ONE MICHELIN-STARRED AND ONE DIAMOND RECOGNISED CHAAT LAUNCHES NEW A LA CARTE MENU AND WEEKDAY LUNCH SET BY CHEF DE CUISINE GAURAV KUTHARI, AVAILABLE FROM JUNE ONWARDS

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<<11^th June 2025 – Hong Kong>> Renowned for its bold and elevated renditions of India’s street food culture, one MICHELIN-starred and One Diamond-awarded CHAAT Hong Kong announces the launch of its new menu by Chef de Cuisine Gaurav Kuthari. This updated menu introduces a series of innovative new dishes that highlight the rich diversity of Indian cuisine while maintaining CHAAT’s signature twist.

ALL NEW A LA CARTE DISHES, A DEEP DIVE INTO INDIAN FOOD CULTURE AT CHAAT

The introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at CHAAT, where traditional flavours blend seamlessly with contemporary techniques to deliver a dining experience like no other. All new creations will be available to enjoy at CHAAT starting this month from June onwards, with highlights below:

Samosa Tart (HK$168): A creative take on the beloved samosa, this tart features spiced potato, peas, nuts, and raisins, all enveloped in a crisp, buttery shell. A perfect blend of tradition and innovation.

Kerala Lobster Curry (HK$798): Fresh Boston lobster cooked in a tangy and aromatic Kerala-style curry with fennel, mustard, and coconut milk. A luxurious dish that transports you to the coastal flavours of South India.

Goan Fish Curry (HK$368): Chilean seabass cooked in a coconut-based curry, flavoured with mustard seeds, curry leaves, and dry chili powder. This dish reflects the Portuguese influence on Goan cuisine and highlights the region’s abundant coastal resources.

Rajasthani Banjara Gosht (HK$418): Slow-cooked New Zealand lamb neck infused with aromatic spices and yogurt. This traditional dish from Rajasthan is known for its deep, tangy flavour and velvety texture.

Angara Paneer Tikka (HK$218): Homemade cottage cheese marinated with chestnuts, apricots, and green apple, then grilled in the tandoor to impart a smoky, charred flavour. This dish is inspired by the “angara” (burning coal) style of cooking, which gives it its distinct taste.

Kasundi Lamb Chop (HK$698): New Zealand lamb chops marinated in Bengali mustard paste, turmeric, and honey, grilled to juicy tenderness and topped with pickled beetroot and onions for added tang.

Sunehri Grouper Tikka (HK$328): Red-spotted grouper from Australia marinated with mustard oil, yellow chili, and garam masala, then grilled in the tandoor to achieve a golden-brown hue and delicate texture.

Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream (HK$118) — inspired by a 119-year-old bakery in Srinagar.

Vegetarian offerings hold their own, with soulful favourites like Dal Dhaba (HK$158) — a rich blend of black gram and Bengal gram tempered in ghee — and Achari Baingan (HK$158), a tangy North Indian-style eggplant dish. The Burrata Corn Palak (HK$218) combines creamy Italian burrata with spiced spinach and crispy corn, while the Kachumber Salad (HK$98) provides a cooling, herbaceous contrast. For balance and refreshment, Bondi Raita (HK$78) offers tempered yoghurt to accompany any meal.

Pair your meal with inventive breads like the indulgent Cheese & Chilli Naan (HK$148), the French-inspired Duck Keema Kulcha (HK$158) stuffed with duck and foie gras, or the light and flaky Pudina Laccha Paratha (HK$118) enriched with mint and butter.

A sweet conclusion also awaits with seasonal treats such as the Seasonal Kulfi (HK$138), refreshing Watermelon Pomegranate Granita (HK$108), and the signature fun and indulgent Chocolate Praline Naan (HK$128) served with coconut ice cream and pistachio crumble.

To view the full menu of à la carte offerings at CHAAT, please visit HERE.

NEW LUNCH SET OFFERING ON TUESDAY – FRIDAY

CHAAT now presents a renewed 5-course Set Lunch Menu available Tuesday to Friday at HK$468+10% per guest, offering a curated journey through India’s diverse culinary traditions.

Guests begin with a choice of vibrant starters such as the Palak Patte Ke Chaat, Badami Chicken Tikka, or Angara Paneer Tikka. For the main course, highlights include the indulgent Old Delhi Butter Chicken, bold Rajasthani Banjara Gosht, or vegetarian Burrata Corn Palak. Each set includes freshly baked naan and a choice of side dish, and diners can complete the experience with a choice of dessert from options of Kashmiri Walnut Pudding and Seasonal Kulfi. Optional upgrades include Tandoori Wagyu Beef Cheek (+HK$108), Goan Fish Curry (+HK$88), and elevated sides such as Prawn Pulao (+HK$98) and Cheese & Chilli Naan (+HK$48).

To view the full lunch set menu at CHAAT, click HERE.

<<ENDS>>

About Rosewood Hong Kong

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us:  Facebook Instagram WeChat @RosewoodHongKong

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 CHAAT, Chef de Cuisine Manav Tuli 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 – 2022-2024

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

One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022 – 2025

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

South China Morning Post – Best Service – 2022

South China Morning Post – Top 100 Tables – 2021-2025

Black Pearl Restaurant Guide – One Diamond Award 2023-2025

OAD Asia Top Restaurants 2025 – #77

Harpers Bazaar Hong Kong 2024 + 2025 – Bazaar Taste Elite 20 of Hong Kong

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