Pondi

营业中

休息中

我哋當日點嘅餐牌 We ordered the below menu (please avoid!!!)注意: 上面嘅餐牌唔係任食,只係MOMO任食!仲要得兩隻口味！加多$30可以任飲水😅We found the menu was misleading, only momo (either pork or cabbage flavours) are free flow, not the whole menu. Can add extra $30 to enjoy free flow water, what a great deal上面嗰款係Cabbage，下面係豬肉, 皮厚餡少😅剩係得豬肉味道可以再食，由於398加食唔飽嘅關係我哋都叫咗幾碟pork momoDidnt enjoy their MOMO at all, especially the cabbage flavour, dumpling skin was too thick and filling wasn’t good at all. Pork Momo still having the thick dumpling sk

位於西營盤福壽里橫街窄巷裏面嘅呢一間小店，睇落去平平無奇，但係原來內有乾坤。法國菜、印度菜我都食過，但係法式印度菜真係第一次食🫰🏻超有驚喜‼️強烈推介‼️大家必食呢間❤️食完會完全顛覆你對印度菜嘅印象😝今次揀左CHEF’S TASTING 就最岩一次過食齊晒店家各款高水津法式印度菜▪️Panic Puri▪️Green Water|Beluga Lentils|Jicama|Jalapeño|(V)薄荷加上微超辣，倒入特製醬汁一口吃下，作為頭盤小清新好開胃嘅呢👍🏻🌿▪️Jackfruit Kofta▪️Malai Gravy |Chilli Oil |Sour Shallots| (V)印度丸子Kofta 配搭Creamy帶點微辣口感嘅醬汁，脆脆外層添加口感，讚！▪️Lasooni Scallop▪️Crispy Pancetta |Garlic Chive Butter|初嚐咖哩帶子一試難忘新鮮帶子煎得香脆內裡鮮嫩配上咖喱汁惹味非常 層次感十足▪️Grilled Butter Chicken▪️Leek Ash Yoghurt |Scallion Salsa|充滿蒜香牛油香氣嘅雞肉以乳酪、韭葱配以份量滿滿

I really love Jackfruit, so far Moxie and pondi did their best work. Their beef tartare was fabulous!!!! Crispy potatoes w/ the sauce was ON POINT! So good that we even encored! Liked their hamachi collar too, just slightly overcooked, but still yummmm BYOB on every Wednesday at Pondi! Pick their tasting menu, it’s a good value for everything. Cocktails are great too, they all from the next shop called shop b. Will def come back for more!! Time saving notes (Chef tasting-6 course $500pp)PANI PUR

同幾位朋友去呢間嘢食飯點咗八碟菜嘅tasting Menu，每一道菜都普普通通，就係燒牛柳咖喱雞hummus嗰啲普通嘢，係個魷魚蜆差啲因為成碟嘢都有好多沙，同個侍應反映佢就話呢啲係新鮮嘅蜆，所以係會有沙，笑咗。開咗三支白酒，選擇唔多都係偏淡味易飲嘅白酒。反而印象最深刻嘅係佢哋啲服務，可能係小店啦，咁佢哋做兩輪一晚，預約時間係夜晚8:30食八道菜就食得急啲囉，基本上一坐低連傾偈嘅時間都冇，就會逼你係咁食嘢，叫佢啲菜上慢啲，佢就話個廚師一早已經煮定好晒，所以冇辦法推遲，再加埋我哋飲酒，時間都幾急去到10點個侍應就話要上甜品，因為佢要趕趕住10:30走，但係我哋嗰啲咖喱飯都未食完，最好笑佢問我係唔係想打包，笑死，要有幾蠢先至會去呢間嘢再食多次哈哈。

Quite a small bistro with interesting playlist🤣🤣🤣- beef tartare🌟Interesting and lighter version of beef tartare, but the potato pavé can be crispier- duck kanda bhajiSurprisingly not heavy (prob cuz of the onion fritters)Tho a bit over friedLove the gravy😍- butter chickenNot really butter chicken to me🤔 more like roasted chicken- stuffed calamari🌟🤩🤩🤩yum. Esp the broth!! Full of umami from clams🤩and the little chunks of pancetta🤩- chai balakvaFilo a bit too hard😕and not chai enough

新head chef Mahendra加入之後第一次嚟 感覺比之前重好味😋 印法料理喺香港亦算少有 最喜歡佢哋嘅招牌🌟DUCK KANDA BHAJI🌟 傳統洋蔥油炸餡餅混入咗撕絲嘅油封鴨肉😚 口感炸得外脆內糯 更正係個椰子香芹油辣汁 非常惹味  📸 1️⃣ LAMB CHAAP (HK$360) 2️⃣ DUCK KANDA BHAJI (HK$138) 3️⃣ LASOONI SCALLOP (HK$188)  4️⃣ TOFU KORMA (HK$128)5️⃣ GRILLED BUTTER CHICKEN (HK$188/ 1/4)

my dining experience at this restaurant is quite bad. this is my 3rd time going to pondi and i've previously been to their associate restaurants like brut as well. i booked my table very early in advance and we were never informed that we will be sitting outdoor. of course i understand that the restaurant has limited space and seats, but nevertheless it is expected that we should be informed when we book online or on the phone. imagine sitting outdoor for 2 hours in the summer. also, we ordered

