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2015-05-02
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Indian food in TST, well, I guess most of HKer will immediately bump out “CHUNG KING Mansions". My legs direct me there and my eyes cannot locate the restaurant mentioned by my friend. When I check the address, gosh, in Ashley road! Without tons of people blocking the road and keep asking you “CURRY? HURRY?”, this restaurant locate in 1/F Ashley Centre and local security ready the lift for you. Recalling ChungKing style, smoky with blue or deep yellow light, tight-packed tables and loud Indian p
Recalling ChungKing style, smoky with blue or deep yellow light, tight-packed tables and loud Indian pop. The environment here is completely different. Bright, space between tables and live Indian music performance. Well, thumbs up for my friend picking this place!
We start with Samosa, its surface is so crispy and goes well with the mints yogurt and tamarind sauce. Though it is a veggie one, the spicy rich the flavour of the stuffing. Papadum is another sauce killer as well. The mints yogurt gone half after these two crispy babies serve.Ordering Tandoori is always a dilemma. They bring a good experience to nose and mouth with their smoky chargrill flavour but the same is offered to your clothes as a perfume. Thanks to the ventilation system here, I can enjoy this here and need not to worry bringing the flavour home.
Paneer Tikka Lajawab is chunks of cheese which marinated in pickled spices. After baked in Tandoor, surface is dried and a bit crispy at its corners. The texture of the cheese is soft and slight chewy, the milk favour is much concentrated than which cooked with spinach.
Jumbo Prawn is awesome! Coloured in traditional red with spice yogurt, served on a ZZing iron board and it smell so heavenly! The Prawn is so fresh and cooked perfectly right! Not a minute under and over cooked.
Also cannot miss the Lamb Seekh Kebab. Minced lamb are well-seasoned. The flavour of coriander seed and cumin seed play so well with the lamb. The roll is so juicy unlike its surface. I can have it for lunch every day.
Veggie dish always an Indian chef expertise as India is one of the country with highest vegetarian population. The baingan bharta , baked eggplant, tastes so natural. The spices, onions and garlic bring out the original flavour of aubergine. Light mashing keep the eggplant seed as a whole and break like caviar in the mouth.
As I am not a fans of chilli, I skip most of curry, especially those in bright red!!, which my friend enjoy much. But naans need to enjoy with sauce right? I picked the Rogan Josh Kashmiri to pair the naan with stuffing mince lamb. Doubling the lamb hit! The curry carry a little touch of heat, the lamb is soft and match with the sauce much. The naans have a crispy base and a comparative soft top. The moisture from the mince supported expands of the dough?
The meal finished with flambee Gulab Jamun. This visually attracted with lighting the alcohol added to the syrup base. This little ball absorb the sweetness and flavour from the syrup. This one is kinda the most enjoyable one I ever have. Not deadly sweet.
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