Punjabi Private Gentleman’s Club: Black Sheep Restaurants’ 15th establishment, New Punjab Club is a celebration of post-colonial Punjabi cuisine that sits on Wyndham Street in the heart of Lan Kwai Fong.

Look & Feel: Styled after a swish gentleman’s club, the 40 seater is on the smaller side but you’d hardly notice thanks to the rich leather booths, elaborately patterned embossed concrete walls and dim, atmospheric lighting. Fascinating artworks from India and Pakistan, taken from restaurant co-founder Syed Asim Hussain’s personal collection, hang on the walls.

On the Menu: If you expected plenty of curries and vegetables, think again. New Punjab Club showcases Northern Indian and Pakistani cuisine, which means the majority of the restaurant’s signatures feature meats grilled up in the restaurant’s tandoor ovens — two classic pieces complete with green marble tops that were restored from Hussain’s father’s 1980s restaurant, The Mughal Room. Murgh tikka angar (roasted chicken, $238), masalewali chanp (lamb chops, $338) and lahori seekh (Wagyu mince kebab, $198) are complemented with house-made chutneys and sauces. You’ll note the occasional classic (samosa chaat, $88) alongside dishes we haven’t encountered in any other Indian restaurant in the city (keema pau, spiced mutton on milk buns, $118).

New Punjab Club

Meet the Chef: Chef Palash Mitra was formerly head chef at the Michelin-starred Gymkhana in London.

Jeng: The murgh tikka angar, made with New Territories chicken, is marinated and cooked to perfection. Meanwhile, we could’ve easily noshed on an entire bowl of the samosa chaat, which is well-executed comfort food to a T. The raspberry sorbet and lemon mousse dessert was also a light, refreshing end to an otherwise rich meal.

Not So Jeng: Because of the restaurant’s unfortunate (?) location underneath a gym, there are the occasional stomping noises and thudding of weights hitting the ground. (Some guests might think this contributes to the atmosphere, who knows.) Also, large portions mean that meals here are more fun in groups (two diners would probably find anything more than a main and two appetizers excessive), yet the seating only really allows for four diners at each table.

Great for: Big groups ’cause of the menu’s emphasis on sharing plates.

FYI: There’s an old-school drinks trolley stocked with Tanqueray and all manner of gins.

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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.