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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Stylish Japanese & pan-Asian restaurant in a luxury hotel, overlooking a sprawling garden.
Hours
| Sunday | 12:30–3:30 PM, 7–11:30 PM |
| Monday | 12:30–3:30 PM, 7–11:30 PM |
| Tuesday | 12:30–3:30 PM, 7–11:30 PM |
| Wednesday | 12:30–3:30 PM, 7–11:30 PM |
| Thursday | 12:30–3:30 PM, 7–11:30 PM |
| Friday | 12:30–3:30 PM, 7–11:30 PM |
| Saturday | 12:30–3:30 PM, 7–11:30 PM |
Address and Contact Information
Phone: +91 98716 66600
Website: https://www.pullmannewdelhi.com/restaurants-bars/honk/
Menu Photos
Order and Reservations
Reservations: eazydiner.comswiggy.comzomato.com
Photo Gallery
Related Web Results
Honk restaurant – Pullman New Delhi Aerocity – 5-star hotel
Honk is an Asian street-food inspired, bistro-style restaurant at Pullman New Delhi Aerocity, near Indira Gandhi international airport.
Honk (Aerocity, New Delhi) – Restaurant Reviews, Menu & Contact
Planning to dine at Honk in New Delhi? Discover details like … Northern Access Road Pullman New Delhi Aerocity, New Delhi 110037 India. View on Map.
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Delhi, India … Honk is a bistro-style fine dining restaurant offering a contemporary Asian menu showcasing culinary influences from diverse regions of Asia, …
Reviews
Jasdeep Singh
Recently had a very pleasant surprise. We had to go to aerocity area in evening and were looking for a nice place to dine. Then this name Honk appeared and decided for a visit.
We had one of the most amazing food and best of service. Pradyut, our host suggested us great dishes. We especially called Chef Buddhi and thanked him for preparing such a scrumptious food.
Chocolates served at the end were cherry on the cake.
Everyone was extremely warm and courteous, sorry never got names of all. Would definitely like to repeat and have suggested the same to friends and dears.
… moreWe had one of the most amazing food and best of service. Pradyut, our host suggested us great dishes. We especially called Chef Buddhi and thanked him for preparing such a scrumptious food.
Chocolates served at the end were cherry on the cake.
Everyone was extremely warm and courteous, sorry never got names of all. Would definitely like to repeat and have suggested the same to friends and dears.
Punit Gupta
Delicious Asian food. Try Sushi, Vietnamese Pho – soupy noodles, must try jasmine rice in pot with sizzling effects done on table. Gives a smoky flavour. Meet Chef Buddhi we enjoyed. Book a table in advance. Low seating area is not very comfortable to eat.
Good staff to Serve with a smile.
… moreGood staff to Serve with a smile.
Gaurav Nagar
Absolutely loved my experience at Honk! The food was delicious — every dish was packed with flavor and beautifully presented. The service was top-notch, with the staff being attentive, courteous, and prompt. The atmosphere really stood out too — a perfect blend of elegant and lively, making the whole dining experience feel special. Whether you’re out for a casual meal or a special evening, Honk delivers on all fronts. Easily one of the best dining spots I’ve visited recently. Highly recommended!
… moreRahul Prabhakar
The Aerocity Surprise: When Dim Sum Dreams Come True
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. The bao itself was properly fluffy—not the dense, stodgy affair that often passes for steamed buns in our city.
What particularly pleased me was the Cantonese-style fried chicken with garlic soya and fresh green chili. This is not the kind of dish that photographs well for Instagram, but it’s the sort of thing that separates restaurants that understand Chinese cuisine from those that merely serve it. The chicken had that distinctive “wok hei”—the breath of the wok—that you simply cannot achieve without proper equipment and, more importantly, proper technique.
The Szechuan-style noodles provided a pleasant contrast, with enough heat to make you reach for your drink but not so much as to numb your palate for what was to follow. I appreciate restaurants that understand the difference between spiciness that enhances and spiciness that merely overwhelms.
For dessert, the darsan with vanilla ice cream was a revelation. I had expected the usual suspects—chocolate mousse, tiramisu, perhaps a fruit tart. Instead, Honk offered this traditional sweet that managed to be both familiar and surprising. The vanilla ice cream provided a cooling counterpoint to the intensely flavored darsan, creating that perfect end-of-meal moment when you realize you’ve been pleasantly surprised.
The service throughout was attentive without being intrusive—that hallmark of good Asian hospitality where your glass is never empty but you’re never made to feel rushed. The staff clearly understood the menu they were serving, always a good sign.
