CHAAT – EXCLUSIVE COLLABORATION DINNERS BY HONG KONG’S ONLY ACCLAIMED MICHELIN-STARRED INDIAN AND PUNJABI RESTAURANTS: CHAAT AND NEW PUNJAB CLUB, JOINING HANDS ON 15 AND 22 JANUARY 2025

Please Download High Resolution Images & Menus Here

[Hong Kong, 20 December 2024] One MICHELIN-starred CHAAT at Rosewood Hong Kong is thrilled to unveil an extraordinary collaboration with fellow MICHELIN-starred New Punjab Club, renowned for Chef Palash Mitra and Sidhu Chhabil’s bold reinterpretation of Punjabi flavors. This partnership marks a historic moment, uniting two of Hong Kong’s only MICHELIN-starred Indian and Punjabi restaurants for an exclusive culinary experience. The collaboration will feature two exceptional dining events showcasing a bespoke menu: the first on 15 January 2025 at CHAAT, Rosewood Hong Kong, and the second on 22 January 2025 at New Punjab Club.

Each evening will feature distinct menus crafted by Chef Gaurav Kuthari of CHAAT, Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club, combining the best of their innovative approaches to South Asian cuisine. The special menu is priced at HK$998+10% per guest for 11 dishes at both restaurants.

“We are excited to be cooking together with Chef Palash, Chef Sidhu and the team at New Punjab Club and as two of Hong Kong’s only MICHELIN-starred Indian and Punjabi restaurants, we are looking forward to sharing knowledge with both teams curating a special menu for all our guests joining the dinners,” says Chef Gaurav Kuthari, Head Chef of CHAAT.

“Since our opening in 2018 in Hong Kong, we are thrilled to be so well received as well as being the first Punjabi restaurant in Hong Kong to have achieved a MICHELIN star. We have a deep mutual respect for what Chef Gaurav and team are doing at CHAAT, and we are very much looking forward to this fun and delicious collaboration,” says Chef Palash Mitra and Chef Sidhu Chhabil of New Punjab Club.

DINNER AT CHAAT HONG KONG ON 15 JANUARY

On the evening of Wednesday, 15 January at CHAAT, guests will indulge in a thoughtfully created menu beginning with starters, including an all-new Samosa Tart featuring a crispy shortbread tart shell filled with spiced potatoes and sweet green peas, drizzled with yoghurt and tangy tamarind sauce by CHAAT. This is followed by the classic “Keema Pau”with its rich, slow-cooked mutton accompanied by buttered milk buns and crispy potatoes by New Punjab Club.

The smoky tandoor selections include a new dish, clove-smoked Tandoori Pigeon with beet tikka and onion raita, and the classic Tandoori Cobia served with fresh tomato chutney, both by New Punjab Club. The main course showcases “Banjara Gosht”, a slow-cooked Rajasthani lamb curry with onions, tomatoes, and yoghurt, as well as the “Burrata Corn Palak” – a spinach curry elevated with creamy burrata, crispy corn, and cumin, both by CHAAT. A new dish for the collaboration, the Oxtail Pulao featuring tender slow-cooked oxtail, black cardamom and aged basmati rice, rounds out the offerings from New Punjab Club. Guests will also enjoy a cooling “Burani Raita” with crispy fried garlic, pomegranate, and yoghurt, along with a decadent Winter Black Truffle Cheese Chilli Naan with smoked cheddar and Pèrigord black truffles, both by CHAAT. The night concludes with a shared dessert of Chocolate and Smoked Chestnut Naan paired with Popcorn Gelato, a collaborative masterpiece between CHAAT and New Punjab Club.

For full menu details, please visit website at HERE.

DINNER AT NEW PUNJAB CLUB ON 22 JANUARY

On the evening of Wednesday, 22 January, New Punjab Club will take centre stage with another exceptional menu that includes starters like the classic “Palak Patte Ke Chaat”, showcasing batter-fried spinach paired with yoghurt and mint chutney by CHAAT, and “Tandoori Anda” featuring hen eggs, langoustine, and truffle salt by New Punjab Club. The tandoor offerings shine with the “Masalewali Chaanp” a signature lamb tomahawk served with ember-roasted onions (by New Punjab Club), alongside CHAAT’s tandoori wagyu beef cheek infused with yoghurt, Kashmiri chilli, and cinnamon.

Guests will also relish in the Malabar fish curry, featuring Kerala’s coastal grouper in a luscious coconut milk and tamarind sauce by CHAAT, and the new “Murgh Methi Saag” showcasing Three Yellow chicken with garlic and winter greens by New Punjab Club, complemented by a delightfully earthy mushroom pulao made with maitake, also by New Punjab Club. The meal is accompanied by a buttery naan with salted Amul by New Punjab Club. For desserts, diners will again enjoy the chocolate and smoked chestnut naan with popcorn gelato, a joint creation, enhanced by a comforting Golden Masala Chai, a traditional Indian milk tea infused with aromatic spices, by CHAAT.

