New Punjab Club

營業中

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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 w

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 c

素聞 blacksheep 旗下的餐廳水準一流，於是於其網站訂座。幸好有預訂，想walk in應該比較困難。New Punjab Club 一直都好想試一次，門外綠色的框框已經非常吸引我。難得預訂到，我們兩口子都叫了不少東西：環境很舒適，服務員為我們拍照的時候，還會協助打燈（笑了）

Black Sheep集團最出名的餐廳, 應該是Belon吧! 其實其中一個老闆是土生土長的土生巴人, 而他旗下的New Punjab Club拿下米芝連也是應該, 因為她的旁遮普(位於印巴交界)菜, 也一定程度代表其故鄉, 自然更有原本的風味. 旁遮普菜不以咖喱為主調, 而是以泥窰烤菜, 也就是Tandoor為主角, 帶有強烈的烤香味, 所以Naan和烤芝士也是這晚餐的主角. 前者牛油烤得半溶, 在Naan上面十分誘人, 而Naan的厚實和脆香, 令其口感和味道也相當吸引, 它和北角的烤爐印度餐廳應該是手執Naan界的牛耳. 後者將原塊芝士烤成, 想不到口感是如此實在, 似硬豆腐多過烤芝士, 有趣有趣! 加上青辣醬或乳酪粟米醬, 在柔和芝士味中提供另外但不衝突的元素.除了烤爐菜式外, 小菜也相當厲害. 我最喜歡是Keema Pau, 也是就是醃製的羊肉碎, 以香料的香味為主, 沒太多辣味, 反而最利害的是其麵包, 烤得脆而不散, 內裡口感依然鬆軟, 帶點牛奶的香甜, 將羊肉碎作餡料是另一種享受, 而羊肉碎上的炸薯條令其口味更複雜. 咖喱角做法也不簡單, 並不是一整塊的, 而是以脆塊,

Summary (Black Sheep Now or Never Set Menu)-Book 1 week in advance, requires a credit card before booking. -They only have <12 tables (each table usually holds NO MORE THAN 4 people. Big group? Don't, trust me, just don't).Food (Look at the pictures and menu)high quality and has its' own twist to certain dishes. (e.g. Deconstructed Samosas)-middle spice may need to ask for less spice if necessary.-Service is, as with most Black Sheep Restaurants, excellent!-I went for the Black Sheep Now or

New Punjab Club #中環 ❗️超滿意米芝蓮一星印度菜❗️Black series又返嚟，由而家起直至19/4🤩對於上次食唔到呢間一星米芝蓮印度菜一直耿耿於懷，今次諗都唔諗即刻把握呢個機會😍果然好食，冇諗過印度菜都咁有驚喜🇮🇳！招牌咖喱角 Samosa Chaat🥠咖喱薯蓉 脆麵 碗豆醬 乳酪頭盤有印度常見小食-咖喱角！但有別於一般春卷嘅外皮，佢係有少少厚度得來非常酥脆，仲要加埋脆麵🥰餡料亦都同一般嘅咖喱角唔同，將薯仔同青豆磨成蓉，加上香料味十足嘅咖喱調味，超級惹味🤩最特別係配上鷹嘴豆用牛油果蓉乳酪醬番石榴薄荷醬等等，口感同味道份外豐富！香烤雞腿 Murgh Tikka Angar 🍗香料燉雞腿合桃乳酪醬主菜每人有兩隻雞髀🍗🍗用上傳統印度烤製，非常入味🥰唔好睇佢外表乾爭爭咁，但絕對唔鞋。配埋加上合桃酸酸甜甜嘅乳酪，係有驚喜嘅印度雞髀！芝士菠菜🥬Saag完全冇諗到連菠菜都咁好食！同西方加上忌廉煮成蓉嘅菠菜唔同，保留原塊菠菜，但加上蒜頭芝士作調味，香到冇得頂🤩！牛油雜豆🧈Mattar我第一次覺得青豆好味😍用上牛油忌廉蓋過咗青豆嗰浸青草味，將青豆煮成半蓉，保留少許豆嘅口感，超憎青豆嘅

