Chaiwala is now open just steps from Tai Kwun in Hong Kong’s new Central cultural district on Wyndham Street. Accessed through British salon Hugger Mugger, Chaiwala embraces the philosophy that Life is Chai and brings a dramatic backdrop of creativity for vibrant nights out. Serving modern Indian cuisine, Chaiwala is perfect for social dining experiences on any evening of the week.
“Chaiwala is a passionate journey full of flavours, textures and colours and we are thrilled to share this new venture with Hong Kong” says Manuel Palacio, Co-founder of Pirata Group.
Chaiwala, inspired by the colourful hustle and bustle synonymous with India, is divided into three unique spaces. The ‘Chai Bar’ features a vintage Indian chai stand, a long marble topped table and booth seating along the wall. From here, diners walk through to the ‘Kitchen’ where traditional tandoor ovens sit behind the open kitchen giving them a peak of the chefs in action. Creative energy flows into the ‘Dining Room’ which features rustic wooden frames along white washed walls. The room, partitioned by mirrored window panes, creates a sense of intrigue with swaths of floating fabric and hanging pendant lamps.
Crafted by Culinary Director Chef Bala, the menu is divided into six sections and spans across the Indian subcontinent with dishes ranging from the north to the southernmost point. Those who want to try a bite of everything can opt for the Dabbawala Menu at HKD480 per person which includes a selection of Chaiwala signatures and Chef’s favourites.
Among the Chaats is Chaiwala’s signature Pani Puri with Jal-Jeera (HKD90), stuffed with either a classic potato and chickpea filling or tender chicken tikka, the refreshing jal-jeera sauce is served separately to be poured into the round, crispy puri pockets.
Small Plates include Malabar Scallops (HKD190) served Kerala style with a coconut and ginger sauce and raw mango. Delving from hearth of the Tandoor is the charred Pink Salt Salmon(HKD210) marinated with pink peppercorns, cream and hung yogurt plated with an avocado chutney and yogurt rice. Another speciality is Wagyu Seekh Kebab (HKD260) made with minced beef served on warm naan bread with peppers and onion.
Chef Bala’s famous Kerala Fish Curry (HKD140) features in the Curries and is prepared in a classic coconut sauce with fragrant curry leaves. Perfect for sharing are Chaiwala’s Favourites including the charred Lobster Nerulli (HKD390) grilled with south Indian spices and sautéed vegetables, adding some extravagance to those sociable nights out.
Pirata Group Bar Manager Dom Carella has crafted a selection of creative Cocktails, Gin & Tonics and Punches shaken with aromatic Indian spices. From the Punches is the Magic Lamp (HKD120) mixed with butter washed rum, banana, dill and all spice. Those with a sweet tooth can indulge in a Punjab Cadillac Colada (HKD120) from the Cocktails menu, combining house infused saffron rum, house made chai syrup and coconut.
A few doorways down is the clandestine meeting place Hugger Mugger, serving a cocktail menu inspired by Britain’s cultural legends. Signatures include the gin based Buckingham Aroma (HKD120) inspired by the Queen with chrysanthemum wine, Jasmin cordial and violet oil, and David Attenborough’s A Green Story (HKD130) with Seedlip 108 Garden, vermouth, ginger wine and a splash of chlorophyll.
Now open in Hong Kong’s new cultural hub, Pirata Group’s latest concepts bring guests a unique experience true to their philosophy of good service, good quality and great value dining experiences.
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