For full menu details, please visit website at HERE.

Advance reservations are required due to limited seating for these exclusive one-night-only events at both restaurants.

<<ENDS>>

ABOUT CHAAT

CHAAT is the Hindi term “to lick,” and as such, invites guests to transport themselves across the Indian peninsula with an upscale menu delicious to the last morsel. At one MICHELIN-starred and one Diamond recognised CHAAT, Chef de Cuisine Gaurav Kuthari re-imagines his favourite traditional street snacks from his childhood growing up in central India, which includes his hearty homemade Paneer Cheese and Pav Bhaji. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south. CHAAT’s convivial atmosphere revives the feeling of India’s much-loved social bazaars, where families, friends and new acquaintances gather over a shared love of food and conversation.

About Gaurav Kuthari, Chef de Cuisine of CHAAT

Gaurav Kuthari, a seasoned chef with over 15 years of experience, currently holds the position of Chef de Cuisine at CHAAT in Rosewood Hong Kong, recipient of one MICHELIN star and One Diamond recognition from Black Pearl Restaurant Guide. Gaurav’s journey in the hospitality industry began with extensive training at the prestigious India Habitat Centre in New Delhi, India, where he gained expertise in various hotel departments. He then ventured to Lemon Tree Group of Hotels in Ghaziabad, India, followed by honing his skills at Le Meridien in New Delhi, serving as a Chef Trainee for Indian restaurants Monsoon and Pakwan.

Seeking new challenges, Gaurav expanded his horizons by joining The Trident in Mumbai, owned by The Oberoi Group, before embarking on his culinary adventure in Hong Kong with Uppal Hospitality Group (UHG). In 2020, Gaurav found his calling as the Sous Chef at CHAAT Hong Kong, swiftly becoming an integral part of the opening team and contributing significantly to the restaurant’s success, culminating in the prestigious one MICHELIN star rating. Now as Chef de Cuisine of CHAAT Hong Kong, Gaurav combines his diverse culinary experiences to showcase modern Indian cuisine, highlighting regional flavors and spices while infusing his personal touch and upbringing into each dish.

Restaurant Contact – CHAAT:

Address:  Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Contact Number:  +852 5239 9220

Email:  hongkong.restaurantreservations@rosewoodhotels.com

Website:  https://www.rosewoodhotels.com/en/hong-kong/dining

Instagram:  @chaathongkong @chefgaurav_kuthari

Awards & Accolades – CHAAT

South China Morning Post – Best Rising Star Chef – 2021

Tatler Dining by Hong Kong Tatler Top 20 Most Impactful Restaurants – 2022 & 2023

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022, 2023, 2024

Asia’s 50 Best Restaurants Extended List – #96 – 2022

South China Morning Post – Best Service – 2022

South China Morning Post – Top 100 Tables – 2021, 2022, 2023

Black Pearl Guide – One Diamond Award 2023 & 2024

OAD Asia Top Restaurants – #104

Harpers Bazaar Hong Kong – Bazaar Taste Elite 20 of Hong Kong

Travel & Leisure Asia 2023 + 2024 – Top Restaurants & Bars of Hong Kong

About New Punjab Club

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 founder, Syed Asim Hussain, himself a proud Punjabi, bringing the truest interpretation of his heritage to Hong Kong.

About Palash Mitra, Culinary Director for South Asian Cuisines at Black Sheep

Chef Palash Mitra, the Culinary Director for South Asian Cuisines at Black Sheep Restaurants, is a technically gifted chef known for his profound understanding of Indian culture and history, which he weaves into his cooking with sincerity and emotional depth. His dedication was recognised when New Punjab Club earned a prestigious MICHELIN Star, marking the first for a Punjabi restaurant.

Growing up in Bengal and Gujarat, he cultivated his culinary skills alongside his mother and grandmother before earning a degree in Nutrition and Catering Technology. Palash honed his expertise with tandoor ovens at The Oberoi Rajvilas and gained invaluable experience at notable establishments like The Cinnamon Club and MICHELIN-starred Gymkhana. He has earned recognition for elevating South Asian cuisine without losing its authenticity, believing in honouring traditional flavors while providing a lavish dining experience. With the opening of Prince and the Peacock, Uncle Desi Food & Sons, and Rajasthan Rifles, he now oversees a total of four restaurants, further showcasing his commitment to honouring the rich narratives and diverse flavours of South Asian cuisine.

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.