Discovering the diversity of Desi dishes
Hello,
"Indian restaurants [in Hong Kong are] either fine dining or curry houses," observe restaurateurs Vidur Yadav and Tanvir Bhasin. Their answer? To open Bengal Brothers, a celebration of the cornucopia of Indian chaat, or street food. Having recently expanded their Wan Chai location to become a boozy canteen, we caught up with Yadav and Bhasin on their favourite childhood foods, what the "deluxe edition" of their eatery offers, and which flavours drive the stomachs and hearts of 1.4 billion people. Read more.
Also in this week’s line up:
- We speak to Jimmy Lim of Taiwan's JL Studio, the latest to gain three Michelin stars
- Where to eat the best steaks in Hong Kong
- Get to know the best local eats in the Malaysian city of Malacca
Gavin Yeung
Senior Dining Editor, Tatler Hong Kong
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Veteran food writer Susan Jung joins chef Gisela Alesbrook of Hotal Colombo on October 10-11 for a tasting menu created in tribute to the Sri Lankan crab. Priced at HK$588 per guest, reservations here.
Around Asia
MALAYSIA | We asked four bartenders from Tatler Dining Malaysia’s Cocktail Festival to shed light on their best fix after a night of drinking
PHILIPPINES | Find out how a non-vegetarian chef created plant-based cuisine to wow the likes of Margarita Forés
MALAYSIA | Get to know the five essential local dishes to try in the southwestern Malaysian coastal city of Malacca
