The Michelin-starred CHAAT at Rosewood Hong Kong has unveiled an extraordinary collaboration with fellow Michelin-starred New Punjab Club, renowned for Chef Palash Mitra and Sidhu Chhabil’s bold reinterpretation of Punjabi flavours. The collaboration unites two of Hong Kong’s finest Indian and Punjabi restaurants for two exceptional dining events, which take place on the 15th of January, 2025, at CHAAT, Rosewood Hong Kong, and the 22nd of January, 2025, at New Punjab Club.
Each of the collaborative evenings will feature distinct menus crafted by Chef Gaurav Kuthari of CHAAT, Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club, and will combine the best of their innovative approaches to South Asian cuisine.
“We are excited to be cooking together with Chef Palash, Chef Sidhu and the team at New Punjab Club, and as two of Hong Kong’s only MICHELIN-starred Indian and Punjabi restaurants, we are looking forward to sharing knowledge with both teams curating a special menu for all our guests joining the dinners,” says Chef Gaurav Kuthari, Head Chef of CHAAT.
“Since our opening in 2018 in Hong Kong, we are thrilled to be so well received, as well as being the first Punjabi restaurant in Hong Kong to have achieved a MICHELIN star. We have a deep mutual respect for what Chef Gaurav and team are doing at CHAAT, and we are very much looking forward to this fun and delicious collaboration,” says Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club.
Dinner at CHAAT Hong Kong on the 15th of January
On the evening of Wednesday, the 15th of January, at CHAAT, guests will indulge in a thoughtfully created menu beginning with starters, including an all-new Samosa Tart featuring a crispy shortbread tart shell filled with spiced potatoes and sweet green peas drizzled with yoghurt and tangy tamarind sauce by CHAAT.
This is followed by the classic “Keema Pau”, with its rich, slow-cooked mutton accompanied by buttered milk buns and crispy potatoes by New Punjab Club.
The smoky tandoor selections include a new dish, clove-smoked Tandoori Pigeon with beet tikka and onion raita, and the classic Tandoori Cobia served with fresh tomato chutney, both by New Punjab Club.
The main course showcases “Banjara Gosht”, a slow-cooked Rajasthani lamb curry with onions, tomatoes, and yoghurt, as well as the “Burrata Corn Palak” – a spinach curry elevated with creamy burrata, crispy corn, and cumin, both by CHAAT.
A new dish for the collaboration, the Oxtail Pulao featuring tender slow-cooked oxtail, black cardamom and aged basmati rice, rounds out the offerings from New Punjab Club. Guests will also enjoy a cooling “Burani Raita” with crispy fried garlic, pomegranate, and yoghurt, along with a decadent Winter Black Truffle Cheese Chilli Naan with smoked cheddar and Pèrigord black truffles, both by CHAAT.
The night concludes with a shared dessert of Chocolate and Smoked Chestnut Naan paired with Popcorn Gelato, a collaborative masterpiece between CHAAT and New Punjab Club.
Click here for the full menu details.
Dinner at New Punjab Club on the 22nd of January
On the evening of Wednesday, the 22nd of January, New Punjab Club will take centre stage with another exceptional menu that includes starters like the classic “Palak Patte Ke Chaat”, showcasing batter-fried spinach paired with yoghurt and mint chutney by CHAAT and “Tandoori Anda” featuring hen eggs, langoustine, and truffle salt by New Punjab Club.
The tandoor offerings shine with the “Masalewali Chaanp”, a signature lamb tomahawk served with ember-roasted onions (by New Punjab Club), alongside CHAAT’s tandoori wagyu beef cheek infused with yoghurt, Kashmiri chilli, and cinnamon.
Guests will also relish in the Malabar fish curry, featuring Kerala’s coastal grouper in a luscious coconut milk and tamarind sauce by CHAAT, and the new “Murgh Methi Saag” showcasing Three Yellow chicken with garlic and winter greens by New Punjab Club, complemented by a delightfully earthy mushroom pulao made with maitake, also by New Punjab Club. The meal is accompanied by a buttery naan with salted Amul by New Punjab Club.
For desserts, diners will again enjoy the chocolate and smoked chestnut naan with popcorn gelato, a joint creation enhanced by a comforting Golden Masala Chai, a traditional Indian milk tea infused with aromatic spices, by CHAAT.
Click here for the full menu details.
Advance reservations will be necessary due to the limited seating for these exclusive one-night-only events at both of the restaurants.
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