AN ODE TO THE OPULENCE AND BEAUTY OF INDIA’S ROYAL COURTS: PRINCE AND THE PEACOCK BY BLACK SHEEP OPENS INSIDE HONG KONG’S THE MAGISTRACY

For high resolution images, please click HERE or at https://shorturl.at/taACk to download

<<12 JUNE 2024 – Hong Kong >> Black Sheep is proud to announce the opening of Prince and the Peacock, located in the heart of The Magistracy in Tai Kwun. Founder Syed Asim Hussain and Chef Palash Mitra’s latest opening draws from the culinary legacy of the Indian subcontinent, a grand tapestry of empires, kingdoms, tribes and their subjects that have inspired and contributed to the story of one of the world’s most rich and diverse cuisines. It is a continuation of the promise they made to spotlight the culinary contributions of the Indian subcontinent among the great cuisines of the world.

The Inspiration – Prince and The Peacock

Prince and the Peacock takes inspiration from an era when kingdoms were not merely ruled but savoured; when the power of empires reflected in the bend of their tables, as feasts were orchestrated, dishes were works of art and every flavour told a story, blending local traditions with Persian, Turkish and Mughlai influences to create dishes as diverse as they were divine. Chef Palash has created a menu that honours the epicurean legacy of these royal courts, from the fragrant Awadh biryanis to the spice-laden curries of Rajasthan and the saffron-infused delights of Kashmir, offering beautiful, elevated expressions of Indian dishes.

Prince and the Peacock is located on the second floor of Tai Kwun’s The Magistracy, but an ideal meal starts on the ground floor at the lush Botanical Garden with an ice-cold gin and tonic in hand. Once the aperitifs have taken effect, guests take the elevator up to the second floor where they are welcomed by hosts in elegant custom shalwar kameez and led to the 60-seat dining room designed by award-winning designer Joyce Wang of Joyce Wang Studio.

The space draws inspiration from the attire and opulent interiors of the Maharajas, seamlessly blending subtle jewel tones found in traditional Indian headdresses and fabrics with elements of regal Indian spaces, characterised by airy rooms and high ceilings, light linens, creams and teak wood.

A curved, tiled bar occupies the front of the room, with timber panels that emulate the ornamental eyespots on the trains of male peacocks, and the restaurant’s folding doors open onto a feature terrace set among tropical greenery with a vibrant patterned marble floor and laid-back loveseats for two, perfect for date nights under the stars.

An additional private dining room beneath a pink silk canopy creates a sense of wonder and seats up to ten guests for intimate group gatherings. The design also showcases the authenticity of regal Indian furniture, honouring traditional craftsmanship such as bone inlay with a modern perspective and a nearly-seven-metre wide rug brought to life through close collaboration with artisans from the subcontinent.

The Menu and Food at Prince & The Peacock

The menu offers an introspective journey across India, inviting guests to partake in the splendour of royal dining, with dishes priced from HK$38-HK$238.

Signatures include the Patti Samosa (HK$108), while now known as a street food served on almost every roadside across the subcontinent, it is believed that samosas began as popular meals for travellers (due both to their convenience to carry and to eat), making their way to India from Central Asia through the Middle East, and quickly becoming a prized dish among Indian royalty with mentions of samosas in banquets dating as far back as the 14^th century. Chef Palash’s take on the classic marries spiced chicken with Poona onions and curry leaves tucked inside a crispy, golden-brown exterior.

The Chapli Kebab (HK$178) offers a taste of Pashtun culinary tradition with a twist. This minced lamb patty, seasoned with chilies, ginger, garlic, onions, coriander and spices, is twice-cooked — first on the griddle, then fried to achieve a perfect texture. Accompanied by mint chutney, this dish highlights the Mughals’ influence in bringing Afghan flavours to India.

Indulge in the Murgh Makhanwala (HK$198), where braised chicken is pulled off the bone and simmered in a rich tomato gravy. Inspired by a visit to Moti Mahal, the birthplace of butter chicken, this preparation eschews the traditional tandoori method for a unique, smokeless finish. Garnished with ginger, cream and butter, this dish offers Chef Palash’s own unique take on the classic.

