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[ Pondi | 西營盤 ]A very cozy and small restaurant hidden in the alleyway of third street that serves Indian fusion cuisine. The fuse Indian spices and flavors with French/ modern techniques. Their name is inspired by ‘Pondicherry’ and reflects the colonization period between Britain and India.I made a booking at 6 and at 6:30 they were already packed with patrons. It was amazing to see them pump out so much food from such a small open kitchen (literally a stove, plancha and a counter) but was remi
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[ Pondi | 西營盤 ]


A very cozy and small restaurant hidden in the alleyway of third street that serves Indian fusion cuisine. The fuse Indian spices and flavors with French/ modern techniques. Their name is inspired by ‘Pondicherry’ and reflects the colonization period between Britain and India.


I made a booking at 6 and at 6:30 they were already packed with patrons. It was amazing to see them pump out so much food from such a small open kitchen (literally a stove, plancha and a counter) but was reminded they had another central kitchen as well.


As they have an open concept with the main entrance being opened as well, it was freezing when I came in mid December when it was 10°C 🥶 because of this, they should consider offering hot water to patrons.


Their menu is designed for at least two people and even offer a tasting menu to try most dishes on the menu. But I am dining alone so opted for a la carte but even the chef said most of their dishes are for sharing.


—— ——


Prawn & Leeks Samosa $110


A riff of the regular samosa but made with phyllo pastry instead of the regular short crust pastry dough. Thus, it is much crispier and less heavy, the individual layers also have butter between them to provide a smoky and nutty sweetness.


The filling is quite ’meaty’ although there is no meat 🤭 The prawns are more like small shrimps and super savory with a hint of spice. There are a few pieces of them but I can’t make out what the rest of the ‘meaty’ filling is, chopped up prawn? Anyways, the leek is chopped quite unevenly which displeases me but the taste is very pronounced without being too pungent. Not a bad combination with the phyllo but nothing too special.


What pleasantly surprised me were the condiments available. The mango chutney is spicy and tangy with a strong sweetness. The blueberry relish is my personal favorite as it is spiced (not spicy) and acidic due to it being pickled. The cucumber raita is refreshing and creamy, the ideal sauce.


I asked for one samosa instead of two as I am one person but the size is quite small and I think I could have eaten both of them 😬 I also wish they gave me more sauces and I desperately needed them to enhance the samosa.


—— ——


Tofu Korma $128


I really simple but delicious and comforting curry for 10°C weather tonight🥶


The onsen egg may seem unnecessary but it actually provides creaminess to the overall korma and balances out the various spices and chilli used.


I love how they layer in the spice starting with the homemade korma then following on with chilli oil and finally topping with fried shallots and garlic and crisp curry leaves. All of these components contribute to the final savory flavor that this dish provides.


The crispy tofu is coated with corn starch and some sort of sugar as it has a caramel layer to it, similar to the sugar syrup on harden fruits (冰糖葫蘆) (but only for the texture and not flavor) as you can feel it stick to your teeth. This coating keeps it crispy and crunchy whilst sitting on the korma and contrast nicely with the soft and smooth tofu on the inside. The relatively bland tofu is a great vessel to have for this rich korma. It also made for a nice bite with the chewy flatbread.


I want to highlight their fried shallots and garlic and crispy curry leaves that use which adds another layer of flavor and texture. The shallots and garlic are like capsules of flavor as it has been caramelized and thus flavored enhanced, they have a nice bite and chew to them. Whereas the curry leaves are thin and crispy, shattering in your mouth and the flavors just dissolve.


The portion is very sufficient for one and great for sharing between two.


—— ——


Flatbread $40 x2


This ‘flatbread’ is like a crossover between a naan and a paratha. It has been enriched with yogurt and ghee which makes the flavor sweeter and richer, as well as makes the texture chewier and softer. Furthermore, they roll it like a 蔥油卷 (by rolling it into a thin log then rolling up that log) and thus there are distinctive layers and it makes it sorta flaky too. Flaky in the sense that the top crust crumbles but each flake is a piece of dough and not a layer of dough. In addition, the top crust of the bread is so caramelized that you can peel it off as if it was milk bread and eat it like a crisp. So tasty.


Flavor wise, it’s so good that it can be eaten alone. I unintentionally ate half of it by itself because I was obsessed with the richness and softness of it that I had to order another plate of it to finish my korma with 😅 They also use beer to aid the fermentation process which is why there is less ‘yeast’ taste and aroma and a more sour and ‘alcoholic’ smell to it. The beer also adds sweetness to the rich bread.


Portion wise, it is quite small. The originally small piece of bread it cut into 4 pieces. $40 for 1 piece is quite unseemly but at least they make it themselves and it’s delicious. But I did have to order another round of this which made me feel extremely full after leaving. The perfect portion would have been one and a half pieces. After leaving, I feel very heavy and tired (好樓) and I partially blame this fat-heavy flatbread.


Also, they make the bread in their central kitchen and have the staff bring it up when a patron orders it.


I also wanted to try their gougeres but apparently they removed it from the menu just days before I came as it was not very popular and required a lot of effort.


—— ——


推介 🙆🏻‍♀️


💬 Overall, the food here is great and unique, unlike any I’ve had before. Their pricing is also quite reasonable but their portions could get a tad bit bigger. Since their restaurant is so small, it may feel quite cramped having servers squeeze around you as they have four people on the floor. Saying that, I do want to come back for their other dishes or try their sister restaurant Brut.


