Rosewood Hong Kong is exciting Hong Kong diners once again by presenting its latest eatery addition. CHAAT brings a bold rendition of India’s street snack culture to a refined setting, boasting sweeping skyline views. Chef de cuisine, Manav Tuli, draws on a wealth of experience gained over the past 18 years in some of the finest kitchens of India and London, including Oberoi Mumbai, Chutney Mary and Tamarind.
Equipped with a trio of authentic Tandoor ovens, Tuli re-creates the traditional street food of India that he grew up enjoying. Savour a menu of delicate dishes from every corner of India. Beginning with small plates, guests are introduced to a colourful array of appetisers such as Raj Kachori crispy lentils with sweet and tangy chutney, and chef Manav’s family recipe for Pav Bhaji made with crushed vegetables and a milk bun. Sizzling plates from the Tandoor ovens include Black Pepper Chicken Tikka served with beetroot chutney, a Lamb Seekh Kebab seasoned with garlic, coriander, and mint chutney, and a Lobster Tikka, made to share with Kashmiri red chilli, clove, cinnamon, and Himalayan cardamom.
The beverage list highlights refreshing cocktails, Indian spirits, lassis and artisanal soft drinks. Led by director of bars Arcadius Rybak, CHAAT’s cocktail list takes inspiration from India’s rich colonial history starting from the late 1400s to mid-1900s. Additionally, CHAAT’s wine list features one of the most extensive selections of Portuguese and rare Indian wines in Hong Kong, specially curated by director of wines, Nicolas Deneux.
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong