Cover The main dining room of Prince and the Peacock (Credit: Black Sheep Restaurants)
The main dining room of Prince and the Peacock (Credit: Black Sheep Restaurants)
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The era of princely states is the focus of the newest venue inside Tai Kwun, with chef Palash Mitra of New Punjab Club at the helm
Expect more majesty at The Magistracy with the launch of Prince and the Peacock—the headlining venue of what operator Black Sheep Restaurants has deemed "Phase Two" of their ambitious revamp of the former Central Magistracy in Tai Kwun.
Much like how Magistracy Dining Room brought a slice of grand old London to a disused courtroom within the heritage building (winning Tatler Dining's Best Interior Design award in 2023 in the process), Prince and the Peacock looks to revive the grandeur of the era of India's princely states, when the subcontinent was divided into a rich tapestry of diverse fiefdoms interlocked in alliances and conflict alike—beginning from the dissolution of the Mughal Empire, through British colonisation and right up to India's declaration of Independence in 1947.
Read more: The Black Sheep Restaurants team reveal their recipes to success
A spread of dishes at Prince and the Peacock (Credit: Black Sheep Restaurants)
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Executive chef Palash Mitra of Tatler Dining 20 awardee New Punjab Club helms the kitchen, capturing the opulent feasts of the princely courts and referencing the spice-rich cuisines served in the palaces of the Maharajas, Maharanis, Nawabs, Nizams and more. Diners can expect aromatic Awadhi biryanis and kebabs, rich Rajasthani curries, saffron-heavy Kashmiri cuisine from the north, and dishes lifted from the fiery Mathania feasts of Rajput warriors.
Highlights include the Patti Samosa with spiced chicken, believed to have origins dating back to 14th century royal banquets. The Chapli Kebab offers a taste of Pashtun tradition with its twice-cooked minced lamb patty. Inspired by butter chicken's birthplace, the Murgh Makhanwala features braised chicken in a rich tomato gravy. Bold Kashmiri spices shine in the tender Gosht Rogan Josh lamb shank, while the Nalli Gosht Biryani evokes Lucknow's Nawab feasts with its layered lamb and aged basmati rice. The dessert section is headlined by the fragrant Rose Kulfi frozen delicacy or decadent caramelised Gulab Jamun dumplings, both tracing back over 500 years to Mughal imperial kitchens. Prices range from HK$38 to HK$238, providing a more wallet-friendly experience than its sister restaurant, New Punjab Club.
Reflecting the splendour of the courts, the 60-seat restaurant has been designed by Joyce Wang Studios to juxtapose "the essence of grand, understated residences with the rich and vibrant homes of Indian royalty," says founder Joyce Wang. To achieve this end, the studio worked with Indian artisans to closely mirror the designs of authentic royal furniture.
Prince and the Peacock
Address: 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong; +852 2154 6104, reservations@themagistracyhongkong.com
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
