Honk, Pullman, New Delhi
-Walk into Honk with a subtle promise of the dining spectacle to come. The restaurant is sumptuously massive but intimate, decked out in warm earthy tones, welcoming yet luxurious in every sense. Servers usher to you with quick service of the meal, which you come to realise is the star of the evening.
The food is a sort of culinary interpretation of Authentic Asian Cuisine with some tweaking here & there yet bold flavours that are rooted in absolute delicious traditions.
At Honk, across your plate, frolic all manner of ingredients, playing nicely, and paired impeccably to deliver the best possible fleetings of flavour.
Starting with a sharp Som Tum Salad, it’s hard to miss the boldness in every bite which is texturally and tastefully balanced.
In lieu of the Mango festival at Honk, the cocktails are refreshingly boozy, seasonally curated and exceptionally addictive with variants to suit your palate, some incorporated with spice and others with the right hit of fruity sweetness but all doused on point with a boozy aftermath.
As we dive into my real food obsession of Dimsums and sushi, I realise that Honk is the place where flavours turn into epiphanies.
Pig out on the delicately crafted Dimsum menu which had me specially floored with variety and decadence. I’d suggest the White Truffle, Crystal Duck and Prawn Hargao for being melt in the mouth delicate & exorbitantly perfumed and creamy with bold flavours.
The sushi is altogether a extravagant affair with top notch quality, freshness and flavours. I’d suggest the Crab Roll and Lobster Roll, most juicy and divine,each bite as fresh as spring mornings purport to be!
The Special Curry Menu is an amalgamation of diversity embedded in curries from all over the world and there’s something for everyone’s palate. I loved the Rendang Curry, full marks for authenticity and aromatics.
Thai Basil Singapore Chilli Shrimp is a fiery affair consisting of fat juicy babies doused in a rich schezuan sauce and served with a bao like bread. It is equally riveting and it’s with little embarrassment and more gusto that we mix it together with spunky noodles to create a kind of glorified Chinese khichdi. The results are expectedly palatable and toothsome.Nothing is as evocative as dessert.
Jasmine Creme Brûlée with ginger medallions and honey streusel will immerse you into its flavour and textures, involving all senses. It melts in the mouth and tastes of divinity I would say with a
a fragrant bouquet of lemongrass and galangal, an olfactory accompaniment to your dish.
The Caramel Chocolate & Peanut Parfait got its dramatic accentuation with a pour-over of hot chocolate sauce, which melted the tempered sphere, revealing a praline-peanut butter parfait with a caramel base. Sinful.
Honk isn’t just a restaurant but a dining experience involving all senses, a treat to the eyes and well as the tongue with flavours that stay with you much after, in terms of gastronomical excellence and authenticity.