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港鐵中環站 D1 出口, 步行約5分鐘 繼續閱讀
電話號碼
23681223
開飯介紹
特色印度、巴基斯坦菜。餐廳裝修低調不失奢華,佈置了不少畫作。主要推介烤焗類菜式,如烤羊架、烤魚、咖哩薄餅等。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2019-20)
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至三
12:00 - 14:30
18:00 - 22:30
星期四至五
12:00 - 14:30
18:00 - 23:00
星期六
17:00 - 23:00
星期日
17:00 - 22:30
付款方式
Visa Master 現金 銀聯
食評 (39)
等級4 2020-04-18
3561 瀏覽
剛剛收到email Black series Now or never 再度extend多一個星期,到26/4。如果你對呢間野有興趣,機會又來啦,快啲訂。如果平時點A la Carte,價錢相對冇咁平,不過作為認識Black Series嘅入門餐廳都不錯。好多朋友都推介呢間印度餐廳,就算本地印度嘅朋友都好喜歡,唯一缺點真係幾貴。不如就睇吓佢Black series嘅Menu有乜食。前菜人人有一碟花生。Samosa chaat招牌咖喱角,個樣非常精美,咖喱薯蓉熱辣辣,加上乳酪,酸豆醬和脆麵,平時你吃得到的咖喱角一定沒有這個細緻。主菜有兩個選擇,我們選了香烤雞腿同埋加錢升級到西冷牛肉,四個人share。先講香烤雞腿,這個絕對是證明印度菜做得好同唔好嘅作品,雞肉非常滑,用上多種嘅香料令到佢味道非常特別,而且一點都不乾身,加上個核桃乳酪醬都好出色。烤雞做得好就當然,如果做得唔好執得啦,只不過驚喜唔大,反而最大驚喜係tandoori beef sirloin,西冷牛肉燒得剛剛的medium rare,肉汁四射 ,而且好香好有牛肉的濃度,青蕃茄醬點上牛肉直頭係天造地設。另外四個side都要講下,分別有芝士菠菜、牛油雜豆蓉、牛油薄餅同蔬菜沙律。講真生菜沙律就最冇乜特別,但係要讚個芝士菠菜用上了軟芝士和大量的香蒜,夾得好好。Butter naan牛油薄餅非常大塊,而且好軟熟,點剛剛那乳酪醬一流。牛油雜豆蓉,用上牛油牛奶來整嘅豆蓉相當精彩,又係送薄餅之作。我們亦都有加錢要左個洋蔥青辣椒沙律,呢個連印度人話加錢都係有啲離譜嘅食品,個sauce 真係好一流,你會想食完再食,怪不得要加錢,我同B先生都大讚,加得有啲道理。最尾亦都係highlight,carrot sticky toffee pudding ,係友人大愛之作,添上了爆谷雪糕的carrot cake,係你面前在倒下朱古力醬,呢個雖然有點甜,但真係勁好食,剩係來食呢個都正。最後要說好的係其中一杯beefeater gin,係你面前燒西柚乾同青檸,那個gin的香和餘韻,一流。食完飯你仲會收到員工親手寫嘅卡同祝福,你感受到,出嚟支持下飲食業真係幾緊要。大家 stay safe!PS我好喜歡呢間餐廳裏面嘅畫同藝術品,仲有個金碧輝煌嘅washroom ,記得參觀下。New Punjab Club  中環雲咸街34號世界商業大廈地下 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-02-14
3052 瀏覽
Thanks to Black Series (again!), Restaurant Week of Black Sheep Restaurants, my friend and I were able to enter the New Punjab Club to enjoy a really filling and satisfying one Michelin star Indian lunch.Our lunch began with these Tandoori Anda, which were Taiyouran eggs with kachumbar and smoked salt. The eggs had a nice smoked flavor, and I adored the green sauce so much! A very decent starter.This Tandoori Cobia was absolutely fantastic! The line-caught cobia was so fresh and nicely grilled, making it really enjoyable. I particularly like the crispy fish skin. The smoked tomato and samphire chutney on the side made great dressings if you want a bit more flavor for the fish.The Mughal Room Makhani looked ordinary but tasted great! The chicken tikka was so tender and meaty. The spiced tomato and butter simply made the curry superb to eat with the butter naan.My friend doesn’t like carbs, especially potatoes. So I finished this Dum Aloo on my own. The bite size Papa Coctel Peruvian potatoes were delicious with the tomato and green cardamom seasonings.Dessert was a Date Phirnee with slow-cooked broken basmati rice pudding, cardamon and dates wrapped in edible foil. The sweet date was worked its magic to balance out the strong flavor from the meal with curry and onion. And the broken basmati rice pudding was no ordinary rice pudding! It’s quite dense, yet very delicious! We finished it in no time! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
