Hello there! Did you miss me, and my blog? I missed you. My apologies for the lack of updates in recent weeks. What with me moving from my old haunt to Happy Valley, and the avalanche at work, I find myself hard pressed to find time to blog.
But that does not mean I lack of material to blog. Oh no. If my expanding waistline is of any indication, I had too much material to blog about.
Well, I gotta start somewhere. So let me introduce you to a gem of a find I was introduced to right here in Happy Valley, called The Chapel.
The Chapel is rightfully a bar, but a large sign right outside claim it serves some of the best Indian food in town. On any other occasion, I would have hesitated (great food in a neighbourhood bar, really?) but this was recommended to me by a foodie who knows her stuff.
So in I went one fine weekday night, and I was not disappointed!
Roasted Popadam (HKD6)
I was overjoyed when I found this place serves real popadam. For the uninitiated, that crispy lentil flour wafer with more than just a tad of spice in it. Served with a side of mint sauce, I was transported right back to the time in Malaysia when I can devour a tin of popadam all by myself.
I was that much of a glutton.
Chicken Tikka (HKD92)
Tender chunks of boneless chicken marinated overnight in fragrant spices & yoghurt, cooked over charcoal, served on sizzling hot-plate, mixed with tomato and onion. Just trying that made me crave for it. It wasn’t overly spicy, though the onions can be overpowering. If you ain’t an onion fan, ask for less, or do without.
Various Naans (HKD19 and above)
I am impartial to naan at the best of time, but according to the youngest foodie at the table (my five year old cousin), the naan was much better than the rice and the popadam (harumph). I have to agree that the naans – of the garlic, butter and normal varieties – went very well with the curries I ordered for the night.
Lamb Korma (HKD90)
Chunks of tender mutton served with a smooth mild cream sauce. I like the word “korma” and this dish made me fall in love with korma of all kind, all over again.
Chicken Curry (HKD 75)
In a traditional “homemade curry sauce”. I don’t know what so “homemade” about the curry sauce (err, did it come in a canned variety), but the curry was tantalising. Good for those who can’t have their curry too spicy.
The Indian food was certainly one of the better ones I had in Hong Kong, though not the best. But what I like the most about The Chapel is its great service, and how it lived up to its name as serving the best Indian food in a bar.
The night when I visited with my family (pictured above, hehe), every table was occupied by what I assumed to be regulars, from the way they greeted each other. So if you are thinking of paying a visit, go early. Expect a very diverse crowd, with the majority being expats. Finally, don’t forget to tip, since 10% service charge is not included.
The best part of the evening? The happy hour ale. My cousin sister was only a beer model of then night. I am a very responsible cousin brother, hehe.
The Chapel
G/F, 27 Yik Yam Street, Happy Valley
2834 6565