New Punjab Club

營業中

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主菜: Masalewali Chanp
侍應就提議點他們嘅singature dish 羊架。呢道菜係整個Menu最貴嘅一道菜，不過一場黎到，侍應又特別推介，所以都點黎一試。
一上場我們都驚訝左一下因為實在是太大碟。羊架有兩大條, 我和同事一人分一條，但其實應該可以分四個人，味道的確唔錯肉質非常嫩滑，加上啲香料味好香濃，非常可口，不愧為招牌菜。

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主菜2: Maa Ki Dal 配 Butter Naan
至於第二道主菜侍應就提議我哋選一個醬汁再配上佢哋嘅牛油薄餅。咁我哋就係幾個選擇裏面選中一個扁豆做成的醬。
但係我哋食完個羊架已經十成飽，薄餅只係隨口食咗少少，味道可以，鬆軟新鮮。如果能夠少油一點就可以更好。

總括嚟講，餐廳味道的確不錯，環境舒適，侍應有善，裝修亦都好別緻，晚上應該氣氛不錯，有機會再嚟。
順帶一提，廁所裝修好特別，有機會可以一睇。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-07-09

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人均消費

$600 (午餐)

推介美食

Kurume

等級2

The black sheep restaurants always have their fans.This one again, the food is ok to good.I have hope on this british indian cuisine but they didn’t impress me.Charges $100 for a naan is like charging $100 for a bowl of plain white rice.The lamb is ok good, not as amazing as others said when it costs over$500.Other food have nothing to talk about.And it looks overpriced (over $600/person) in a tiny space only allows you to stay only 1.5hr.Otherwise, the food need to be really good.My overall imp

The black sheep restaurants always have their fans.

This one again, the food is ok to good.
I have hope on this british indian cuisine but they didn’t impress me.

Charges $100 for a naan is like charging $100 for a bowl of plain white rice.
The lamb is ok good, not as amazing as others said when it costs over$500.
Other food have nothing to talk about.

And it looks overpriced (over $600/person) in a tiny space only allows you to stay only 1.5hr.
Otherwise, the food need to be really good.

My overall impression to Black Sheep is pricey without relevant quality regarding dining spacing, tight time restriction, taste.

The service is remarkable in all of them I visited.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-02-10

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人均消費

$700 (晚餐)

kimkallstrom01

等級2

I went to The New Punjab Club for my birthday and I had high expectations for it, as I knew it was a Michelin star restaurant. And WAW I wasn’t disappointed AT ALL !!

First of all, the environment, decoration and feeling of the place is just perfect: neat space, colourful paintings, cosy couches, large tables and clever lightening focusing on the food: everything is made so you can enjoy so much sitting there that you never want to leave.

The staff is VERY nice, smiling a lot and playing around with the customers, for my pleasure! They are also all very knowledgeable about the food and take pleasure in explaining how certain dishes were made and where the ingredients come from. Seriously, I felt sometimes that I was listening to story like a young kid about to sleep, with all the details in the storytelling by our waiters!!!

And then.. THE FOOD... Oh my God... WAW !!!!! I love Indian food of course but this is all the things I like re-imagined to the smallest details and to the next level. We ordered a usual classic of mine: samosas, butter chicken and chicken tandoori , plus a salade to rest our tongues from all the spice from time to time. And OMG !!

The samosa? Not just regular samosas with some sauce on the side, NO! They come mixed with marvellous yoghurt sauce mixed with pomegranate and crispy noodles!!! The whole mixture delivers an explosion of tastes and senses on your tongue as you are chewing the samosa, cracking the noodles and savouring the sauce at the same time !! It is a real highlight !!!!!!!

And the chickens? Both tandoori and butter LOOK very classic but I swear to Baby Jeezus their seasoning and texture have definitely something special to them. Never have I tasted such a good butter chicken, and I have tried A LOT of them !! On top of that we had a butter nan each that was SOOO BIG that we couldn’t finish it !!

Finally, it was my birthday so the staff made sure to offer me a sweet gift in the end and take a nice picture of my couple 😍😍😍 All on the house !!!

I cannot think of anything else than saying WAW when I think about that restaurant. All I know is that I want to go back there again soon and try many other items on their menu. The lamb especially looks AH MAH ZING, I saw it on another table and was MAD I didn’t get it too !!