🗓 Revisit? ✅ ⭕️/ ❎
Tofu  Korma
$128
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Prawn  &  Leek  Samosa
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(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
2022-12-14
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$350 (晚餐)
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2022-10-27 605 瀏覽
It’s time of #restaurantweek by @diningcity_hong_kong again, encouraging people to explore unfound eateries, here I am at @pondihk the French x Indian concept in Sai Ying Pun: The menu included some signature items like “Avocado Mess” - a guacamole mixed with chickpeas, pomegranate & yoghurt dressing, pretty appetising. For mains, we chose “Stuffed Calamari” with smoked pork belly in a broth with clams & fino sherry. The calamari was bouncy & the combination was special. The other main was “But
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It’s time of #restaurantweek by @diningcity_hong_kong again, encouraging people to explore unfound eateries, here I am at @pondihk the French x Indian concept in Sai Ying Pun:

The menu included some signature items like “Avocado Mess” - a guacamole mixed with chickpeas, pomegranate & yoghurt dressing, pretty appetising.
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For mains, we chose “Stuffed Calamari” with smoked pork belly in a broth with clams & fino sherry. The calamari was bouncy & the combination was special.
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The other main was “Butter Chicken” - really tender in a westernised curry sauce, topped with leeks & scallion. The side “Gouegere” went well with the sauce!
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Generally the concept & flavours were decent, just that the portion for the #restaurantweek menu was a bit small, I’d have gone for a-la-carte.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Indo-French fusion restaurant tucked away in a cul-de-sac with an eclectic menu and warm, welcoming atmosphere. 🇮🇳🇫🇷📍𝐒𝐚𝐢 𝐖𝐚𝐧 / 𝐒𝐚𝐢 𝐘𝐢𝐧𝐠 𝐏𝐮𝐧 𝐏𝐨𝐧𝐝𝐢 @pondihkAn ode to Pondicherry (a former French colony in South India), Pondi is a small bistro hidden at the end of Fuk Sau Lane. It is from the same team of former Indian BlackSalt Kitchen @blacksaltkitchen, wine bar Brut! @brut_hk and New York style bodega Fat Chad’s @fatchads, all in the Sai Ying Pun neighbourhood. 🙌𝘚𝘔𝘈𝘓𝘓 𝘉𝘐𝘛𝘌𝘚𝗧𝗮𝗺𝗮𝗿𝗶𝗻𝗱 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗲𝗲𝘁𝗿
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Indo-French fusion restaurant tucked away in a cul-de-sac with an eclectic menu and warm, welcoming atmosphere. 🇮🇳🇫🇷

📍𝐒𝐚𝐢 𝐖𝐚𝐧 / 𝐒𝐚𝐢 𝐘𝐢𝐧𝐠 𝐏𝐮𝐧 
𝐏𝐨𝐧𝐝𝐢 @pondihk
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An ode to Pondicherry (a former French colony in South India), Pondi is a small bistro hidden at the end of Fuk Sau Lane. It is from the same team of former Indian BlackSalt Kitchen @blacksaltkitchen, wine bar Brut! @brut_hk and New York style bodega Fat Chad’s @fatchads, all in the Sai Ying Pun neighbourhood. 🙌

𝘚𝘔𝘈𝘓𝘓 𝘉𝘐𝘛𝘌𝘚

𝗧𝗮𝗺𝗮𝗿𝗶𝗻𝗱 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁𝘀 (HK$128)
Tamarind Roasted Beetroot
$128
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Explosion of flavours! An untypical take on beetroot salad, the earthiness from the beets was well-balanced by the creamy parsnip pureé underneath and the beautiful, fresh dill on top. 🌿
🤤 4.5/5

𝗔𝘃𝗼𝗰𝗮𝗱𝗼 𝗠𝗲𝘀𝘀 (HK$95)
Avocado Mess
$95
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Avocado 🥑 and so much more - unique spin on traditional street food Chaat. You can taste so much flavours and textures, especially with the punchy pomegranate and crisp papadums. 
🤤 4.5/5

𝘔𝘈𝘐𝘕 

𝗖𝗮𝘀𝗵𝗲𝘄 𝗞𝗼𝗿𝗺𝗮 (HK$128)
Cashew Korma
$128
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A hot one! Not as memorable as the other dishes but still yum.
🤤 4/5

𝘚𝘐𝘋𝘌𝘚

𝗣𝗲𝗿𝗶 𝗣𝗲𝗿𝗶 𝗙𝗿𝗶𝗲𝘀 (HK$55)
Peri Peri Fries
$55
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A rather big portion compared to the other dishes - went really nice with the korma.
🤤 4/5

𝗚𝗼𝘂𝗲𝗴𝗲𝗿𝗲 (HK$55)
Gouegere
$55
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Must try! It was actually my first time trying a gougère so I had no idea what to expect. The bread was homemade freshly baked, crispy on the outside and fluffy on the inside. An easy 5/5 if it arrived earlier instead of at the end but still, what a treat! 
🤤 4.5/5

🌱 Vegetarian friendly: Yes! A good portion of their menu is vegetarian (also some vegan and gluten-free options) 
🤩 Simple but effective menu, although the place was small but it felt intimate and cosy.
💰 HK$250-500 pp 

⭐️ Overall rating: 4.5/5

🤔 Revisit? Absolutely! I wish they would do brunch/ lunch as well.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$450 (晚餐)
推介美食
Tamarind Roasted Beetroot
$ 128
Avocado Mess
$ 95
Cashew Korma
$ 128
Peri Peri Fries
$ 55
Gouegere
$ 55
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同成班女仔friends聚會,最好就係一間環境美觀坐得舒服的餐廳,所以今次特登預約左呢間新派餐廳😋唔使點等就有人帶位,入座非常smooth👍🏻點左幾款菜式體驗下呢排流行既fusion,平時同朋友都少食either印度or法國菜,所以老實講無從比較,但係真係好食同個taste感覺好新鮮,唔係平時食既一般西餐會食到既味,係幾特別👍🏻人均5百幾,但食到好飽,坐既環境都唔錯所以cp值都幾高,會再去同recommend to others
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同成班女仔friends聚會,最好就係一間環境美觀坐得舒服的餐廳,所以今次特登預約左呢間新派餐廳😋唔使點等就有人帶位,入座非常smooth👍🏻

點左幾款菜式體驗下呢排流行既fusion,平時同朋友都少食either印度or法國菜,所以老實講無從比較,但係真係好食同個taste感覺好新鮮,唔係平時食既一般西餐會食到既味,係幾特別👍🏻

人均5百幾,但食到好飽,坐既環境都唔錯所以cp值都幾高,會再去同recommend to others
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Chef tasting menu only $500,質素超級好,服務態度又好!Tasting menu 可以試晒佢哋最受歡迎嘅菜式。呢間舖頭細細地,我係有預約咗先來。我覺得呢間舖頭超級有心,而且菜式好有特色~Menu:由佢appetizer 開始,到甜品我都覺得做得好出色。全部食物都係即煮的,一個open kitchen 咩都見到晒😂😆🤣我自己最鍾意佢哋uni appetizer同埋佢哋個grilled butter chicken,特別係個麵包好好食,點個sauce喺一流。Stuffed calamari 都睇得出係用好多時間煮嘅菜式。可以好肯定,我一定會再嚟😆😆😊😊
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Chef tasting menu only $500,質素超級好,服務態度又好!

