• MICHELIN-RECOMMENDED PRINCE AND THE PEACOCK PRESENTS A LIMITED-EDITION “THE NAWABS OF LUCKNOW” MENU – A CELEBRATION OF AWADHI ROYALTY  

    Available on Wednesday to Saturday evenings in August and daily from September onwards until mid October

    Please click here to download high resolution images of Prince and The Peacock

    <<25th August 2025 – Hong Kong >> Prince and the Peacock, MICHELIN-recommended and recently recognised among the Top 20 Restaurants of Hong Kong by Tatler Best 2025, proudly introduces a new instalment of its regal culinary journey with “The Nawabs of Lucknow”, a special menu by Chef Palash Mitra and team. Following the success of The Nawabs of Bengal earlier this year, this new menu pays homage to the refined culinary traditions of Awadh, known for its slow-cooked splendour and deep Mughal roots.

    The Nawabs of Lucknow were renowned not only for their cultural sophistication but also for their extravagant hospitality, where banquets were written in silk and saffron. Under the patronage of Nawab Asaf-ud-Daula and his successors, Awadhi cuisine evolved into a luxurious art form both patient and aromatic. At Prince and the Peacock, Chef Palash draws from this golden era, reviving its spice chests and courtly techniques to reimagine the historic dastarkhwan (royal banquet).

    With a total of 14 new dishes available à la carte or as a Chef’s Curated Menu (HK$788 + 10% per guest including 7 dishes), the new specials menu offers a richly layered journey through the kitchens and alleys of old Lucknow, where slow embers and perfumed gravies embraced and enhanced each dish.

    Introducing The Nawabs of Lucknow Specials Menu

    Shuruaat | Starters

    • Khasta Kachori (HK$148) – A street snack reimagined for the darbar: crisp pastry filled with spiced lentils and chickpeas, topped with yoghurt, tamarind and mint chutney.
    • Shammi Kebab (HK$178) – Traditionally served in noble households, this version combines wagyu chuck and chana dal into a delicate, spiced patty.
    • Galawati Kebab, Kadak Sheermal (HK$178) – Legend says this velvety lamb kebab was created for a Nawab who had lost his teeth. Here, it is paired with saffron-scented milk bread, both soft and fragrant.
    • Zafrani Balai Murgh (HK$328) – Chicken marinated with almond cream and saffron, evoking the opulence of palace feasts and the richness of “balai” – the cream that rises to the top.
    • Jhinga Dum Nisha (HK$238) – Tiger prawns marinated in mace and star anise, finished on “dum” (sealed slow heat). A quiet nod to midnight banquets in Lucknow’s inner courtyards.

    Murgh | Essence of Poultry

    • Reshmaiya Murgh Dum Pukht (HK$268) – Chicken slow-cooked with fried onions, sealed dum-style.

    Gosht | Symphony of the Land

    • Nihari (HK$238) – A rich lamb shank stew slow-braised with marrow; once eaten at dawn, now the definition of deeply layered flavour.
    • Raan Naqai (HK$1,188) – A whole veal shank, slow-roasted and finished with vetiver-scented glaze – the centrepiece of any royal banquet.

    Dum Pukht | Slow-Cooked Elegance

    • Nuckhlawi Gosht Pulao (HK$328) – Light yet perfumed basmati rice layered with tender mutton and royal spices.

    Shakahari | Bounty of the Harvest

    • Bhurta Badanjan (HK$178) – Charred aubergine mashed with spices, caramelised onion and crisp potato straw. Humble, but rich in tradition.

    Roti / Naan | Grains from the Hearth

    • Kulcha (HK$58)
    • Ultey Tawe Ka Paratha (HK$48)

    Meetha | Final Sweet Flourish

    • Kulfi Falooda (HK$138) – Saffron milk, golden vermicelli, rose and roasted nuts – a cooling dessert from Lucknow’s bazaar culture.
    • Maqooti (HK$108) – A traditional milk-and-lentil pudding reimagined with caramelised pineapple and mint syrup.

    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 Monday to Sunday for dinner from 6pm onwards. Reservations can be made via email 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

    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 50 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.