PRINCE AND THE PEACOCK – BLACK SHEEP’S PRINCE AND THE PEACOCK UNVEILS NEW AND EXCLUSIVE DISHES FOR AUTUMN AND DIWALI BY CHEF PALASH MITRA  

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<<28^th October 2024 – Hong Kong >> Prince and the Peacock, located at the heart of Hong Kong Tai Kwun’s Central Magistracy, continues its vibrant culinary journey with the launch of new autumn dishes by Chef Palash Mitra. Transporting guests back to a bygone era of opulence and grandeur, the restaurant draws inspiration from the regal heritage of Indian royalty and the majestic palaces and forts of places like Rajasthan and Hyderabad.

In just three months since its opening in June, Prince and the Peacock has entered into the prestigious MICHELIN Guide Hong Kong & Macau, sharing the spotlight with only four other establishments in Hong Kong – an achievement that underscores the restaurant’s dedication to delivering exceptional dining experiences.

NEW AUTUMN DISHES AT PRINCE AND THE PEACOCK

The menu at Prince and the Peacock is broken down into nine sections featuring soups, a selection of starters, essence of poultry, symphony of lamb, treasures of the sea, bounty of the harvest, slow-cooked elegance, grains, accompaniments and desserts.

New autumn creations at Prince and the Peacock offer guests an authentic taste of royal Indian kitchens in the season of the harvest. Start with the Kumbh Badami (HK$108), a silky mushroom and smoked green almond soup inspired by the flavours of Lucknow cuisine, which were originally influenced by the Mughals; and Boti Kabab (HK$218), Tandoor-glazed wagyu short ribs that pay homage to the rustic flavours of Hyderabadi cuisine, known for its love of spit-roasted meats.

Pandhra Rassa (HK$268) is the latest murgh (poultry) dish showcasing a succulent, slow-cooked three yellow chicken leg filled with chicken farce, pistachios and spices, stewed in a rich coconut and poppy seed gravy. From the land to the sea, savour a taste of coastal Kerala with the Lobster Moilee (HK$428), a seafood delicacy stewed in coconut milk, ginger, and curry leaves; or the new elevated version of Meen Porichettu (HK$678), another Kerala-inspired recipe featuring toddy vinegar-marinated dover sole seared to perfection on a griddle that is perfect for sharing for groups.

A range of new vegetarian delights include the Aloo Katliyan (HK$158), a dish influenced by Mughal Emperor Akbar ‘the Great’, who was a vegetarian; Subz Kaliya (HK$188), a mix of autumn vegetables cooked in aromatic spices; and lastly, Gucchi Mattar (HK$218), combining rare and highly sought-after Kashmiri morel mushrooms and green peas in a cardamom-infused cashew nut curry.

Dumpukht is a traditional cooking technique in Mughlai cuisine where food is slow cooked in a sealed container with hot coals on the lid, allowing the flavours to meld and intensify. Indulge in the Scallop Ratan Pulao (HK$328), a Mughal-inspired dish that uses this ancient method to combine Hokkaido king scallops with short grain red rice and sea lettuce, offering a luxurious take on the classic pulao.

The beverage menu at Prince and the Peacock is a tribute to India’s royal agricultural heritage, boasting a produce-driven selection that reflects the nation’s rich history. Working closely with Chef Palash, seasonal produce and herbs are meticulously chosen to complement exclusive spirits from Indian distilleries. Organised by produce type and royal dynasties, the menu includes a thoughtfully curated wine list that pairs perfectly with the aromatic depth of the culinary offerings. Featuring selections from premier vineyards worldwide, the wines honour the legacies of India’s royal traditions and appeal to the sophisticated palates of historic dynasties.

NEW EXCLUSIVE DIWALI DISHES – FROM 1 TO 3 NOVEMBER

Celebrate the Festival of Lights with time-honoured traditional dishes, each paying tribute to the rich cultural tapestry of this ancient celebration. Available from 1 to 3 November only, enjoy exclusive dishes including Gobhi Angeethi (HK$228), chargrilled milk-braised cauliflower with tempered yoghurt; Nav Ratan Pulao (HK$258), “nine jewels” vegetables with dried fruits, aged basmati rice and ghee; and a sweet ending with Ras Malai (HK$178), saffron-infused milk dumplings with churned flavoured milk.

THE KOHINOOR: PRIVATE DINING ROOM EXPERIENCE

The Prince and the Peacock’s private dining room, The Kohinoor, provides an elegant retreat for groups and large parties, with a dining table for up to ten guests and a secluded, open-air terrace offering picturesque views of the Hong Kong cityscape.

Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently daily for dinner from 6pm onwards. Reservations can be made via email (reservations@themagistracyhongkong.com) or by calling +852 2154 6104.

<<ENDS>>

RESTAURANT INFORMATION

Address – 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@princeandthepeacock.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock @chefpalashmitra

ABOUT PRINCE AND THE PEACOCK

As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.

ABOUT CHEF PALASH MITRA

Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.