Palash Mitra

Coming Up

The line from London kitchens to Hong Kong service runs through Palash Mitra’s early posts at Gymkhana, The Cinnamon Club, and Scarfes Bar. That background shows in a style built for pressure: disciplined, measured, and attentive to Punjabi cooking as a working tradition rather than a decorative one. In his current roles at New Punjab Club and Black Sheep Restaurants, Mitra carries that training into a format that asks for both kitchen-level control and group-wide consistency.

Where They Are Now

At New Punjab Club in Central, the kitchen is led by Palash Mitra with the pace of a restaurant that has to hold its line night after night. As Culinary Director of South Asian cuisines at Black Sheep Restaurants, he works on a wider canvas, keeping the same standards in view across the group and giving shape to a Punjabi-led point of view that has to read clearly for a contemporary Hong Kong dining room. His own words place hospitality at the center of that work: "I rarely entertain at home anymore, but at Black Sheep Restaurants we know we are privileged to be hosting special occasions every night of the week. It is one of the reasons I love what I do so much." The line reads as a practical view of the trade: the room matters, the timing matters, and the meal has a role beyond the plate. Away from the pace of restaurants, he has also said, "There’s something deeply satisfying about cooking for my family, a stark contrast to the high-energy environment of professional kitchens." In that setting, the same craft is stripped back to the domestic scale, with less pressure and the same basic discipline of feed, timing, and care.

Signature

Palash's signature dishes include Walnut Kheer, Scallop Bhelpuri, tandoori venison, gobhi, and cobia fish. Taken together, they point to a kitchen that works across richness and restraint, comfort and sharper contemporary expression, with Punjabi cuisine still setting the frame.

In Their Words “I rarely entertain at home anymore, but at Black Sheep Restaurants we know we are privileged to be hosting special occasions every night of the week. It is one of the reasons I love what I do so much.” “There’s something deeply satisfying about cooking for my family, a stark contrast to the high-energy environment of professional kitchens.”