LEELA has introduced a new chapter to its menu called Flavours of Hong Kong, a collection of eight dishes shaped by Chef Manav Tuli’s years in the city. Since moving from London in 2019, his cooking has gradually absorbed influences from local markets, Chinese culinary traditions, and exchanges with fellow chefs. The result is food that blends Indian roots with Hong Kong’s dining culture in ways that feel both familiar and new.
The menu reflects lessons learned through collaborations with chefs such as Liu Zhen of Yong Fu Hong Kong and Adam Wong of Forum Restaurant. Rather than recreating Cantonese classics, Chef Manav adapts their forms through his own perspective. A dim sum dumpling becomes Lamb Keema “Ham Sui Gok”, filled with spiced minced lamb. Iberico pork shoulder is transformed into Tandoori Char Siu, a meeting of Kashmiri chilli and Cantonese barbecue technique.
Seafood plays a central role. Tandoori Squid, marinated with chilli and ginger, is paired with peanut chutney, a direction inspired by Chef Liu’s guidance on handling local squid. Abalone Biryani layers premium abalone with basmati rice and gentle spices, echoing Hong Kong’s appreciation for prized seafood.
Other dishes carry memories of travel and encounters. Steamed Whole Pomfret recalls a visit to Ningbo with the Yong Fu team, served with a sauce of porcini mushrooms, mustard, ginger, and lime. Whole Roasted Tandoori Spiced Three Yellow Chicken Rice , one of Hong Kong’s most valued breeds, is seasoned with tandoori spices and accompanied by porcini mushroom pulao.
Together, these dishes show how LEELA’s cooking has evolved. The foundation remains Indian, but the flavours now speak to the city where the restaurant stands. Flavours of Hong Kong is less about tracing origins and more about expressing the journey — food shaped by place, people, and time.
LEELA Hong Kong
Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