Yes!! I HIGHLY recommend everyone to try it for both the food, experience and environment. But mostly for the FOOD HAHAHAHA!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-06-10

用餐途徑

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人均消費

$600 (晚餐)

慶祝紀念

生日

推介美食

Olih018

等級1

Lunch at New Punjab Club. New Punjab Club doesn't have any set lunch, so I ordered a la carte. The deconstructed samosa was to die for, I loved the addition of the pomegranate. However, the chicken tikka was a bit underwhelming given the price tag. It was good, but I've had nicer ones that cost a lot less. Really liked the chicken liver chutney though! Same comment for the naan, priced at $78. Service was very friendly and I liked the overall atmosphere of the restaurant. Recommended if you want

Lunch at New Punjab Club.

New Punjab Club doesn't have any set lunch, so I ordered a la carte.

The deconstructed samosa was to die for, I loved the addition of the pomegranate.

However, the chicken tikka was a bit underwhelming given the price tag. It was good, but I've had nicer ones that cost a lot less. Really liked the chicken liver chutney though!

Same comment for the naan, priced at $78.

Service was very friendly and I liked the overall atmosphere of the restaurant.

Recommended if you want a nice Indian meal, but it won't come cheap.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-02-21

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人均消費

$510 (午餐)

推介美食

legoland

等級3

It was so mouth watering when I was watching Netflix The Final Table India Episode. So I searched for Indian food on openrice and found this one. It appeared to be exquisite, or like the other Indian restaurants in our impression. I the suggested to my frd for our Christmas Eve dinner.

The entrance was quite dark and looked like it’s closed. And it didn’t really looked like a restaurant so it’s easy to be missed.

Anyway, we were welcomed with big smile from the well dressed receptionist and then the waiters in soldiers costume. The restaurant was decorated like a English pub with leather sofa and chairs. Full of oil paintings with Indian impression. But in all, it’s not like an Indian restaurant despite I liked it a lot.

There were not many dishes on the menu but we still found it difficult to order because all were not the names I knew. We invited A waiter to Introduced to us and he was pleased to do so. There were four categories as I remembered, Appetizers, Something grill, something with curry, and desserts. We tried to ordered One from each category. At the end, we ordered a grilled cheese, a crispy fish (According to the waiter, this was the best crispy fish in the world),Braised lamb in curry and Chicken curry. At the end of the Dinner, we also ordered a desert.

In general, the dishes were big. I again ordered too much for two gals. The braised lamb didn’t tasted much like lamb but the sauce was great. It came with garlic butter bread ( I preferred butter naan but they didn’t have it). The crispy fish was real crispy and tasty. It tasted very light with the green sauce and the yogurt. I really appreciated their sauces. The grilled cheese was most impressive. It’s a big piece of cheese that wowed. It came with similar green sauce and tasted very refreshing. The chicken curry was nice with the chicken made quite juice.

The only thing that I don’t recommend would be the dessert. Just some very sweetly stuff.

I went back to restaurant in 7 days! So you know.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2018-12-24

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$450 (晚餐)

BonViveur

等級3

New Punjab Club sure has all the swagger to offer with Punjabi food! I haven't enjoyed an Indian restaurant outside India so much, in a while. Food included! New York City included!I also didn't know it was recently awarded a Michelin star until after dining here. From the service to the food to the whole look and feel, I left with a great taste and after-taste, both in my mouth and my heart!Friends and family know I rarely rave about Indian restaurants, and I have a bias for New York City. Well

New Punjab Club sure has all the swagger to offer with Punjabi food! I haven't enjoyed an Indian restaurant outside India so much, in a while. Food included! New York City included!

I also didn't know it was recently awarded a Michelin star until after dining here. From the service to the food to the whole look and feel, I left with a great taste and after-taste, both in my mouth and my heart!

