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Kim Soo-jin

FARE Contemporary Indian cuisine.
AMBIENCE A few minutes’ walk from Wan Chai station, the restaurant has a modern industrial vibe. The staff is friendly and happy to make recommendations based on your preferences.
COST HK$1,420 for two, including two cocktails, two appetisers, two mains, rice and naan, and a dessert.
WHO TO BRING Friends and business associates keen to try something a little different.
TURN-ONS The presentation is beautiful, and each dish calls for a photograph to be taken and uploaded to Instagram.
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If there’s one thing you need to try, it is the black garlic naan. Do yourself a favour and order a basket or two. Unlike the usual fluffy version, these are crispy, topped with sweet, sticky, almost jammy black garlic – and is deliciously crunchy.
Another highlight of the night was the amaranth avocado and corn bhel, made with puffed amaranth seeds, avocado and corn. The chicken tikka masala was smooth, creamy and with the right amount of spice. We also enjoyed the baingan, or aubergine, which was done two ways. We finished with an off-the-menu dessert, a beautiful pairing of puréed mango and coconut gelato, topped with crushed pistachio and sliced almonds.
Indian food unhealthy? Not according to chef Harpal Singh Sokhi

TURN-OFFS Some of the dishes, like the garlic pepper crab, though generously portioned, were too salty for our taste.

DRINKS There is an interesting selection of cocktails, some of which – like the martini – are infused with Indian spices. There is also an extensive list of beer and wine.
DAARUKHANA
GF-1F Tai Yip Building, 141 Thomson Road, Wan Chai
Tel: 9889 9768


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Inventive Daarukhana presents delicious and Instagram-worthy Indian dishes

A few minutes’ walk from Wan Chai station, Daarukhana has a modern industrial vibe.

Daarukhana pepper crab

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The afternoon tea at Sea Lounge offers a fine spread in a venue with views of the Gateway of India. Photo: Taj Mahal Palace

Bombay Canteen.Photographer: Richard Vines/Bloomberg

The corn ribs at Americano.Photograph: Kaamna Patel/Americano

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Duck curry with snake fruit from Nahm. The restaurant won a Michelin star last year.

The menu at Front Room is a modern version of Scandinavian cuisine with a strong flavour mostly from Thai ingredients. Photo: SansithKoraviyotin

Savoury prawn wafers from Nahm

The Front Room in Bangkok has a posh dining area. Photo: Masano Kawana

Chef ‘Fae’, Rungthiwa Chummongkhon at the Waldorf Astoria Bangkok’s Front Room, likes to use ingredeints of contrasting tastes.

Thai food expert, writer and chef Sirichalerm Svasti (who’s better known as chef McDang), considers, too, says that the Thai cuisine has been evolving through the centuries.

Ruen Urai serves royal Thai cuisine, featuring dishes like this crispy cups filled with prawn and herb salad.

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The accent is definitely on the contemporary at this Wan Chai restaurant, with its ultra-modern ambience and deliciously modern Indian cuisine


Good Eating - Reviews