New Punjab Club

营业中

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Item: New Punjab Club
Rating: 5
Author: eatwai

4.5

137 食记

味道

环境

服务

卫生

抵食

23140

中环

$801以上

印度菜

107

eatwai

等级4

188

[ New Punjab Club | 中环 ]

It’s been months since I last came here and I’ve been anticipating this meal for days. The chefs have even experimenting with some new dishes for their summer menu and I’m so glad I got to try them as well the existing dishes.

I came right after they won the Tatler Dining award for best 20 restaurants in HK so I expect them to get much busier now. I truly believe that New Punjab Club is one of the best restaurants in town despite its price tag as I always leave the restaurant with a (much) lighter wallet but a very satisfied stomach and mind, that is already planning my next visit. Not only is the taste always so cozy and delicious but their plating is spot on and makes me feel like dining at an elegant and refined restaurant even though the flavours are simple and straightforward.

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Masala Peanuts

I started my dinner with their signature pre-meal snack. These peanuts fried in spices and oil are some of the best things I’ve ever had and are equally as delicious as all the other items on the menu.

It is savoury, spicy, tangy and a bit sweet too. Remember to squeeze the lime juice on top as that is crucial in enhancing the flavour of the entire dish and relieving some of the spice. With bites of diced onions for freshness and pungency, I easily ate half the bowl and don’t forget to takeaway your unfinished bowl!

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Tandoori Anda 2.0

The second version of their already delicious tandoori egg. This time, they changed the technique used to prepare the langoustine and it’s also less creamy and rich with mayonnaise so you can taste the true essence of the crustacean. The charred corn is still tasty and adds the perfect sweet and crunchy texture that compliments the juicy langoustine and creamy egg. The additional lime caviar gives bursts of sweetness and sourness that cuts through the creamy mayonnaise. But the most distinctive part of this dish was the shaved smoked caviar on top. The smokiness is really prominent and stronger than last time. This adds a deeper layer of depth and complexity which reflects the chef and his work and validates the restaurant’s Michelin star.

The egg is less impressive in this dish and heavily relies on the toppings for flavour and texture, but it is still needed to balance the richness of the toppings.

The lack of spice in this dish made me curious in pairing it with the Masala Peanuts. And let me tell you, it’s delicious! Not only do the flavours compliment each other but the textures too. The crunchy peanuts were exactly what this rather soft dish needed to make eating it more fun and exciting.

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Cobia Head Soup

My second starter of the night was this soup made from the Cobia heads they have leftover from the Cobia. It is still being developed but I predict it would be on the menu soon. Right now it is offered as a special menu item, like their Keema Pau haha.

They serve this as they would serve soup in a fine dining restaurant, by pouring. This elegant way of presenting food is so simple yet also the reason why they have a Michelin star; as dining is a mattar of food and service.

The soup itself is so rich and flavourful. I understand why as they cook the heads in the tandoor oven before boiling it to make the soup, thus all the flavour from the fish is caramelised and deepened before seeping into the broth.

They also use coconut milk which makes the soup ultra creamy and rich and aromatic. This coconut taste is quite overpowering and masks the briny taste of fish and highlights the fresh and sweet taste of the fish.

They also have two pieces of prawn in this soup which gives the soup something to coat and transfer its flavour onto. The prawns could have been plumper but it is well cooked and simple. I did enjoy the generous amount of diced tomatoes in the bowl too as they are juicy and not sweet (the soup is more sweet than it is spicy). They also melt in your mouth which was a fun experience.

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Tandoori Broccoli

If I had to choose, this dish is my favourite tonight. Sadly, it is not on the menu but undergoing development.

This humble broccoli is blanched before being cooked in the tandoor oven to retain it’s vibrant green and to soften the core. What shocked me the most was the sauce, or marination for this: Greek yogurt and cream cheese. May sound strange but this combination results in the most satisfying texture and flavour, rich, creamy, savoury, cheesy but not heavy, it’s lightened by the lime caviar and it’s richness is cut through by the sharp mustard mayonnaise. This combination of sauces slides into the florets and ensures each soft and tender bite of it is seasoned and delicious. By cooking it in the tandoor, the outermost exterior of the florets are charred and crisped by, this not only adds another texture but also cooked and caramelised the marinade which deepens its flavour, allowing for another layer of depth to develop. I honestly wanted to eat the florets and it’s marinade with naan or rice because the flavours are so good.

The stems are less flavourful but this allows you to taste the true essence of the broccoli and you will revel in its sweetness and mildness. It’s is quite crunchy and crisp so better eat it with the tender florets.

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Tandoori Cobia

This is the reason I came here tonight as I was unable to get the collar last time so I specifically requested it tonight.

This collar was meant for one person so it is quite small but don’t be fooled, there are lots of hidden flesh in a collar. The collar also has more skin which I personally love to eat, the gelatinous and crispy texture is one of my favourite things to eat and they do it perfectly here with the tandoor.

