PRINCE AND THE PEACOCK UNVEILS ITS WINTER DISHES AND FESTIVE OFFERINGS – A ROYAL JOURNEY THROUGH THE KINGDOMS OF INDIA  

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[11^th NOVEMBER 2025, HONG KONG] Prince and the Peacock (MICHELIN-recommended and a Tatler Best Top 20 Restaurant of Hong Kong 2025), housed in the storied Central Magistracy within Tai Kwun, welcomes the season with its new winter dishes by Chef Palash Mitra, a culinary voyage through India’s royal legacies – from the mountain kitchens of Sikkim to the palaces of Patiala and the spice-laden coasts of Kerala. The menu continues the restaurant’s mission to celebrate India’s princely cuisines through storytelling, refinement, and nostalgia. Each dish draws inspiration from dynasties that once defined regional gastronomy, interpreted with Chef Palash’s modern sensibility and reverence for authenticity.

A CELEBRATION OF REGIONAL ROYALTY

This season, guests embark on a regal culinary pilgrimage through the Namgyals of Sikkim, the Pandyas of Tamil Nadu, the princely state of Patiala and the Mughal courts.

• Thukpa (HK$148) – House of Namgyal, Sikkim

A heartwarming vegetarian broth crafted with winter cabbage and bamboo shoot “momos”, inspired by the Namgyal family of Sikkim, custodians of Himalayan culinary heritage. This dish celebrates the Namgyals’ tradition of nourishing, locally sourced cuisine and the delicate balance of fresh vegetables, aromatics, and clear, spiced broth that defines Sikkimese comfort food.

• Sandali Murgh (HK$338) – Mewar, Jaipur and Jodhpur

Three Yellow Chicken legs marinated in yogurt, cream, saffron, sandalwood, and vetiver, then slow-roasted in a tandoor for a silky, aromatic finish. Inspired by Mughal court banquets, this dish captures the luxurious balance of mild spices and creamy texture once favoured by Rajasthan’s royal kitchens. A tender and perfumed indulgence served with lime and mint chutney.

• Crab Claw Porichettu (HK$678) – Cochin

A bold Kerala-style dish of stir-fried crab claws with shallots, green peppercorns, and toddy vinegar – a culinary homage to Cochin’s spice-laden shores. Slow-cooked in coconut oil, this preparation balances fiery green peppercorns with the sweetness of crab and a tangy lift from toddy vinegar, capturing the complexity of Kerala’s coastal cuisine.

• Kandhari Veal Shank (market price) – Mughal

Known as Raan-e-Zarafshan, this slow-cooked veal shank is marinated with green papaya, ginger juice, Kandhari chillies, and pomegranate syrup. The dish hails from Zarafshan, the birthplace of Emperor Babur, where royal chefs mastered the art of melding fruit syrups with spiced meats. Glazed in its own reduced jus, this dish embodies Mughal opulence and the art of slow, layered flavour.

• Pear, Lemon and Green Tea Sorbet (HK$128) – Tanjore

A palate-cleansing dessert based on ancient Tamil recipes, blending pear’s natural sweetness with the brightness of lemon and the subtle bitterness of green tea. A fitting finale to a royal feast.

FESTIVE SEASON HIGHLIGHTS AT PRINCE AND THE PEACOCK

• Royal Sunday Roast – 7 December 2025 lunch service

Prince and the Peacock collaborates with Magistracy Dining Room, bringing together Chef Palash Mitra and Chef Alyn Williams for a one-day-only Royal Sunday Roast Brunch (HK$688 + 10% per guest), an indulgent feast celebrating the grandeur of India’s royal banquets at Magistracy Dining Room. More information and reservations via SevenRooms.

• Festive Lunch Service – 24, 25 and 26 December 2025

For the first time, Prince and the Peacock opens for Christmas lunches, serving its celebrated à la carte menu, perfect for those seeking a regal dining experience amid the festive season.

THE KOHINOOR: PRIVATE DINING EXPERIENCE

Prince and the Peacock’s private dining room, The Kohinoor, provides an elegant retreat for groups and large parties, with a dining table for up to ten guests and a secluded, open-air terrace offering picturesque views of the Hong Kong cityscape during this autumn and winter season.

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 Saturday* for dinner from 6pm onwards (closed on Sundays). Reservations can be made via email (reservations@themagistracyhongkong.com) or by calling +852 2154 6104.

<<ENDS>>

RESTAURANT INFORMATION

Address – 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, 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.

RESTAURANT ACCOLADES – PRINCE AND THE PEACOCK

• Tatler Best 2025 – Top 20 Most Impactful Restaurant – Hong Kong – 2025
• Tatler Best 2025 – Best Design
• MICHELIN Guide Hong Kong Macau – Recommended Restaurant
• Foodie Forks 2025 Awards – Foodie Recommendation
• SCMP Top 100 Tables – Top 100 Restaurants of Hong Kong
• SCMP Top 100 Tables – Best Interior Design
• Star Wine List – Silver Award

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 restaurants 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, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

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. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.

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 work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.