LEELA, recently awarded with One DIAMOND by Black Pearl Restaurant Guide in March 2026, by Chef / Owner Manav Tuli unveils Flavours of Hong Kong, a new section on its à la carte menu with a total of 8 new dishes launched from end of April onwards and available daily. The collection reflects Chef Manav’s evolving relationship with Hong Kong since relocating from London in 2019, shaped by everyday encounters, local produce, and a growing understanding of Chinese culinary traditions.
Developed over time through close exchanges with peers and mentors, the menu also acknowledges the influence of chefs who have played a role in that journey, including Chef Liu Zhen of One MICHELIN-starred and One DIAMOND recognised Yong Fu Hong Kong and Chef Adam Wong of three MICHELIN-starred Forum Restaurant. Rather than reinterpret classics directly, the dishes take familiar formats and reframe them through LEELA’s modern Indian lens.
The result is a series of dishes that sit naturally between cultures. Lamb Keema “Ham Sui Gok” (HK$98) draws from the structure of a classic Cantonese dim sum glutinous dumpling, also pronounced as Ham Sui Gok in Cantonese, filled here with spiced Indian minced lamb, while Tandoori Char Siu (HK$158) applies Kashmiri chilli and tandoor technique to Iberico pork shoulder – both shaped by early learnings under Chef Adam Wong from a collaboration event in 2022 with Forum Restaurant learning the art of the Cantonese Barbecue Pork.
From the tandoor, Tandoori Squid (HK$188) features locally sourced squid marinated with Kashmiri chilli and ginger, finished with a peanut chutney that adds depth and contrast – a direction shaped by time spent with Chef Liu Zhen from the previous two collaboration events in 2025 with Yong Fu Hong Kong in which Chef Manav learnt from Chef Liu on the best treatment of local squid. Abalone Biryani (HK$658), meanwhile, reflects a more intuitive response to Hong Kong dining culture, pairing premium local abalone with fragrant basmati rice layered with cinnamon, green cardamom, and gentle spice.
Further dishes reference specific moments and travels. Steamed Whole Pomfret (HK$388) takes cues from a trip to Ningbo with the Yong Fu Hong Kong team in November 2025 served with a Porcini mushrooms extract sauce with mustard, ginger, lime & spices, while Whole Roasted Tandoori Spiced Three Yellow Chicken Rice (HK$688) highlights one of Hong Kong’s most prized poultry breeds, roasted with tandoori spices to retain its juices and served with Yunnan porcini mushroom pulao.
Flavours of Hong Kong launches from end of April and is available daily as part of LEELA’s à la carte menu.
The full menu can be viewed HERE. Reservations can now be made via SevenRooms HERE.