New Punjab Club

營業中

休息中

印度菜攞到米芝蓮一星既，香港好似得佢。呢間New Punjab Club裝修氣氛都好有異國氣氛，啲店員都好nice好熱心同我地解釋每一道菜既特色☺️  1⃣️Tandoori Cobia（$298）呢款烤魚係店員極力推薦既，所以我地就揀左佢。可以唧上啲青檸汁上面食，烤魚既肉好嫩好滑，特別係層皮烤得好脆好香碳燒既香味。另外佢仲有配啲蕃茄酸辣醬🍅點上左之後食係真係完全唔同既風味😳但係我自己就鍾意就咁食多啲，就咁食香料同埋果種烤香更加食得出😋  2⃣️Samosa Chaat（$158）個咖喱角同我想像中既好唔同，佢入面係好多薯蓉同豆蓉，成個咖喱角都比醬汁覆蓋住😯個醬汁幾特別，酸酸甜甜咁，有啲石榴籽、薄荷乳酪醬、牛油果蓉、鷹嘴豆咁，食落唔會覺得油膩，幾清爽同埋真係幾特別😌  3⃣️Mughal Room Makhani（$228）印度咖喱烤雞，雞肉幾嫩滑，唔算好辣，亦都比我想像中味道冇咁濃。不過配埋烤餅一齊食就真係絕配！  4⃣️Butter Naan（$88）正常既一塊牛油烤餅😀好味。  

This is my second time visiting this restaurant. Black sheep restaurant is always good at creating the speakeasy ambience. The milk bun is soooooo good. I ordered more coz I just can’t stop munching. It goes very well with the meat. The fish is nicely grilled. No wonder it is so famous for it. It has the scent of charcoal and smoky on its surface but very juicy in the inside. I would try it’s lamb next time. Unfortunately it is too big portion for the two of us.

Murgh Tikka Angar $298w/ spice-marinated chicken、coriander chutney 印度式既烤雞🍗 表面烤得好香有淡淡既煙薰味 而肉質好嫩滑 係個調味偏重 辣味同鹹味較突出 不過配返芫茜同核桃乳酪醬之後又互相平衡 芫茜醬食落好清新 有蕃石榴既味 反而芫茜味就好淡 而桃桃乳酪醬就酸酸甜甜咁 就比較易接受 整體黎講味道都唔錯 幾特別 但唔食得辣既朋友就唔建議試喇🤧評分: 8/10🌟Carrot Sticky Toffee Pudding $128期待咗好耐既甜品真係好吸引🥰 蛋糕食落好濕潤好軟綿 仲有少少香蕉味🍌 爆谷味既雪糕食落有啲鹹味 感覺有啲似海鹽味😂 配上拖肥醬黎增加甜味 成個甜品甜度適中 而且質素好高 勁出色😋評分: 10/10🌟Keema Pau $188w/ spiced mutton、milk buns、crisps potatoes 見到每枱都叫呢個 相信係招牌菜黎🤣 milk bun🍞既外層烤到好脆 而內層就好軟熟 仲有少少牛奶味 而Spiced mutton因為重香料同帶辣既關係 羊肉食落都唔會有羶味 食既時候要撕開個

The food was generally good. We had the spicy (not so spicy) lamb starter with butter buns (mini, do it yourself bunny chow essentially). For the main dishes we had butter chicken (good but a bit too mild), the tandoor cobia (very good) and the oxtail (bland). We also had an order of naan between the two us for lunch. We probably ordered one dish too many and could really have done without the bland and unremarkable oxtail. We also had two beers each. The service was good - our server, Nick, was

Finally headed to New Punjab Club aka the only 1-michelin star Indian restaurant in HK during this year’s Black Series🌟 Here are the dishes I thoroughly enjoyed, and they’re the dishes I’d order if I ever go again:Tandoori black angus beef short ribs (5/5)- did not take pics cuz they initially missed this and it only came at the end of our meal Chicken tikka, butter, spiced tomato (3.5/5)The curry wasn’t as spicy as I thought but it was quite delicious. The chicken were very tender and I enjoyed

I am not a big fan of Indian food and the recent experience in New Punjab Club completely changed my mind! I will definitely return again soon!We were greeted by a young gentleman, who introduced us to the menu (I am terribly sorry that I didn’t take his name). I really wish to give him a round of applause and thank you for the attentive services which make the lunch exceptional! I seldom comment on the decorations of a restaurant, this restaurant has a few amazing contemporary art pieces whi

