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It’s a puzzling circumstance that Indian and Chinese cuisines don’t cross paths more often. Both are celebrated for their unapologetic approach to heartiness and layers of complex, heavy hitting spice, yet they usually occupy entirely different corners of the dining room. That’s exactly why the new ‘Flavours of Hong Kong’ menu at Leela has got our mouths watering, offering a rare, thoughtful bridge between these two culinary worlds.
After relocating from London in 2019, chef Manav Tuli has spent the last few years soaking up Hong Kong culture, and this eight-dish collection is the delicious result of that journey. Taking up a new section on the à la carte menu, the dishes focus on how Indian foundations can be reframed through a local lens, shaped by Tuli’s interactions with some of the city’s most respected culinary figures, including chef Adam Wong of the three Michelin-starred Forum Restaurant and chef Liu Zhen from the one Michelin-starred Yong Fu.
Diners can expect dishes that sit comfortably between two worlds. The lamb keema ‘ham sui gok’ ($98) takes the structural DNA of the classic Cantonese glutinous dumpling and stuffs it with spiced Indian minced lamb. There’s also a tandoori char siu ($158), which treats Iberico pork shoulder with Kashmiri chilli and traditional tandoor techniques – a combination inspired by a dining collab with Wong, from whom Tuli learned all about the art of Cantonese barbecue.
Seafood lovers should look out for the tandoori squid ($188), which uses locally sourced squid marinated in ginger and Kashmiri chilli, served alongside a deep peanut chutney. Meanwhile, the abalone biryani ($658) pairs premium local abalone with basmati rice layered with cinnamon, green cardamom, and gentle spice.
The menu also draws from specific travels, such as the steamed whole pomfret ($388), which was inspired by a trip to Ningbo and comes served with a porcini mushroom extract sauce. And if you’re bringing a crowd, the whole roasted tandoori spiced three yellow chicken rice ($688) celebrates one of the most prized poultry breeds in the region.
Ready to see how the tandoor handles Cantonese classics? The ‘Flavours of Hong Kong’ menu is now available daily for both lunch and dinner. You can check out the restaurant’s full menu here and secure your table via SevenRooms.
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