MICHELIN RECOMMENDED PRINCE AND THE PEACOCK UNVEILS NEW SPRING AND SUMMER DISHES BY CHEF PALASH MITRA & TEAM

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<<20^th May, 2025 – Hong Kong >> MICHELIN recommended Prince and the Peacock, located at the heart of Hong Kong in Tai Kwun’s Central Magistracy, continues its exploration of Indian royal cuisine with the launch of new spring and summer dishes on the menu curated by Chef Palash Mitra and team.

PRINCE AND THE PEACOCK’S NEW SEASONAL MENU ADDITIONS

Prince and the Peacock, under the innovative leadership of Chef Palash Mitra, is proud to introduce an exciting array of new spring and summer dishes to its menu. The first enticing addition is the Ghugni Chaat (HK$128), a delightful blend of traditional sweet shop-style Bengal gram with slow-cooked white chickpeas, onions, tomatoes and a medley of aromatic spices. This traditional street food item is elevated with the addition of crispy rice flakes, fresh green mangoes and a tangy tamarind chutney, showcasing Bengal’s rich culinary heritage.

Moving on to the Quail Pepper Roast (HK$198), this fiery dish features crispy quail halves tossed in a spicy chilli sauce with onions and ghost peppers, served with boiled quail eggs and a refreshing lemon wedge. Its bold flavours and unique preparation pay homage to the vibrant spices and textures in India’s regional cuisines.

Quail Pepper Roast

The Bhapa Chingri (HK$428) is a true culinary gem inspired by traditional Bengali recipes. It is made with freshwater flower prawns from the Indian Ocean, coconut, cinnamon and ground mustard. This dish, prevalent in Bengali and surrounding regional cuisines, offers a deep dive into the coastal flavours of the region and highlights Chef Palash’s passion for authentic, time-honoured dishes.

The Artichokes Varuval (HK$178) presents a vegetarian delight featuring new potatoes, artichokes, Varuval masala, curry leaves and fennel seeds. Drawing inspiration from the South Indian culinary landscape, this dish combines various flavours and textures, creating a harmonious blend of spices and vegetables.

Machli Angeethi (HK$378) offers tantalising taste with embers-roasted Indian Ocean mackerel marinated in green herbs and spices. This tandoori-cooked delicacy showcases the robust flavours of the sea and the aromatic essence of traditional Indian cooking methods.

Patiala Shahi Koftey (HK$238) is a creation featuring soft cheese, royal cumin, cashews and whipped cream. This dish, consisting of mashed soft cheese koftas stuffed with a rich mixture of dried fruits, nuts and spices, pays homage to the royal kitchens of North India with its decadent flavours and sumptuous textures.

For dessert, Bahapa Doi (HK$128) offers a sweet conclusion to the meal with its steamed yoghurt, rock sugar flan and rose cookies. A traditional Bengali delicacy, this dessert combines the creamy richness of yoghurt with the subtle sweetness of rock sugar.

Machli Angeethi

Lastly, the Sorbet of the Day (HK$128) presents a refreshing finale. Based on an ancient recipe, this delightful frozen treat is Chef Palash’s personal favourite menu item, showcasing a fusion of exotic fruits and coconut cream that culminates in a natural, dairy-free indulgence garnished with a heap of minced cashew nuts.

Opening Hours & Reservations

Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. It opens 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, The 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

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 40 restaurants 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.