Chaat

‘Chaat’ means ‘to lick’ in Hindi, as the food here is so finger licking good. The menu covers an extensive range of pedigree Indian classics from spruced-up street snacks to ambitious creations based on tradition. The tandoori oven is put to good use as evidenced by their juicy, perfectly spiced black pepper chicken tikka. The glazed kitchen lets diners watch the chefs in action as they deliver an entertaining experience.

Distinctive details

• One-star dining room in Rosewood Hong Kong, with a glazed kitchen and a menu built around spruced-up street snacks and regional classics.
• Tandoor-led cooking runs across the savoury menu, from grills to larger-format mains.
• The name references the act of tasting and licking, matching the restaurant's street-food starting point.

Signature Ingredients

• Tandoor-cooked meats and seafood, the restaurant leans heavily on high-heat roasting and spice marinades.
• Mustard, used in Bengali-style kasundi and related preparations.
• Fenugreek, a key aromatic in North Indian style sauces.
• Lentils and pulses, used in slow-cooked dals and side dishes.
• Jaggery and dairy, frequent building blocks for sweets and frozen desserts.

Menu overview

• Contemporary Indian cooking in Rosewood Hong Kong, built around tandoor dishes plus chaat and street snack riffs.
• Menu ranges from small plates and grills to curries, biryani-style rice, breads, and desserts.

Notable threads

• Tandoor work and grills sit at the centre of the menu, alongside regional curries (seafood and meat) and vegetarian sides.
• Desserts include Indian-sweet classics and frozen sweets, alongside modern plated options.