Tasting menu 可以試晒佢哋最受歡迎嘅菜式。
呢間舖頭細細地,我係有預約咗先來。
我覺得呢間舖頭超級有心,而且菜式好有特色~

Menu:
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由佢appetizer 開始,到甜品我都覺得做得好出色。全部食物都係即煮的,一個open kitchen 咩都見到晒😂😆🤣

我自己最鍾意佢哋uni appetizer同埋佢哋個grilled butter chicken,特別係個麵包好好食,點個sauce喺一流。
Uni  appetizer 
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grilled butter chicken
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Stuffed calamari 都睇得出係用好多時間煮嘅菜式。
Stuffed calamari
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可以好肯定,我一定會再嚟😆😆😊😊

Avocado  mess
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Escargot
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$550 (晚餐)
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Uni  appetizer 
grilled butter chicken
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Uni  appetizer 
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2022-08-19 1653 瀏覽
After exiting from Sai Ying Pun MTR station, we walked towards Third Street and then turned into an alley called Fuk Sau Lane. Towards the end with a small outside terrace was the destination for this evening, a small diner called PONDI, offering French cooking of Indian dishes.There are not that many tables, with the indoor section housing eight customers and perhaps the equal number on the terrace. The décor is simple, with the rustic style integrating well with this neighbourhood, but it is r
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After exiting from Sai Ying Pun MTR station, we walked towards Third Street and then turned into an alley called Fuk Sau Lane. Towards the end with a small outside terrace was the destination for this evening, a small diner called PONDI, offering French cooking of Indian dishes.
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There are not that many tables, with the indoor section housing eight customers and perhaps the equal number on the terrace. The décor is simple, with the rustic style integrating well with this neighbourhood, but it is relaxing and has its own charm in my opinion.
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We decided to opt for the Tasting Menu ($450 each), and the first course served was Avocado Mess. A spread that was prepared with avocado, black chickpeas, pomegranate, corn and yoghurt dressing, it was great in taste with the different elements harmonized together in flavours, with impeccable and appetizing acidity. The papadums were crispy and having nice peppery tone. A very nice starter.
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The second course was Tamarind Roasted Beetroots. The beetroots were presented in two styles, as thin slices and roasted pieces. There was a nice parsnip puree underneath, with some goat cheese, honey garlic vinaigrette, dill oil to add to the flavours. The interesting pieces of soaked walnut gave a contrast on the bite in addition. Another nice one.
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The third course was Dry-Aged Beef Tartare. Served in a crispy puri, the beef tartare was mixed with some sambal mayo, together with pickled watermelon skin. On the top were the balsamic vinegar pearls which further enhanced the delicacy with savoury taste. My personal favourite among the appetizers.
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The fourth course was Escargot Gratin. The escargot was stuffed with the traditional garlic spread which had been modified with the addition of some chilli and coconut, with the effect complementary and not feeling awkward. The cabbage slaw not only helped to reduce the heaviness of the garlic butter spread in the escargot but also absorbing the flavours from the jus and puree underneath.
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The final small bite was Duck Kanda Bhaji, The duck confit had been shredded before mixing with a batter and deep-fried. Paired with sour coconut gravy and parsley oil, the duck meat was nice in taste but cannot avoid the problem of being a bit dry with this preparation technique. Still overall an enjoyable dish.
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Coming to the main dishes. We could smell the Stuffed Calamari when it was being cooked in the open kitchen, and on the flavours it also delivered. The calamari itself was not rubbery, and the fillings were tasty. The chef added some pork belly and fenugreek leaves to enhance the flavours, and at the same time having the clams to cook with fino sherry for a tasty broth, plus plenty of pistachio to give a crunchy bite.
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The other main dish was Grilled Butter Chicken. The traditional Indian dish was reborn in another style, with the chef adding leek ash yoghurt and scallion salsa to the curry, reducing the heaviness one often felt with the curry and at the same time with the chicken having a nice smoky note because of the grilling.
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For dessert it was Fried Coconut Milk. Rather like the Chinese Shunde fried milk, the coconut milk was not too strong in taste, with the coconut caramel provided additional sweetness and luscious happiness. The chef also added some pistachio to give some contrast in texture. A good finale for the meal.
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The service is nice, with the staff friendly but can perhaps do a more detailed explanation of the dishes. Together with a few glasses of wine and some drinks, the total bill was $1,496 which was quite reasonable. A nice place to try out how the chef smartly integrated the Indian cuisine utilizing his French cooking knowledge.
(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
2022-08-17
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$750 (晚餐)
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🅿︎🅾︎🅽🅳🅸🇮🇳🇫🇷隱世各落餐廳🍴以白色為主調嘅格局好有外國旅行feel🤍燈光昏暗好有feel仲有得揀户外位好chill🪟多肉妹係餐具控🤭見到碗碟花紋設計好靚覺得心情特別好🤩店員上每道菜之前都會介紹食材同推介食法🍴好貼心﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎𝑅𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡 𝑊𝑒𝑒𝑘 𝑀𝑒𝑛𝑢 $298𝑝𝑝𝑆𝑚𝑎𝑙𝑙 𝐵𝑖𝑡𝑒𝑠/𝐴𝑣𝑜𝑐𝑎𝑑𝑜 𝑀𝑒𝑠𝑠🥑/牛油果蓉熟得creamy 加上yoghurt 鷹嘴豆同番石榴籽好fresh🫘配上薄脆片食好夾🫓覺得咬爆石榴籽嗰下好爽嘅舉手🙌🏻/𝐸𝑠𝑐𝑎𝑟𝑔𝑜𝑡 𝐺𝑟𝑎𝑡𝑖𝑛🐌/焗田螺相信係法國🇫🇷菜名物🤩附有鉗比你撩開螺🤤螺肉大粒唔會霉 蒜蓉🧄牛油調味唔會搶過螺味😌沙律🥗撈埋酸汁好開胃/𝐾𝑎𝑡ℎ𝑚𝑎𝑛𝑑𝑢 𝑀𝑒𝑎𝑡𝑏𝑎𝑙𝑙 𝑀𝑜𝑚𝑜🥟/尼泊爾🇳🇵特產嘅餃子🥟煎到個底一咬開充滿肉汁💦雞肉餡好飽滿 餃子皮唔太厚仲有啲煙韌同麵粉香🫓淋面嘅醬汁同芝麻好加分😚香料濃微辣好惹味基本上前菜真係無得挑剔🤤好期待mains𝑀𝑎𝑖𝑛𝑠/𝑆𝑡𝑢𝑓𝑓𝑒𝑑 𝐶𝑎𝑙𝑎𝑚𝑎𝑟𝑖 🐚/用豬腩肉填滿咗魷魚筒打卡一流🦑魷魚好彈牙新鮮🌊仲有啲煙肉粒增加鹹香刺激🥓個湯完全係魷魚🦑蜆 肉汁同酒
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🅿︎🅾︎🅽🅳🅸
🇮🇳🇫🇷隱世各落餐廳🍴以白色為主調嘅格局好有外國旅行feel🤍燈光昏暗好有feel仲有得揀户外位好chill🪟多肉妹係餐具控🤭見到碗碟花紋設計好靚覺得心情特別好🤩店員上每道菜之前都會介紹食材同推介食法🍴好貼心
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﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎
𝑅𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡 𝑊𝑒𝑒𝑘 𝑀𝑒𝑛𝑢 $298𝑝𝑝
𝑆𝑚𝑎𝑙𝑙 𝐵𝑖𝑡𝑒𝑠
/𝐴𝑣𝑜𝑐𝑎𝑑𝑜 𝑀𝑒𝑠𝑠🥑/
牛油果蓉熟得creamy 加上yoghurt 鷹嘴豆同番石榴籽好fresh🫘配上薄脆片食好夾🫓覺得咬爆石榴籽嗰下好爽嘅舉手🙌🏻
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/𝐸𝑠𝑐𝑎𝑟𝑔𝑜𝑡 𝐺𝑟𝑎𝑡𝑖𝑛🐌/
焗田螺相信係法國🇫🇷菜名物🤩附有鉗比你撩開螺🤤螺肉大粒唔會霉 蒜蓉🧄牛油調味唔會搶過螺味😌沙律🥗撈埋酸汁好開胃
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/𝐾𝑎𝑡ℎ𝑚𝑎𝑛𝑑𝑢 𝑀𝑒𝑎𝑡𝑏𝑎𝑙𝑙 𝑀𝑜𝑚𝑜🥟/
尼泊爾🇳🇵特產嘅餃子🥟煎到個底一咬開充滿肉汁💦雞肉餡好飽滿 餃子皮唔太厚仲有啲煙韌同麵粉香🫓淋面嘅醬汁同芝麻好加分😚香料濃微辣好惹味
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基本上前菜真係無得挑剔🤤好期待mains