Friends and family know I rarely rave about Indian restaurants, and I have a bias for New York City. Well done New Punjab Club and Black Sheep Restaurants, very well done!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-01-19

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eat_eat_everyday

等級4

1.5K

轉眼間，我們一起六個月，選了這間他一直想試的餐廳慶祝。電話不能訂座，要在網站訂座，都幾方便。以為只是間普通的印度菜，要留信用卡資料，no show要收$1000，都幾誇張。那天太早起牀，拖著疲憊的身軀，心情卻慶高采烈。來郅昏黑的餐廳，店員先送來Gin & Tonic的餐牌，有好幾款，興奮得睏意全消。先來杯Gin & Tonic。為了試試Indian tonic跟普通的有甚麼分別，點了這杯，但其實喝不出有分別。反而是店員在我們面前用火槍燒的basil leaf，香噴噴的焦香，叫人陶醉又難忘，配Gin一流。邊飲酒，邊看餐牌，再開枝紅酒。要提一點，食物要一次過點，要選好前菜和主菜，肉類和咖喱，店員不讓我們逐樣點，但他保證會一道接一道地上。Spiced mutton, milk bun, crisp potato幾乎每一枱都按店員的推介點了這一道，又的確好吃。帶少少羊肉的羶香，辣得過癮又不過份。咖喱羊肉碎夠稔，跟上面的幼細的炸薯仔絲的脆成對比，造出口感的層次。麵包外面炸得輕脆，中間卻特別軟熟，很鬆，口感無可挑剔，唯獨是太油。吃完之後，指頭油得反光。麵包配咖喱很夾，加少少生洋蔥碎，兩滴青檸粒，添

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2 讚好

Spiced mutton, milk bun, crisp potato
幾乎每一枱都按店員的推介點了這一道，又的確好吃。帶少少羊肉的羶香，辣得過癮又不過份。咖喱羊肉碎夠稔，跟上面的幼細的炸薯仔絲的脆成對比，造出口感的層次。

麵包外面炸得輕脆，中間卻特別軟熟，很鬆，口感無可挑剔，唯獨是太油。吃完之後，指頭油得反光。麵包配咖喱很夾，加少少生洋蔥碎，兩滴青檸粒，添上清新，更是滋味。

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Chickpea-battered river fish, dill raita, mustard chutney
炸得好吃，又脆又輕，不會太油，但中間的魚太普通，稔得入口即散如雪藏龍脷柳，幸好沒有雪藏味。魚沒有驚喜，反而mustard chutney幾特別，吃起來像wasabi般微嗆。另一個dill raita，跟大家槳炸魚柳的沙律醬無異，純粹多一點香草的清新。

Wagyu mince kebab, green chilli chutney
肉味不重，但頗喜歡燒烤的香。辣椒醬很惹味，少少刺激，不錯。

Spiced fresh cheese, corn raita, beer kachumber
自家製的新鮮cottage cheese，串起去燒。頭一兩口覺得好吃，燒得很香，但燒完的芝士偏乾，令芝士應有的奶香不明顥，而且份量超大，吃到有點悶。全靠配芝士的醬。綠色醬跟剛才那個惹味的辣叔醬一樣。Corn raita是粟米乳酪，有粟米的清甜，又有乳酪的微微酸和濕，全晚的醬中最喜歡這個。

Naan
麵包相比起主菜，價錢偏貴，但值得點。Naan的底部微焦，夠脆，麵包軟熟。單吃已覺得好吃，為了試下沾咖喱，特地加一點羊膝。

Slow-cooked lamb shank, caramelized onion, dill
羊膝賣相很好看。啡紅的醬汁卻令人聯想到茶餐廳的紅酒汁，是道名副其實的紅酒燴羊膝，一點期待的辣都沒有。羊膝外層的肉質都不嚡，近骨的更是軟嫩。

Banana Toffee Pudding
店面趕著給我們把未吃完的食物包起，介紹兩款甜品，一個布甸，一個撻。主菜未吃完，就被逼點甜品，叫人如何有心情慢慢享受。就當他認為我們太飽吃不完，又為什麼再推介甜品呢？而且，我本來期待印度甜品，怎料兩款都如此西化。結果，在不太情願地選了一款。

