Pondi

營業中

休息中

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

Indo-French fusion restaurant tucked away in a cul-de-sac with an eclectic menu and warm, welcoming atmosphere. 🇮🇳🇫🇷📍𝐒𝐚𝐢 𝐖𝐚𝐧 / 𝐒𝐚𝐢 𝐘𝐢𝐧𝐠 𝐏𝐮𝐧 𝐏𝐨𝐧𝐝𝐢 @pondihkAn ode to Pondicherry (a former French colony in South India), Pondi is a small bistro hidden at the end of Fuk Sau Lane. It is from the same team of former Indian BlackSalt Kitchen @blacksaltkitchen, wine bar Brut! @brut_hk and New York style bodega Fat Chad’s @fatchads, all in the Sai Ying Pun neighbourhood. 🙌𝘚𝘔𝘈𝘓𝘓 𝘉𝘐𝘛𝘌𝘚𝗧𝗮𝗺𝗮𝗿𝗶𝗻𝗱 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗲𝗲𝘁𝗿

同成班女仔friends聚會，最好就係一間環境美觀坐得舒服的餐廳，所以今次特登預約左呢間新派餐廳😋唔使點等就有人帶位，入座非常smooth👍🏻點左幾款菜式體驗下呢排流行既fusion，平時同朋友都少食either印度or法國菜，所以老實講無從比較，但係真係好食同個taste感覺好新鮮，唔係平時食既一般西餐會食到既味，係幾特別👍🏻人均5百幾，但食到好飽，坐既環境都唔錯所以cp值都幾高，會再去同recommend to others

Chef tasting menu only $500，質素超級好，服務態度又好！Tasting menu 可以試晒佢哋最受歡迎嘅菜式。呢間舖頭細細地，我係有預約咗先來。我覺得呢間舖頭超級有心，而且菜式好有特色～Menu:由佢appetizer 開始，到甜品我都覺得做得好出色。全部食物都係即煮的，一個open kitchen 咩都見到晒😂😆🤣我自己最鍾意佢哋uni appetizer同埋佢哋個grilled butter chicken，特別係個麵包好好食，點個sauce喺一流。Stuffed calamari 都睇得出係用好多時間煮嘅菜式。可以好肯定，我一定會再嚟😆😆😊😊

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