Eighteen months after a grand renovation, bringing its Wan Chai location to a new stage where customers can enjoy the eatery’s Indian street food in a relaxed and boozy manner, Bengal Brothers still hits the mark with a style not commonly found in Hong Kong.
Formerly a takeaway stand in Wan Chai with an outpost at Central’s BaseHall, Bengal Brothers’ current face is a newish boozy canteen complete with twists on the classics and funky cocktails to match.
Co-founder Vidur Yadav wants his restaurant brand to exist within the middle point of Hong Kong’s Indian food scene, a step above the eateries stationed inside Chungking Mansions, but more approachable than Michelin’s favourite spots around town.
I was ready to let Bengal Brothers fire me up with flavours not commonly produced at my favourite Indian restaurants, armed with a spicy mango margarita (HKD88) cocktail to wet the palate.
Dinner at the Wan Chai eatery began with the Prince’s papri chaat (HKD98), which pays spirit to the late musician with a mess of yoghurt, mint chutney, pomegranate, and crispy Indian crackers.
As any chaat should be, it is wet, saucy, minty, tangy, and brings a great texture to the palate. The chutney sauce is not overwhelming, but rather addictive, making you dig for more on the plate.
A dish where tradition is thrown out the window for a taste of modern India is the keema Lay’s masala (HKD148), a funky plate that sees a spiced minced lamb sauce drizzled over Lay’s Magic Masala crisps, with chutneys dribbled on too.
Few Indian restaurants in Hong Kong prioritise finger-food dishes, and this is one to order. It is a dish to pick and nibble at whilst sipping on the sweet cocktails, mixing in with a hit of spice, salt, and lamb goodness.
When it comes to the mains, the flavours are just as bold and hard-hitting, most importantly with the chicken tikka deluxe (HKD188), which brings a buttery, lemony, and peppery sauce to the smoked chicken tikka sizzling on the plate. The bird is smothered in this intense sauce, as it should be! Eat this dish slowly because it is intense, punching hard with hints of anchovy, lemon, cumin, and salt.
Armed with a flaky paratha (HKD48) with garlic butter in one hand and a spoon in the other, the final dish we enjoyed for dinner was the emperor paneer lababdar (HKD178). This paneer curry is aromatic with a mix of cumin, garlic, tomato, mint, bell pepper, and cream, plus chunks of India’s ubiquitous paneer cheese. This is a finger-licking dish you will want to order again and again.
Our verdict of Bengal Brothers
Bengal Brothers hits the mark in a space designed to celebrate the traditions of Indian cuisine, but with a heavy focus on how to bring the food into 2025 via the new trends embraced on the subcontinent here brought to Hong Kong. Each dish is alive, without overpowering the palate.
Bengal Brothers, Shop D, G/F, Man Hee Mansion, 6 Johnston Road, Wan Chai, 9245 8774, book here
| Order this: keema Lay’s masala, chicken tikka deluxe, emperor paneer lababdar Menu: Bengal Brothers menus Price for two: HKD400–600 | Atmosphere: boisterous, friendly, loud, and hospitable Perfect for: mid-week boozing with spicy Indian plates that’ll fire up your system |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
