{"id":205791,"date":"2024-05-24T08:00:55","date_gmt":"2024-05-24T00:00:55","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=205791"},"modified":"2024-05-26T19:36:09","modified_gmt":"2024-05-26T11:36:09","slug":"interview-chef-palash-mitra-new-punjab-club","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/interview-chef-palash-mitra-new-punjab-club\/","title":{"rendered":"Inside a Michelin-starred kitchen: An interview with Chef Palash Mitra of New Punjab Club"},"content":{"rendered":"

I can’t believe I haven’t once dined at New Punjab Club<\/strong> until its seventh year in Hong Kong (except for that one takeaway<\/a> during the pandemic era, which was no less remarkable, by the way), and a taste of its brand new a la carte menu<\/strong> quickly showed me what I’d been missing.<\/p>\n

With added flair to otherwise unpretentious recipes, New Punjab Club’s tightly curated selection of dishes not only showcases the breadth and boldness of Punjabi cuisine, it also demonstrates the team’s constant drive for perfection and innovation, fuelled by genuine, abiding passion. It’s no wonder that this tandoor grillhouse in Central<\/a>\u00a0is the first and only Punjabi restaurant in the world to earn a Michelin star<\/strong><\/a>, and has managed to retain the award for the sixth year running. So, how did New Punjab Club come to create a game of its own \u2013 and keep winning at it? I sat down with Chef Palash Mitra<\/strong>, Culinary Director of New Punjab Club, to explore his outlook on prestige, recognition, and the future.<\/p>\n

Chef Palash Mitra shares the secrets to New Punjab Club’s Michelin success<\/h2>\n

Congratulations to you and your team for retaining the Michelin star for the sixth year running! How do you maintain such high standards in your kitchen?<\/h3>\n
\"new
“My team is my immediate family,” says Chef Palash Mitra. “Our shared passion is the keystone to everything we do at New Punjab Club.”<\/figcaption><\/figure>\n

I think the most important mindset we hold onto is that we never retain a star \u2013 we gain it<\/strong>. We never bask in its halo. Besides, I believe delivering consistent quality<\/strong> is crucial. After all, being able to ensure every dish that leaves the kitchen meets the highest standards is what\u2019s earned us the Michelin star in the first place.<\/p>\n

Next, it\u2019s the attention to detail<\/strong>. From the sourcing of the ingredients to the cleanliness of the cutlery, to the temperature and plating of the final product, to our one-liners when we introduce a dish to our guests, we make sure they\u2019re like muscle memory, so that we\u2019re always able to deliver our best, regardless of how busy we are.<\/p>\n

Continuous improvement<\/strong> is also vital to us. We take the feedback from our customers and critics very seriously. And this leads to the significance of training<\/strong>, too, because it\u2019s one thing for me to envision and execute my recipes, but it\u2019s more important that the team upholds the same when I\u2019m not around.<\/p>\n

What does receiving a Michelin star mean to you? Has its significance changed over the years?<\/h3>\n

So much has happened over the past six years, but the Michelin star has remained my North Star and my guiding light<\/strong>. It\u2019s an incredible accolade and a testament to our culinary mastery. So, it\u2019s always been one of the most prized achievements we have as a team (and I have, personally, as a chef). And I think the importance hasn\u2019t dwindled one bit. In fact, things become more difficult as I get more \u201cmanic\u201d about it \u2013 finding inspiration, making certain sacrifices, staying together as a team, and ensuring we\u2019re consistently excellent, all the time. That being said, the star has brought us even more love and recognition from our patrons and friends, and I’m grateful for all the support<\/strong> that\u2019s allowed us to shine.<\/p>\n

Covid-19 put a huge strain on the F&B industry. How did New Punjab Club manage to stay afloat and resilient during and after the pandemic?<\/h3>\n
\"baingan
Baingan Bharta is a new vegetarian offering at New Punjab Club<\/figcaption><\/figure>\n

Our strategy has always been to stay on our toes<\/strong> and take every day as it comes. Covid indeed brought along many situations we\u2019d never imagined would happen, but we adapted to the environment and pushed through. Even with the changing restrictions, we stayed true to what we do<\/strong> \u2013 to cook robust Punjabi cuisine. But thankfully, even during that period, the community largely stuck to us. After the pandemic, I continue to see the locals returning to our restaurant. Whether by ordering take-outs from us back then, or joining us for lunch and dinner nowadays, their support has been invaluable \u2013 and this is what keeps us going.<\/p>\n

Having worked at and travelled to so many countries around the world, what makes Hong Kong special to you, especially in regards to its F&B industry?<\/h3>\n

Hong Kong is just so very dynamic, isn\u2019t it? And this dynamicity comes from the vibrant multiculturalism<\/strong>. The dining scene is known for its diversity, offering a wide range of options from traditional Cantonese cuisine to international fusion. Plus, the food culture is deeply integrated into the fabric of Hong Kong; it\u2019s ingrained in the local lifestyle, making the city truly a food lovers\u2019 paradise. Moreover, chefs have access to a lot of high-quality produce<\/strong> here \u2013 it\u2019s unparalleled, in fact, even when compared to the US, the UK, India, and other South Asian countries where I worked. In Hong Kong, we can get the best morels, truffles, caviar\u2026 Even the best local yellow chicken and seafood can be obtained at a reasonable price. These are some of the most unique traits of the dining scene here.<\/p>\n

In addition to your roots and family, where do you find inspiration for new recipes for New Punjab Club?<\/h3>\n
\"new
(From left to right) Chefs Tara, Palash, and Sidhu make the all-star team at New Punjab Club<\/figcaption><\/figure>\n

