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2022-08-19
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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
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 relaxing and has its own charm in my opinion.
We decided to opt for the Tasting Menu ($450 each), and the first course served was Avocado Mess. A spread that was prepared with avocado, black chickpeas, pomegranate, corn and yoghurt dressing, it was great in taste with the different elements harmonized together in flavours, with impeccable and appetizing acidity. The papadums were crispy and having nice peppery tone. A very nice starter.
The second course was Tamarind Roasted Beetroots. The beetroots were presented in two styles, as thin slices and roasted pieces. There was a nice parsnip puree underneath, with some goat cheese, honey garlic vinaigrette, dill oil to add to the flavours. The interesting pieces of soaked walnut gave a contrast on the bite in addition. Another nice one.
The third course was Dry-Aged Beef Tartare. Served in a crispy puri, the beef tartare was mixed with some sambal mayo, together with pickled watermelon skin. On the top were the balsamic vinegar pearls which further enhanced the delicacy with savoury taste. My personal favourite among the appetizers.
The fourth course was Escargot Gratin. The escargot was stuffed with the traditional garlic spread which had been modified with the addition of some chilli and coconut, with the effect complementary and not feeling awkward. The cabbage slaw not only helped to reduce the heaviness of the garlic butter spread in the escargot but also absorbing the flavours from the jus and puree underneath.
The final small bite was Duck Kanda Bhaji, The duck confit had been shredded before mixing with a batter and deep-fried. Paired with sour coconut gravy and parsley oil, the duck meat was nice in taste but cannot avoid the problem of being a bit dry with this preparation technique. Still overall an enjoyable dish.
Coming to the main dishes. We could smell the Stuffed Calamari when it was being cooked in the open kitchen, and on the flavours it also delivered. The calamari itself was not rubbery, and the fillings were tasty. The chef added some pork belly and fenugreek leaves to enhance the flavours, and at the same time having the clams to cook with fino sherry for a tasty broth, plus plenty of pistachio to give a crunchy bite.
The other main dish was Grilled Butter Chicken. The traditional Indian dish was reborn in another style, with the chef adding leek ash yoghurt and scallion salsa to the curry, reducing the heaviness one often felt with the curry and at the same time with the chicken having a nice smoky note because of the grilling.
For dessert it was Fried Coconut Milk. Rather like the Chinese Shunde fried milk, the coconut milk was not too strong in taste, with the coconut caramel provided additional sweetness and luscious happiness. The chef also added some pistachio to give some contrast in texture. A good finale for the meal.
The service is nice, with the staff friendly but can perhaps do a more detailed explanation of the dishes. Together with a few glasses of wine and some drinks, the total bill was $1,496 which was quite reasonable. A nice place to try out how the chef smartly integrated the Indian cuisine utilizing his French cooking knowledge.
张贴
