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
Under the innovative leadership of Chef Palash Mitra, Prince and the Peacock presents a tantalizing array of new spring and summer dishes. Starting with the Ghugni Chaat (HK$128), a fusion of Bengal gram and white chickpeas elevated with crispy rice flakes and tamarind chutney, showcasing Bengal’s culinary heritage. The Quail Pepper Roast (HK$198) features crispy quail halves in a spicy chilli sauce, paying homage to India’s regional cuisines. The Bhapa Chingri (HK$428) highlights freshwater prawns with coconut and mustard, while the Artichokes Varuval (HK$178) offers a vegetarian delight with artichokes and Varuval masala. The Machli Angeethi (HK$378) showcases embers-roasted mackerel marinated in herbs, and Patiala Shahi Koftey (HK$238) features soft cheese koftas stuffed with dried fruits and nuts. For dessert, Bahapa Doi (HK$128) offers a traditional Bengali sweet treat, and the Sorbet of the Day (HK$128) provides a refreshing finish to the meal, featuring exotic fruits and coconut cream.