CHAAT

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Now Closed

Chaat一直都超爆難訂枱，網上訂枱從來都冇見過任何time slot😅心心念念咗好耐，最終三月尾平日係rosewood staycation經訂房部訂枱成功，順便用埋dining credit🤪餐廳環境幾chill，走偏西式餐廳路線再帶點印度元素🇮🇳menu食物選擇多，賣相比一般印度菜更精緻，食物水準整體的確高，但未至於非食不可咁誇張🤫Baked jackfruit samosa係必叫小食！用上大樹菠蘿代替羊肉，令口感更豐富香料十足。點上yogurt醬係另一個層次，錦上添花，為依餐作一個好好嘅opening！Tandoori通常得雞或羊多，依度竟然有烤牛面頰🐮外表看似好濃咁，但肉質依然超腍，香料味亦好夠。Fish curry梛奶味較重，勝在魚肉鮮嫩。Palak paneer 就不過不失。兩者味道都唔太驚艷，未令我哋好難忘。Black truffle and chilli cheese naan值得一試，本身怕松露naan點咖喱唔夾，但點知又幾match，可以encore🤩Pistachio kulfi印度式雪粒會比一般雪糕冇咁易溶。開心果味係超濃郁，雪糕口感少許煙韌，撈埋果仁同梛je

Best ever food had in Hong Kong. Hats off to amazing chefs and hands down to the great service by the restaurant. The presentation and freshness of food is just commendable. Not had such amazing food ever in Hong Kong. I wait for it to try every now and than but so difficult to get the reservation but it’s worth the wait. The ambience is so pretty and vibes are amazing. Chaat has taken the Indian cuisine to next level. It is so difficult to decide which was our favourite dish. Unlike other India

聽聞哩間餐廳都幾難book,經常full house,今次有幸扯住朋友仔衫尾，可以一嘗傳說中嘅印度餐廳，睇下係咪名符其實服務方便不用懷疑，始中都喺名牌酒店入面嘅食肆，食物方便果然係冇令人失望，會有另人懷念嘅感覺port酒好味，木桶上，香港比較少見，朋友話個yogurt 好好飲，我本人就一般啦。咖哩夠辣，食到出晒汗，加埋薄餅一個字正。多人食就可以叫拼盤，牛面夠冧，帶有少少羶味，羊肉都出色，雞肉就正常發揮啦，唔鞋嘅。整體都好滿意，唔怪得經過full

As one of the hardest restaurants to book in town, we waited two months for a dinner at this Michelin ⭐️ star Indian restaurant Chaat. We couldn’t tell how excited we were after making the booking successfully but ended up feeling a bit disappointed especially after having a great experience at the other two Indian restaurants - New Punjab and Chutney..We ordered all the small plates from the menu but to be honest, they tasted quite similar. All with crispy skin, same spice, similar sour and swee

Chaat X 富臨飯店 那邊廂中印關係轉趨緊張，這邊廂近年垂手可熱的印度米芝蓮星級菜Chaat 聯乘香港傳統粵菜三星級粵菜富臨飯店究竟會擦出什麼火花呢，未去之前個人估計只會把各自餐廳著名的菜式夾雜一起，入座前侍應會邀請你在簽名板上簽名恍如行了紅地氈一樣「笑」直接坐低看到菜牌的時候高潮疊起，萬分期待。點心拼盤香煎坦都里蘿蔔糕： 用上中式蘿蔔糕的製法配合印度坦都里，少許微辣、加上獨特印度香料，黃金外表，10分回味，驚喜獨特懷舊雞絲春卷配印度乳酪醬中國人食春卷多數點喼汁、佢將喼汁轉為乳酪醬，有諗頭可惜略於簡單，如果外表是春卷內裏是乳酪醬混上印式餡料可能更有趣味富臨蒸印式鵪鶉包用上印式香料及鵪鶉作為餡料，好味，可惜略嫌外皮有點過硬，撕開外皮後未有大量冒煙，我本身要求要有三級火警的感覺才是皇道，純粹個人喜好，熱辣辣永遠加分椰汁海鮮燉湯賣相一流，用料十足，可惜完全感受不到這個是燉湯，因為你感覺唔到嗰種辣嘴感覺，稍有浪費燉湯時間及心機，椰汁味過濃的關係所以稍為蓋過了海鮮自身鮮味，未能做到平衡主角之一阿一鮑魚扣花菇唐生菜（日本吉品38頭）富臨靈魂主廚滔哥為你席前處理，打卡時間「笑」，鮑魚汁撈飯就聽得

Hands down, my favourite Indian place I’ve had the luxury of being able to dine at 🙌🏻; maybe a few people can relate on how hard it can be to even get a reservation here (esp if you don’t stay at the rosewood) 🙈 I mean the waiting game is enough to make this more than a reward for the patience, and funny thing is, I actually walked in on this blessed day!& so I’m going to share how wonderful my dining experience was tehe! With true Indian fashion, complimentary poppadoms were given to our table