Along the east coast in Bengal, fish has long been an integral part of both the diet and the culture and considered auspicious, taking centre stage at any feast or celebration. Revel in the Machli Angeethi (HK$238), a whole white pomfret, seasoned and crusted with shallots, tomatoes, green chillies and curry leaves, then wrapped in lotus leaves and char-grilled, infusing it with a smoky flavour.

Experience the bold flavours of Northern India with Gosht Rogan Josh (HK$208), tender lamb shank that melts in the mouth, its richness a testament to the kitchens of Kashmir. Here, the use of Kashmiri chillies and a blend of royal spices evokes tales of Mughal banquets, where spiced meats were a symbol of wealth and power — the bolder, the better.

The Nalli Gosht Biryani (HK$238) draws from the traditions of Lucknow, melding Australian grass-fed lamb shank and ribs with aged basmati rice, cooked separately, layered and finished in a slow-cooking technique known as Dum. Each grain speaks of the biryani’s evolution under the Nawabs of Awadh, famous for their elaborate dastarkhwan feasts, where food was as much a display of opulence as it was an offering of hospitality.

The feast concludes with the fragrant Rose Kulfi (HK$108), a sweet frozen delicacy that has been delighting diners for more than 500 years, made with reduced milk infused with saffron, rose petals and pistachio, recalling the Persian origins of this sweet treat. Before refrigeration was available, only the very wealthiest would have been able to access ice needed to freeze the kulfi which would have been transported all the way from the Himalayas to underground chambers in the cities.

Or end your evening with the decadent Gulab Jamun (HK$108). Legend credits the Mughal Emperor Shah Jahan’s royal chef for adapting the Persian and Turkish sweet dumplings into what is now India’s most cherished dessert: caramelised milk dumplings, steeped in syrup, that can be further enhanced with a scoop of vanilla or sandalwood ice cream for an additional HK$10.

The Drinks at Prince & The Peacock

The drinks offering is divided between wine and cocktails, each crafted to complement and enhance the regal dining experience at Prince and the Peacock. Over 130 wines are available to choose from, with pours by the glass ranging from HK$148-HK$308. The wine list is playfully paired with the characteristics of legendary empires and nobles, representing the extravagant bottles that the Kashmiri kings or the Rajput warriors might have enjoyed at grand celebrations and lavish feasts.

Meanwhile, the cocktails (HK$98 each), named for their signature ingredient such as Mango and Sugarcane, are inspired by the vibrant flavours and storied history of different regions of India. Every drink tells a tale, from the lush orchards of Kashmir to the royal courts of Mysore. Guests can savor the exotic blend of Goa Dry Gin and mango, infused with saffron and a hint of amchoor, or experience the warmth of Calvados mingling with the spice of masala. For those who prefer zero-proof options, the menu features delightful sherbets (HK$58) and a fragrant Biryani Chai (HK$38).

Chef Palash Mitra, a maestro of Indian cuisine, leads a kitchen team alongside Chef Kumaran Balaji and Chef Tara Mehta to weave together narratives of tradition and innovation. Chef and the team also worked with Dr. Pushpesh Pant, the celebrated historian, author and expert on Indian cuisine, who tapped into his wealth of knowledge to add depth and historical backing to the Prince and the Peacock story, from royal dishes and culinary techniques to the places they originated.

Prince and the Peacock heralds a fresh era in the realm of elevated Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently Tuesday – Sunday for dinner from 6pm onwards (closed on Monday). Reservations can be made via email (reservations@themagistracyhongkong.com) 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, draws from the culinary legacy of the Indian subcontinent, a grand tapestry of empires, kingdoms, tribes and their subjects that have inspired and contributed to the story of one of the world’s most rich and diverse cuisines. It is a continuation of the promise they made to spotlight the culinary contributions of the Indian subcontinent among the great cuisines of the world.

Prince and the Peacock takes inspiration from an era when kingdoms were not merely ruled but savoured; when the power of empires reflected in the bend of their tables, as feasts were orchestrated, dishes were works of art and every flavour told a story, blending local traditions with Persian, Turkish and Mughlai influences to create dishes as diverse as they were divine. Chef Palash has created a menu that honours the epicurean legacy of these royal courts, from the fragrant Awadh biryanis to the spice-laden curries of Rajasthan and the saffron-infused delights of Kashmir, offering beautiful, elevated expressions of Indian dishes.

ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 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.