影片
港铁中环站 D2 出口, 步行约7分钟
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营业时间
星期一至四
11:00 - 02:00
星期五至六
11:00 - 04:00
星期日
11:00 - 02:00
以上资料只供参考，请与餐厅确认详情
We ordered set lunch and this is the worst set lunch I have ever had in central HK. What a rip off! Almost a scam! Basically they serve side order as starter, starter as main course, drinks&desserts are not included in the set. So where is my main course? My "starter" was steamed mushroom presented on a tiny plate perhaps cost "1HKD +1 min" to make; my "main" was a tiny soft shell crab on a pile of papaya salad perhaps cost 10$HKD to prepare. My friend ordered Tom Yum Gai as starter which tasted like water, and she unfortunately ordered the same crab as so-called "main". This is a lunch set for the anorexic - not a drop of carbs and no real main course. HK has a pretty efficient and competitive dining market - I wonder how long they will survive with such a lunch set (perhaps to fool tourists).
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星期日，想輕輕鬆鬆同朋友食飯，所以就揀左Soho食一餐泰國菜... 今次已經係第三次去Koh Thai食... 上兩次都因為book唔到位坐上層... 今次成功坐上層outdoor位...有人會因為覺得熱而唔坐上層，但我覺得outdoor反而有一種relax d既感覺... 同埋有風扇吹住，好舒服!! 兩個人首先叫左個沙律，幾好味!! 蝦都好fresh同埋柚子唔太酸... 幾正之後叫左個咖哩，佢有豬牛雞同海鮮... 同埋唔太辣!! 係waiter強烈推介之下加左個白飯!! Mix埋真係好正!! 個咖哩好香之後叫左金邊粉，普通...同出面唔太大分別，但都幾好食... 個雜菜都好味!! 炒得好香 唔係hea野總結: 如果想heahea地食個泰國菜，Koh Thai會係好選擇 (唔係話佢野食hea，而係氣氛同生活都可以放番慢落黎... enjoy Sunday... ) 好似夜晚7:30前入座會有happy hr優惠!!
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KOH THAI是朋友吃過的，所以予以推薦，於是便選了這間離公司較近的分店，約好放工一起食晚餐。在openrice網上訂好了位置，所以沒有等位，大約不到七點鐘到，店面空間很小，但是都暫時足以應付人流。我們點了金邊粉和一道青芒軟殼蟹沙律，飲品則要了grape juice和椰青。沙律的味道過於酸，但是很開胃，軟殼蟹的肉質柔軟但是腿被炸的很焦脆，雖然覺得一口吞下它很殘忍，但真的忍不住要說確實很美味！可惜這種蟹的個頭都不會很大，所以只能當做餐前的點心啦。主菜大蝦金邊粉非常贊，有酸甜適中的口味，而且加入了一點炒蛋，使得整個粉的香味提升了一層，蝦子也很鮮嫩，配以旁邊的芽菜和堅果碎，又增加了一分清新的口感。是一道值得再吃的菜品哦~但如果要晚一點的時候來這間，記得定位，因為作為數量都不算多，如果可以的話要選定靠牆或小獨間，可能別有一番風味。吃過這餐，更加想去泰國啦！
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Walking along Wyndham everyday, I am guilty of assuming that no good restaurant could possibly operate here without falling victim of trying to cater to the drunk crowds spilling over LKF. However, here I am pleasantly surprised by how popular this restaurant is. Walking in at around 740pm on a Wednesday, I was not expecting anything in particular and then low and behold by the time we had finished our meal, you would have thought that the food was free, as no table was empty. But that being said, the noticeable relative absence of good Thai restaurants in HK probably contributes to this. AmbianceDecently renovated for the very small space that it occupies. Tall bar style seating may not be to everyone's comfort but I was perfectly fine. It got very stuffy in the restaurant even with no closed doors, which is an enigma. FoodWe ordered the typical satay, a red duck curry, pork ribs, pad thai and a rice pudding. We are guilty of not being very inspired but sometimes you just want to order the classics and have them done well. This place certainly does not disappoint. The servings were generous (which is always a must in my opinion for most homely cuisines). The presence of mangos in the duck curry was a refreshing surprise as I wouldn't have expected many restaurants to be so generous with such a commodity. ServiceUnforunately not the most attentive staff but given the price bracket, cannot expect the most. The restaurant was well equipped and food came quickly. The only issue I would say should be addressed is that water for the table should be served automaically there shouldn't be any need for the customer to ask multiple times. The fall out from not providing this is much worse than the few dollars that can be generated by hoping the customer orders from the menu instead. Make a customer comfortable and they are more inclined to order more. OverallHaven't had that much Thai in HK but for what was ordered, I would have to say that it was well done. I was surprised at the turn out, but I guess I shouldn't be. Being on Wyndham may be a recipe for over pricing and bad company but in the end, it did not turn out that way. Would be going back again that is for sure.