米芝蓮一星嘅味道會係咩呢？New Punjab Club雖然位置偏僻，但平時去之前最好都要book位，確保入座。入到去，餐廳嘅裝潢同燈光都偏暗色系，雖然我未去過印度，但都可以用充滿異國風情嚟形容入邊嘅風格😼會比依種花生作前菜，鹹香配上青檸汁，香口得嚟唔會太膩但建議唔好食太多，同埋食完記得飲水，等自己ready食返正宗印度菜嘅味道🤤1）KEEMA PAU $188 🌕🌕🌕🌕🌗Spiced Mutton, milk buns, crisps potatoes一上菜首先會比兩個Milk Bun吸引🍞麵包嘅外層烤到脆卜卜，但塊皮唔會好厚，一撕開個包，裏面係超級軟熟。至於Spiced Mutton，作為好怕羊騷味嘅人，我竟然完全唔覺得佢難接受，反而佢嘅香料可以勾到佢嘅肉味出嚟。建議食嘅時候要撕開個包，放曬mutton、脆條、洋蔥上去，再唧啲青檸汁，食到肉香之餘，亦都可以享受到開胃嘅配料，配埋外脆內軟嘅milk bun，10分鐘應該食曬🤫注意羊肉有啲微辣🌶2）TANDOORI COBIA $298 🌕🌕🌕🌗🌑Line-caught cobia, smoked tomato & samphire c

Naan compares to @newpunjabclub ‘s Keema Pau and Mughal Room Makhani!I got the chance to try the world’s first Michelin Star Pakistani restaurant. Black Sheep Restaurants sure don’t disappoint~My favorite was the Keema Pau🤤 - the soft milk buns accompanied with spiced mutton and crisp potatoes went together so well that it left me wanting moore!Food ordered:Samosa Chaat 🌟Keema Pau 🌟Mughal Room Makhani🌟Butter Naan

一直對印度菜沒有任何概念今天剛好去中環就訂了香港唯一一間米芝蓮印度菜試吓看了很多很好的食評剛到步已經聞到好香嘅印度香料味籠罩着整間餐廳。第一道菜是煎倉魚 拌 車厘茄醬幾香脆，醬汁也很配，然後也點了印度薄餅 butter Naan 🫓 配咖喱雞醬，薄餅有點厚 ，食到一肚都係澱粉質嘅感覺，想多點一個菜都食唔落。總括而言，應該是我不太懂欣賞印度菜，如果要吃印度菜入門班應該要先去哪一家呢？另外如果我不是太過懂得Punjab club 的味道是否話應該去瑰麗酒店的Chaat ?

期待以久既🐑Black Series終於番黎啦😍即刻book左呢間bookmark左一年既米芝連一星餐廳🌟佢係旁遮普菜(位於北印度🇮🇳)有別於一般印度菜😚都係濃味野😂整體好impressive👍🏻一定要book位因為walkin有位機會唔大🙈🍽 𝐁𝐥𝐚𝐜𝐤 𝐒𝐞𝐫𝐢𝐞𝐬 𝐃𝐢𝐧𝐧𝐞𝐫 𝐌𝐞𝐧𝐮 $508 p.p可以一次過試晒signature既野🤪我地另外散叫左個Keema Pau🍞($188)同埋開左枝white wine(+$538)🥂🧆𝐒𝐚𝐦𝐨𝐬𝐚 𝐂𝐡𝐚𝐚𝐭前菜~有別於傳統咖喱角 佢外皮唔係脆個種而係厚身酥軟 入面係薯蓉同豆蓉 淡淡咖喱味😚醬汁多重味道🤩酸酸甜甜 見到有牛油果蓉, yogurt, 番石榴籽💕勁夾🍞𝐊𝐞𝐞𝐦𝐚 𝐏𝐚𝐮 $188 (extra order)呢個一定要叫😍佢竟然唔係black series menu入面太可惜😩milk bun脆脆地好鬆軟 甜甜地有牛油香😚醃製羊肉碎較濃味但好香羊味🤤夾埋一齊食超正👍🏻🐟𝐀𝐦𝐫𝐢𝐭𝐬𝐚𝐫𝐢 𝐌𝐚𝐜𝐡𝐥𝐢炸龍脷柳勁熱辣辣 肉質實淨唔算太乾 配醬汁食正d🤣都好食但相對冇咁驚喜🙈🥗𝐇𝐚𝐫𝐚 𝐒𝐚𝐥𝐚

