Rahul's Post

The Aerocity Surprise: When Dim Sum Dreams Come True I have always been slightly skeptical of hotel restaurants at airports. Too often, they represent the triumph of convenience over culinary ambition—safe, sanitized spaces that prioritize the requirements of jet-lagged travelers over the demands of discerning diners. So when a friend suggested we meet for Sunday brunch at Honk, the Pan-Asian restaurant at the Pullman New Delhi Aerocity, I must confess to having approached the proposition with a degree of wariness. How wrong I was. Walking into Honk this afternoon, I was immediately struck by the restaurant's refusal to conform to airport hotel stereotypes. The space buzzes with an energy that feels authentically Asian rather than generically international. Watching chefs at work was delightful, their hands moving with the practiced precision that only comes from years of folding dumplings. It's theatre, but not the contrived kind—this is the real thing. The Sunday Dim Sum Brunch, running from 12:30 to 3 PM, is what the industry calls a "curated experience," though I'm pleased to report that the curation here has been done with genuine thought rather than marketing-speak bravado. The menu is neither overwhelming nor underwhelming—that delicate balance that separates good restaurants from merely competent ones. I began, as one should, with the Himalayan soupy chicken dumpling. Now, I've eaten soup dumplings from Shanghai to Singapore, and I can tell you that getting the broth-to-wrapper ratio right is an art form. These dumplings managed to contain their precious cargo of hot, flavored broth without either drowning the palate or disappointing with inadequate liquid. The wrapper had that essential quality of being substantial enough to hold its contents yet delicate enough to yield gracefully to the teeth. The char siu pork bao that followed was equally impressive. Too many restaurants in Delhi seem to think that char siu means "sweet to the point of cloying," but Honk's version achieved that difficult balance between the caramelized exterior and the savory depth that makes this dish a Cantonese classic.

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This post was published on 21st September, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 65.1K followers on Instagram and has a total of 2.3K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 40 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.