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將近踏入蛇年, 認真有口福, 繼早前的黃金海岸自助餐, 再有幸於同類活動上得獎, 讓我有機會跟泰菜來個接觸, 一嚐極應節的「二人四道菜泰式晚餐」($600)。 說起來還真巧合, 短短十數天已先後訪過三家泰菜館, 每家各有特色和代表作。 年初四的晚上, 街上人流疏落, 沒平常的熱鬧密集, 這時的蘇豪區算有回幾分寧靜。 是夜吹著涼風, 很乾爽, 沿雲咸街徐徐地走, 碰面的多是外藉人士, 異國味甚濃。 Koh thai另外在灣仔也設分店, 看過食評對那邊的環境很有好感, 雅緻清幽, 露天用餐區四圍更以椰樹作襯托, 景觀開揚, 大有度假避世的感覺。 至於中環的店子則有另一種格調, 傾向西式的高貴亮麗, 播著節奏輕快的樂曲, 沒令人拘謹起來。 整店樓高兩層, 地下一層面對馬路, 人車不時往來, 還好沒對悠閒的感氛造成打擾。用色和暖, 燈光稍暗, 拍起照來自然有難度。 一樓佔地較寬敞, 用上耀目的紫紅色, 撞以極黑, 型格味十足, 相對沒樓下的隨意。取出兌換信給侍者過目時, 見他們有點不知所措, 不斷致電求証, 等了好一會兒, 才過來確實, 隨之提出套餐可換成同等價值的餐點, 始終捺不住散點的靈活多選擇, 我的心又要動搖了。 柚子鮮蝦沙律($88)絕對是泰菜的熱點之選, 愛死那酸甜爆汁的鮮柚, 柚子沒被撕得碎碎的, 反而是一大塊相連著, 汁水還算豐盈, 鮮甜清潤, 金柚甜中帶酸, 沒半點澀喉, 跟爽彈的鮮蝦和細嫩的雞肉同混上醬汁, 被濃濃的香料味所包圍, 大量的花生碎令咬感倍添, 所用的魚露沒如咸魚油或是蝦醬般濃烈, 很易接受, 不覺死咸, 仍吃出鮮味, 集甜、酸、辣於一身, 刺激卻又誘人, 絕對是美好的起首。 只二人進餐, 但又想多試一點, 往往會向大堆頭的雜錦拼盤(小)($118)入手。 細份可從鮮春卷、炸春卷、沙嗲串燒、炸魚餅、炸蝦餅、香葉包雞中隨意選出三款, 而大份則可選五款。 不想全挑炸物, 見鮮春卷較為清爽, 罪惡感沒炸的版本大, 算是為味蕾平衡清新一下。 看春卷皮呈透白沒過厚, 惜韌性偏重以致難咬開, 特別是收口的部份, 得費上不少的牙力呢! 薄皮藏著豐富的菜蔬, 紅蘿蔔、青瓜、薄荷葉、西芹、生菜配上烚雞肉, 爽脆得很, 愈吃愈感到身上有股活力衝勁, 加入少許甜酸汁讓之均勻流進去, 不覺寡口, 沒多膩感。 炸魚餅外形跟常吃的沒兩樣, 捏成圓圓的且很飽滿, 炸至金黃通透。 入口熱呼呼的, 香脆不失柔韌, 帶幾分彈牙, 混過香葉和青豆角粒, 不掩魚的鮮香, 只吃一件真的不夠啊!最期待的香葉包雞反要令人失望了, 雞肉未免炸得過火, 吃起來偏乾硬, 肉汁流失得無影無蹤, 雞件肉地很厚, 醃至入味, 香茅氣味突出, 本應很出色才對, 如可控制一下火侯, 會更為人所接受吧!也許當晚人客不多, 相對地寧靜閒適, 用餐的速度也不自覺放慢了, 沙律仍餘下小半份時, 主菜馬沙文咖喱燴羊腿($168)也上檯了。 