𝑀𝑎𝑖𝑛𝑠
/𝑆𝑡𝑢𝑓𝑓𝑒𝑑 𝐶𝑎𝑙𝑎𝑚𝑎𝑟𝑖 🐚/
用豬腩肉填滿咗魷魚筒打卡一流🦑魷魚好彈牙新鮮🌊仲有啲煙肉粒增加鹹香刺激🥓個湯完全係魷魚🦑蜆 肉汁同酒🍾嘅精華🤩鮮味爆發 酒味會喺尾段淡出😍
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/𝑄𝑢𝑎𝑟𝑡𝑒𝑟 𝐺𝑟𝑖𝑙𝑙𝑒𝑑 𝐵𝑢𝑡𝑡𝑒𝑟 𝐶ℎ𝑖𝑐𝑘𝑒𝑛🐓/
比起平時印度🇮🇳菜butter chicken 佢嘅番茄🍅香料bbq味好有層次 1/4隻雞但係都好夠食啖啖肉🍗預先燒香令到雞皮好香脆惹味🍖啲汁用類似pita bread點 質感好鬆軟🫓私心覺得可以比多啲包🤩一滴汁都唔想哂😍
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/𝐵𝑎𝑘𝑒𝑑 𝐴𝑢𝑏𝑒𝑟𝑔𝑖𝑛𝑒🥦/
焗椰菜花🥦時間火喉控制得好好🔥唔會乾身反而幾juicy 邊邊位好脆口會有啲紫菜feel🤤個底仲有茄子🍆
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𝐷𝑒𝑠𝑠𝑒𝑟𝑡 𝑜𝑓 𝑡ℎ𝑒 𝐷𝑎𝑦
/𝐶𝑎𝑟𝑟𝑜𝑡 𝐶ℎ𝑒𝑒𝑠𝑒𝑐𝑎𝑘𝑒 𝑤𝑖𝑡ℎ 𝐼𝑐𝑒𝑐𝑟𝑒𝑎𝑚🍰/
初體驗無諗過會係咁實在少少爽口嘅蘿蔔絲🥕原來蘿蔔唔係淨係整到有橙色🧡加上芝士🧀鹹鹹地 唔似一般creamcheese🤭第一下味道好有衝擊但係配埋雪糕🍦食會平衡同易入口啲🤤雪糕有雲尼拿籽好重奶味同creamy🥛
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﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎﹎
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Stuffed Calamari
等級4
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2022-06-30 662 瀏覽
趁Restaurant week試下新餐廳一見到Pondi呢一間食法國x印度fusion菜超級有興趣.ᐟ.ᐟ.ᐟ本身都中意香料重既菜系再用法國菜精緻一啲食材同技巧處理感覺會係意想不到既味道最終都真係驚喜滿滿既一餐每一道菜都超級香影幾張相就忍唔到要食我地仲要坐bar枱對住廚房|ω・)由一開始第一道small bite既avocado mess已經打開新味蕾係鷹嘴豆泥既變奏 更有口感更有層次之後既escargot gratin最好食係同田螺一同釀入去既麵包糠有陣好香既曲奇味Kathmandu meatball momo將一般蒸既momo變左煎有種日式餃子既感覺到mains既部分一路望住廚師煮最多人推介既stuffed calamari真係超級期待ʕ•ᴥ•ʔ佢湯底base係白酒煮蜆酒精已經揮發哂 但白酒味仲係好出加埋煙腩肉既油香 忍唔住係咁飲魷魚釀入左豬肉碎都幾有趣最厲害係件魷魚口感仲好嫩另一道mains我地揀左butter chicken當然佢都唔係一般印度餐廳既butter chicken佢cross over左jerk chicken雞髀用非洲香料醃 再烤到好香口再加埋leek同sca
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趁Restaurant week試下新餐廳
一見到Pondi呢一間食法國x印度fusion菜
超級有興趣.ᐟ.ᐟ.ᐟ
本身都中意香料重既菜系
再用法國菜精緻一啲食材同技巧處理
感覺會係意想不到既味道

