactive experience that captures the spirit of Indian gastronomy.𑁍 𝙏𝙖𝙣𝙙𝙤𝙤𝙧𝙞 𝘽𝙚𝙚𝙛 𝘾𝙝𝙤𝙥, $𝟰𝟰𝟴 (7.5/10)The Black Angus short rib, tender enough to be effortlessly pulled from the bone, is transformed by a marinade of cinnamon and ginger. Each bite reveals a depth of flavor that is both comforting and sophisticated, showcasing the kitchen’s ability to elevate traditional cooking techniques.𑁍 𝙆𝙤𝙩𝙝𝙖𝙢𝙖𝙡𝙡𝙞 𝘽𝙤𝙣𝙚 𝙈𝙖𝙧𝙧𝙤𝙬 & 𝘽𝙚𝙚𝙛 𝘾𝙝𝙚𝙚𝙠 𝘽𝙞𝙧𝙮𝙖𝙣𝙞, $𝟯𝟳𝟴 (8.5/10)It is a theatrical dish that begins with tableside preparation - the server carefully cutting the pastry and mixing of bone marrow into fragrant rice. Beef cheek melts luxuriously, while coriander and curry leaves provide a fresh, aromatic finish that lingers delightfully on the palate.𑁍 𝙋𝙚𝙧𝙨𝙞𝙢𝙢𝙤𝙣 𝘽𝙝𝙖𝙥𝙖 𝘿𝙤𝙞 (7.5/10)A delightful conclusion, offering a light, sweet finale that showcases the kitchen’s creative approach to traditional desserts. Its delicate balance of sweetness and texture perfectly complements the bold flavors of the preceding courses.
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