Leela Hong Kong

From Bangkok to Hong Kong where two Indian restaurants @jholbkk and @leela.hkg came together to redefine the global perception of Indian gastronomy! JHOL is known for reimagining the vibrant flavors of India’s coastal states while Leela showcases the diverse regional cuisines of India with a playful flair. Favorites included the Berhampur Fried Chicken (BFC), Injipuli Pork Ribs, Tandoori Eel, and Tandoori Spiced Three Yellow Chicken. What a treat to share this meal with many prominent HK chefs on a Monday afternoon!

The menu:

PRELUDE - BY JHOL
Avocado Achu Murukku,
Dim’er Devil, Caviar

BFC - BY JHOL
Berhampur Fried Chicken,
Jhol Hot Sauce

TANDOORI SQUID - BY LEELA
Local U3 Squld, Shenga Chutney

TANDOORI EEL - BY LEELA
Tamarind, Kashmirl Chili

GHEE ROAST CRAB - BY JHOL
Kanchlpuram Idli, Coconut Chutney

INJIPULI PORK RIBS - BY JHOL
Ginger Tamarind Glaze, Pork Floss

THE FEAST - BY JHOL
ALLEPPEY PRAWN CURRY
Kappa, Ghee Rice

WINGED BEAN PORIYA

BEETROOT PACHADI

WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN RICE - BY LEELA
Yunnan Porcini Mushroom Pulao

SEMIYA PAYASAM - BY JHOL
Sesame Crisp, Passion Fruit Jelly, Mango Sorbet
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Leela x JHOL
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

It’s taken a while, but Hong Kong is now at peak three-yellow chicken.

The prized local bird wasn’t on my mind on a Friday evening, when I scanned the bar menu of a clubby, decorated hotel-restaurant and found a $75 charcuterie plate and wagyu burger for $130 (both USD). Instead, my mind went to @leela.hkg ‘s bone marrow and beef cheek biryani. I remembered it from months ago, during my first meal there — the ‘dum’ seal broken with the surgical hand of someone who probably deboned Dover sole for a living, unleashing a plume sharp with clove and curry leaf; the cross-section of the bone, as broad as a pig’s snout; the appealingly chewy rice, dewy with the supremely rich marrow; and the spices that cut through it all. It’s the kind of dish that convulses you with pleasure and commands you to travel across the city just to have it, as I did earlier tonight. Arriving at Leela, though, and learning of a new, large format tandoori-spiced three-yellow chicken rice changed this jaded but (still) wide-eyed critic’s mind. “I hope you have nothing planned tomorrow,” James, the manager, tells me as I pine. “But yes, it’s very good.”

Before the dish arrives, a server presents a plump bird that had been wet-brined, hung for hours, slow-roasted, brushed with masala spices, then roasted again. It’s beastly but beautiful, with a reddish, lacquered tandoori hue, burnished at the tips; and freckled with chives. Then it’s whisked away, where it gets a final roast before the bird is carved and served on a floral-patterned cake stand. The dish comes with a side (a gloriously indulgent rice, much like the biryani, with meaty Yunnan porcini, which I mistook for chicken liver), as well as an aside: “Can you finish it?”

If it at first it seems like a dare, it won’t be on once you find yourself prying smoky, fatty but well-rendered skin from (impeccably moist) flesh, not stopping until the bones are clean and untethered. You don’t conquer the bird so much as surrender to it, and in this city, that may be the only winning move. Less

There’s a new whole roasted chicken in town but with an Indian twist at @leela.hkg! Using locally raised three yellow chicken, the chicken is marinated with chili and garam masala before being slow roasted in a traditional tandoor and served with fragrant Yunnan porcini mushrooms rice. The restaurant continues to showcase diverse regional cuisines of India and has even revived lost recipes from ancient dynasties and royal court. We had the chance to try a few dishes from this era such as the comforting Rasam fish cheek soup and the Aash-E Bawardi - a hearty beef curry with beef & lentil dumpling inspired by a 17th century Mughal recipe. Other highlights from the menu included the Goan peri peri prawn, honey sesame pork ribs, Kandhari lamb chop, and the refreshing mango mastani dessert.

