New Punjab Club

• "BRINGING SWAGGER BACK TO PUNJABI CUISINE IN A BOLD, REGAL, AND UNAPOLOGETIC SETTING"
  New Punjab Club revives Punjabi cuisine with a meat-centric menu centered on two smoky tandoor ovens painstakingly restored from the founder’s father’s former restaurant. The venue’s design and atmosphere channel the flamboyant, regal attitude of post-colonial Punjab, offering a sophisticated yet boisterous dining experience.

• "The First and Only Punjabi Restaurant in the World to Earn and Retain a Michelin Star"
  New Punjab Club is unique as the world’s first Punjabi restaurant to receive a Michelin star, an honor it has retained for over seven consecutive years. This achievement highlights its sustained excellence and innovation under Chef Palash Mitra’s leadership, who brings fine-dining technical finesse to traditional Punjabi flavors.

• "A Venue Rich in Historical and Cultural Details Inspired by a 19th Century Lahore Social Club"
  The restaurant’s interior design is a tribute to the colonial-era Punjab Club in Lahore, featuring imported Pakistani tiles, art from the founder’s family collection, Indian gin trolleys, and vintage crockery. This immersive environment complements the culinary journey, blending history, culture, and cuisine in an unconventional way for a Michelin-starred establishment.

The most honored or signature ingredients at the Michelin-starred New Punjab Club in Hong Kong are:

• Premium Proteins (Lamb, Chicken, Langoustine): The menu centers on premium meats cooked with technical finesse, especially showcased in dishes like the signature "Masalewali Chaanp" lamb tomahawk and "Murgh Methi Saag" chicken with garlic and winter greens. Langoustine is also featured in dishes such as the Amritsari Langoustine with dill raita and mango chutney, highlighting the restaurant's focus on smoky tandoor grilling.

• Tamarind: Used notably in the Tamatar Ki Chaat and Malabar fish curry, tamarind provides a sweet yet tangy depth with pronounced hints of ginger and garlic, essential for balancing the bold Punjabi flavors.

• Heirloom Tomato and Pink Fir Potato: Key fresh ingredients in the Tamatar Ki Chaat, these add a fruity, umami-rich, and textured element to the dish, enhancing the complexity of the salad.

• Spices and Herbs (Mint, Kashmiri Chilli, Cinnamon): Integral to the flavor profile, these spices are used in chutneys, marinades, and slow-cooked dishes, reflecting the region's celebrated depth of spice and season.

• Tandoor Oven Cooking: While not an ingredient per se, the use of restored traditional tandoor ovens is central to the restaurant’s identity, imparting smoky, charred flavors to meats and breads such as buttery naan with salted Amul butter.

These ingredients and techniques combine to deliver a bold, regal, and unapologetically Punjabi dining experience that honors the region's culinary heritage with a refined, Michelin-starred touch.