最終都真係驚喜滿滿既一餐
每一道菜都超級香
影幾張相就忍唔到要食
我地仲要坐bar枱對住廚房|ω・)
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由一開始第一道small bite既avocado mess已經打開新味蕾
係鷹嘴豆泥既變奏 更有口感更有層次
之後既escargot gratin最好食係同田螺一同釀入去既麵包糠
有陣好香既曲奇味
Kathmandu meatball momo將一般蒸既momo變左煎
有種日式餃子既感覺
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到mains既部分
一路望住廚師煮最多人推介既stuffed calamari
真係超級期待ʕ•ᴥ•ʔ
佢湯底base係白酒煮蜆
酒精已經揮發哂 但白酒味仲係好出
加埋煙腩肉既油香 忍唔住係咁飲
魷魚釀入左豬肉碎都幾有趣
最厲害係件魷魚口感仲好嫩
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另一道mains我地揀左butter chicken
當然佢都唔係一般印度餐廳既butter chicken
佢cross over左jerk chicken
雞髀用非洲香料醃 再烤到好香口
再加埋leek同scallion salsa令個風味更加有趣
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唯一挑剔係佢地跟mains件餅比較油同硬
配汁唔太合適
寧願要番普通naan(´△`)

最後甜品係beignet with beetroot yogurt dressing
感覺就比較一般
個醬除左粉紅色
其實完全搵唔到紅菜頭既味道
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另外男朋友叫左杯cocktail都好得意
Bloody Delight係volka同ruby port wine做base
加入蕃茄 檸檬同香料製成
個味出黎係咸咸地辣辣地ヽ(゚∀゚)ノ!
有種西班牙凍湯既感覺
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✿✿✿✿✿✿✿✿✿✿✿
Follow @lastbitematters for more
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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  • Stuffed Calamari
  • AVOCADO MESS
等級2
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2022-06-15 445 瀏覽
It was the worst restaurant I’ve ever had in town.They asked us for a credit card to secure payment in the afternoon and we did. We had booked the restaurant a week ago before going. When we arrived there sharp 8pm, the lady staff was very rude attitude. We waited 15 mins at the entrance for the table and it was a rainy day. Then the lady staff told us to wait upstairs but need to go downstairs when they got a table. So we go upstairs, there are few tables on 2nd floor but they said it was for 3
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It was the worst restaurant I’ve ever had in town.
They asked us for a credit card to secure payment in the afternoon and we did. We had booked the restaurant a week ago before going. When we arrived there sharp 8pm, the lady staff was very rude attitude. We waited 15 mins at the entrance for the table and it was a rainy day.
Then the lady staff told us to wait upstairs but need to go downstairs when they got a table.
So we go upstairs, there are few tables on 2nd floor but they said it was for 3 or 4 person’s table so we wait for another 10mins.
Then another staff came along and tell us we can sit by the sofa which there was two coffee tables.
And I asked the lady staff if we can cancel the booking since we had waited so long, but then she told us that it was unable to cancel if we cancel there will be money deducted at our credit card. It was a very frustrating situation. We were so disappointed. We look forward for the meal and booked a week before and this is how they treat customers.

At the end, we sit at the coffee tea with sofa and had our meal which the total amount was 7xx hkd for two people.