再來New Punjab Club, 最吸引的依然是其Tandoor烤串的菜式, 像是烤雞和原塊芝士, 醬料的運用像是雞肝醬, 薄荷醬以及乳酪都是恰到好處, 味道層次多元化. 原塊芝士依然是鹹香非常, 口感實在, 只是自己年紀開始大, 要消化如此多的乳製品, 真的有點吃力, 還是讓年輕的來. 雞肉醃得很香夠甜, 比起上一次吃烤得更焦香, 看看自己的接受程度就是.頭盤的牛奶飽對我來説依然是如此美味, 外脆內軟酥香非常, 羊肉的香辣與羶香與牛奶飽依然十分配搭, 比起Tandoor系列更吸引. 咖喱角色彩依然繽紛, 酸酸甜甜, 外面口感酥脆而內裡的是蔬菜蓉, 沒有肉類的它, 應該是整餐最健康的. (笑)

印度菜在香港吃不少，發現米芝蓮一星的印巴菜就想去試試看，原來是旁遮普菜，很特別，所以一早就預約訂枱，果然無令我失望。一踏入餐廳已經感受到不一樣的氣氛，店面有不少大型畫作，服務員都穿上灰藍色的制服，帶點英國殖民地色彩，很有格調。Weekend lunch menuPhalli 花生加青檸汁，味道酸辣，好吃。餐具也很有特色。Samosa chaat ($158)，以為是熟悉的經典味道，原來也有新的體驗，加了不少配料，有羅望子醬、mint和yogurt，還有紅石榴，酸甜中有少少辣，咖哩角鬆脆不油膩，口感十分豐富有層次，五星之選。Murgh tikka angar ($298) 用煙薰tandoori烤爐焗，煙薰雞味香噴噴，少少焦令到賣相更吸引，雞肉相當嫩滑入味，配yogurt 和mint sauce，可以refresh 一下味覺，高度推薦！Dum aloo ($158) 薯仔咖哩，炆得好稔。Butter naan ($88) 口感鬆軟，唔錯！Carrot sticky toffee pudding ($128) 王牌dessert，popcorn ice-cream好特別，但整體甜度頗高，要

聽人講New Punjab Club係繼chaat之後，全香港最好食嘅印度餐🇮🇳，chaat我book唔到，就試吓呢間先啦.見啲人話keema pau好食，雖然我唔太鍾意食羊🐐，不過我哋都叫咗，因為我都好想食跟嗰個milk bun🍞，個milk bun真係好正🤤，每邊都烘到金黃色，脆脆地，羊肉係minced，夾雜埋香草味，即使我唔係太鍾意食羊嘅人，都接受到😙.另外仲叫咗個Mughal room makhani，佢係一個有汁嘅燒雞🐔，最啱要嚟點薄餅🍕，所以我哋叫咗個butter naan🧈，個naan好大個，好fluffy又好厚，所以係超飽肚，我食咗¼個已經頂唔順喇😅.呢度啲嘢食望落細細碟，仲覺得會唔夠，點知食到一半左右，已經覺得好飽，真係眼闊肚窄🙈，儘管如此，我哋都係叫咗個甜品，叫左English style嘅banana toffee pudding🍮，pudding係好似香蕉🍌蛋糕咁樣，上面就有一球爆谷🍿味嘅雪糕🍦，鹹鹹地，好好食，再加上toffee味嘅sauce🤤，呢個甜品冇得輸，一定要叫👍🏻.另外不得不提嘅係佢哋嘅廁所🚾，一入去見到暗暗嘅燈光，門口點住支蠟燭🕯️，全個都係金色嘅廁

19/12/2020📍New Punjab Club - One Michelin Star Punjab restaurant*Punjab is geographically located at northern India bordering Pakistan.👆🏻Keema Pau Spiced mutton, milk buns, crisp potatoes⚡️9/10The milk buns are buttery (kinda like brioche) and toasted to perfectly golden brown with crispy outside and soft inside, served in warmness. Intrigued visually by the shiny top, which takes a humble dish to a new level of exquisiteness. The minced mutton and crisp potatoes are the filling of the ‘open sand

今日4週年男朋友仔安排左一個餐廳，試咗中環一間出名嘅米芝連1⭐️嘅印度餐廳，咖哩角超級好味，真係超級印度風味，薯仔都係最愛🤤仲有咖哩雞，開始食好嘢味，但食食下就有少小咸，至於羊方面，我唔食羊的，但我有用麵包點佢個醬，男朋友覺得唔太騷，整體都好好，全部都好特別，仲要飲咗最愛嘅Pinot noir🍷最後侍應非常貼心幫我地影相同送左張咭俾我地，同埋佢地酒嘅種類都好多，餐前小吃看似好普通，但都係有醃製過，成餐飯都好開心同滿足