Helmed by chef Manav Tuli, this Lee Gardens’ spot leans into the Hindu concept of “leela” – divine play – to deliver sumptuous regionally inspired Indian gastronomy that’s among the best of its kind in Hong Kong. The menu bridges imperial and street cuisine,  spotlighting tandoor-cooked dishes, house-made breads and contemporary plates such as Lucknowi-style chaat served in an edible basket; Saoji lamb shank from Nagpur; a whole roasted tandoori-spiced three yellow chicken; and seafood choices like Goan peri peri prawns. Leela’s emphasis on organic, locally sourced vegetables and grains, plus a signature smoked butter chicken optionally flambéed with Laphroaig, keeps the experience rich yet grounded in seasonality.

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