We will never come back, it was such a waste of our time.
$700
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
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服務
衛生
抵食
用餐日期
2022-06-10
等候時間
25 分鐘 (堂食)
人均消費
$350 (晚餐)
慶祝紀念
紀念日
等級4
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📍西環 𝚂𝚊𝚒 𝚆𝚊𝚗❝印度法國fusion菜🤩環境有feel似外國小店😌❞印度嘢就食得多 同法國菜fusion真係第一次見🤣趁restaurant week以set menu價錢黎食都ok既 問我會唔會再訪就未必啦🧐整體有特色但我更prefer傳統中東菜🙈呢度環境好有feel 好似外國小店餐廳😌不過都有多蚊/飛蛾😣(見餐廳都有準備蚊怕水)🍴𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐖𝐞𝐞𝐤 𝐌𝐞𝐧𝐮 $298✨𝙎𝙢𝙖𝙡𝙡 𝘽𝙞𝙩𝙚𝙨▪️𝘈𝘷𝘰𝘤𝘢𝘥𝘰 𝘔𝘦𝘴𝘴 (3/5)🥑牛油果蓉 黑鷹嘴豆 番石榴籽 粟米 加yogurt mix埋一齊既野 再搽上脆片食 幾開胃既😌▪️𝘌𝘴𝘤𝘢𝘳𝘨𝘰𝘵 𝘎𝘳𝘢𝘵𝘪𝘯 (4/5)印度風味既法國田螺🐌用上辣蒜🧄同椰子味醬汁 仲有脆口麵包糠 同平時食到既香草汁法國田螺唔一樣😝可惜每人一隻 份量有d少🙈▪️𝘒𝘢𝘵𝘩𝘮𝘢𝘯𝘥𝘶 𝘔𝘦𝘢𝘵𝘣𝘢𝘭𝘭 𝘔𝘰𝘮𝘰 (4/5)雞肉momo餃子🥟個蕃茄醬酸酸辣辣 幾惹味😋✨𝙈𝙖𝙞𝙣𝙨▪️1/4 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘉𝘶𝘵𝘵𝘦𝘳 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 (4/5)雞肉嫩滑 帶蕃茄香既惹味醬汁 再點flatbread好正❤️不過較普通~▪️𝘚𝘵𝘶𝘧𝘧𝘦𝘥 𝘊𝘢𝘭𝘢𝘮𝘢𝘳
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📍西環 𝚂𝚊𝚒 𝚆𝚊𝚗
❝印度法國fusion菜🤩環境有feel似外國小店😌❞


印度嘢就食得多 同法國菜fusion真係第一次見🤣趁restaurant week以set menu價錢黎食都ok既 問我會唔會再訪就未必啦🧐整體有特色但我更prefer傳統中東菜🙈呢度環境好有feel 好似外國小店餐廳😌不過都有多蚊/飛蛾😣(見餐廳都有準備蚊怕水)


🍴𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐖𝐞𝐞𝐤 𝐌𝐞𝐧𝐮 $298


✨𝙎𝙢𝙖𝙡𝙡 𝘽𝙞𝙩𝙚𝙨
▪️𝘈𝘷𝘰𝘤𝘢𝘥𝘰 𝘔𝘦𝘴𝘴 (3/5)
🥑牛油果蓉 黑鷹嘴豆 番石榴籽 粟米 加yogurt mix埋一齊既野 再搽上脆片食 幾開胃既😌

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▪️𝘌𝘴𝘤𝘢𝘳𝘨𝘰𝘵 𝘎𝘳𝘢𝘵𝘪𝘯 (4/5)
印度風味既法國田螺🐌用上辣蒜🧄同椰子味醬汁 仲有脆口麵包糠 同平時食到既香草汁法國田螺唔一樣😝可惜每人一隻 份量有d少🙈
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▪️𝘒𝘢𝘵𝘩𝘮𝘢𝘯𝘥𝘶 𝘔𝘦𝘢𝘵𝘣𝘢𝘭𝘭 𝘔𝘰𝘮𝘰 (4/5)
雞肉momo餃子🥟個蕃茄醬酸酸辣辣 幾惹味😋
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✨𝙈𝙖𝙞𝙣𝙨
▪️1/4 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘉𝘶𝘵𝘵𝘦𝘳 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 (4/5)
雞肉嫩滑 帶蕃茄香既惹味醬汁 再點flatbread好正❤️不過較普通~
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▪️𝘚𝘵𝘶𝘧𝘧𝘦𝘥 𝘊𝘢𝘭𝘢𝘮𝘢𝘳𝘪 (4/5)
海鮮大雜燴😍個湯汁鮮甜! 有少少泰式辣汁既風味 有蜆 同埋釀左豬肉碎既魷魚筒😍🦑仲有bacon碎🥓

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▪️𝘉𝘢𝘬𝘦𝘥 𝘈𝘶𝘣𝘦𝘳𝘨𝘪𝘯𝘦 (3/5)
一大舊烘焗既椰菜花😆底下有塊矮瓜🍆爽口惹味 較普通~唔係幾抵食🤥

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✨𝘿𝙚𝙨𝙨𝙚𝙧𝙩
▪️𝘚𝘱𝘪𝘤𝘦𝘥 𝘊𝘢𝘳𝘳𝘰𝘵 𝘊𝘩𝘦𝘦𝘴𝘦𝘤𝘢𝘬𝘦 (4/5)
好特別🤩口感有一絲絲既紅蘿蔔🥕+ newyork cheesecake既厚身黏度 味道係鹹香cheese+肉桂香🤪成件事有少少衝擊 但我幾中意(肉桂控😚) 配雲呢拿雪糕一齊食會更易入口同好味🥰

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꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂
📍Pondi
西環福壽里14號地舖



🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…
#joys_西環


🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 /𝘧𝘰𝘰𝘥…
#joys_印度菜 #joys_西式
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-05-21 1052 瀏覽
-{西營盤法國菜x中東菜🌯}之前見到有人推介就試下依間fusion菜🥳我地用左restaurant week黎食晚飯☺️298 per person!🤤AVOCADO MESS🤤 個3個前菜都係sharing plate!第一款已經衝擊味蕾😍集咸酸再有啲石榴籽 牛油果醬同yogurt好crunchy嘅感覺😙👖褲評: 8.5/10🤤ESCARGOT GRATIN🤤 法式田螺😛本身已經好重青醬味🥰再加啲味道複雜嘅醬 就咁撈沙律食已經好好味☺️👖褲評: 8/10🤤 KATHMANDU MEATBALL MOMO 🤤 雞肉momo餃有少少辣辣地都幾特別😆👖褲評: 7.8/10🤤 1/4 GRILLED BUTTER CHICKEN 🤤 同平時食嘅Butter Chicken重蕃茄味多 沾滿汁嘅雞都仲食到烤出來嘅脆皮🤣🤩尤其隻雞翼係昇華咗🥰另外個包係外脆內軟好煙韌又唔油😚唔點醬都可以食晒成塊😋👖褲評: 9/10🤤BAKED AUBERGINE🤤 椰菜花配茄子都好出色😉茄子脆邊同個醬汁又係好夾🥳椰菜本身已經好鍾意食佢加啲粉同埋醬汁夾埋真係好豐富🤓👖褲評: 8.5/10🤤 STUFF
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{西營盤法國菜x中東菜🌯}
之前見到有人推介就試下依間fusion菜🥳我地用左restaurant week黎食晚飯☺️298 per person!

