Video
Read full review
2022-08-16
3363 views
I was so glad to secure a table on their grand opening night. It was a very superb addition to HK’s dining scene. They infuse the beloved Thai cuisine elements into Western fine dining. It’s something new to HK and elevate the whole perception of Thai cuisine to me.𝙢𝙞𝙖𝙣𝙜 𝙠𝙝𝙖𝙢 เมี่ยงคำThe first canepe to kick off the night. Miang kham is “one bite leaf wrapped snack” in Thai and they refined it into a tart with bonito tartare topped with toasted coconut shred, lime and chilli. Excellent finger food
𝙢𝙞𝙖𝙣𝙜 𝙠𝙝𝙖𝙢 เมี่ยงคำ
miang kham
102 views
1 likes
0 comments
The first canepe to kick off the night. Miang kham is “one bite leaf wrapped snack” in Thai and they refined it into a tart with bonito tartare topped with toasted coconut shred, lime and chilli. Excellent finger food to start a meal.
𝙠𝙖𝙣𝙤𝙢 𝙠𝙧𝙤𝙠 ขนมครก
kanom krok
61 views
0 likes
0 comments
It’s a kind of street food but the enhanced the coconut pancake into a souffle. It’s elevated with truffle shred and comte cheese. It was warm surprisingly unlike many amuse bouche which it created a melt in the mouth feeling.
𝙩𝙤𝙢 𝙠𝙝𝙖 ต้มข่า
tom kha
54 views
0 likes
0 comments
This Gillardeau oyster was a add-on item that you must not miss. The tom kha dressing was indeed coconut soup with some aromatic oil. It gave a very different and refreshing flavour to the oyster that I have never tried. The bottom was brunoise of cucumber that added the crunchiness. Very good one but wished the oyster to be cut into bigger piece!
𝙡𝙖𝙧𝙗 ลาบ
larb
57 views
0 likes
0 comments
Larb means meat salad and they presented a scallop version. It was quite spicy which I loved and it got a nice sweet oceanic aftertaste. The blade coriander was not very strong but added some delightful aroma with the capsicum. The presentation was very appetising like a rainbow!
𝙣𝙖𝙢 𝙥𝙧𝙞𝙠 𝙠𝙖𝙥𝙞 น้ำพริกกะปิ
nam prik kapi
81 views
0 likes
0 comments
Nam prik kapi is Thai fermented shrimp paste. It was very flavoursome with great salinity and umami. In the first bite, the shrimp paste was so strong that I wondered if it would overpowered the fish. Then after few chews, the amazing mackerel flavour kicked in and shined. The lime zest and snake gourd added some additional flavours and layers. Very delicious and mind blowing.
𝙜𝙪𝙖𝙞 𝙩𝙞𝙖𝙤 𝙧𝙪𝙚𝙖 ก๋วยเตี๋ยวเรือ
guai tiao ruea
73 views
0 likes
0 comments
Guai tiao ruea is the Thai of the HK’s beloved boat noodle. Here they twisted the traditional recipe of using pig blood as broth thickener with abalone liver. It was elegant and the broth was thick like Chinese supreme thickened soup despite I wished some more liver flavour. The abalone was soft and tasted ok. But I actually love the pickled here more.
𝙜𝙖𝙚𝙣𝙜 𝙨𝙤𝙢 แกงส้ม
gaeng som
55 views
0 likes
0 comments
This was where the bread and butter served. It’s brioche glazed with pistachio and shallot, and chilli butter. The brioche was nice and not too buttery or moist so that you could dip the curry fish broth. Then I guess they need to serve two bread, one for butter and one for soup! The mantis shrimp was a bit small but okay and I love the bottarga so much!
𝙥𝙡𝙖𝙖 ปลา
plaa
80 views
1 likes
0 comments
A perfect dish as I told Chef that night. Check out the video to hear out the insane crispy skin. The threadfin from Taiwan was dried aged (if I was not mistaken), and thus the flavour became more strong and allowed such thin and crispy skin. The coconut and parsley sauce was on point that supported the sweet meat. The tulip flower on side was a new and interesting flavour to me. It could only be handpicked during the rain season! There was a shrimp paste mixed fish quenelle on side which was a flavour bomb. This dish is totally worthy for its restaurant name.
𝙣𝙚𝙪𝙖 𝙢𝙖𝙨𝙨𝙖𝙢𝙖𝙣 แกงมัสมั่นเนื้อ
neua massaman
84 views
0 likes
0 comments
The final savoury course was a beef massaman curry. It was very delicious especially the tender and glutenous beef cheek. The curry was amazing that gave some smokiness. The morel stuffed with fermented shrimp paste was another delicacy just like a fresh prawn as well. The Thai eggplant with nam pla waan sauce was insane too. Overall, it’s a super delicious dish but I think it’s a bit off from the menu as in non-consistent with the flavour profile from previous dishes. Also, two big chucks of beef was a bit heavy.
𝙞-𝙩𝙞𝙢 𝙨𝙖𝙥𝙥𝙖𝙧𝙤𝙩 ไอ-ทิม สัปปะโรจน์
i-tim sapparot
104 views
0 likes
0 comments
A much needed kaffir lime granita to refresh the palate and ease the heaviness. I love palm seed below and I just realised I haven’t had this ingredient for ages. It showed that this fruit could have very great potential.
𝙢𝙖𝙢𝙪𝙖𝙣𝙜 𝙝𝙖𝙤 𝙢𝙖𝙣𝙖𝙤 𝙝𝙤 ห่าวมะนาวโห่
mamuang hao manao ho
178 views
0 likes
0 comments
The sorbet was made by a very sour fruit called carissa carandas that only the old generation would eat as described by the staff. It went so well with the jasmine tea snow cream to balance it.
𝙠𝙚𝙠 𝙗𝙖𝙞 𝙩𝙤𝙚𝙮 เค้กใบเตย + 𝙡𝙪𝙠 𝙘𝙝𝙪𝙥 ลูกชุบ
petit fours
49 views
0 likes
0 comments
The first one was tamarind jelly that got some citrusy notes. Great for ending the meal. The other one was pandan madeline that was chewy and moist. Wish to have few more for breakfast the next morning.
Post
