Indian restaurant Chaat at Rosewood Hong Kong: a stellar menu – and fully booked for months on end
- With a varied menu stacked with starters like raj kachori and samosa, fragrant tandoor platters, and desserts such as fig kulfi with pistachio, this restaurant never disappoints but getting in can take ages, thanks to the high demand
FARE Innovative street food from across India.
AMBIENCE The wonderful aromas emanating from the spice room as you enter the restaurant put you in the mood for good food. The open kitchen and lively atmosphere is inviting, as is the spectacular harbour view. The alfresco dining area is the way to go at this time of year.
COST Curries range from HK$148 to HK$328, tandoor ranges from HK$168 to HK$1,988 for the Brandt Ranch tomahawk.
WHO TO BRING Family, friends and guests to impress.
TURN-ONS The must-try starters include raj kachori, crispy lentil puffs with sweet and tangy chutney flavours, and the baked lamb samosa served in a cone, a lighter version of the usually deep-fried snack but retaining the trademark spiciness. For a curry that is not hot, the Old Delhi butter chicken with spiced tomato sauce and fenugreek is deliciously smooth and the pork cheek vindaloo in a Goan sauce has several levels of flavour that your taste buds enjoy well before the hot spicy kick of a vindaloo hits.
We tried a platter of tandoor fish and meat, all cooked to perfection. Our favourite was the malai grouper tikka with ginger, garlic and dill – it just melted in the mouth. We also loved the lamb chop with pistachio and mint chutney, and Black Angus beef short rib kebab with caper, chilli and raita. The sarson prawn was thick and juicy and went well with lemon and coriander. The grains are delicious, too, with items such as mature cheddar and chilli nan, bone marrow kulcha and spice-infused, aged basmati rice. To end the meal, we had a delicious fig kulfi with pistachio.