Chefs make up a worldwide community. Our ecosystem thrives on the fact that one chef\u2019s work can be the inspiration for others. I was very inspired by our collaborations<\/strong> last year with talented chefs like Chef Mariano Ramon from Gran Dabbang in Buenos Aires; Chef Chintan Pandya from Dhamaka in New York; and Chef Garima Arora from Restaurant Gaa in Bangkok. I enjoy picking up new techniques and being able to gain insight into how other chefs think.<\/p>\n

Delving into the history and traditions of Punjabi cuisine<\/strong> stimulates me as well. The more I know about the cooking techniques and the origins of the dishes, the more I want to learn.<\/p>\n

Travelling<\/strong> also inspires me a lot. The different cultures, flavours, and textures I experience during my journeys become part of me; they contribute to my repertoire of ingredients and add extra dimensions to my dishes.<\/p>\n

On the topic of ingredients, seasonal produce<\/strong> is a huge source of inspiration for me, too. I like working with seasonal ingredients, not only because it\u2019s cheaper, but they\u2019re also tastier, meaning I only need to do relatively little to bring out their maximum flavour.<\/p>\n

The last thing would probably be personal experiences<\/strong>. As cliche as it sounds, they really do matter. Many chefs (like myself) began to develop themselves in their mother\u2019s or grandmother\u2019s kitchen \u2013 that\u2019s where the seeds were sown. A dish can be a homage to our roots, as it comes from a place of genuine history.<\/p>\n

How do you ensure your creations are authentically Punjabi while catering to Hong Kongers\u2019 palates?<\/h3>\n
\"malai
One can’t really go wrong with three yellow chicken \u2013 especially when it’s been meticulously prepared by Chef Palash!<\/figcaption><\/figure>\n

Punjabi cuisine has actually been on the underbelly of Hong Kong for a long, long time. During the World Wars, many Punjabis and Sikhs were brought into Hong Kong by the British to work in public service (such as constructing railways and infrastructure), and they brought their culture with them. So, there\u2019s always been a legacy of Punjabi cuisine locally<\/strong>. But what New Punjab Club does is we bring it into the spotlight, which no other restaurant has done. It\u2019s also about the true essence of Punjabi cuisine and what it means to us. Because we\u2019re so passionate about it, we actually didn\u2019t adjust our offerings too much to fit the local taste. There\u2019s no compromise<\/strong> in the flavour and quality, nor in the traditional use of ingredients, seasoning, and techniques.<\/p>\n

We knew we wouldn\u2019t be able to please everybody, but fortunately, New Punjab Club really took off. In hindsight, I believe we made the right decision, because now we\u2019ve become one of the destinations where people come looking to experience something different.<\/p>\n

Where do you see New Punjab Club and Hong Kong\u2019s F&B scene in a year\u2019s time (or five)?<\/h3>\n

For us, we focus on one day at a time, even though we\u2019re foresighted<\/strong> and have big plans for the day after. What\u2019s happened over the past several years has taught us that while it\u2019s good to feel positive about the future, it\u2019s also important to live in the moment. We simply try to give 110% to our guests every day, because we\u2019re grounded to the fact that our work today is going to take us to a better tomorrow. Things are looking much better than even just six months ago, and hopefully it keeps going this way. We\u2019ve always been optimistic<\/strong> about the F&B industry in Hong Kong; if we weren\u2019t, we wouldn\u2019t be here!<\/p>\n

So, what are some ingredients that you are choosing to use this time? What dishes are you most excited for us to try in your 2024 Spring menu?<\/h3>\n
\"new
It’s hard for us to pick a favourite at New Punjab Club, but the Bade Ka Boti Kebab (with the incredible pumpkin pickle) has captured our hearts<\/figcaption><\/figure>\n

This time of the year in Punjab, the aubergines are really good, and so are the ladyfingers, radishes, corn, lentils, fish, prawns, pumpkins, and strawberries. We have something called the Dal \u201cLaddu\u201d<\/strong> coming onto the menu \u2013 it\u2019s basically the vadi chaat, which are crispy lentil fritters that are sun-dried and then refried. This is served with piquant tomato chutney. We\u2019ll also be featuring a lot of radishes in our refined recipes, using purple radishes from Belgium, local moolis, and daikons from Japan for a dash of luxury.<\/p>\n

Moreover, we\u2019re making Bade Ka Boti Kebab<\/strong>, a tandoori rib eye with pumpkin chutney. This is a recipe that tugs at my heartstrings, because my grandmother used to make simply fantastic pumpkin braise. Using diced Japanese kabocha pumpkins, the chutney puts the soul into the smoky, juicy, 12-ounce rib eye steak. It\u2019s an amazingly succulent dish and I can\u2019t wait for you to try it (plus the rest of the menu)!<\/p>\n

New Punjab Club<\/a>, 34 Wyndham Street, Central, Hong Kong, p. 2368 1223<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I can’t believe I haven’t once dined at New Punjab Club until its seventh year in Hong Kong (except for that one takeaway during the pandemic era, which was no less remarkable, by the way), and a taste of its brand new a la carte menu quickly showed me what I’d been missing. With added […]<\/p>\n","protected":false},"author":107518,"featured_media":205793,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445,4,18024],"tags":[17752],"acf":[],"yoast_head":"\nThe secrets to New Punjab Club's Michelin success | Honeycombers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/interview-chef-palash-mitra-new-punjab-club\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inside a Michelin-starred kitchen: An interview with Chef Palash Mitra of New Punjab Club\" \/>\n<meta property=\"og:description\" content=\"I can't believe I haven't once dined at New Punjab Club until its seventh year in Hong Kong (except for that one takeaway 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