Restaurant history: Opening in 1972, Gaylord Indian Restaurant is the longest-operating Indian restaurant in Hong Kong. The Michelin Guide and foodies alike recommend it for its playful approach to warm Indian cooking. Hearty dishes sampled from across the sub-continent led to Gaylord’s continued penetration in foodie's hearts and guidebooks.
What’s the vibe and venue like: With a recent renovation under its belt, Gaylord maintains its boisterous yet mature appearance as a newfound 50-year-old, hidden atop the hustle of Tsim Sha Tsui. On a busy night, a meal with friends possesses the same energy as you might expect in a Delhi food hall – electric and anticipatory of a flavourful meal.
How much does it cost: HK$1315 for three vegetarian starters, two tikka dishes, three curries and naan, and two desserts shared between three people at dinner.
What is the menu about: Gaylord’s shows consistency in a menu hosting a range of mainstay classics cooked at the restaurant since 1972, alongside plates that explore modern Indian cooking techniques.
What did we order: Onion Bhaji, Berries Bombay’s Bhel, Paneer Pakora, Chicken Tikka, Fish Tikka, Truffle Butter Chicken, Balti Bhuna Gosht, Garlic Naan, Chicken Makhanwala, Mango Rasmalai, and Gulab Jamun.
Berries Bombay’s Bhel: This Gaylord creation brings Bombay's classic street snack, structured with puffed rice and a nutty salsa tossed in tangy chutneys, to a new level. It introduces a sprinkling of diced berries to match earthy tones with sweet-sour bites. Delectable!
Fish Tikka: With the charring of the tandoor oven (think wok hei) driving a musky aroma sizzling on the plate, each bite of the fish drives home mouth-watering moments from the heavy turmeric, onion and garlic dusting. Gaylord have done well to capture a sweet side of the tikka, enabled with the Maiyard reaction from the tandoor cooking.
Truffle Butter Chicken: Oh-so creamy and an instant with each of us dining at dinner. Restaurant manager Rajeev personally recommended the dish to order, in what was considered the stealing of the show, with a nutty, salty and fruity curry that blended elements of moist chicken, truffle oil and shavings, and a sweet-bitter tomato sauce.
Chicken Makhanwala: The makhanwala dish also surprised us with rich flavours that developed after swallowing. The dish contains pulled chicken cooked with butter and a wonderful tomato-base cream sauce enriched with fenugreek leaves. The herby and buttery aftertaste brings you back for another bite.
Mango Rasmalai: At the denouement of the meal, we ended our meal satiated with a saffron-infused, mango-puree traditional Indian dessert that cleansed our palates and waved us goodbye with a trickling honey flavour that settled the heavy salt flavours in the beginning of the meal.
What we liked: The Truffle Butter Chicken stole the show in the third part, delivering each bite with a heavy cream flavouring matched with the nuttiness of the truffle and salty chicken. The Berries Bombay’s Bhel was a dish I have yet to find again, with its inventive and unique take on a traditional snack. That’s what will make me return.
What we didn’t like: The Garlic Naan could have been cooked for a bit less time to avoid the bread becoming stale at the dinner table. Additionally, I wished the mint and tamarind sauce were stronger to bring out fruitier flavour.
What you should order: Truffle Butter Chicken, Chicken Tikka, Avocado Mango Dahi Poori, Lamb Seekh Kebab, Baigan Bharta, Murgh Zafrani Korma, Mango Rasmalai.
Location: Gaylord Indian Restaurant, 5/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Kowloon
Contact details: +852 2376 1001
This food review is based on a complimentary media tasting provided by Gaylord Indian Restaurant in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
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