24 February, 2017
blacksalt food
blacksalt food
Eat & Drink

BlackSalt: Spicing up Sai Ying Pun

24 February, 2017
blacksalt food

Asian Alfresco with a Flourish

Editor’s Note: This business has now moved to One South Lane, Shek Tong Tsui, Hong Kong

District: Sai Ying Pun, Hong Kong
Cuisine: Modern Indian Fusion
How much: Dishes range between $68 – $288
The best for: Cozy Date Nights
Must Order: G&T Mantra, What’s the Mattar Paneer?

Read more: The Brunch Bunch: Sai Ying Pun

White wooden doors, humble outdoor-seating, a wall littered with candle-light and an open kitchen that draws you in; BlackSalt is one of those intimate places that immediately makes you think “I wish I lived here.”

Chef-owner, Taran, welcomed us with captivating scents and a raw passion for cooking as he artfully slammed fistfuls of spices into one of his magical concoctions. The aroma filled the room and we were more than ready to indulge.

Per chef’s recommendation, we said hello to G&T Mantra ($98), a cucumber gin & tonic with a side of fresh chilli to swirl ’til your heart’s fiery content. We said hello to this hot drink several times.

What’s the Mattar Paneer

The dinner menu features ‘Short Plates’, small sharing platters that go a long way. We started with the signature BS Okra Fries ($68), battered snacky goodness and the Konkan Coast Fish Cakes ($118), a coconut-curry seafood treat.

The unexpected favourite of the evening goes to What’s the Mattar Paneer? ($78), BlackSalt’s contemporary take on a classic Caprese Salad: pan-seared homemade curd with the absolute freshest basil seed grape tomatoes, in a juicy, juicy gravy. We also couldn’t resist the Candied Bacon ($58), which thankfully we got as a (very generous) “side”.

blacksalt poulet massala

At this point, we were totally stuffed, but for your sake, Sassy Girls we kept going! And BlackSalt’s signature dish, Poulet Tikki Masala (half portion, $168) graces us with its ridiculously tender presence.

Locally sourced and free-range, this is what the meal (and possibly my life) had been leading up to. Generously served with sides of garlic flatbread, pilaf salad and “raita” remoulade, this chicken dish is slow-cooked in a rich onion jus overnight, so that bird and bone are no longer one.

Tucked away upstairs, is BlackSalt’s private dining venue. Available to seat between 12 – 20 people, Chef Taran can customise your dream menu based on either a per head charge or a total budget. Definitely check it out for your next special event.

BlackSalt, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong, www.facebook.com/BlackSaltHK

All images sourced via BlackSalt

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