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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THE MENU
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 [498]
Line-caught cobia, smoked tomato chutney
GOAT SEEKH KEBAB [448]
Spiced goat, onion chilli salaad, mint chutney
MOGEWALA PANEER [448]
Spiced curd cheese, burnt leek ajika
BADE KA BOTI KEBAB [688]
Black Angus ribeye, kabocha chutney
TANDOORI JHINGA [MP]
Seasonal preparation of market prawns
MASALEWALI CHAANP [MP]
Lamb chops, ember-roasted onions
MUGHAL ROOM MAKHANI [328]
Chicken tikka, spiced tomato, butter
KARAHI GOSHT [408]
Tajima oxtail, black cardamom
MAA KI DAL [178]
Red lentils, cumin, fenugreek
PALAK PANEER [248]
Soft cow's milk cheese, spinach, garlic
BAINGAN BHARTA [248]
Smoked eggplant, tandoori baby eggplant
PULAO RICE [108]
Gobindobhog rice, carrots, sultanas
BASMATI RICE [78]
Steamed aged basmati
SAMOSA CHAAT [228]
Smashed samosa, tamarind, chickpea vermicelli
DAL “LADDU” [198]
Spicy lentil fritters, hot tomato chutney, mooli kachumbar
KEEMA PAU [348]
Spiced mutton, crispy patatoes, buttered milk buns
MALAI TIKKA [348]
Three yellow chicken, corn raita, chicken liver chutney
HARA SALAAD [148]
Carrot, mooli, turnip, radish
DAL AUR KALA CHANNA SALAAD [108]
Summer sprouts, Bengal gram, Himalayan wild mustard
PYAZ AUR MIRCHI SALAAD [108]
Poona onions, green chillies, nimbu
RAITA [88]
Pomegranate, poona onions, burnt cumin
CHUTNEYS [88]
BUTTER NAAN [98]
TANDOORI ROTI [38]
LACCHA PARATHA [108]
GREEN PEAS KULCHA [108]