訂位時，可以註明慶祝的節日。我寫了六個月紀念日，跟隔離枱的生日一樣，都是一枝爉燭，不過隔離枱生日就有幾位店員圍著他們唱生日歌。

布甸的新鮮香蕉味很出，蛋糕厚重，是個不錯的香蕉蛋糕，加了拖肥醬和雲尼拿雪糕，味道不錯。不過，在印度菜，付這價錢，我會期望更高。

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吃完甜品，還有半杯紅酒，店員已送來賬單。簽完單，我只想消化一下，才把剩下的紅酒飲完，他一直在旁邊行來行去，終於按捺不住請我們離開，因為有人在等我們的枱。餐廳還未滿，而且我們踏出門口的一刻，才19:29。手裡拿著$2000的單，胃裡是未落隔的食物，內心則盡是無奈。

食物只有Keema Pau特別驚喜，其他的都不差但不能彌補其他方面的問題。以後不會再來。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2019-01-13

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$1000 (晚餐)

adrianang

等級4

100

Pic 1: Gosht salan, a slow cooked lamb shank in the front 😍 and the Mughal room makhani, a chicken tikka dish, in the back, accompanied with a large serving of butter naan!! 😋 Everything we ordered was scrumptious and we used up all our naan to soak up all the delicious sauces 🤤 Pic 2: samosas on the spicier side but the pomegranate seeds really jazzes the entire dish!Pic 3: tandoori chicken very tender😍😍😍New Punjab Club is headed by chef 👨‍🍳 Palash Mitra, formerly of 1 Michelin star Gymkhana i

Pic 1: Gosht salan, a slow cooked lamb shank in the front 😍 and the Mughal room makhani, a chicken tikka dish, in the back, accompanied with a large serving of butter naan!! 😋 Everything we ordered was scrumptious and we used up all our naan to soak up all the delicious sauces 🤤
Pic 2: samosas on the spicier side but the pomegranate seeds really jazzes the entire dish!
Pic 3: tandoori chicken very tender😍😍😍

New Punjab Club is headed by chef 👨‍🍳 Palash Mitra, formerly of 1 Michelin star Gymkhana in London. Hope it’s not long before this place gets some recognition from Michelin too!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$350

SaltandSoy

等級3

It can often be difficult as a British expatriate in Hong Kong. With increasing frequency I’m reminded of my dear little island’s unsavory activity during the colonial area. In fairness, it’s not my nation’s finest hour. Heroin, smallpox and condensed milk are by no means a reasonable exchange for the plundering of 10billion square kilometers of land.

The same criticism can also be levelled at our relationship with the Indian subcontinent. There is, however, one indelible saving grace; I challenge anyone to name a better cultural exchange than cricket for curry and curry for cricket.

However, New Punjab Club’s interpretation of Raj-era-themed India is a timely reminder that, no matter how incredible the food, there’s a thin line between cultural homage and misappropriation of heritage. For the most part, Punjab Club gets it’s right. But the undignified fancy-dress Maharaj on the door was an uncomfortable and unnecessary start to our Punjab Club experience.

Once in Wyndham Street’s hottest restaurant, we were presented with an awkward seating arrangement, a 15 minute wait for our table and a feeble attempt at a gin and tonic experience. But things got better.

Our first dish, samosa chaat, was a bowl full of obscenely good stuff. Pieces of flakey samosa lie submerged in a pond of creamy yogurt and tart tamarind. Crispy noodles, pomegranate seeds and fresh onion make cause the dish to pop, zing and sing.

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The chaat gives much needed purpose to the rather lackluster butter naan. This

was slightly greasy but sadly not with sweet, artery-clogging butter. The dough was, well, doughy, missing the scorched blisters that should have been delivered by one of the restaurant’s two tandoori ovens. My advice would be to give one of the roti a go instead.

The milk buns that accompanied the Keema Pau did have the sweet buttery taste I desired. And the spiced minced mutton of the keema was also damned good. But, not quite as good as the Bindass equivalent, that remains in my top five Hong Kong dishes.

The famed lamb chop just lived up to its billing. Crumbly blackened spice and clinged to the outside of the chop. Inside the meat was bloody and succulent. It took a lot of self-control to prevent myself from gnawing at the bone.

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Upon writing this review I had to ask Mrs. A whether we had a dal dish. Apparently we did. I don’t remember it. Make of that what you will.

Perhaps I was distracted by the atmosphere. What Black sheep really specializes in – more than the food even – is atmosphere. The room was buzzy, the music was cool and the staff went about their business with charm and flair.