The flesh is dense and firm, which is expected and they manage to cook it perfectly and ensure its moisture is retained. Many people complain that the fish is often tough or too hard and assume that it is dry or badly cook but the truth is that Cobia is supposed to be dense! This is not like cod or barramundi which is a flaky white fish and melts on your mouth. Though the fish itself may tastes like cod but a bit more intense with a mild sweetness too. It’s also quite a fatty fish so expect to find a delicious layer of collagen and fat under the skin.

Unfortunately, this fish is not at its peak without the raita on the side. This light and refreshing yogurt with cucumber, tomberries, red onion and lime caviar is exactly what this hot and savoury fish needs. The coldness of it actually brings out the flavours more and I especially enjoyed having it on the side which is quite heavy and greasy.

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Aloo Matar

This cozy dish of potatoes and peas is an Indian stable and the epitome of less is more. The potatoes and peas are only seasoned with butter, tomato purée, salt and sugar, in addition to a few spices. It’s mind boggling how something so simple and domestic can be so delicious and flavourful.

The potatoes are fried beforehand to give it some crispness and develop the golden brown exterior before being incorporated with the peas. This means the outside is crunchy whilst the inside remains fluffy and soft. The peas are vibrant, sweet and tender. The sweetness is much needed to balance out the spice of the potatoes which were perfectly seasoned.

I enjoyed eating this with naan, especially the sweet peas and bits of sauce but it’s honestly delicious plain.

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Paneer Makhani

It’s not an Indian meal without curry and naan! Makhani is the Punjabi word for butter and it’s basically the sauce for butter chicken, but with paneer instead. Paneer is an Indian cottage cheese, the taste is mild and creamy because it has not been aged or brined. The texture is softer than halloumi and creamier as it dissolves when you bite it.

The cubes of paneer here is perfectly bite sized so I can easily eat it with the naan, or by itself. The taste is mild and creamy so it is a great vessel for the savoury and rich makhani sauce, it also adds to the creamy sauce by dissolving in your mouth which means it is perfect with naan.

As for the sauce, it is not very spicy with only a mild heat as it includes more butter and yogurt than chilli. Still, it is very creamy and delicious with the naan. However, they do add some chilli oil on top as garnish which does give it a kick and adds another layer of flavour.

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Rogani naan

Last time I tried their tandoori roti and tandoori butter naan, but this time I decided to try something new and asked for their Rogani naan. The difference is that there is more oil in this and an egg is added to the dough, this means it is fluffier than regular naan and has a mild egg taste to it. They topped it with saffron and sesame seeds too which add a beautiful fragrance and appearance.

The naan arrived fresh out of the tandoor and steaming when I teared it apart. It managed to stay soft throughout the night and was easily warmed up by the hot curry.

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Sticky toffee pudding

Last time I couldn’t get to try their desserts as I overstayed my welcome and had to vacant my seat but this time I could because I came on a less busy night.

The presence of this famous dessert in an Indian restaurant may confuse most people but British’s colonisation of India was a high part of its culture which shaped the majority of Indian cuisines we see today. Thus, this is an homage to that time.

Their are three main components to this dessert: the raisin cake, the vanilla ice cream, and the toffee sauce. In New Punjab Club, this is slightly changed to make it more modern and refined. The cake uses cocoa for the colour and mild taste of chocolate but also bananas which keeps it moist and adds sweetness. The banana flavour isn’t very strong which I guess is important but I wouldn’t have mind it with more bananas. Eating the cake itself is not advised as it may be a bit dry (despite the addition of bananas) and the taste of egg and baking soda is quite strong.

The ice cream is replaced with a popcorn gelato which is malty sweet (not sucrose sweet) and super creamy which compliments the malty toffee and cake. The texture is bouncy, silky and airy as opposed to the creamy and velvety ice cream.

And last but not least, the toffee sauce that makes for a sight for the eyes and mouth as it slowly melts the ice cream . The toffee is less sweeter than caramel but still has that distinctive malty sweetness. The texture is velvety like silk but still coats your tongue without sticking to your teeth. Lovely texture and flavour contrast with the cake and ice cream.

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推介 🙆🏻‍♀️

💬 Overall, one of my favourite restaurants in HK, cannot say favourite Indian restaurant as I haven’t been to that many and I don’t think it compares well to other more local and ‘cheap’ Indian restaurants as the food here is quite mild and definitely adjusted to appeal to HK and western guests. I think the spiciest thing I had tonight were the Massla Peanuts 😂

You may have noticed that I didn’t put the prices for any of the dishes, that is because I did not order from a la carte so the price would not match with the portion given as I am one person. My overall charge tonight is an even $1000 which I think is pretty worth it.

🗓 Revisit? ✅ ⭕️/ ❎