The Spice House Restaurant

营业中

休息中

平時同同事落灣仔食飯，總會好擔心時間問題。因為如果你落左order之後，要等成20分鐘或者更多先有飯食，咁你個lunch hour就會好似冇左成半咁。The Spicy House Restaurant 首先要讚嘅地方，就係佢上菜上得好快。我地叫完野食唔夠8分鐘，野飲同麪食/飯點就隨即上枱。尼日我又同幾個同事黎到尼度食野! 一如以往，我又叫左佢地嘅A餐 - 泰式豬手飯，再加杯冰凍嘅龍眼冰，咁歎又唔駛用好多錢嘅食法，真係好正!我地平均每人只係用左$50，就食到飽飽! 如果我地下次有更多時間，真係應該試下佢地嘅泰式燒雞，或者鮮魷之類。

原本諗住去食另一間餐廳，不過我地太遲，人地收左工。經過見到呢間泰菜都幾多人食，就入咗去食喇。首先有豬頸肉，佢燒得好好味，好腍好香，最鐘意係佢個汁，辣辣地又好有泰式風味。青咖哩雞，呢個咖哩都幾好食，用嚟送飯一流。不過啲雞就唔係太新鮮，我主功個咖哩汁撈白飯，如果有薄餅就正，不過呢間無賣。仲有個炸蝦餅，呢個係岩岩好炸起拎出黎，脆卜卜，熱辣辣，超好味。而佢食落有好多蝦係入面，超正。整體而言，呢間泰菜唔算好貴又幾好食，絕對值得推薦，喺灣仔返工又鐘意泰菜嘅朋友絕對唔可以錯過。

This is my favorite Thai restaurant in Hong Kong. Reasonable price and superb quality. I trust this place because it's owned and run by Thai people. They are always friendly and helpful. Love their steamed fish which is very tender and fresh, simple yet delicious. Another must try dish is their Pad Thai, usually restaurants make them very salty or with too much ketchup with little substance but here it's rich, flavorful with lots of shrimps and generous peanut powder.

The food is delicious. The service is very fast, we did not have to wait for a long time. The price is relatively cheaper than other Thai restaurants. Highly recommended!

This place satisfies every time, guaranteed! So cheap and cheerful we would happily eat here three times a week. PAD THAI: Great, hits the spot. TOM YUM SOUP: Terrific!!! Perfect flavour. MANGO SALAD: Great choice PAPAYA SALAD: Spicy but really good. PAD SEE EW: A little too slimey and tastes more like oil than anything else. CUCUMBER SALAD: Careful, it's SUPER SPICY. Super cheap, we loveeee this local gem!

Great Thai Food in Wan Chai There are loads of Thai food spots in Hong Kong and one evening Jie, Grace and I went into one of them for a casual, delicious dinner. We went to a great Thai spot called Spice House in Wan Chai (right across the newly built Lee Tung Avenue.) I got there a bit after 7 and it was buzzing with people and an amazing aroma filled the small, no fuss spot. As we ate, more and more people came- only to be turned away. TIP: Go early, cause this place fills up quick. As one ta

Spice House,這間泰式平民料理店位於灣仔廈門街,雖然其貌不揚,但可取之處就是'平'同'快',是否'靚'?'正'?則各人標準有別了.星期天來到午膳,很爆塲,幸運地靠𥚃邊剛有空桌,由於在廚房門口的出餐位置,有點紛擾,大家都坐得不大舒服.服務生和廚房師傅看來都是泰國人,態度冷冷的,不過我們見慣此等態度,這𥚃是香港. Thai papaya salad with salted crab (Som Tam Boo Kem)泰國菜特點,向來講求"咸酸辣甜苦"五味平衡,五味除了辣味在此道national dish均強烈地呈現出來;青木瓜帶酸且爽脆,車厘茄的甜美中和了生豆角的青澀及蟹的咸香;初嚐生醃咸蟹(boo kem),有奌吃不消那股發酵咸勁,不過再細細嘴啜,卻越啜越過癮..怪有趣的食材.蝦餅有四件,沾上粉蛋糠,炸得酥脆,質感很Q.這道菜苗炒得爽脆帶生,味少許苦澀,切片咸豬肉類近中式豬肉,皮脆肉咸香,不頼;可是看見葉面油亮亮,讓人有些躊躕不敢下箸..(蝦) Phad Thai Prawn泰式炒粉本是街頭美食,加上鮮蝦是high-end版本,其中"咸甜酸"三味由魚露,羅望子,青檸汁而來.端來