頓時被那精緻的賣相所迷到, 從選材, 飾盤, 煮法盡見出廚子的心思。 羊腿份量十足, 合二人之力也無法清掉, 羊腿肉炆至軟腍, 輕力一推已跟骨頭分離, 幼嫩細滑, 連著少許脂肪的部份更是肥美, 咖喱汁的濃滑早已滲進裡頭, 沒紅或是青咖喱般辛辣, 辣度極低, 反之甜味更重, 在怡人的香料配合下, 甚為討好。 難得伴菜一點也不馬虎, 不是隨意幾塊薯仔或毛茄, 那雕過的小南瓜絕對是亮點所在, 不被羊腿比下去呢!瓜盎注滿咖喱汁, 用小匙輕手一刮, 即刮出粉糯的南瓜肉, 香甜綿滑, 這瓜種真的不錯。 旁邊的薯塊成波浪紋, 沒煮至過腍, 入口粉中帶爽, 甜味完全來自本身, 實在精彩。 那兩小支秋葵質感滑滑的又有點潺, 爽中仍帶嫩, 草青味不太明顯, 是個有趣的配搭。 這晚沒點飯類作主食, 一心想試印式油酥餅($25), 要將滑滑的咖喱汁沾光才肯罷休。 酥厚的餅皮經反覆搓揉後, 層次極豐, 外面帶幾分脆口, 頗為鬆軟, 滿咀油香, 卻沒古怪的油益味道, 看起來有點令, 但油份不算重手, 始終是本身的特質, 逃不了的。 撕開小塊, 放進汁料群中, 完全將精華吸引過來, 愈吃愈感滋味, 愈吃愈起勁。咸胃得到滿足後, 我的甜胃又蠢蠢欲動了。 餐牌上共八款甜品, 除芒果糯米飯帶點泰味外, 其他都是西式口味, 從大路中求變, 新鮮感不絕, 火焰香蕉、芒果金寶、薑汁椰子吉士布丁都充滿特色, 但還是心儀chocolate brownie($68)。 成品賣相跟相中有所出入, 本為焦點的焦糖醬失了影蹤, 只留下brownie跟雪糕, 幸好伴碟的草莓見出心思, 簡單插上幾片薄荷葉, 已收趣緻之效。 蛋糕入口仍是溫熱, 濕潤且綿密, 只嫌較易散開, 夾雜香脆的果仁, 朱古力味離想像中的醇厚仍有距離, 油味似乎偏重, 怪怪的。 撞上冰涼的雪糕, 冷熱交錯, 自家製的質感細滑, 密度相當高, 沒冰感像沙冰一樣, 嚐真一點又不像是原味的雲呢拿, 竟有陣不知名的香氣, 是熱情果嗎? 同行者本身不是好甜份子, 直接道出只吃得下雪糕($58), 僅有的四種味道, 剛已吃過原味, 本應不作他想, 奈何侍者告知最想吃的子薑已賣光, 真是可惜。 未幾三個完整的小圓球就在眼前, 先嚐辣朱古力, 從外觀上看來無異, 相信用來騙人會收到預期的效果, 哈哈! 入口很輕很綿滑, 帶微微的黏性, 就像gelato, 朱古力濃度不俗, 甘而不過苦, 辣味不只是綽頭, 兩三口後已感受到一股辣勁, 跟朱古力相襯, 那僅有的刺激還真微妙。直以為是雲呢拿卻帶陣紅莓味, 奶味真實不俗假, 幼滑卻挺實, 香甜動人。 香蕉味坊間較少吃到, 未入口已傳來一陣濃濃的蕉香, 是新鮮蕉肉所製, 非人工的香油所媲美。 奶味跟香蕉配合得巧妙, 每口都是果肉, 洋溢幸福的感覺。說實的好像不常嚐過這類新派泰菜, 偶爾一次卻有意想不到的驚喜, 出色卻不減泰式獨有的風情, 辛香兼備, 加上醉人的環境, 這頓飯真特別美味呢!
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