Any black sheep fans out there? 🐏They are having another black series restaurant week again from 13 Apr till 26 Apr!🖤Finally get to try the signatures of this one Michelin Star Indian restaurant.🇮🇳 And yes, they deserve it!!-Black Series Dinner $398 per person-🖤 Samosa chaatAppetiser of the night, and this certainly has hit me hard with the out of box experience.🤩 It’s not like the traditional ones, those with mouth burning spices and the the exotic flavours. It still keeping a multiplex ta

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

Shank up that juicy Lamb Shank! 🍖 The lamb is actually so so tender and soft that you can easily rip it apart with a spoon 🥄 oh my 😍.The line caught cobia fish is also super tender AND FLUFFY. Very well seasoned with tones of flavours running through your palate 😋.Gosht Salaan (Lamb shank) w/ black cardamom |$268.Tandoori Cobia 🐟 w/ smoked tomato & sapphire chutney |$200-ish.Don't even get me started with the Butter Naan 🤤 perfect for soaking up all those sauce 🍛 |$78• @newpunjabclub is a Michel

 湯姆其實好鍾意食印度菜，naan可以當飯食。Keema Pau即係印度嘅漢堡，將羊肉碎同脆薯條放上去好似open sandwich咁食，好香口👌啲野都幾好食，雖然有啲overpriced，但係都可以一試！Keema pee is basically Indian burgers - spiced mutton with crispy potatoes on milk buns. Very flavourful!

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,

N E W P U N J A B C L U B BLACK SERIES again! This time is this WORLD’S FIRST MICHELIN AWARDED PUNJABI restaurant! With $398pp + 10%, you get to try out their 10 courses menu, including their signature samosas, butter nan bread & sticky toffee pudding! It isn’t normally easy to get a reservation unless you are happy to dine at 6pm or 10pm, and it was a full house even with the current Coronavirus!!! The portions were very generous that we had to take some food home! You can probably tell how g

Indian food challenge 😍If you ve ever been to Indian resto, you’d understand they described the dishes with tons of spices, making it very hard to imagine how the food tastes. So we just picked the signature dishes. Like life, live without expectation, surprises knock at the door. 💸: HK$ 400 each ppxThe lamb (HK$268) is so tender and soft so you can rip it apart easily by the spoon.Tandoori Cobia fish ($268) is so fluffy. very seasoned with tons of flavor running thru your palatte.Butter naan 🌯

最近真係特别想食印度菜！重慶大廈又排長龍就決定食好d，試下今年摘星的new punjab club Punjab 其實係印度與巴基斯坦交界的地方以印度餐廳而言，餐牌可以話係非常簡潔主打烤肉，咖哩只有數種，原來都係Punjab菜的特式 Keema pau - 印度菜吃羊肉絕對有信心保證不同的香料讓羊肉沒有羊騷味，加上油炸至乾身的薯條增加囗感，配的milk bun 只有2個，實在覺得唔夠喉murgh tikka angar - 既然主打烤肉就是一試最喜歡吃的印度烤雞，味道不過不失 看到旁邊點的燒羊架(應該話係羊肉斧頭扒)感覺很吸引！但真的兩個人吃不行，下次吧！侍應服務也是超熱情的，對於不飲酒的我們感到奇怪 haha 另外，記得要拜訪一下廁所，有驚喜！

這天又去了這間印度西式Fusion的餐廳，一向不喜歡印度菜的我己經第二次光顧，因為實在太喜歡它們的菜式，半西式的做法配上印度醬料，新潮但不失印度風味。今次依然點了我最喜歡的Bun，這個Bun令我一食再食的原因是Bun做得鬆軟，充滿牛油香，配搭咖哩薯條的醬汁食用，醬汁本身己經非常惹味，喜歡！另外也點了咖哩雞，印度菜必吃，配搭薄餅食用。還有一個我最喜歡的主菜就是牛肋骨，做得好好食，肉質Tender，而且配有充滿印度風味的香料。飲料方面，我覺得這間餐廳的Gin是挺講究的，大家不妨試試它們的Gin.