BRINGING SWAGGER BACK TO PUNJABI CUISINE IN A BOLD, REGAL,
AND UNAPOLOGETIC SETTING

34 WYNDHAM STREET, CENTRAL, HONG KONG

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OUR STORY

New Punjab Club harkens to the liberated era of post-colonial Pakistan and India. This boisterous tandoor grillhouse is a salute to the era’s regal yet flamboyant attitude and brings the dynamic cuisine to a sophisticated setting. Awarded one MICHELIN Star in the 2019 MICHELIN Guide, New Punjab Club became the world’s first Punjabi restaurant to receive the honour, one which has been retained for six consecutive years.

New Punjab Club is the most personal project yet for Black Sheep Restaurants co-founder, Syed Asim Hussain, himself a proud Punjabi, bringing the truest interpretation of his heritage to Hong Kong.

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Punjab is a region of northern India and Eastern Pakistan, split by a border but united through a rich food heritage. New Punjab Club celebrates the often misrepresented cuisine with a meat-centric menu centred on two smoky tandoor ovens. The tandoors were painstakingly restored from co-founder, Syed Asim Hussain’s father’s former Wyndham Street restaurant, The Mughal Room.

Michelin-starred chef Palash Mitra cooks premium proteins and draws from his fine-dining background for a technical finesse with Punjabi flavours. The concise cocktail list celebrates the boozing culture of the progressive 1950s and 1960s, and centres on gin in the summer and whisky during colder months.

TANDOORI COBIA
Line-caught cobia, tomberries, samphire chutney


SARSON JHINGA
Cardinal prawns, pistachio butter, oxtail broth


GOAT SEEKH KEBAB
Spiced goat, corn raita


MOGEWALA PANEER
Spiced curd cheese, burnt leek ajika, baby beet kachumber


BADE KA BOTI KEBAB
Angus rib-eye, smoked cauliflower chutney, caramelised lily bulbs


MASALEWALI CHAANP
Lamb chops, ember-roasted onions

MUGHAL ROOM MAKHANI
Chicken tikka, spiced tomato, butter


KARAHI GOSHT
Tajima oxtail, black cardamom


MAA KI DAL
Red lentils, ghee, cumin


PALAK PANEER
Soft cow's milk cheese, spinach, fenugreek, garlic butter


NADRU KOFTA
Lotus stem, soft cheese, melon seeds, buffalo milk cream


PULAO RICE
"Gobindobhog "rice , saffron, sultanas


BASMATI RICE
Steamed aged basmati

RAGDA PATTICE CHAAT
Sunchokes, marrowfat peas, hot tamarind


TANDOORI ANDA
Local duck eggs, langoustine, smoked kalari cheese


KEEMA PAU
Spiced mutton, crispy celeriac, buttered milk buns


MALAI TIKKA
Three yellow chicken, onion chilli salaad, mint chutney

HARA SALAAD
Carrot, mooli, turnip, radish


DAL AUR KALA CHANNA SALAAD
Winter sprouts, Bengal gram, Himalayan wild mustard


CHUTNEYS


RAITA
Pomegranate, poona onions, coriander

BUTTER NAAN


KALARI CHEESE KULCHA


GARLIC NAAN


LACCHA PARATHA


TANDOORI ROTI/BUTTER ROTI