🤤AVOCADO MESS🤤
個3個前菜都係sharing plate!第一款已經衝擊味蕾😍集咸酸再有啲石榴籽 牛油果醬同yogurt好crunchy嘅感覺😙

👖褲評: 8.5/10

🤤ESCARGOT GRATIN🤤
法式田螺😛本身已經好重青醬味🥰再加啲味道複雜嘅醬 就咁撈沙律食已經好好味☺️

👖褲評: 8/10

🤤 KATHMANDU MEATBALL MOMO 🤤
雞肉momo餃有少少辣辣地都幾特別😆

👖褲評: 7.8/10

🤤 1/4 GRILLED BUTTER CHICKEN 🤤
同平時食嘅Butter Chicken重蕃茄味多 沾滿汁嘅雞都仲食到烤出來嘅脆皮🤣🤩尤其隻雞翼係昇華咗🥰另外個包係外脆內軟好煙韌又唔油😚唔點醬都可以食晒成塊😋

👖褲評: 9/10

🤤BAKED AUBERGINE🤤
椰菜花配茄子都好出色😉茄子脆邊同個醬汁又係好夾🥳椰菜本身已經好鍾意食佢加啲粉同埋醬汁夾埋真係好豐富🤓

👖褲評: 8.5/10

🤤 STUFFED CALAMARI 🤤
墨魚包住啲肉粒說再配煙肉同埋蛤☺️全部都好有鮮味🥰就算啲汁都好重海鮮味加上小小嘅酒香😛

👖褲評: 7.5/10

🤤DESSERT OF THE DAY🤤
對胡蘿蔔蛋糕嘅印象有新嘅定義!呢款係有胡蘿蔔粒同埋cream cheese mix埋嘅蛋糕第一啖可能唔太討好之後都OK😌

👖褲評: 7.5/10

Dining city嘅dinner set依間性價比好高 環境好似喺外國咁chill😍好有小店嘅feel好舒服😌嘢食好特別全部都好出色🤓

性價比: 9/10
服務: 8/10
環境: 9/10

🚩 Pondi 🚩
地址: 西環福壽里14號地舖

#fuudjai #fuudjai中東菜 #fuudjai西餐 #fuudjai西環
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AVOCADO MESS
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ESCARGOT GRATIN
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KATHMANDU MEATBALL MOMO
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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抵食
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AVOCADO MESS
ESCARGOT GRATIN
KATHMANDU MEATBALL MOMO
BAKED AUBERGINE
STUFFED CALAMARI
DESSERT  OF  THE  DAY
  • Stuffed Calamari
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Some say good mood makes food taste better 🫶🏼 Probably that’s the case for Pondi 😙 Being greeted by energetic and welcoming staff a few times from entrance to the chef table, no doubt you will be in a better mood before getting into the restaurant ☺️☺️☺️🅵🅾🅾🅳 🍽* sᴍᴀʟʟ ʙɪᴛᴇs - ᴀᴠᴏᴄᴀᴅᴏ ᴍᴇss 🥑 | Healthy & Yum! * sᴇᴀғᴏᴏᴅ - sᴛᴜғғᴇᴅ ᴄᴀʟᴀᴍᴀʀɪ 🦑 | Such a flavourful combo! Must try 🌟* sɪᴅᴇs - ғʟᴀᴛʙʀᴇᴀᴅ 🫓 | Taste so goood as well 🥹🥹🥹 Goes perfectly with the stuffed calamari! * ᴍᴀɪɴ - ᴀɪʀ-ғʀɪᴇᴅ ʟᴀᴍʙ ʟᴏɪɴ 🐑 | M
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Some say good mood makes food taste better 🫶🏼 Probably that’s the case for Pondi 😙


Being greeted by energetic and welcoming staff a few times from entrance to the chef table, no doubt you will be in a better mood before getting into the restaurant ☺️☺️☺️


🅵🅾🅾🅳 🍽

* sᴍᴀʟʟ ʙɪᴛᴇs - ᴀᴠᴏᴄᴀᴅᴏ ᴍᴇss 🥑 | Healthy & Yum!
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* sᴇᴀғᴏᴏᴅ - sᴛᴜғғᴇᴅ ᴄᴀʟᴀᴍᴀʀɪ 🦑 | Such a flavourful combo! Must try 🌟
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* sɪᴅᴇs - ғʟᴀᴛʙʀᴇᴀᴅ 🫓 | Taste so goood as well 🥹🥹🥹 Goes perfectly with the stuffed calamari!


* ᴍᴀɪɴ - ᴀɪʀ-ғʀɪᴇᴅ ʟᴀᴍʙ ʟᴏɪɴ 🐑 | MVP of the meal ❣️ Meat literally just felt off the bones, so tender and flavourful at the same time 😭
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🅾🆄🆁 🆅🅴🆁🅳🅸🅲🆃 💭
💯 dining experience also loving their wine selections too! Amazing ambiance, cozy and warm with creative dishes 🥰 Perfect for a date night or fun nightout with friends ♥️


📍: Pondi - Sai Wan, HK
💰: HK$500pp
🎖: ⭐️⭐️⭐️⭐️⭐️(5/5)


