BlackSalt in HK: A Killer Combo of Cantonese & Indian
Posted: May 7th, 2018 | Author: LumDimSum | Filed under: Foodies & Dining Scene, Travel | Tags: al fresco, Bangin' Bharta, Beer Naan, Bengali, BlackSalt, boutique restaurant, Cantonese, Carrot Halwa Cheesecake, Chef Taran Chadha, Chindian "Char Siu", G&T Mantra, Hong Kong, Kathmandu Meatball Mo's, Konkan Coast Fish Cakes, Nepalese, Okra Fries, Open Kitchen, Outdoor Terrace, Sai Ying Pun, Southeast Asian, Sri Lankan, 黑鹽 | 3 Comments »
Hong Kong is absolutely one of my favorite places to escape to for a weekend getaway. Having recently gone for a seminar, I decided to do the honourable thing and eat as much as possible in the spare time I had there. #yourewelcome There are 3 LDS restaurant recommendations coming your way, and BlackSalt is first up!
A warning: we seem to have been extremely lucky to get a table here. Like seriously lucky. The manager said that they are routinely booked up to 2 months(!) in advance solidly. We walked in on a Friday night (admittedly at 9:30PM…) and managed to snag 2 seats at the bar thanks to a last minute cancellation. The manager was also happy to share that they’re opening a 2nd location soon, so maybe that will ease the pressure off of their long wait-list?
So what’s the story behind this crazy popular new spot? Here’s a quick intro: BlackSalt is an Indian/Cantonese fusion restaurant located in Sai Ying Pun. It is very small, a boutique restaurant if you will: only around 25 seats total, so you’ll either need to book ages in advance, or turn up very late like we did and pray someone cancelled. It is also pretty incredible how it functions! Not that the menu is massive, but seeing 2-3 Chefs work magic in a space that looks like it should barely only accommodate one!
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