There is a selection of restaurants at the Mandarin Oriental in Hong Kong, and one of them transports you back to the UK at The Chinnery. The menu is built around British classics, where you’ll find sausage and mash, fisherman’s pie, and their signature Indian curries, including the one and only chicken tikka. Deep down, all British people have a fondness for these dishes (I’m one of them). It’s part of our culture, and we’re proud to eat them. Being able to enjoy them in Hong Kong brings comfort and familiarity, fitting well in this setting.
The introductory lamb samosa with mint yoghurt immediately puts a smile on your face. I followed the British Indian route, as this is what the restaurant is known for. Since 1963, it has been among the first to serve British Indian cuisine, which remains its main focal point. I enjoyed the flavours of the curries themselves, but the chicken pieces needed to be more pronounced. They felt stringy and of poor quality. I’m not comparing it like for like with The New Punjab Club, as that is Punjabi food, but their curry, for example, was deliberate and bold — these ones fell flat.
If there is one standout, it is the dining room and bar. This is a place for peace and quiet, somewhere to step away and take in its historical charm. Have a drink at the bar, come alone or with a group — it makes no difference, as the service reassures you. It is professional and genuine.
For dessert, the mango crème brûlée didn’t hit the mark technically, and I wouldn’t order it again. Even so, I had a good evening overall. It brings us back to the same phrase: you don’t go to a restaurant just for the food. I would like it to be better, but it wasn’t the worst.
