Hive Life caught up with Alex Gomes, Managing Director and Co-Founder of Gomes’ Gastropub, on how they bring in delicious, innovative twists to traditional Indian dishes that are sure to brighten up your day.
The Gomes Hospitality Group, helmed by father-son duo, Monu Gomes and Alex Gomes, decided to shake things up with their polycultural gastropub venture, Gomes’ Gastropub. Situated right in the middle of Caine Road, Central, the restaurant aims to break the stereotype of traditional Indian food – which is usually perceived to be ‘spicy’ or ‘heavy’ by incorporating modern techniques into homemade recipes sure to bring you the most succulent experience.
For starters, the Calcutta’s Beetroot Baked Samosas replace potatoes with beetroot and are baked instead of fried, making it a healthier alternative whilst still remaining delicious as ever. To take your tastebuds on an unforgettable experience, Gomes’ Gastropub serves up Gol Market’s Gol Gappa’s with a side of spiced pomegranate water or Delhi water, adding the element of fun to the ordinary.
Since opening their doors 7 months ago, Gomes’ Gastropub was unfortunately hit by the tightening of Hong Kong’s fifth wave restrictions for about 3 months and have completed a rebrand recently.
Alex shared, “The reinvention of the brand is due to the critical situation in the current F&B market. Consumer mindset and behaviour has changed drastically in a very short span due to the pandemic. Since our purpose and mission is to always break stereotypes, especially with Indian food, we always were, are and will be a chef-driven company that ceaselessly innovates.”
“We realised that the Gomes brand resonates with Indian food especially after Papa Gomes‘ success. We found a big gap in the market for contemporary Indian due to the complexity of Indian cuisine. We hope that consumers experience how extraordinary Indian food can be in a casual setting such as a pub. We’re confident that this will open a new gate for Indian cuisine in the market, not just in Hong Kong but around the world,” Alex continued.
Other not-to-be-missed dishes included the mouth-watering Tandoori Broccoli, where marinated broccoli made with fennel seeds is baked for 5-8 minutes, Punjab’s Saag Paneer, which incorporates different kinds of leafy vegetables including the Chinese cabbage, bok choy, the Malabar Prawn Curry, made with coconut milk, and the iconic Shaadiwala Vegetable Pulao, which name is inspired from the traditional vibrant Indian weddings.
Featured banner image: @gomesgastropub
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