Prince and the Peacock (MICHELIN-recommended and a Tatler Best Top 20 Restaurant of Hong Kong 2025), housed in the storied Central Magistracy within Tai Kwun, welcomes the season with its new winter dishes by Chef Palash Mitra, a culinary voyage through India’s royal legacies – from the mountain kitchens of Sikkim to the palaces of Patiala and the spice-laden coasts of Kerala. The menu continues the restaurant’s mission to celebrate India’s princely cuisines through storytelling, refinement, and nostalgia. Each dish draws inspiration from dynasties that once defined regional gastronomy, interpreted with Chef Palash’s modern sensibility and reverence for authenticity.
A CELEBRATION OF REGIONAL ROYALTY
This season, guests embark on a regal culinary pilgrimage through the Namgyals of Sikkim, the Pandyas of Tamil Nadu, the princely state of Patiala and the Mughal courts.
- Thukpa – House of Namgyal, Sikkim
A heartwarming vegetarian broth crafted with winter cabbage and bamboo shoot “momos”, inspired by the Namgyal family of Sikkim, custodians of Himalayan culinary heritage. This dish celebrates the Namgyals’ tradition of nourishing, locally sourced cuisine and the delicate balance of fresh vegetables, aromatics, and clear, spiced broth that defines Sikkimese comfort food.
- Sandali Murgh – Mewar, Jaipur and Jodhpur
Three Yellow Chicken legs marinated in yogurt, cream, saffron, sandalwood, and vetiver, then slow-roasted in a tandoor for a silky, aromatic finish. Inspired by Mughal court banquets, this dish captures the luxurious balance of mild spices and creamy texture once favoured by Rajasthan’s royal kitchens. A tender and perfumed indulgence served with lime and mint chutney.
- Crab Claw Porichettu – Cochin
A bold Kerala-style dish of stir-fried crab claws with shallots, green peppercorns, and toddy vinegar – a culinary homage to Cochin’s spice-laden shores. Slow-cooked in coconut oil, this preparation balances fiery green peppercorns with the sweetness of crab and a tangy lift from toddy vinegar, capturing the complexity of Kerala’s coastal cuisine.
- Kandhari Veal Shank – Mughal
Known as Raan-e-Zarafshan, this slow-cooked veal shank is marinated with green papaya, ginger juice, Kandhari chillies, and pomegranate syrup. The dish hails from Zarafshan, the birthplace of Emperor Babur, where royal chefs mastered the art of melding fruit syrups with spiced meats. Glazed in its own reduced jus, this dish embodies Mughal opulence and the art of slow, layered flavour.
- Pear, Lemon and Green Tea Sorbet – Tanjore
A palate-cleansing dessert based on ancient Tamil recipes, blending pear’s natural sweetness with the brightness of lemon and the subtle bitterness of green tea. A fitting finale to a royal feast.
FESTIVE SEASON HIGHLIGHTS AT PRINCE AND THE PEACOCK
- Royal Sunday Roast – 7 December 2025 lunch service
Prince and the Peacock collaborates with Magistracy Dining Room, bringing together Chef Palash Mitra and Chef Alyn Williams for a one-day-only Royal Sunday Roast Brunch, an indulgent feast celebrating the grandeur of India’s royal banquets at Magistracy Dining Room. More information and reservations here.
- Festive Lunch Service – 24, 25 and 26 December 2025
For the first time, Prince and the Peacock opens for Christmas lunches, serving its celebrated à la carte menu, perfect for those seeking a regal dining experience amid the festive season. Reserve Festive Lunch here.
THE KOHINOOR: PRIVATE DINING EXPERIENCE
Prince and the Peacock’s private dining room, The Kohinoor, provides an elegant retreat for groups and large parties, with a dining table for up to ten guests and a secluded, open-air terrace offering picturesque views of the Hong Kong cityscape during this autumn and winter season.
Reserve The Kohinoor here
2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong | 2154 6104 | Reserve here
