The new establishment set to introduce new dining format and novelty ingredients with a tropical Indian twist
Following the success of contemporary Indian eateries such as New Punjab Club, Chaiwala and Salt and Barrel, the trend is moving eastward as Daarukhana is landing Wan Chai this November, adding their own take to the colourful cuisine using a Western touch.
At the helm of the kitchen of this two-storey restaurant is Valice Farancis, formerly the chef de cuisine at the celebrated New Delhi restaurant Indian Accent. Expect a touch of Western techniques and ingredients such as langoustines, short ribs and salmon folded into Indian cooking, with a wide range of bold sharing plates such as baked sweet corn with popcorn foam, spicy mint and coriander butter, as well as pan-seared minced American duck shami with fig churtney and smoked papadum. Main courses and a tandoor menu will showcase hearty courses such as slow-cooked prime short ribs as well as Norwegian Gongura salmon tikka served alongside homemade condiments.
Daarukhana, G/F-1/F, Tai Yip Building, 141 Thomson Road, Wan Chai, Hong Kong; +852 2771 1112