Chachawan (荷李活道)

Open Now

Now Closed

Nightmare to get a seat in, but then again it was in the month of the soft opening and we didnt manage any bookings as it was queue in only. Always been wanting to go back for more but get put off by the wait (or rather the artificial wait to generate marketing hype, as everytime we get asked to wait for 30 mins, the restaurant is half empty !)FABOLOUS FOOD.As a keen food fanatic (eating my way through Thailand for a month in 2011), this place is a reliable bet for tasty food.

I'll just start by saying that this place is fantastic, and I have not had better Thai food in Hong Kong.If you don't like spicy food, you should probably go somewhere else. This is about as hot as HK food gets (though that's not saying all that much). Chili Fagara might have some hotter dishes. And of course there are alleys in Mong Kok...Anyway, I came here for the second time. Now they have their liquor license so no more byob, but you don't have to clear your drink bill every time you order

這次去泰國嚐到道地的泰北菜，回來後一直很想念這滋味從朋友口中得知在上環在一家正主打這類的菜式，就跟老妹 和朋友一起來了啊！！店內保留著以前的裝備很復古的Feel朋友未到，就讓我跟老妹來點菜Nahm Dok Nuer 燒牛肉沙律，牛肉燒過後油脂盡出，甘香的油脂肉不柴富肉汁，配著不同的香葉吃味道獨特，但朋友覺得很怪Yum Makuar Yaw是驚喜來著，菜單上寫是河蝦但實情是小龍蝦來的呢肉質鮮味爽彈，蝦頭還富甘香濃鮮的膏，不過配料則沒那麼愛Gai Yung 以竹枝夾著雞肉去烤做法很道地，烤後雞肉還沾上微微竹的香氣濃香的醬料味，肉質嫩滑且多汁，3個人分這道明顯吃不過癮，有想追加的感覺另外還有 酸辣湯 但拍得太醜了，所以不PO上來嚕Dtom Sap Moo 在泰國也有喝過，實在是太刺激了，強烈的酸 與 辣味在咀裡交集豬肋骨肉嫩也為湯増添了肉類的香氣送的水果 是數片清甜的西瓜 沾上一旁的椰糖滋味很特別，好像魔法一樣令鮮果更多了一份甜美Coconut and soya milk 淡淡的椰子香，而豆奶的比較不會佔太重 味道則輕輕帶過冰冰涼涼的作為解辣也OKTHAI ICED TEA本應該會是最好的飲

Unlike your typical Thai food place that you can find around every corner here in Hong Kong, Chachawan steers rather clear of the generic dishes we have grown accustomed to. Instead, Chachawan brings us 'Isaan' cuisine from Northern Thailand. The cooking is focused on charcoal grilling but the flavours used are sharp, spicy and tangy, making for some very refreshing flavours and combinations.We started with the Grilled Squid and Coriander Salad, dressed in green chilli and lime. This was perfect

香港人對泰國菜的喜愛不用說，但偏偏大家所吃到的都是較受歡迎的中部或南部菜式，要一嚐東北部的菜式就有點困難，ChaChaWan的老闆正正引入了這種罕見的泰東北菜系。這菜系會比中部等的較酸或較辣，味道來得強烈些，並且依足當地人的食法，都會奉上以竹籃盛著的糯米飯同吃，既飽肚又可用作減辣之用。店內的裝修行懷舊路線，並且保留了原始的裝置，如樓梯上的電話，還是6個號碼的，很有特色。先來點泰式沙律，Som Dtum Moo Grop($98)是以燒豬腩來作配料，主菜青木瓜沙律的香料味濃重鮮香，辣味也相當突出，還有陣陣羅望子汁的酸甜味道。當中的燒豬腩則香脆可口，油膩感完全被青木瓜的酸度中和了。Nahm Dok Nuer($128)絕對是值得推介的，燒過的和牛不但油脂甘香，肉汁更是豐富，以不同的香葉如芫茜、薄荷及紅蔥等拌勻後，清新開胃，酸辣並重。全晚我最喜歡的菜式就是Yum Makuar Yaw($138)，同樣值得推介，雖然餐牌上寫著是河蝦，但其實是龍蝦仔，肉質鮮甜彈牙，蝦頭還帶著大量的甘香蝦膏，配上煙燻過的茄子及半生熟的流心蛋，越吃越滋味。亮點之一的Dtom Sap Moo($88)並不會加入椰奶，

This place states that they do not take reservation, so luckily I got a friend who can arrive early to wait for a table, and when I get there, my friends are all seated already.  First funny part is the cash bar...  Now, I can understand that, if you have a bar and the guest is just drinking without a table, then of couse the guest is expected to clear the bill upon every order.  Now we have a table and was ordering food, but they still expect you to clear your beer bill everytime you order.  It

我們身處香港這個美食之地，實在太幸福，各國美食都可吃到，現連泰國菜也分泰北泰南菜。泰北菜大家知多少？一般本地的泰國餐廳很少仔細地分開南北兩派，所以聊起泰北菜，大家可能摸不著頭腦。簡單來說，泰北菜特色之一是多用香料，例如南薑、番荽、金不換及香茅等均是最常用的香料；而且泰北菜由於受緬甸菜所影響，加上泰北天氣較熱，所以菜式味道會較酸以增強食慾。這次來吃中環新開的「ChaChaWan」，主打泰北菜，大廚 Adam 師承澳洲泰菜名廚 David Thompson 的廚技，並曾於世界不同地方出任主廚，這次就將泰北滋味帶來香港。「Som Dtum Malakor - Pounded green papaya salad, cherry tomatoes, chili, dried shrimp with a sweet and sour tamarind dressing and a side of dried pork」$88青木瓜沙律配烤豬肉，調味以酸味作主導，貫切泰北的 style (不是江南 style。。。)，豬肉塊燒得焦香，是個不錯的開胃前菜。「Yum Makuar Yaw - Sala

To avoid lining up, I put my name down on my way to run some errands and by the time the restaurant called me I was ready for dinner! =) The decor was very old school Hong Kong-ish, it reminded me of the good old Cantonese black and white films粵語殘片 back in the 60s? 70s? (kinda like G.O.D stuff) but with a hip spin with murals on the wall.The menu features dishes from Isan, a Northeastern region in Thailand, where grilled meats and som dtum salads are staples. We ordered a salad, a meat and a sea