We finished the evening with sticky toffee pudding. Now, that beautiful, sweet stodgy creation is my absolute favorite dessert bar none. But the Pubjab Club’s much lauded version was only ok. Ending on this slightly damp note perhaps left me with an unduly negative impression of New Punjab Club.

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I’m a massive advocate of the Black Sheep Group. No one is doing more to progress the Hong Kong dining scene than Syed Asim Hussain and Christopher Mark. But for all its plaudits, I can’t help but feel the New Punjab Club represents a slight misstep. They had the opportunity to present a truly modern interpretation of Punjabi cuisine. Instead, we have a living museum piece.

This is not entirely surprising when you consider head chef, Palash Mitra, cut his teeth at Gymkhana. Gymkhana is a colonial-era-inspired Punjabi restaurant in Mayfair, frequented by British backbench politicians who delight in telling the coolies to fetch more ice while spunking their expenses on more chicken tikka masala than you can shake a peerage at.

If Boris Johnson did Punjabi restaurants it would probably feel a little like the Gymkhana. Punjab Club isn’t quite in that realm, but it gets a little too close for comfort.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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catherine.b.duan

等級4

177

餐廳其實不難定，提前上網就可以預約很方便。Punjab其實是印度和巴基斯坦邊界的一個省，有名的菜是tandoori 。前菜我們點了keema pau: spiced mutton, milk bun, crisp potatos。麵包又軟又蓬松又香，光看著就覺得好吃（請看圖片）。把羊肉碎末醬放在麵包上吃，一口下去簡直是天堂的味道。肉醬上的碎碎是炸土豆，增加了脆脆的口感。 Tandoori Jhinga: prawn, burnt garlic chutney, 烤大蝦，搭配的是蒜香辣椒醬。我不沾醬吃發現挺好吃的，最後忘記沾那個醬了。這麼大的蝦要烤得入味不容易，這裡的味道十分不錯！ Tandoori Machli: Line-caught cobia, tomato, samphire, wild fennel chutney，烤魚搭配茴香辣醬。服務員介紹說這是他吃過全世界最好的烤魚。外面一層烤得黑黑焦焦很香脆，裡面的魚肉屬於相對比較有嚼勁，並不是特別特別嫩，但是也不老，肉不會散，很有質感。這麼大塊的烤魚，做的確實不錯。不過跟我在陽朔玉龍河邊吃的烤魚配辣醬不能比，那才是全世界最

餐廳其實不難定，提前上網就可以預約很方便。

Punjab其實是印度和巴基斯坦邊界的一個省，有名的菜是tandoori 。

前菜我們點了keema pau: spiced mutton, milk bun, crisp potatos。麵包又軟又蓬松又香，光看著就覺得好吃（請看圖片）。把羊肉碎末醬放在麵包上吃，一口下去簡直是天堂的味道。肉醬上的碎碎是炸土豆，增加了脆脆的口感。

Tandoori Jhinga: prawn, burnt garlic chutney, 烤大蝦，搭配的是蒜香辣椒醬。我不沾醬吃發現挺好吃的，最後忘記沾那個醬了。這麼大的蝦要烤得入味不容易，這裡的味道十分不錯！

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Tandoori Machli: Line-caught cobia, tomato, samphire, wild fennel chutney，烤魚搭配茴香辣醬。服務員介紹說這是他吃過全世界最好的烤魚。外面一層烤得黑黑焦焦很香脆，裡面的魚肉屬於相對比較有嚼勁，並不是特別特別嫩，但是也不老，肉不會散，很有質感。這麼大塊的烤魚，做的確實不錯。不過跟我在陽朔玉龍河邊吃的烤魚配辣醬不能比，那才是全世界最好的烤魚。

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Mughal Room Makhani：chicken tikka braised, spiced tomato, butter。由於這裡的菜以烤為主，所以咖喱類的整個菜單只有這一道雞肉tikka。喜歡吃印度tikka的我必須點。我吃tikki其實只是沾醬，裡面的雞肉反而一口沒碰。這個tikki搭配他的butter naan，味道好極了。

配菜點了Masala Palak: baby spinach, garlic, tomato. 服務人員特地強調，裡面的液體是菠菜烹飪過程中自己的湯汁，並不是油。

