Pondi

Open Now

Now Closed

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😆😆😊😊

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

🅿︎🅾︎🅽🅳🅸🇮🇳🇫🇷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

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

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

📍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

-{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

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

❗️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

📍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

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

What an impressive meal, everything was so on point. I always love this Sai Ying pun area, and I love this kind of bistro ambience so much. Pondi creates this crossover of french cooking and Indian dishes for us. reasonable price, delicious food, and the staffs there are all very friendly and attentive. We were hoping we could sit at outdoor area, but actually the bar table wasn’t too bad too, coz is like a chef table and we enjoyed looking at the chefs cook 😂What we ordered - steak tartare - fr

呢間前身叫Black Salt嘅小店，以前都係主打印法Fusion菜，座位好小，坐就一定唔會舒服，比較逼夾，不過嘢食水準都唔錯。轉咗手之後試吓，發現無咗brunch menu，只可以a la carte。Avocado Mess牛油果醬加上鷹嘴豆等配料，尚算清新開胃。Stuffed Calamari食落就係魷魚包免治豬肉，發揮正常。Slow Cooked Lamb Hindshank就真心唔太掂，首先肉質非常乾柴，而且醬汁死咸，原全食唔到羊肉味，再加上本身已經好咸嘅corned rump，原全只係得但咸字。同以前Black Salt比，水準實在差太遠，伏！This tiny restaurant was called Black Salt before. Despite the packed and uncomfortable sitting, the brunch was quite nice. As my first time trying out the brunch at Pondi, we were informed that the brunch menu was no l

本身想試啲特別菜式，就揀咗呢間印度法國菜，我相信唔係太啱香港人口味。室外外位感覺有d大排檔咁，室內啲位好迫。我自己早到咗就叫咗一杯cocktail - bloody delight，真係好難飲，飲咗兩啖直接放棄。味道同口感係類似點生蠔嘅醬加辣。睇review呢個crab cake 要試，個皮都炸得脆同埋入面都係充滿蟹肉。但係蟹肉中間又會有透明嘅蟹膏，會有啲腥味。 Calamari 係全晚最好食嘅dish，個汁好鮮味。Gouger未試過所以試吓，有淡淡嘅芝士味，但都要預佢幾濟。Lamb hindshank 都煮得淋，但係味道都係偏鹹，尤其係上面嗰幾片肉，鹹嘅程度係用嚟送飯先得。😂附上佢ge menu，waitress同我哋講兩個人建議叫四至五dishes。兩個人食，埋單差唔多千五，價錢都唔平，仲要唔啱口味。

餐廳位於西營盤一條巷子裡前一天才預訂要坐室外 室外檯與檯之間距離蠻近比較擠不過食物味道很有驚喜 這裡的菜式都是印法fusion 頭盤點的是咖哩法式田螺 聽落好奇怪但食落又幾夾 田螺放在脆卜卜的貝殼意粉裡 面頭有麵包和芝士碎主菜分別是鴨肉和魷魚 餐牌本來寫是兔肉不過當天轉成鴨肉 肉質結實 如果不是餐牌寫那個汁是朱古力汁 完全唔會估到 其實食唔太出淨係覺得好rich魷魚一啲都唔韌 裡面還塞了碎肉好鮮味不過最最最驚喜莫過於甜品 因為聽到隔離檯不停讚好食 所以也要了一份試試 Cheesecake 很常見但carrot cheesecake還真的是第一次紅蘿蔔令到蛋糕更有層次 好creamy得黎又有口感 再加上表面的開心果碎和絲滑的雲尼拿雪糕 簡直比普通芝士蛋糕好食10倍 絕對不要錯過