終於有機會來試bookmark 了很久的French Indian Bistro PONDI，法式印度fusion。我們選擇了8道菜的tasting menu。 🍽️**PANI PURI** 黑扁豆、墨西哥辣椒和豆薯脆脆，搭配綠汁，清新中帶有一絲辛辣，口感層次豐富。**DRY-AGED BEEF TARTARE** 必點難度手工菜！焦香酥脆的千層土豆，與鮮嫩牛肉的結合，再加上黑蒜泥。**HAMACHI AND GRAPEFRUIT** 季節性餐單- 油甘魚刺身搭配微酸葡萄柚，清新鮮美。**POTATO CHAAT** 經典印度小食，馬鈴薯脆片搭配鷹嘴豆，淋上了酸甜乳酪醬料和細切的紅洋蔥和紅石榴，清新可口。**LASOONI SCALLOP** 鮮嫩扇貝，撒上了香脆的Pancetta，下面則是蒜韭黃油，口感香濃。**STUFFED CALAMARI** 肉碎魷魚筒，配料煙燻五花肉，小蛤蜊和開心果的組合，非常適合搭配他們的自家製Flatbread。**Yellowtail Collar MOLIEE** 新鮮嫩滑的油甘魚經過椰子和薑黃咖哩的獨特風味調味和烤製。**BOTI BEEF** 1

星期五、假日應該唔少人食，服務周到又有禮貌，老闆話我哋好好彩，book位坐到bar枱，平時坐唔到架！餐牌選擇好多，揀唔落手所以叫tasting menu，好有驚喜。*Chef’s tasting (6-course) $500 + 10% service chargeDry-aged beef tartare乾式熟成牛肉加入印尼sambal辣醬+蛋黃醬，再加入醃西瓜皮，配脆卜卜印度puri。聽落好怪，但食落好清新，牛肉味唔會太濃，初嘗生牛肉嘅人可以一戰，Seared scallion原粒帶子煎到半生熟，鮮嫩爽彈，配搭黑豆/豆豉(?)、芫荽油，意外地唔錯，不過太重口味搶咗帶子嘅鮮甜。Duck kanda bhaji 油封鴨肉撕成肉絲再加埋洋蔥絲，炸成外脆內糯嘅波波😂熱辣辣、脆卜卜，加埋微辣嘅椰子醬汁、芫茜油，香口又惹味。Stuffed calamari魷魚筒厚身彈牙，釀入煙燻豬腩肉、肉碎、胡蘆巴葉，調味帶中東feel。蜆肉無沙、粒粒飽滿，令湯汁帶鮮甜味，再加入雪梨酒令湯汁更有果香，最後加埋大量開心果粒。旁邊有脆naan餅可以夾埋食，但唔夠脆又好油膩。Grilled butter chic

Being force by the waiter to seat outdoor under 30 degree boiling hot weather w/o air con nor fan, while there’s seating available indoor upstairs. After expressing we found the seating arrangement not acceptable, the waiter said you can leave yet the “no show” charge of $250 per head would be charged through our reservation credit card. The bad arrangement and arrogant attitude of the waiters leave me no choice but write a review here.We have no choice but to ordered sth here to fulfill the res

The restaurant nested at the end of a small corridor in sai ying pun. The seatings are horrible, not only are the space being very tight , the table is uneven , the chair is extremely uncomfortable also. The restaurant is surrounded by very oldBldgs , and my body is filled with mosquito bites. Food is ok, not bad, upper average for fusion. we spent around 900 per pax for dinner. But for this price , it needs to do better. At the very least, I sldnt need to balance myself on the skimpy chair. The

-𝙋𝙊𝙉𝘿𝙄 𝐀 𝐡𝐢𝐝𝐝𝐞𝐧 𝐠𝐞𝐦 𝐢𝐧 𝐚𝐧 𝐚𝐥𝐥𝐞𝐲𝐰𝐚𝐲 💎最近發掘左一間位於西營盤小巷既小店主打法式印度菜 - 想講真係非常高質相比起平時既印度菜較為健康D不過口味仍然偏重 - 正中我口味呢!開放式廚房可以睇到成個煮食過程冇平時法國菜既神秘感 環境好舒適而且店員都好friendly 同仔細介紹菜式🌟Chef's Tasting - 6 Course ($500/pp)🥑Avocado Mess 係將印度街頭傳統小食 - Chaat 做左小創新 用Masala / 鷹嘴豆 / 牛油果 / 燒番茄 / 粟米 / Yogurt同木瓜去做個Smash 再配上黑椒脆片一齊食 真係好開胃 個味道非常清新獨特🦪Seared Scallops (off menu)用上北海道帶子配黑蘭度豆韭菜牛肉呢個組合聽落可能好似好奇怪 但真心好好味!厚身帶子口感鮮嫩 呈半生熟既狀態底層係黑蘭度豆 食落濃味得黎好惹味而上層係蒜香牛油韭菜牛肉 味道層次非常豐富🦆Duck Kanda Bhaji係用左油封鴨肉絲同薯絲整成既薯餅放係微酸椰子汁上面 中和番鴨肉既油膩感咬開果陣係外脆內多汁 個人好中意成個組合!!

The food is good and solid. The ambience is excellent. Sadly the bookings were really packed so we were hurried to leave. It’s proven how good this restaurant is. We would definitely come back!.🌱Tamarind roasted beetrootIt’s delicious and without the heavy beetroot grassy taste. We like it!..🌱Baked auberginePretty good and saucy...🌱Gouegere!!!! The bread is made with cheese blended throughout the whole bun. It’s also crispy at the outside and tender and moist inside. It is the must try item that

[ 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

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