Rosewood酒店開業以來，呢家印度餐廳已經非常之難預訂，原因就係佢哋嘅食物質素同埋服務都非常之頂級。有幸終於可以訂到位子，一坐低印度裔嘅侍應就走埋嚟同我哋打招呼，同我哋好詳細咁介紹吓餐單上嘅菜式。之後就上咗佢哋嘅開胃小食脆片俾我哋，加埋佢嘅啲甜酸醬，真係好好嘅開胃小食。餐廳入邊空間感充足，燈光比較幽暗，好有氣氛。儘管試吓印度出名嘅飲品Mango lassi, 細細杯咁但係非常之有驚喜，比起一般嘅印度餐廳，呢杯Mango lassi好濃郁，你可以話佢係好Heavy，但係細啖細啖咁慢慢飲好滋味第一道上嘅係前菜samosa. 本身點菜嘅時候仲以為係一般嘅印度炸餃子，但係上到嚟嘅時候見到三個好似雪糕筒咁嘅，餡料好似落咗好多香料嘅肉，但睇返餐單，呢個餡料原來係用大樹菠蘿做嘅，一啲都食唔出係大樹菠蘿，個皮又好似我哋啲春卷皮咁但係再脆啲薄啲，又靚又新奇又好味。好佩服大廚嘅創意。貪心嘅我哋乜都想試，所以叫咗呢一個tandoori plater. 入邊除咗有經常有嘅烤雞同烤羊架外，仲有兩種係非常之特別嘅烤銀鱈魚同烤牛面肉。第一次食印度菜會有銀鱈魚！烤羊架都考得非常之香口，肉質又唔韌，生熟到啱啱好。另

Book了2個月的餐廳終於可以一試了。環境比較暗了少許，要找一陣子才揾到。適合情侶用餐地方。食物方面整體不錯，本人不太喜歡食印度餐的人士都可以接受。服務都是洒店级招呼

在香港瑰麗酒店裏，自己最喜歡的餐廳就是這一間印度餐廳 CHAAT, 由佢開業食到近期摘星，每一次用餐都保持食物水準，服務又好，真係好難得！所以訂位要等差不多兩三個星期，我都覺得係值得。餐廳由印度籍行政總廚Manav Tuli 領軍、必食推介一定係印度大樹菠蘿咖喱角！香脆的外皮配以大樹菠蘿(代替羊肉)！把這種街頭小食，推行另外一個層次。Raj Kachori ，一款以脆扁豆和香甜酸辣醬炮製而成的鬆脆餡餅，它的外層酥脆，內裡塞滿了各種美味的餡料如豌豆、小扁豆和肉碎等，非常美味。今晚主角係Lobster Tikka烤龍蝦、餐廳使用加拿大龍蝦、入口啖啖鮮甜的龍蝦肉，慘出印度香料，層次感豐富。另一個餐牌以外的推介Lamb Dum Biryani 加上黑松露的香料羊肉飯，食材使用了新鮮黑松露、陳年印度米、藏紅花和不同的印度香料等及羊肉，吃時切開脆卜卜的面層，熱辣辣的煙立即湧出，每粒米飯也有羊肉的香，不羶的羊肉還很嫩滑。甜品點少得Chocolate Praline Naan, 記得要留肚食！

每個月1號9:00都可以透過rosewood website book2個月後嘅位，chaat要準時搶位，最終book到琴日8:15pm，hoisumeat其中一個checklist✅💓，有啲食客喺酒店住客，所以放出嚟嘅位去搶其實都唔太多，如果去rosewood staycation可以試吓係唔係容易啲book🤣✨Papadam 💰Free💫評分: 7.4/10📝小食係最standard嘅薄脆片，配咗酸辣醬，每日一塊，成日喺度諗佢下面嗰啲碎會唔會攞嚟循環再用🤣✨Baked Jackfruit Samosa 💰168 🔅推介🔅💫評分: 9.2/10📝賣相好似雪糕筒咁，有4嚿，外皮似薄脆嘅春卷皮，頂部有蔥花，大樹菠蘿口感都整到似肉，加微辣嘅咖喱，配埋yogurt醬，必叫💓，有啲似咖哩角‼️ ✨Raj Kachori 💰118💫評分: 7.3/10📝望落好飽滿成個present都好靚，切開嗰脆餅超脆，入面包住好多餡料，包括加咗石榴、薯仔、cream，食落混合咗甜酸鹹同辣嘅開胃菜，幾特別🤣，鹹味好似重手咗啲✨Chaat Tandoori💰898 🔅推介🔅💫評分: 8.8/10📝已經不知不覺間由

