Tamarind is a Pan-Asian restaurant serving Thai, Indian and Vietnamese cuisine. Located in Sun Hung Kai Centre, Wan Chai, the spacious restaurant features two main dining rooms (Sugar Room & Spice Room), as well as a fabulous outdoor terrace overlooking Hong Kong’s stunning skyline. The ambient there is warm and relaxed.
The Tamarind’s Thai & Vietnamese kitchen is headed by Chef Amoo, who's born and raised in Chiang Ma. He has cooked with famous Chef Bobby Chinn from Saigon and has enhanced his skills with regional cooking tours to Vietnam and Thailand. He captures the essence of Thailand and Vietnam and recreates it in his dishes at Tamarind. The menu features a selection of his favorites which includes Thai Pomelo Salad with Grilled Prawn; Tamarind Fish Oven Roast Black Cod marinated in Tamarind; Royal Thai Massaman Curry of chicken and baby potatoes and Stir Fried Spicy Pork Neck served on a sizzling plate.
On the other side of the kitchen is Chef Ravilal Bhandari, who leads the Indian Kitchen. His wealth of experience includes 15 years’ experience as Executive Chef at highly reputable Hong Kong eateries as well as at other globally recognized establishments such the Haveli Restaurant in Taj Mahal Hotel in Delhi and Viceroy of India Restaurant in Hong Kong. Some of Chef Bhandari’s mouthwatering specialties includes Pani Poori Trio which is a Crispy puffs stuffed with tangy potatoes and selection of spiced water (Tamarind, Mint & Beetroot); straight from the clay oven is Tandoori Salmon in Yogurt, dill, fennel, honey and mustard; Lamb Dum Biryani, Basmati rice and boneless lamb braised with spices and Saffron cooked in a sealed pot and Bhindi Aamchoor which are fresh Okras tossed in a tangy mango and cumin Masala.
Hours: 11:00am – 12:00am daily