甜品共有三個選項，我選了相對清爽的sorbet，還有咖啡蛋糕。咖啡蛋糕真的很好吃，整塊蛋糕浸泡在濃稠的漿汁里，配上一個冰淇淋，簡直完美。

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Ankurit Chana Salad and Keema Pau

兩個人吃完了上面所有菜，最後撐到要死！太喜歡這家餐廳了，環境好，地方雖然不大，但是裝修很有細節，牆壁一周都是藝術品。另外值得一提的是，用餐的盤子也有三種選擇，供食客挑選。服務非常熱情，對食物的講解也很棒，非常推薦！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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味道

環境

服務

衛生

抵食

用餐途徑

堂食

人均消費

$850 (晚餐)

carmensandiegohkg

等級2

This is one specialty restaurant that I would keep coming to
again and again. The food is amazing; the spices are used brings out another
dimension and flavor to the ingredients; service is impeccable, the servers are
personable, attentive and hospitable; the décor is modern and artsy. Dishes
that I highly recommend are: SAMOSA CHAAT – you just can’t get enough of this
sauce, the pomegranate seeds add a freshness to this dish. ANKURIT CHANA SALAAD
– the sprouted beans seem really healthy, and the dressing they use is light
and well balanced. KEEMA PAU – the milk bun goes well with the mutton stew, but
beware of this filling up your stomach as you definitely want to save room for
the MASALEWALI CHANP, which are the most tender and flavorful lamb chops you
will ever have. This is the priciest item on their menu but is definitely worth
the splurge. Secret menu item alert!! Ask for the naan with garlic, if everyone
eats the garlic naan at your table, no one will notice the garlic breath! It’s
buttery, warm and absolutely delicious. I would skip the Lahori Seek as I found
the meat too heavily spiced and personally took away from the fact that it’s
Wagyu beef. Service was absolutely delightful. The team there is incredibly
personable, knowledgeable and attentive. They crack jokes with you and with
each other and you can tell that that their service culture and teamwork there
is very strong. I would highly recommend this restaurant over and over!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2018-07-09

用餐途徑

堂食

推介美食

eatnuts

等級3

身為一個印度菜愛好者，大大話話喺香港都試左十幾廿間印度餐廳，多數impress我既都係咖哩菜式。今次黎New Punjab Club完全顛覆我對印度菜既認知，原來tandoor都可以咁好食！餐廳裝潢行低調奢華路線，有啲art deco風格；當中2/3係梳化位，適合三五好友聚舊吹一晚水。好多人行過我地張檯都笑，原來後面幅牆掛左印度裸男畫好搞笑😂 侍應都係印度人，著住傳統印度服飾，服務就還可以啦。Menu只有一頁，有前菜、燒烤、肉類咖哩、菜/豆類、沙律。是晚五人gathering，燈光好暗，掛住食同講亦冇乜點影相so sorry🤷🏿‍♀️Tandoor先上菜，嘩媽呀超香，兩米外已經聞到🤤 Lamb chops, beetroot salad, ember roasted onion 一定係必嗌 ($468)，兩支羊架斧頭咁大支，外面沾滿香料，調味好足之餘又唔會蓋過肉味。難得係入面仍然係medium rare既粉紅色，好juicy，愈𡁻愈有肉味，冇誇大，可能係我食過最好食既羊架！兩塊肉女仔拳頭左右大細，四五人share岩岩好一人兩片。伴碟有切成碎粒既beetroot salad同埋半個gril

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Menu只有一頁，有前菜、燒烤、肉類咖哩、菜/豆類、沙律。是晚五人gathering，燈光好暗，掛住食同講亦冇乜點影相so sorry🤷🏿‍♀️

Tandoor先上菜，嘩媽呀超香，兩米外已經聞到🤤 Lamb chops, beetroot salad, ember roasted onion 一定係必嗌 ($468)，兩支羊架斧頭咁大支，外面沾滿香料，調味好足之餘又唔會蓋過肉味。難得係入面仍然係medium rare既粉紅色，好juicy，愈𡁻愈有肉味，冇誇大，可能係我食過最好食既羊架！兩塊肉女仔拳頭左右大細，四五人share岩岩好一人兩片。伴碟有切成碎粒既beetroot salad同埋半個grilled purple onion，可以平衡肥膩感。

Tandoor chicken & cobia

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