As I sit here reflecting on the afternoon, I’m struck by how Honk has managed to create something rather special in what could have been just another airport hotel dining room. This is Pan-Asian cuisine that respects its sources while understanding its audience—Delhi diners who have traveled enough to know the real thing when they taste it.
The Sunday Dim Sum Brunch at Honk is that increasingly rare thing in our city’s restaurant scene: an experience that under-promises and over-delivers. In an age of social media hype and Instagram-ready presentations, there’s something refreshing about a restaurant that lets its food do the talking.
I’ll be back. And next time, I won’t wait for someone else to suggest it.
… moreWalking 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. The bao itself was properly fluffy—not the dense, stodgy affair that often passes for steamed buns in our city.
What particularly pleased me was the Cantonese-style fried chicken with garlic soya and fresh green chili. This is not the kind of dish that photographs well for Instagram, but it’s the sort of thing that separates restaurants that understand Chinese cuisine from those that merely serve it. The chicken had that distinctive “wok hei”—the breath of the wok—that you simply cannot achieve without proper equipment and, more importantly, proper technique.
The Szechuan-style noodles provided a pleasant contrast, with enough heat to make you reach for your drink but not so much as to numb your palate for what was to follow. I appreciate restaurants that understand the difference between spiciness that enhances and spiciness that merely overwhelms.
For dessert, the darsan with vanilla ice cream was a revelation. I had expected the usual suspects—chocolate mousse, tiramisu, perhaps a fruit tart. Instead, Honk offered this traditional sweet that managed to be both familiar and surprising. The vanilla ice cream provided a cooling counterpoint to the intensely flavored darsan, creating that perfect end-of-meal moment when you realize you’ve been pleasantly surprised.
The service throughout was attentive without being intrusive—that hallmark of good Asian hospitality where your glass is never empty but you’re never made to feel rushed. The staff clearly understood the menu they were serving, always a good sign.
As I sit here reflecting on the afternoon, I’m struck by how Honk has managed to create something rather special in what could have been just another airport hotel dining room. This is Pan-Asian cuisine that respects its sources while understanding its audience—Delhi diners who have traveled enough to know the real thing when they taste it.
The Sunday Dim Sum Brunch at Honk is that increasingly rare thing in our city’s restaurant scene: an experience that under-promises and over-delivers. In an age of social media hype and Instagram-ready presentations, there’s something refreshing about a restaurant that lets its food do the talking.
I’ll be back. And next time, I won’t wait for someone else to suggest it.
Simon McCrum
Writing mid JAN26 and not sure how long the guest Thai chef is in place for but lovers of Thai food GET YOURSELF TO HONK!!
Food fantastic, super authentic and absolutely delicious. Chilli level adjusted to taste! chef is lovely and so excited to cook for people who enjoy Thai food. Really really worth a trip.
… moreFood fantastic, super authentic and absolutely delicious. Chilli level adjusted to taste! chef is lovely and so excited to cook for people who enjoy Thai food. Really really worth a trip.
Bhavya Narang
A taste of Thailand, a romance divine.
Floating markets on our plates and love intertwine. ❤️
#ThaiFoodFestival #DateNight
A Taste Of Thailand at Honk @pullmannewdelhiaerocity
The charm begins with the ambiance – the energy of Thailand’s iconic floating markets paired with the understated elegance of modern dining. The air carries whispers of kaffir lime, lemongrass & galangal as diners settle in for an unforgettable experience.
Executive Chef Satit Rodkaew from Grand Mercure Krabi, Ao Nang – a true maestro of Thai cuisine, has crafted a menu that feels like a culinary passport to the bustling streets of Thailand.
The experience began with Ma Hor, a delightful combination of sweet pineapple morsels & savory tofu with peanuts, setting the tone with its perfect play of textures & flavors. The Chicken and Chive Dimsums were delicate, bursting with subtle, aromatic notes, while the Spicy Avocado Dragon Sushi added a bold, modern touch to the lineup.
A personal favorite was the Lotus Stem & Water Chestnut with XO Sauce, a dish with a delightful crunch and umami depth. The smoky Dai Chicken brought Yunnan flavors to the table, complemented by the creamy, fragrant Massaman Curry paired with fluffy Veg Fried Rice. The Phad Thai Chicken delivered perfectly balanced tang and texture.
Dessert, the jewel-like Tub Tim Grob – water chestnuts in coconut milk was a refreshing finale.
Not to miss their cocktails –
Not A Chamomile Tea & Tropi-Asian Bliss
Whether you’re a die-hard fan of Thai food or a curious first-timer, this festival is a love letter to Thai flavors, executed with finesse & heart.