This Indian restaurant has got its Michelin 1-star status in 2022, and since opening in Rosewood Hong Kong has been one of the most difficult places to reserve a table. After a lot of effort I finally managed to secure a spot this Sunday, and arrived at CHAAT before 6pm. Seated at a table on the window side, the whole ambience is one of comfort, relaxing yet seeping through a luxury tone, with chic designs featuring paintings of an Indian street to celebrate its colorful food culture, and glass

近期最難book 既餐廳之一，終於黎到試，所以忘記卡路里，盡情食🤭一行3人，一次過叫晒我想食同認為值得試既野，好彩沒食lunch，如果唔係真係搞唔掂😅前菜揀左Baked Samosa 同Raj Kachori，個人推介Baked Samosa，筒做得香脆，羊肉餡料調味好好，加埋啲醬可以減膩，perfect~ Raj Kachori 都好食，但個人略嫌嗰外皮硬左啲。主菜要左Lamb Chop 同Tandoori Wagyu Beef Cheek。我鍾意多啲Lamb Chop，佢既羊真心出色，啲香料mixed 得超好，勁惹味！！生熟度控制非常好，肉質沒得挑剔。Tandoori Wagyu Beef Cheek 相對沒咁吸引，調味上都好食，但肉質就沒咁出色。雖然係慢煮，但啲肉都有啲柴。另外仲叫左Palak Paneer，呢嗰幾特別，幾fresh，食左咁多肉，呢嗰菠菜可以balance 番，雖然有芝士，但唔會膩。之後仲有印度烤餅，試左Bone Marrow Kulcha，呢嗰有啲同想像唔同。佢唔係用骨髓黎整，以係貼住骨頭既肉... 食落似鹹牛肉罐頭包左入嗰烤餅度，唔啱口味...當然唔少得甜品，

Rosewood米芝蓮一星印度餐廳-CHAAT繼The Butterfly Room後，CHAAT係另一間要預早成個月book既餐廳🥲小仙子好醒咁book到🥳可以同小🐷刷餐勁🤣6點已經坐滿9成，真係好多人😅被安排到窗邊位置，環境幾舒適，仲望到open kitchen 架😙先來餐前小食papadam，好香脆，小仙子同小🐷都order左幾款signature:Baked Samosa $168: 賣相已經好靚，好似雪糕咁🤪表面好脆，用咗大樹菠蘿代替牛肉，好開胃😀香濃咖喱配上香蔥，再加埋乳酪醬，層次更分明🤩Lamb Chop $428: 羊架燒得好香，表面佈滿開心果，更有口感，肉質好淋，配埋醬料好Match🤤Truffle and Cheese Naan $118: 啱啱烤出嚟真係特別好食Burnt Chilli Chicken Tikka $198: 雞肉好嫩滑，表面燒得好香，配埋好特別既紅菜頭醬，味道即時提升🤩Palak Paneer $158: 配Naan好match，菠菜蓉中間夾雜住一粒粒既cheese😋飲品叫左Mango Lassi，質感較稠，乳酪比較重，不過小仙子覺得可以稀少少同

朋友又訂到枱，但是要第二輪8:45入座，雖然晚了一點，但絕不介意，因為這間的印度菜是令人回味的。我們被安排坐在沙發位置四個人在半圓形的沙發上。點了一定要吃的baked samosa , Raj kachori, tandori beef cheek, butte r chicken, 仲有個today Special，忘記了他的名字，是有黑松露的飯超級好吃，激讚😋甜品點了Chocolate naan 和mango kulfi! 再點了一支ROSÉ, 四個人吃得很飽. 全部都很好吃，又是很滿足的一餐，預約定了好友每一季都要再來吃一次。

啲人會成日拎chaat同new punjab嚟比較， 其實我覺得冇乜好講，兩間都行緊高級印度菜，但chaat好明顯係fine dining路線，啲野細細份又cute又精緻，啱dating啱兩個人食，new punjab wild小小（其實一入餐廳都feel到），啱一班friend family咁食，所以真係冇乜好比較～​​​​​講餐廳先，之前講過rosewood啲餐廳無乜間隔，好似foodcourt，除左chaat。所以首先環境已經贏左，再加落地玻璃對海，夠開揚，坐喺度已經心曠神怡，未食已經覺得佢normal我都可以原諒佢。​​​​​fav係baked samosa，我食嗰陣仲係羊肉加乳酪醬，而家已經轉左做jackfruit嚕～味道應該會再清新啲！個嗰陣食其實已經覺得好得意，乳酪真係Basic小朋友口味，抗拒唔到😍個配撘好impressive再加presentation好，影相已經覺得會係好食！（膚淺到講出嚟都怕醜😂）​​​​butter chicken 個醬幾好！夠creamy同香！牛嗰日有啲overcook，不過個味同香料撘夠～​​​​​小朋友口味代言人，AKA 本人我，係嗌左杯l