The latest addition to Hong Kong’s dining scene, the 40-seat New Punjab Club by Black Sheep Restaurants has introduced post-colonial Pakistani and Indian flavours to bustling Central.
Serving a range of reinterpreted Punjabi cuisine, the kitchen of the tandoor grill house is helmed by co-founder Syed Asim Hussain, who has a Punjabi-heritage, and Michelin-starred chef Palash Mitra, who previously worked at London’s Gymkhana and specialises in Punjabi cuisine. Inspired by The Punjab Club, a private social and athletic club of Lahore, the restaurant also pays homage to Asim’s father, owner of Hong Kong’s 1980s dining hotspot The Mughal Room. Featuring restored tandoor ovens from The Mughal Room, New Punjab Club brings the original taste of Indian sub-regions dishes, enhanced by a modern twist, to the city’s palate explorers.
Signature dishes on the new restaurant’s menu include the typical Punjabi street food snack Samosa Chaat, with smashed samosas, gram flour vermicelli, tamarind glaze, mint chutney, and raita; Masalewali Chanp, with tandoor-roasted New Zealand lamb chops, beetroot korma, and served with an ember-roasted onion; and the iconic element in Punjabi cuisine, butter naan, which is graced with the fragrance of butter and fresh chopped herbs.
“We are storytellers at Black Sheep Restaurants, and the dishes of the liberated Punjabi era are worth celebrating,” says Syed Asim Hussain. “People typically equate ‘Indian’ food with curries, and we will be able to show guests a whole new side to this region’s cooking. We’re taking something rustic and straight-forward, and elevating it with deliberate cooking techniques and premium proteins from a best-in-class chef.”
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