Leela

營業中

休息中

📍 Leela Shop 301-310, 3/F, Lee Garden Three, 1 Sunning Road, Causeway BayNot sure if we ordered all the right stuff or if everything on their menu was just great, we loved everything we had at Leela the other night! 🤤 If you’re lazy and don’t wanna choose, just follow our order:Starter- Jackfruit and soya keema daeli (which is basically a bun stuffed with jackfruit, tamarind chutney and caramelized onions and full of vibrant flavors)Tandoor & Grills- Loved Chef Manav Tuli’s Lamb chops since his

不錯的印度菜，款式精美，值得一去，但唯一是甜品不是太多選擇，lunch menu的選擇也有很多，餐廳環境很好。我們六人，餐廳給了我們一個小corner. 很不錯，開心的午餐

The long awaited🤩🤩Butter chicken🌟Heard great review on it and we aren’t disappointed😋😋All the flavours and intertwined well🤩as well spiced up by the smokiness🤩🤩Chicken was tender enoughEasily our fav dishLamb chopOrdered this cuz i LOVE the lamb chop from chaatNgl i like the chaat’s betterThe lamb here was kinda like bouncy?🤔also lacking the lamb or smoky flavourThe two appetisers were quite refreshing😋But the flavours were pretty similar just with different texture🤣 so i’ll suggest only getting

chef founder 離開 Rosewood 米芝蓮一星印度餐廳 Chaat之後開設嘅全新高端新派印度餐廳✨ 裝潢設計環境舒適典雅 第一次嚟已經好喜歡 食物水準又高 絕對會再訪☺️  一定要叫餐廳招牌前菜小食Lucknowi Tokri Chatt👍🏻 上枱喺一個賣相超靚嘅香脆馬鈴薯籃子🪹 載滿馬鈴薯餅 扁豆 鷹嘴豆等等 混合乳酪 果醬 豆醬同脆口嘅石榴籽 酸酸甜甜味道多層次 好玩之處係要親手扑碎個籃再撈勻所以食材🥳 最尾三個人叫咗兩個share😂  📸 1️⃣ BONE MARROW BIRYANI (HK$338) - 必叫推薦‼️ Aged Basmati Rice, Saffron, Rose Water 2️⃣ KANDHARI LAMB CHOP (HK$428) Ginger Juice, Garam Masala, Pomegranate 3️⃣ LUCKNOWI TOKRI CHAAT (HK$118) Potato Basket Chaat, Chickpeas, Sweet and Sour Chutneys 4️⃣ HONEY SESAME PORK RIBS (HK$408)

同成班朋友之前大有幸食過chatt ,得知chatt嘅總廚已經離開咗並自立門戶開咗呢間位係利園三期嘅leela , 我哋都急不及待即刻去試！原來呢度嘅裝修係著名室內設計師Andre fu設計，唔怪之得咁有格調。Menu 上面好多菜式，價錢都比chatt 親民佢每一碟嘅前菜都係有件數限制，但係佢可以幫你按人頭計件數，十分之貼心我哋嗌咗 prawns 佢個prawns 都幾得意，而prawns 就係一個酸酸甜甜嘅炸蝦煮食方面，我哋嗌咗 coconut seabass , beef chop , butter chicken , ox tail , 加 幾種口味嘅naan 再配埋南瓜同埋water bamboo呢兩款配菜個人印象最深刻就係Butter Chicken，真係做得好好食，令人好懷念係Chatt個butter chicken , 佢呢個Butter Chicken個底有少少蕃茄味，唔會用好多香料同好辣，食起嚟有少少煙熏味，果然係呢間店嘅王牌菜！Ox tail 都係偏香港人口味，唔會好重香料味同埋好辣，不過醬汁略嫌有啲油膩，但係送nann一流 南瓜同Water bamboo 都係我好

永遠都訂不到Chatt座，今次聽說它前總廚Manav另謀高就，在銅鑼灣開了全新印度餐廳，就立即安排。餐廳裝修是著名室內設計師Andre Fu設計，一入走廊已覺得穿越了印度小市鎮。裝修都是極簡主義，在露台看到有着印度刺繡的雨傘，連餐具都採用了曼茶羅老式元素，就像走到一個渡假勝地。前菜 Lucknowi Tokri Chatt 🪹一個以脆脆巢盛着石榴、蔬菜、豆類等餡料，混合乳酪、果醬、豆醬，集合甜酸辣於一身，味道層次很多，而且味道很濃，很厚實，是一個很棒的頭盤。主菜 Smoked Butter Chicken🐔作為店舖的馳名菜，吃起來有微微煙熏味，略嫌雞肉有點乾身。醬汁的香料味不算很重和有點像蕃茄味做底，味道很濃烈，到尾段會有點點辣，不愛吃印度菜的朋友都會喜歡它。主菜 Saoji Lamb Shank🐑羊肉肉身鬆軟，輕易就切開，廚師採用了小羊，所以羊的羶味不會很重。融入石榴和茴香風味的羊肉咖哩，平衡了鮮嫩的羊肉和芳香醬汁，香香辣辣，撈飯一流。配菜 Uni Butter Roghani Naan🫓 是我整晚最喜歡的菜式。我不是一個印度菜粉絲，所以這個香料味不是很重，調味的份量剛好，又不會蓋過