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2013-07-26
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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
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 seafood dish as per recommendation; you can choose the level of spiciness when ordering your salad. We totally over estimated our tolerance for heat and got a medium spicy.
Even though the salad – Som Dtum Grop Pounded green papaya salad, cherry tomatoes, chili and crispy pork with a sweet and sour tamarind dressing- was very flavorful with a delicate balance of salty, sour and crunchy from the roasted peanuts, the chopped chili, lime, succulent crispy pork and the sweet and sour tamarind dressing, my tongue and lips were burning and couldn’t taste much of it after the initial bits.
The Goong Golae Whole tiger prawn smothered in dry red coconut curry, grilled over fire with fresh lime was a little disappointing. While it looked all plump and juicy on the outside, it was a little overcooked, leaving it bit too tough and chewy.
The highlight was the Gai Yung Chicken thigh marinated for 24 hours in garlic, pepper, coriander grilled till crispy, served with jhim jaew (chili dipping sauce). The grilled chicken was very tender and moist and the complexity of flavors was elevated by the delicious sweet, salty, spicy and tangy chili dipping sauce (aka Jhim Jaew). I’m not a big fan of chicken but this dish definitely exceeded my expectation!
The mango sticky rice hit my sweet spot too, the mango wasn’t overly sweet and gave a good tanginess to the sweet coconut sauce on the sticky rice.As we were getting our bill, we gasped as we saw the glorious looking Salt Crusted Seabass being served to the table behind us. Apparently celebrity chef Tetsuya went to the award wining Kha (a Thai restaurant in Singapore also ran by Adam Cliff) three days in a row to enjoy this dish. Note to self: definitely getting that dish on my next visit!Address: G/F, 206 Hollywood Road, Sheung Wan, Hong KongPhone: +852 2549 0020
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