T.Dining by Hong Kong Tatler - - Scene -

Black Sheep Restau­rants’ 15th hit is a per­sonal project of co-founder Syed Asim Hus­sain, proud Pun­jabi who has ap­plied his myr­iad restau­rant ex­pe­ri­ences into this highly pol­ished open­ing. By draft­ing in the tal­ent of chef Palash Mi­tra M of the brilliant Gymkhana in Lon­don, the menu is a tightly cu­rated cu read that skirts from up­dated u street clas­sics (smashed samosa sa chaat with its cap of ta­marind ta glaze and pome­gran­ate) to pro­teins prop­erly charred within the th hot walls of the tan­door—opt for fo the line-caught co­bia, a rich and an meaty fish that can with­stand the th oven’s un­re­lent­ing heat. The flesh fle is im­bued with the fresh hum h of dill, which gives way to the th smoky un­der­tone from the tan­door. Lus­cious, thick cur­ries beg for a swipe with the smoky, freshly-baked naan breads while keema pau com­bines the magic of fluffy milk buns with spiced, raguesque minced lamb to be topped with zingy red onion and a squeeze of lime. Thirsty? Note the gin trol­ley, the obli­ga­tory hat-tip to the era of Bri­tish In­dia; you’d be amiss to refuse an ex­pertly mixed G&T from the per­sua­sive staff. With equal parts swag­ger and glo­ri­ous campi­ness, New Pun­jab Club is a con­fi­dent, mod­ern-day homage to 80’s hotspot Mughal Room—and it’ll have no prob­lem sign­ing up a roster of reg­u­lar mem­bers.

At Okra Kitchen, in­die and retro rock plays to a mostly younger clien­tele

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