今次黎到中環雲咸街嘅印度餐廳,呢間餐廳其實係全球唯一一間米芝蓮一星嘅旁遮普菜(⁎⁍̴̛ᴗ⁍̴̛⁎) 身為一間米芝蓮餐廳,service的確好周到, 我地當晚坐嘅枱近乎一張四人枱,空間感十足,仲有足夠嘅空間比我地影相😛呢度嘅菜式係走比較濃味路線,不過菜式嘅味道層次+配搭都同平時食嘅印度菜截然不同~ . 🥗招牌咖喱角頭盤印度咖喱角係全晚最驚艷嘅菜式🌟外層炸到金黃色超級鬆化,一放入口腔就瞬間融化🤤內餡混入咖喱薯蓉,底部舖滿左鷹嘴豆+牛油果+乳酪+紅石榴,食落口感極豐富,每一個component都平衡得好好,味道好清新開胃🤤.🍗香烤雞腿雞腿放入泥窟烤,令表面燒焦食落帶少許煙熏味~ 肉質大致上都係嫩滑,唯獨肉質較薄嘅位置就稍微過熟~ 蘸上核桃乳酪醬同薄荷醬,味道層次十分豐富,後勁帶輕微嘅辣味☺️伴菜有芝士菠菜、蔬菜沙律同牛油薄餅,份量都幾多,好飽肚~ .🍮紅蘿蔔拖肥布丁本來對於呢個甜品嘅期望都幾高~ 個人覺得甜品入面嘅component未去到令人震驚嘅程度,不過都係一道不容錯過嘅菜式❗️面頭嘅爆谷味雪糕略帶鹹味,係成個甜品唯一一樣唔甜嘅元素😂蛋糕體嘅質感好軟綿綿幾濕潤,不過就食唔出係咩味~ 微暖嘅蛋糕同雪糕就形成左冰火交融嘅效果,再淋上拖肥醬,食落更邪惡更滿足,好滋味呢😚. 整體而言,今次嘅experience都超越左我對印度菜嘅固有嘅形象,尤其係佢哋嘅咖喱角,完美展現左點樣將一道看似普通嘅菜式昇華到另一個層次✨ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2020-06-25
206 瀏覽
This was our second time visiting New Punjab Club and had a wonderful dining experience. We booked a table for 2 in advance, they seated us at a side booth so we had ample space to dine in.  To start off, they serve a complimentary snack right after you order and this time they gave us these seasoned peanuts.Tandoori Anda $148When it was served, we were told that these eggs were cooked in a tandoor. The egg (with the shell) was wrapped and cooked whole, they slice it open for serving. The eggs were still jammy inside (just how i like them!) and was complimented with a herbaceous sauce, smoked salt and some diced onion. As as we tried the Samosa Chaat last time, we wanted to try something different as an appetiser this time, but I definitely thought the Samosa Chaat was better and more unique! Tandoori Cobia $288 Definitely the highlight of the night! The fish was super flavourful and took on the smokiness of the oven really well. I loved the texture of the Cobia and the server explained that their fish is freshly caught and delivered everyday. The fish was served with a wedge of lime and a light tomato sauce, it was super tasty with our without the garnishes. I highly recommend ordering this dish during your visit.Dal Makhani $148 +Missi Roti $28We also ordered the Dal which featured black lentils and a rich, creamy and buttery gravy. It was really good but definitely quite heavy for just 2 people. The Missi Roti we got to pair with it was perfectly seasoned and acted as a lovely vehicle to the Dal. Overall, another fantastic dining experience at New Punjab Club and can't wait to go back again! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2020-06-22
228 瀏覽
had the salad and Murgh Tikka. The spice mix is rather delicate, potentially to fit Hong Konger's palette.Reminded me somewhat of a non sweet Malaysian/Indonesian satay dish with hints of peanuts as part of the seasoning. would have been better if they have a proper charcoal burner, as an electric powered burner tends leave use a metallic odour versus a charcoal fragrance.initially I tot the chicken was underseasoned but when mixed with the yogurt wallnut the taste is pretty good. the mint dip could have been better if it had some lime in it.the problem with HK chickens is the oddly soft texture, so that deducted the enjoyment as with most chicken dishes in HK, not a fault of the cook or the restaurant. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)