Cuisine from South Asia is having a moment in Hong Kong. A wave of fine dining restaurants have opened in recent years showcasing, to critical acclaim and general popularity, the wealth of incredible flavours from the region. New Punjab Club can take some credit for helping pull Hongkongers' perception of Indian food out of Chungking Mansions and elevating it to a fine dining audience. That said, the restaurant is proudly Punjabi, and as such positions its offering as neither exclusively Indian or Pakistani. So expect refined takes on tandoor dishes and Punjabi street food. The menu is a parade of hits, from the sarson jhinga – cardinal prawns with pistachio butter and oxtail broth – to the karahi gosht made with Tajima oxtail and black cardamom.

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