Prince and The Peacock

營業中

休息中

朋友話大館開咗間印度宮廷菜，揀左星期一晚試吓😋據餐牌介紹，總廚 Palash Mitra 向印度土邦致敬的宮廷菜式，展示世上最豐富多樣的美食文化，淬鍊出令人神往的故事，讓燦爛風光重現人間。餐牌以分享形式享用，Black Series 優惠價每位$428😄餐廳環境真係好靚，好有宫廷feel，坐得舒服😌無酒精飲品🍷 $98餐前小食已經帶出複雜香料味，比食客知道係食印度菜餐前小食左：鷹咀豆配上脆米片、青芒果及羅望子，幾清新開胃嘅菜式，食嘅時候要「撈」埋一齊😄右：辛香雞肉餡角、浦那洋蔥、咖哩葉(+$88)餡角好足料，豐富嘅印度香料味👍🏻炭烤北海道帶子、香草香料帶子用上不同香料，味道比較複雜😅整體好食嘅窯烤和牛牛仔骨，醃洋蔥，芝麻酸辣醬呢個牛仔骨肉質鮮嫩，多汁，雖然好多香料，都冇搶走香濃牛肉味😋😋😋燉雞腿、番茄、牛油火焰咖喱鷄，經理先放入酒，之後點火，做成火焰效果，重點係好香😋香料烤新薯及雅枝竹、咖哩菜、茴書籽土窯爐雞酵牛油烤餅，烤餅比較失望，偏硬同埋乾😅香料蒸陳年印度看米，印度米係幾好食，雖然好飽，都忍唔住食好多😂凍奶雞配藏紅花、玫瑰花瓣及杏仁甜品比較特別，出面未試過，味道幾好但比較「實」😂 繼續閱讀

This Indian restaurant is located on the 2/F of Central Magistracy in Tai Kwun, and in prior visits to this historic former Central Police Station we had not been to this building. Today we came to experience how Chef Palash Mitra has pulled together the different cuisines from the Indian subcontinent to the dining table for us.Seated at a table on the side, the grandeur space has a neat, cozy, and warm ambience, with the soft hanging lamps, wooden beams in the ceiling, plus the plants all creating a comfortable and relaxing atmosphere. The rattan and wooden chair, white tablecloth and shiny silverwares further highlight a colonial luxury in the setting.Following the recommendation from the sommelier, I order a bottle of Weingut Tement Ehrenhausen Korallenkalk 2019 ($1,078), a Sauvignon Blanc from Austria. With a nice minerality of limestone and saline, good citrus of lemon and grapefruit, the wine is very fresh, with good acidity, matching well with most of the food we ordered.Starting with Khushamdeed, which means ‘Welcome’, the Amuse Bouche includes three finger foods: Pani Puri, a hollow shell with some watercress puree and chickpeas inside, eaten by pouring some spice water in; Punjabi Chaat, a potato shell with a mixture of mashed pomegranate, mint, and coriander, plus some potato crisp on top.The final one is Fish Kofta with the boneless shredded fish marinated with different Indian spices and made into a meatball before deep-frying, with a bit of mint mayonnaise on top. All the three snacks are delicious, with a wide range of flavours. They are so nicely done that I think these three should be on the menu for customers to order as well.For the starters, we have picked two. The first one is Tamatar Kachori ($148). Served inside a crispy lentil chip, the kachori holds some tangy Japanese fruit tomatoes, green chilies and lemon, as well as Indian gooseberry, mixed with coriander, chutney and yogurt. Highly refreshing and appetizing. A great starter especially for summer season.The other one is Quail Pepper Roast ($198). The quail has been deep-fried to crispiness and then cooked with a curry sauce with plenty of peppercorns. Together with some quail eggs and curry leaves to give nice fragrance, the staff also remind us that the chilies are super spicy. But if not eating them the curry is very tasty and manageable on spiciness.Next, we have Tandoori Murgh Ka Soola ($338). The three yellow chicken legs have been marinated well with yellow chilies and cloves before grilling in tandoori under a high temperature. The chicken is extremely flavourful, with a touch of smokiness while the flesh remains tender. Served with lime and chutney, this is one of the best tandoori murgh I had.For the main course, we start with Keema Mirch Masala ($228). The hand-shredded lamb meat is cooked with long chilies and turmeric, crispy onion shreds on top, with some chopped mint leaves and garlic for fragrance. It is best together with Parotta ($68), which are layered flat bread cooked on a griddle. My favourite dish in the meal.The other main course is Meen Porichettu ($678). The plaice comes from France, and is served whole, with a sauce made from shallots, green peppercorns, and toddy vinegar. Another great dish as the seasoning and spices are just right, without masking the flavours of the fish. It is good to pair with Naan ($58), and we also had the Hara Salad ($108) too.While we were very full, we could not resist the temptation to order dessert, ended up picking Sorbet of the Day ($128) to share. The seasonal Indian Mango Sorbet is nice, not too sweet, and the refreshing tastes help to cleanse our palate after the intense flavours of the dishes. A satisfying wrap-up of the meal.Service is fantastic, with the staff very friendly and eager to help. The sommelier is knowledgeable about the wines, giving good suggestions on pairing. The bill on the night is $3,699. If you want to experience good Indian cuisine in a nice environment, Prince and the Peacock is probably my top recommendation. 繼續閱讀

