Hong Kong restaurant Leela reimagines Indian flavour amid ‘poetic’ André Fu interiors

by Editorial Team

New Hong Kong restaurant Leela sees restaurateur Yenn Wong, founding father of native hospitality group JIA, triumph as soon as once more on this metropolis that’s not precisely in need of a terrific place to eat. Behind present favourites reminiscent of Duddell’s, Louise and Estro, amid a various portfolio that covers worldwide fare from conventional French to southern Italian, JIA has teamed up with chef Manav Tuli for the launch of his first solo undertaking.

(Picture credit score: Courtesy Leela)

Previously of Michelin-starred Chaat at Rosewood Hong Kong, Tuli has channelled his heritage with an idea that nods to the Mauryan Empire, which dates again to 322 BC and spanned from modern-day Afghanistan to Bangladesh. Reinventing classics reminiscent of Kandhari gosht and Chukandar gosht – traditionally vital dishes within the area on the time – however with an revolutionary twist, Tuli has elevated his menu utilizing top-notch elements from native sustainable suppliers and spices which are licensed GMO- and pesticide-free.

André Fu interiors at Leela, Hong Kong

Detail of lampshade

(Picture credit score: Courtesy Leela)

Following the meals idea, the luxurious and understated interiors are the work of long-time JIA collaborator Andé Fu, who took his cues from the grandeur of conventional locations in Jodhpur, India. ‘My imaginative and prescient was to create a mystical journey that aligns with the chef’s culinary philosophy,’ says Fu. ‘Eschewing clichés, it presents a private interpretation of Indian historical past while placing a stability between the suave and the avant-garde. It’s a poetic dreamscape that evokes an summary re-telling of my private recollections exploring the Umaid Bhawan Palace in Jodhpur.’

André Fu interiors of Leela Hong Kong restaurant, overview

(Picture credit score: Courtesy Leela)

Leela is ready inside Lee Backyard Three, a luxurious procuring  and eating vacation spot in Causeway Bay, and its design unfolds by fashionable variations of conventional Indian architectural particulars, like ornamental scalloped arches, latticed jali screens, jharokha home windows, a 3.6m-high billowing ceiling – which mimics palatial roof contours – and complicated lamp posts impressed by the form of a white lotus flower. The area is embellished by textured wall panels in a marquetry sample and understated bamboo furnishings, all in a wealthy palette of mustard sand, ivory, deep aubergine, and mineral blue that come collectively to create an evocative setting that aligns with Tali’s equally expressive menu. 

Dishes of food at Leela Hong Kong restaurant

Dishes together with Lucknowi tokri chaat (backside left) and rainbow trout nilgiri korma (centre) and tandoori combine grill platter (proper)

(Picture credit score: Courtesy Leela)

We recommend sampling dishes just like the tasty bone marrow biryani, the Lucknowi tokri chaat, or Leela’s rendition of the basic rooster baida roti, an fragrant dish of succulent rooster wrapped in flaky roti, which originated on the streets of Mumbai, the place Tuli grew up. 

Supply: Wallpaper

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