The lamb chop tandoori is the most frequently ordered Punjabi classic on New Punjab Club's menu. The chops are dry-aged 14 days before marinating, which adds depth to the meat. The yogurt marinade is subtle—spices enhance rather than dominate. Cooked in the tandoor, they develop a charred crust while staying pink inside.
Tips from diners
Lunch pricing is significantly lower than dinner (320 vs 420). Same quality meat and preparation—just shorter wine list.
This signature dish demonstrates Chef Palash Mitra's fine-dining approach to Punjabi cuisine. The venison is dry-aged for complexity and coated in a yogurt marinade with subtle spices that don't overpower. Cooked in the tandoor at high heat, it develops a charred exterior while remaining tender inside. Food media reviews highlight the balance between traditional tandoori technique and contemporary plate presentation.
Tips from diners
This changes seasonally depending on sourcing. Always ask if venison is available—if not, the lamb chop tandoori is an excellent substitute.
The naan arrives fresh from the tandoor with characteristic charred spots and a slightly smoky flavor. The dough is soft inside with a crispy exterior. Options include plain, butter, or specialty versions with kasuri methi (dried fenugreek). The flatbread consistency is high across visits.
Tips from diners
Order naan at the beginning of your meal to eat while waiting for the tandoori mains. It comes hot and pairs well with the house raita.
The vegetarian option on the meat-heavy menu, this tandoori cauliflower is treated with the same respect as protein dishes. Large florets are marinated in yogurt and spices, then cooked in the tandoor until the edges char while the interior stays tender. The char adds crucial flavor. Reviewers appreciate that this isn't a forgotten afterthought.
Tips from diners
This is genuinely delicious—not a compromise dish. Pair it with the house dal or a flatbread to complete the meal.
The lobster tandoori is ordered as the premium protein option on the menu. The split tail is butterflied and coated in a spice-butter mixture that creates a charred, crispy exterior while the lobster inside stays succulent. The high-heat tandoor method seals in the natural sweetness. Reviewers note this as worth the premium price.
Tips from diners
This is the showpiece dish—order it when celebrating. The presentation is beautiful, and it demonstrates the chef's technical control.
New Punjab Club, founded by Syed Asim Hussain of Black Sheep Restaurants, became the world's first Punjabi restaurant to receive a Michelin star in 2019—a distinction it has maintained for seven consecutive years. Named after a social club from the British colonial era (the owner's father remains a member), the restaurant brings the dynamic cuisine of Punjab to a sophisticated Hong Kong setting. Chef Palash Mitra draws from fine-dining experience to execute traditional tandoori techniques with precision.
Book 3-4 weeks ahead for dinner, especially Friday-Saturday. It's a Michelin-starred restaurant in a compact 35-seat space.
The restaurant is located in a commercial building—use the back entrance on Wyndham Street rather than the front. Arrive 5 minutes early to find it.
Lunch (12:00-14:30) is 20-25% cheaper than dinner. A lunch for one with main + naan + drink is typically 400-500 HKD. Dinner mains alone run 300-520.
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