Honk At Pullman New Delhi Aerocity Adds A Fresh List Of Dishes To Its Menu

Honk at Pullman New Delhi Aerocity has added new dishes to its Pan-Asian menu, drawing from the cuisines of China, Japan, Thailand, Malaysia and Cambodia. The additions expand the restaurant’s existing offering across eight Asian cuisines, bringing together preparations ranging from Cantonese-style broth and Japanese lotus root salad to Malaysian fish and Cambodian prawn curries.

Curated by Chef Muktan, the new menu focuses on different ingredients, cooking techniques, and flavour profiles from across Asia. These additions are available during lunch and dinner, as well as the restaurant’s Sunday Dim Sum Brunch.

Among the new dishes is the Chinese Herbs Supreme Broth, a Cantonese-style clear broth made with morels, baby bok choy, goji berries and tofu. In this light preparation, earthy mushrooms, greens and tofu come together, while Chinese herbs add another layer of flavour. It offers a departure from the richer sauces and wok-based dishes found throughout the menu.

From Japan comes the Japanese Style Renkon Sarada, a salad centred on crisp lotus root dressed with sesame. Here, the dish highlights the texture of renkon, with the sesame dressing adding nuttiness without overpowering the vegetable.

The menu also adds to its sushi selection with the Seafood Naked Roll. Instead of being wrapped in traditional nori, the roll uses delicate soy paper, allowing the seafood and its accompanying ingredients to remain at the forefront. As a result, the preparation brings a different texture and presentation to the sushi offerings.

Thailand makes an appearance with Goong Namprik Pao, a prawn preparation built around nam prik pao, a roasted chilli paste commonly used in Thai cooking. Here, the prawns are layered with the sweet, smoky, and mildly spicy notes of the chilli condiment, resulting in a dish whose character derives from the balance of these flavours.

The Chinese section includes Lo Han Jai, a vegetable preparation traditionally associated with Buddhist cuisine. Made with a combination of vegetables and plant-based ingredients, the dish offers a simpler alternative to the meat and seafood preparations on the menu while also showcasing the role of vegetables in Chinese cooking.

From Malaysia, Kari Ikan brings fish together with a fragrant curry. In this preparation, spices and aromatics form the base of the sauce, drawing from the country’s tradition of fish curries. It adds a warming, spice-led dish to the new selection and offers a contrast to the lighter broth and salad.

The menu travels further south-east with the Cambodian Style Prawn Curry, in which prawns are gently simmered in an aromatic coconut curry. Here, coconut gives the curry its body, while the accompanying spices and aromatics create a flavour profile distinct from the Thai and Malaysian dishes on the menu.

Dessert takes a familiar route with Darsan, pairing crisp, sweet strips of fried dough with vanilla ice cream. Together, the warmth of the freshly prepared darsan and the coolness of the ice cream offer a straightforward finish to the meal.

The new additions sit alongside Honk’s existing selection of dim sum, sushi, wok preparations and regional Asian dishes. Rather than focusing on a single cuisine, the menu continues to rotate through regions, allowing diners to explore different ingredients and techniques within a single meal.

For Chef Muktan, the additions were an opportunity to introduce dishes that may be less familiar to diners while staying connected to their culinary origins. “Asia’s culinary landscape is incredibly diverse, with every region offering its own distinct ingredients, techniques and flavours. These new dishes are our way of introducing guests to some of those lesser-explored flavours while remaining true to the authenticity that Honk is known for,” he says.

The result is a menu that moves from the clear, herb-led Chinese broth and crisp Japanese lotus root to chilli-forward Thai prawns, Malaysian curry and Cambodian coconut-based preparations. Together, the new dishes add more regional variety to Honk’s Pan-Asian offering, giving diners another way to explore the continent’s cuisines through individual plates.