👉🏻 ғᴏʟʟᴏᴡ ɪғ ʏᴏᴜ ᴡᴀɴᴛ ᴍᴏʀᴇ ғᴏᴏᴅɪᴇ ᴘᴏsᴛs ♡


(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$500 (晚餐)
推介美食
  • Stuffed Calamari
  • Air  Fried  Lamb  Loin
等級4
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❗️环境是不能跟食物相提并论的寒碜。室内座位采光较差,坐在室外不仅对着烤炉,还要当心阶梯上的青苔,楼上是一张大桌不过YQ期间没有开。·吐槽写在前面,味道还是要夸,灵感源于几位创始人不同的backgrounds,创意出(乍一看完全不沾边的)印法fusion菜,这样的bistro全香港大概仅此一家,值得一试(建议提前订位)。·晚市🈲️堂食之后调整了Menu,看到想吃的菜都还保留着于是就来了。调味和食材组合充满新意,极尽丰富的层次让我一边飘飘然一边又要打起十二分精神去品味,👇两个菜都爱了!·🥑AVOCADO MESS有点像墨西哥菜但又完胜墨西哥菜。牛油果泥铺了厚厚一层,绵密又清凉的口感摩擦着口腔,牛油果控狂喜。红腰豆鹰嘴豆番茄沙沙酸奶酱捣出浓稠扎实却不腻的质地,石榴和玉米粒的融入更添一缕活泼的脆甜。·舀一勺盛在印式薄饼papadum上一同入口,感受绵滑与酥脆在口中的碰撞和叠加,很迷人。薄饼单独吃也很出色,刚刚好的咸味中透出一股质朴的谷物香。·🍆BAKED AUBERGINE 卖相有点爆炸,吃了一口我也有点膨胀,没想到还能这么个焗法,味道绝了!(写这篇笔记的时候都忍不住咽口水555……·花椰菜烤得
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❗️环境是不能跟食物相提并论的寒碜。室内座位采光较差,坐在室外不仅对着烤炉,还要当心阶梯上的青苔,楼上是一张大桌不过YQ期间没有开。
·
吐槽写在前面,味道还是要夸,灵感源于几位创始人不同的backgrounds,创意出(乍一看完全不沾边的)印法fusion菜,这样的bistro全香港大概仅此一家,值得一试(建议提前订位)。
·
晚市🈲️堂食之后调整了Menu,看到想吃的菜都还保留着于是就来了。调味和食材组合充满新意,极尽丰富的层次让我一边飘飘然一边又要打起十二分精神去品味,👇两个菜都爱了!
·
🥑AVOCADO MESS
有点像墨西哥菜但又完胜墨西哥菜。牛油果泥铺了厚厚一层,绵密又清凉的口感摩擦着口腔,牛油果控狂喜。红腰豆鹰嘴豆番茄沙沙酸奶酱捣出浓稠扎实却不腻的质地,石榴和玉米粒的融入更添一缕活泼的脆甜。
·
舀一勺盛在印式薄饼papadum上一同入口,感受绵滑与酥脆在口中的碰撞和叠加,很迷人。薄饼单独吃也很出色,刚刚好的咸味中透出一股质朴的谷物香。
·
🍆BAKED AUBERGINE
卖相有点爆炸,吃了一口我也有点膨胀,没想到还能这么个焗法,味道绝了!(写这篇笔记的时候都忍不住咽口水555……
·
花椰菜烤得外焦内柔,咀嚼瞬间迸发出充盈的汁水。整条茄子码了香料再烹饪,口感细腻柔嫩,每一缕都很入味。风干水瓜榴差点以为是花椒,正是提升鲜味的点缀。
·
把这一道菜和谐融在一起的,是盘底那一层绿——芫荽酱!一股充满想象力的味道,直接吃也不会重口,恨不得舔盘!还有胃口的话可以加一份Flatbread,让你一滴汁儿都舍不得剩。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-01-20
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午餐
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  • Avocado  mess
  • BAKED AUBERGINE
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2021-12-05 859 瀏覽
📍PondiA little hearty place in Sai Ying Pun that serves an unique take on Indian cuisine with French cooking techniques. It is quite a bold concept but the flavor profiles work. They have a little upstairs venue which is perfect for private booking. Recommendations: • Stuffed Calamari with smoked pork belly, fenugreek leaves, clams, fino sherry and pistachio (It’s a bomb in a bowl! It’s the softest stuffed calamari that I have ever had. You must order a side of flatbread to dip it into the juice
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📍Pondi

A little hearty place in Sai Ying Pun that serves an unique take on Indian cuisine with French cooking techniques. It is quite a bold concept but the flavor profiles work.

They have a little upstairs venue which is perfect for private booking.

Recommendations:

• Stuffed Calamari with smoked pork belly, fenugreek leaves, clams, fino sherry and pistachio (It’s a bomb in a bowl! It’s the softest stuffed calamari that I have ever had. You must order a side of flatbread to dip it into the juices of the dish!)
• Soft Shell Crab Cakes with tamarind BBQ glaze, grapefruit, sesame gravy and watercress (I am surprised by how good the soft shell crab cake is. The sauce is a tad salty but could be washed away by the grapefruit and watercress)
• Carrot Cheesecake with soft serve ice cream

Price: HK$700-800 pp (dinner with drinks)

Revisit: 7/10 (just because I personally am not a huge Indian cuisine fan. The stuffed calamari is worth a 9/10 rating!)
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$700 (晚餐)
推介美食
  • Stuffed Calamari
等級1
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2021-08-29 1555 瀏覽
Here for Sunday brunch with three friendos celebrating one of our birthdays in August. We were sat outside but thankfully no rain that day and not too hot outside. Reservations were made online two weeks prior; easy and stress free. Got a personalised sounding follow-up email after the meal as well - something that small restaurants are apt to do as it leaves a great impression. Everything we ordered was well executed, fresh, and likely something not encountered in other places of a similar focu
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Here for Sunday brunch with three friendos celebrating one of our birthdays in August. We were sat outside but thankfully no rain that day and not too hot outside. Reservations were made online two weeks prior; easy and stress free. Got a personalised sounding follow-up email after the meal as well - something that small restaurants are apt to do as it leaves a great impression.

Everything we ordered was well executed, fresh, and likely something not encountered in other places of a similar focus. Portions were surprisingly generous. Do not sleep on the Avocado Mess and the Sweet Potato and Ricotta Pillows!

The only criticism I have is the relatively limited range of drinks available.

Looks like this particular unit has seen a great roster of highly original restaurants through the ages from Grassroots Pantry to Blacksalt. Happy to say Pondi carries the mantle with finesse 🤤
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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