Make your reservations now & let this festival transport you straight to the Land of Smiles.
Honk at Pullman New Delhi Aerocity
️ 29th November – 8th December 2024
Dinner | Sunday Brunch
… moreFloating markets on our plates and love intertwine. ❤️
#ThaiFoodFestival #DateNight
A Taste Of Thailand at Honk @pullmannewdelhiaerocity
The charm begins with the ambiance – the energy of Thailand’s iconic floating markets paired with the understated elegance of modern dining. The air carries whispers of kaffir lime, lemongrass & galangal as diners settle in for an unforgettable experience.
Executive Chef Satit Rodkaew from Grand Mercure Krabi, Ao Nang – a true maestro of Thai cuisine, has crafted a menu that feels like a culinary passport to the bustling streets of Thailand.
The experience began with Ma Hor, a delightful combination of sweet pineapple morsels & savory tofu with peanuts, setting the tone with its perfect play of textures & flavors. The Chicken and Chive Dimsums were delicate, bursting with subtle, aromatic notes, while the Spicy Avocado Dragon Sushi added a bold, modern touch to the lineup.
A personal favorite was the Lotus Stem & Water Chestnut with XO Sauce, a dish with a delightful crunch and umami depth. The smoky Dai Chicken brought Yunnan flavors to the table, complemented by the creamy, fragrant Massaman Curry paired with fluffy Veg Fried Rice. The Phad Thai Chicken delivered perfectly balanced tang and texture.
Dessert, the jewel-like Tub Tim Grob – water chestnuts in coconut milk was a refreshing finale.
Not to miss their cocktails –
Not A Chamomile Tea & Tropi-Asian Bliss
Whether you’re a die-hard fan of Thai food or a curious first-timer, this festival is a love letter to Thai flavors, executed with finesse & heart.
Make your reservations now & let this festival transport you straight to the Land of Smiles.
Honk at Pullman New Delhi Aerocity
️ 29th November – 8th December 2024
Dinner | Sunday Brunch
Harkirat Singh
We had an amazing time at the Honk as we celebrated our 5th Wedding anniversary.
The food was amazing, we ordered the pandan chicken, crispy fish, Cha siu pork and Pineapple rice.
Special mention to Kazia and Sonal from guest relationship who made our experience more memorable.
… moreThe food was amazing, we ordered the pandan chicken, crispy fish, Cha siu pork and Pineapple rice.
Special mention to Kazia and Sonal from guest relationship who made our experience more memorable.
Alok
Very good food, comfortable atmosphere, and great drinks. Good place for those having a taste for Asian cuisine.
The presentation of the food was really good and they have wide menu in Chinese, Thai & Japanese cuisines.
Among other items, we ordered Crunchy Yasai Maki, which is good for veggie lovers. Yasai in Japanese means vegetable! Packed with cream cheese, avocado (for ultra creaminess) and fresh veggies (for added crunch).
… moreThe presentation of the food was really good and they have wide menu in Chinese, Thai & Japanese cuisines.
Among other items, we ordered Crunchy Yasai Maki, which is good for veggie lovers. Yasai in Japanese means vegetable! Packed with cream cheese, avocado (for ultra creaminess) and fresh veggies (for added crunch).
nimisha arora
A few weeks ago we had dinner at Honk. Food was really good, felt that the overall experience could have been extraordinary from a service point of view. Don’t want to be judgemental but We felt our server did not smile at all. The level of service from a five star restaurant should not be sub standard, these things make or break the experience.
… moreSumeet Bhobe
Had a few hours to kill in Delhi before our international flight and a quick google search threw up this whimsically named pan Asian restaurant. The name non withstanding, the décor is tasteful and comfortable if not very distinctive. The Pullman in Aerocity where this Resto is located, is a refreshing departure from chain hotels. Although the glitz and glamour is in full display replete with plush carpets and swathes of crystal in the ceiling. What makes it interesting is the lovely art on the walls, most of it for sale. We spotted 2 Razas and 1 Hussain! Honk is in the lower level of the hotel and the setup is cozy. Dheeraj served us and did a damn good job! We had the snow pea avocado salad which was super crunchy, as snow peas ought to be. The unagi maki roll was a little soggy and lacking zing. The prawns Har Gao did not disappoint. For the mains we ordered the basic egg fried rice and the Kunming style fried rice. Both were really good. Time for dessert! Thai rubies on a bed of shaved ice and coconut milk was truly refreshing. The best part? We got back to our terminal in 16 minutes flat!
… more