講起印度菜可能大家只諗起咖喱飯或者咖喱薄餅有冇諗過印度菜都可以好高級咁呈現？今次黎到位於中環大館主打精緻宮廷風印度菜嘅Prince and Peacock 未講食物淨係個環境已經贏晒本身已經好鍾意大館呢個建築物係一橦咁有歷史感嘅環境下用餐已經係特別有感覺❤️‍🔥呢個餐廳裝修有種半島大堂嘅feel 好grand 好華麗即刻好似去咗旅行食物我地係單點嘅餐廳會根據返顧客嘅人頭送返啲餐前小食俾大家🤩呢個脆卜卜球幾得意食之前要加啲凍嘅汁入去個窿窿入邊建議一啖食晒之後order咗呢一個唔係雞蛋係一個奶酪卷嘅東西我自己就覺得麻麻哋好食口感好硬🧐三角形呢一隻呢就好似咖喱角唔算好特別但好食嘅全晚比較出色就呢個酥皮羊肉飯以為一份三個女仔share會好少但係其實份量都幾多另外用咗印度米長條型一粒粒特別好食而且佢個肉量都唔少😌呢個butter Chicken可能係成晚我最鍾意食🤩加埋個印度薄餅真係冇得彈總括嚟講餐飯好有特色不過食環境多過食物始終傳統印度菜都唔係個個啱食但整個體驗感都唔錯真係有少少異國風情間唔中嚟一次當去咗旅行都幾開心😃 繼續閱讀

Black Sheep集團新開嘅印度菜餐廳 行高級路線位於大館 喺同樣係Black Sheep嘅Magistracy樓上果然裝修上都係冇令人失望 喺門口已經有種神秘嘅感覺穿過一條走廊先入到餐廳 面積唔算好大但成個氣氛好舒服🤍𝗧𝗮𝗻𝗱𝗼𝗼𝗿𝗶 𝗠𝘂𝗿𝗴𝗵 𝗞𝗮 𝗦𝗼𝗼𝗹𝗮($𝟯𝟮𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬炭烤三黃雞腿肉 有黃辣椒同丁香做醃製料食落重味入味 三黃雞肉味濃郁 而且烤得完全唔乾雖然佢係一道常見嘅菜 但算係我食過比較高質嘅烤雞🤍𝗡𝗮𝗹𝗹𝗶 𝗚𝗼𝘀𝗵𝘁 𝗕𝗶𝗿𝘆𝗮𝗻𝗶($𝟮𝟴𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬好特別 第一次見有呢種喺細瓦罐(?)入面煮嘅飯😂嗌咗呢款入面有lamb shank 同rib 配印度香米肉嘅份量都幾多 煮得好軟腍 但個人欣賞啲飯多啲就咁食幾香但鹹味有啲唔夠 撈埋附上嘅汁就好好食!🤍𝗧𝗮𝗻𝗱𝗼𝗼𝗿𝗶 𝗭𝗮𝗳𝗿𝗮𝗻𝗶 𝗣𝗮𝗻𝗲𝗲𝗿 𝗧𝗶𝗸𝗸𝗮($𝟮𝟭𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴.𝟱/𝟭𝟬雖然係比較heavy嘅starter嚟 但最鍾意係呢一道🥹有三大嚿烤軟芝士 奶香味 超 級 重 又有啲𡁻口不過旁邊配嘅類似番紅花紅菜頭個人就麻麻 配嘅辣汁係超級辣 點極少就好 同太多會蓋過奶香🤍𝗛𝗮𝗿𝗮 𝗦𝗮𝗹𝗮𝗱($𝟭𝟬𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴:𝟳/𝟭𝟬係店員建議嗌嘅salad去平衡翻我哋點嘅菜嘅heavy感😂冇咩特別 乜都有啲咁 切到好靚 然後撈咗啲酸味醬汁🤍𝗥𝗼𝘀𝗲 𝗞𝘂𝗹𝗳𝗶($𝟭𝟮𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳.𝟱/𝟭𝟬食過咁多間印度菜 都好似少見到呢款甜品名為傳統印度雪糕 個形態有啲介乎smoothie同雪糕中間主要食到玫瑰同番紅花味 香料味都幾重 其次有啲開心果甜道比較高 朋友似係麻麻 但我又幾鍾意😂🤍𝗠𝗮𝗻𝗴𝗼 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹($𝟵𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬🤍𝗔𝗽𝗽𝗹𝗲 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹($𝟵𝟴) | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟲/𝟭𝟬餐前小食送咗炸薯仔球 薄荷醬撻同脆球Pani Puri仍然係接受唔到任何Pani Puri Sorr😵‍💫個撻就幾唔錯我哋成晚點菜嘅combination其實店員話過會too heavy但我哋最後決定都係照殺(兩條女最後勁飽但係清得曬嘅🙂所以如果去到可以留意翻份量同配搭 沙律就可以唔洗嗌整體會話係食物質素好高嘅印度菜環境 氣氛 服務態度 坐位舒適度等都好好 係慶祝嘅選擇嚟! 繼續閱讀

個日涼涼地可以坐出面，雖然比蚊咬到成腳都係😂service真係有啲慢，想搵個staff係十世都嗌唔到🤪比起中環其他3間我食過嘅印度菜嚟講比較遜色，冇話特別驚豔。我地兩個人嗌左個murgh makhanwala同keema mirch masala, 再搭配butter naan同parotta🤌🏻食淨哂啲羊係到，就決定嗌多個roti食埋佢，發現呢個配搭先係最襯😎最後食埋個甜品rose kulfi, 開心果味都唔算好出🤔 繼續閱讀