Hong Kong’s MICHELIN-recommended Prince and the Peacock has set its winter schedule — and the calendar looks happily full.
Chef Palash Mitrahas unveiled new dishes that trace India’s princely kitchens, with just enough ceremony to feel special and just enough restraint to keep things modern. Embark on an exquisite culinary journey with Prince and the Peacock this holiday season.
Savor seasonal delights on the winter menu including highlights lik Thukpa(HK$148) with winter cabbage and bamboo-shoot momos (Sikkim); Sandali Murgh (HK$338), tandoor-roasted yellow chicken scented with saffron, sandalwood and vetiver (Rajasthan/Mughal); Crab Claw Porichettu(HK$678), a Kerala-style stir-fry lifted by toddy vinegar; the slow-cooked Kandhari Veal Shank (market price) finished with pomegranate syrup (Mughal); and a clean Pear, Lemon and Green Tea Sorbet (HK$128) from Tanjore traditions. It’s a tidy tour of regional royalty — no passport required.
Festive plans are equally streamlined. A one-day Royal Sunday Roast Brunch lands Dec. 7 in collaboration with Chef Alyn Williams of Magistracy Dining Room, priced at HK$688 per guest. And for the first time, the restaurant will open Dec. 24-26 this year for Christmas lunch, serving its à la carte menu for those who prefer saffron over stuffing.
Gathering a small crowd? The Kohinoorprivate dining room seats up to ten and includes an open-air terrace overlooking Central — a neat solution for end-of-year plans without the spreadsheet headache.
Prince and the Peacock is located at the Central Magistracy in Tai Kwun and operates Mon–Sat from 6 PM for dinner (closed Sundays). Reservations can be made via reservations@princeandthepeacock.com.
For more information, follow Prince and the Peacock’s Instagram and Facebook pages.
