影片
港鐵銅鑼灣站 F1 出口, 步行約5分鐘
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電話號碼
28825316
開飯介紹
店名受到印度教思想「Leela」啟發，注入烹飪遊樂場概念，呈獻充滿活力且多樣化的印度美食，為食客帶來全新的餐飲體驗。
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營業時間
今日營業
17:30 - 22:45
星期一至三
17:30 - 22:45
星期四至日
12:00 - 15:30
17:30 - 22:45
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
❝Chaat前廚開既高級印度菜🇮🇳😋A MUST-TRY IF YOU LIKE INDIAN CUISINE‼️🥳❞由米芝連一星印度菜Chaat前廚開既 @leela 由一年前開業已經想試🥹佢冇Chaat咁難訂位 但都要早幾個星期訂位穩陣d😆✌🏻我本身就好中意Chaat 而呢度既質素&環境都絕對比得上Chaat!☺️❤️係高質既印度菜 推介!😋A MUST-GO IF YOU LIKE INDIAN CUISINE🇮🇳‼️見枱枱都叫一款正方體串串既菜式 跟住叫原來係無骨雞翼😳雞翼肉拆骨再炸成正方體 香脆淋上Berry甜醬!🍗炭燒Tandoori試左Beef Chop🐮🔥用Black Angus Short Rib超軟腍入味 肥膏比例剛好 切開粉嫩 口感有點似牛腩(in a 高級版haha)超好食但L size $448都係好細舊🥹呢度既Butter Chicken好特別🥘香甜帶Smokey煙燻香 推介配Garlic Naan好香口又軟熟😬✌🏻另外一定要食signature既Biryani酥皮印度焗飯😍影完相店員會切開酥皮 將牛骨髓撈落飯入面 有3-4大舊牛面頰肉 軟腍帶肉感 飯帶咖喱薑黃香 再有牛骨髓既油香🥰好好食輕鬆清晒😚香脆酥皮面頭亦有大量香料😬▪️𝘽𝙤𝙣𝙚𝙡𝙚𝙨𝙨 𝙈𝙖𝙨𝙖𝙡𝙖 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙒𝙞𝙣𝙜𝙨 $88 (4/5)▪️𝙇𝙪𝙘𝙠𝙣𝙤𝙬𝙞 𝙏𝙤𝙠𝙧𝙞 𝘾𝙝𝙖𝙖𝙩 $118 (3.5/5)▪️𝙏𝙖𝙣𝙙𝙤𝙤𝙧𝙞 𝘽𝙚𝙚𝙛 𝘾𝙝𝙤𝙥 $448 (4/5)▪️𝙎𝙢𝙤𝙠𝙚𝙙 𝘽𝙪𝙩𝙩𝙚𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 $258 (4/5)▪️𝙆𝙤𝙩𝙝𝙢𝙖𝙡𝙡𝙞 𝘽𝙤𝙣𝙚 𝙈𝙖𝙧𝙧𝙤𝙬 & 𝘽𝙚𝙚𝙛 𝘾𝙝𝙚𝙚𝙠 𝘽𝙞𝙧𝙮𝙖𝙣𝙞 $378 (4.5/5)▪️𝙂𝙖𝙧𝙡𝙞𝙘 𝙉𝙖𝙖𝙣 $68 (4/5)꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍Leela銅鑼灣新寧道1號利園三期3樓301-310號舖🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_銅鑼灣🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_印度菜
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Leela impressed and exceeded expectations. Service was top notch and everything we ordered was absolutely delicious. I would recommend ordering the chutney set to accompany your meal as it pairs very well with many dishes and it is also especially helpful in balancing out the spicier dishes. The smoked butter chicken with an optional serving of whiskey was definitely the highlight of our meal. If you order the optional serving of whiskey, the staff will use it to flambé the chicken right infront of you, and the resulting flavours and aromas are simply outstanding. I found the non alcoholic drinks to be more impressive than their alcoholic ones. Boyfriend and I loved their masala chai (we had several cups) and the mango lassi was also quite tasty as it was flavourful enough without being too sweet. The cocktails on the other hand, while reasonably priced, I didn’t find to be particularly outstanding. Just ok. My only other minor complaint is to do with the noise level of the restaurant. It got quite loud during our meal even though the other patrons were not being particularly loud. I think this is due to the choice of building materials for the interior of the restaurant, which were not sound absorbent. In my opinion this ruined what would otherwise have been an elegant and classy dining experience.
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Chef Manav從Chaat轉會至JIA開了這家Leela, 將Chaat的精緻印度菜帶到銅鑼灣, JIA的Fine Dining餐廳甚少在商場內營業, 這是第一家. 找來Andre Fu設計店面, 不用擔心餐廳的色調及裝修風格. 吃罷感受Chef Manav在Chaat的原有風格外, 希望帶來更精緻的用餐體驗, 明顯是衝著米芝蓮而來. 原有的Chaat, 也就是馬鈴薯籃, 帶來這裏風格相似, 也是在吃得時候, 將薯籃翻起弄碎, 再攪拌印度酸果及薯蓉, 吃起來口感對比及味道層次豐富, 作為經典頭盤, 絕對有先聲奪人之效. 另一道頭盤是雞翼, 但完全不是雞翼的形狀, 主廚將烤雞皮和雞翼肉壓成方塊, 吃起來像燒腩仔, 同様有趣.主菜點了烤牛骨髓和烤雞脾, 同樣不是原本形狀的樣子, 前者是焗牛肋肉飯和牛骨髓, 吃的時候將骨髓放入焗飯內, 吃飯起來肉香和鮮味澎湃, 牛肋肉很腍, 再上骨髓的油香, 極為邪惡而美味. 後者有點似日式燒烤的雞肉串, 將雞脾肉及雞肝放入薯蓉再烤, 甘香非常, 再加上克什米爾辣椒製成的咖喱醬, 辣勁平均而帶出香料的香味, 不會有任何喧賓奪主的情況, 恰如其份, 就是星級的表現.
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My friend and I had an incredible evening at Leela. I’ve been wanting to come for months and finally made the time. Chef Manav Tuli already helped me discover Sangeetha and Manakamana via his appearance on Forklore. I wanted to come see what his kitchen and his incredible staff have on offer. The answer is…something incredibly special. My friend and I kept trying to describe it. He said the dishes were “bright.” I struggled through a metaphor about baroque counterpoint 😆. In brief, the flavors here are complex but never muddled. The dishes are well plated—but what matters much to me is that they are well designed. Each one elevates versions of them I’ve had before, from Sri Lankan crab curry to the replacement of the popadom & chutney with a palate cleanser much more interesting (pictured below). I can’t wait to go back!
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去咗利園嘅「Leela」食飯，環境好有氣氛，充滿印度風情🇮🇳，食物擺盤好精緻，未食都已經令人食指大動🤤！聽聞大廚之前喺Rosewood酒店掌廚，果然名不虛傳！我哋叫咗：- 招牌香料牛骨髓烤餅- 印式香料烤雞- 印式烤餅牛骨髓烤餅真係好特別，從來未試過咁樣食，牛骨髓好香濃，配埋烤餅真係絕配！😋 印式香料烤雞好惹味，雞肉好嫩滑，配埋醬汁一流！👍🏻 印式烤餅好有咬口，配埋咖喱一流！餐廳仲有好多唔同嘅菜式，下次要再去試吓其他嘢食！😋
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