影片
更多
2012-08-12
2980 瀏覽
Gaylord has been popular since 1972, even it has been one of the tourist site in Hong Kong. It is a secret paradise awaiting you to discovery in the heart of Tsim Sha Tsui. The restaurant cooks authentic Indian food with elegant ambience as well as live bollywood music every evening. Cuisine: IndianFood rating: 5/10*Service: 5/10 Ambiance: 7/10Price: HK$300pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin starsChowpatty Chaat
Cuisine: Indian
Food rating: 5/10*
Service: 5/10
Ambiance: 7/10
Price: HK$300pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
Chowpatty Chaat (5/10)
Chaat is a term describing savoury snacks. Chaat are based on fried dough, with various other ingredients.
The Chaat with Gaylord was a mixture of potato pieces, crispy fried bread Dahi Vada, chickpeas and tangy-salty spices, topped with natural yogurt. The flavour and the texture is always a great balance, one of my all time favourite starter.
Tandoori Chicken (6/10)Tandoori chicken is probably one of the most recognised of all Indian dishes. The heat inside a proper tandoor is so intense that a whole marinated chicken can be baked in minutes to a succulent and moist finish, even thought very little oil or fat is used. The secret is to marinate the chicken at least 4 hours or ideally over night.
The chicken was grilled to perfection, dry on the outside, moist in the inside. It was greatly marinated.
Aloo Jeera (3/10)The flavour was great; however, the chef took the easy way. The potato was boiled and mixed with the spices. The dish would be much better off by frying the spices and then add in the potatoes, seasoning and water to slow cook it 20-30 mintues.
Lamb Vindaloo (5/10)Vindaloo owes its origins to the Portuguese in colonial India. It was traditionally a potato, pork and vinegar curry from Goa. I guess that’s why is call Vin (wine or vinegar) and Aloo (potato). In Indian homes today, the term Vindaloo is indicative of the strength or heat of the curry.
The base of the curry was from tomatoes and mixed with chilli powder and turmeric. The heat of the dish was great, slightly sour, and the lamb was very tender. It would be even better if curry leaves and coriander were used.It you are looking for authentic Indian cuisine with elegant ambiance, Gaylord would be my top choice for you. However, their wine list is rather common, highly recommend for bringing your own selection.
Give me a thumbs up if you like it!
張貼