Our menu:

- RASAM
- LUCKNOWI TOKRI CHAAT
- BAKED CHETTINADU DUCK SAMOSA
- GOAN PERI PERI PRAWN
- TANDOORI SHENGA CHUTNEY SQUID
- HONEY SESAME PORK RIBS
- COCONUT SEABASS
- KANDHARI LAMB CHOP
- THRISSUR CRAB CURRY
- GARLIC NAAN
- BLACK PEPPER MUSHROOM
- WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN RICE
- AASH-E-BAWARDI
- MANGO MASTANI
- MASALA CHAI
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Leela
Causeway, Hong Kong
#supermelHK #supermelCWB Less

Awesome meal at @leela.hkg trying their new weekend lunch exclusives - Chettinadu Prawns Dosa, Kathi Roll Taco, Tandoori Chicken Leg Musallam, Roast Beef Asado, and Chicken Rice Pulao. Aside from these special dishes, I also love love love the Honey Sesame Pork Ribs and Peshwari Naan! 🤤

Our menu:

STARTER
Lucknowi Tokri Chatt
Chettinadu Prawns Dosa*
Kathi Roll Taco*

TANDOOR & GRILLS
Tandoori Chicken Leg Musallam*
Honey Sesame Pork Ribs
Peshwari Naan

CURRIES & BIRYANI
Roast Beef Asado*
Chicken Rice Pulao*
Lamb Nagori Korma
Hyderabad Dal
Sweet Potato Masala
Kumaoni Raita
Garlic Naan

DESSERT
Rice Pudding
Alphonso Mango
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Leela
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

Another new opening I’ve been excited about is @leela.hkg by @chef_manav_tuli (formerly of Chaat at Rosewood)! The modern Indian restaurant offers a culinary journey throughout India’s most influential empires with a unique and playful approach. Notable creations include the Lucknowi Tokri Chaat, Chakundar Oxtail Gosht, Pork Pandi Curry, Flambéed Smoked Butter Chicken, Bone Marrow Briyani and Almond Kulfi!

Our menu:

- STARTERS -
LUCKNOWI TOKRI CHAAT
CHICKEN BAIDA ROTI
AMRITSARI PRAWNS BHAJIA

- TANDOOR & GRILLS -
BLACK PEPPER CHICKEN TIKKA BADAMI FRENCH GUINEA FOWL
TANDOORI BEEF CHOP
PESHWARI NAAN
UNI BUTTER ROGHANI NAAN

- CURRIES & BIRYANI -
CHAKUNDAR OX TAIL GOSHT
SMOKED BUTTER CHICKEN
PORK PANDI CURRY
BONE MARROW BIRYANI
HYDERABAD DAL
TADKA LILY BULB AND SNOW PEAS
PUMPKIN DAHI KADDU
KUMAONI RAITA
GARLIC NAAN

- DESSERT -
ALMOND KULFI
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Leela
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less

Part 2/2
Sounds weird for a Singaporean to eat Indian food in HK. But I’ve been a fan of Chef Manav Tuli ever since I dined at his previous restaurant. Today he is the proud owner/chef of the brand new Indian restaurant, Leela, at Causeway Bay.

His food has grown in sophistication. It doesn’t overwhelm the palate but instead achieves an ideal balance of spices. This multi-layering of “gentle” flavours is showcased in a menu of familiar Indian must-eats and new dishes.

And, the restaurant interior is the work of André Fu, the designer du jour of the international architecture set.
#hkeats #hkrestaurant #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #indianfood #eat #food #foodporn #foodstagram #foodie #foodlover #foodgasm #foodpic #foodforfoodies Less

Part 1/2
Sounds weird for a Singaporean to eat Indian food in HK. But I’ve been a fan of Chef Manav Tuli ever since I dined at his previous restaurant. Today he is the proud owner/chef of the brand new Indian restaurant, Leela, at Causeway Bay.

His food has grown in sophistication. It doesn’t overwhelm the palate but instead achieves an ideal balance of spices. This multi-layering of “gentle” flavours is showcased in a menu of familiar Indian must-eats and new dishes.

And, the restaurant interior is the work of André Fu, the designer du jour of the international architecture set.
#hkeats #hkrestaurant #hkfood #hkfoodie #hkfoodstagram #hkfoodpic #hkfoodporn #hkfoodlovers #indianfood #eat #food #foodporn #foodstagram #foodie #foodlover #foodgasm #foodpic #foodforfoodies Less