自利東街重開後, 附近兩三條街多左好多特式店. 今日去左廈門街呢間食泰國菜的餐店. 店鋪不大, 裝修亦不算吸引. 只有二三十個座位.  幸好等了10分鐘就能入座. 只是裡面有點迫.除左午餐套餐亦可以從Menu內搵食. 由於唔食得辣所以叫左個....."香葉雞肉碎飯"連飲品 (凍檸茶或龍眼冰).$45. 龍眼冰, 每杯裡面都有兩粒龍眼. 但有點甜. 香葉雞肉碎飯 - 只睇中文就中左招. 一食.. 辣的, 雖然辣度只是很輕微. 但對於食唔到辣的我, 只能每啖白飯加一點肉碎. 坦白, 個肉碎好入味, 而旁邊的青豆亦十分新鮮爽口. 食得辣的, 這個值得推介. 包你食慾大增. 同事為幫我試金邊粉辣不辣, 所以叫了一個蝦的金邊粉. 同樣十分惹味. 但仍然係辣  蝦亦十分新鮮. 可以食辣的朋友, 絕對推介. 店裡的員工都是泰國人. 食品亦都十分正宗. 

Oh this one is so easy: Just wonderful!The Spice House (especially their older sister in Stone Nullah Lane!) is my favourite joint when it comes to instant gratification. I've never been disappointed here and the service is so warm, I'm always made so welcome as if I were a long lost friend.As is my tradition, I usually opt for the "Beer Chang", a Thai beer that is not only affordable but also very good and refreshing. It goes very well with Thai food and one of these bottles never seems enough.

We have been here a number of times and it is always great.   We used to live in Thailand and more often than not we are disappointed with Thai restaurants in HK.  This is an exception.  Although it doesn't look like much, it is the quality of the food that speaks loudly and clearly.  This is the authentic real deal.The staff are friendly and are able to help with the menu choices.  We opted for our usual laab and som tam.  The laab was flavourful and fresh.  The pork was soft and had the right

今日放學同同學行遠d去周圍搵野食，本身想去食廈門街間日本野度食，點知多人得滯 ，所以去左附近間泰國野度食啦Lunch time時段去都唔係等得好耐，等左大約10分鐘就入到去坐低店舖睇落平平無奇，裝潢都唔太華麗，但係企企理理，坐落都幾舒服 舖頭嘅店員全部都唔係華人(應該都係泰國人)，佢地用外語溝通，但係對住本地人都好盡力用廣東話講野，態度好好 食左個set lunch，係香葉雞肉碎飯連埋杯野飲…個飯嘅賣相一般，但係食落相當好味，微辣得嚟又好夠味，有泰國菜嘅味道又同時兼顧到本地人嘅需要 份量比較少，但係可以要求加飯 我個fd叫左青咖哩豬飯，d豬肉片好多，好足料 野飲就有龍眼，香茅同檸茶3種揀，揀左平時比較少見嘅凍香茅飲，味道好特別(因為自己之前未試過)，所以覺得都幾得意，ok好飲總括而言，依間舖頭絕對係外表平凡，內有乾坤，之後有機會會再番去食

What can I say...? My all-time favourite daai paai dong for Bangkok-style street food has opened a lovely little restaurant in Amoy Street and I'm hooked!While lunchtime is a bit too crowded to enjoy the special dishes they offer, I prefer visiting in the evenings when I have time to indulge...The Som Tum and Phad Thai are excellent - I didn't expect anything less from this place, but was glad to know that the food is every bit as good as the food from their first "hole in the wall" diner in Sto

那個 Happy Friday 跟平日不一樣，同樣是吃飯去，可是主角換成了飯後的活動。老公的兩位同事也主動參與，為爭取時間就選擇了他們辦公室所在地的灣仔，Spicy House 跟曾是我最喜歡的泰國餐廳穌棧位於同一街道上，飯後便可一同出發。 Spicy House 陳設簡單，給我最深印象是那道拼合了蝦肉與白兩種色彩的牆壁。一籃圓圓潤潤的香芒吸引了我的目光，真想一口咬下去。還未到7時便到達 Spicy House，到達時幾位泰國工作人員還未進入工作狀態，一邊吃東西一邊以泰文交談，起初還以為他們是老闆，原來也是受僱的。他們對我左影右影甚為好奇，一度被懷疑是來索料開泰國餐廳，可惜我這小黃毛只愛吃，未有開餐廳的大志。從薄薄椰肉得知椰青很幼嫩，椰清水更是清甜可口，若能再冰冷一點就完美了。橙黃的湯面隱約透出紅色的蕃茄與白的菇類，一看令人垂涎！冬蔭功的酸、甜、辣與香料味道也算達到標準，蝦隻採用了本地的基圍蝦，新鮮且用量可不少，唯基圍蝦不屬肥美的蝦種，加上並沒有其他海鮮配撘，令湯底缺乏香氣與鮮甜，帶不出冬蔭功的精髓。豬頸肉本是泰國食店十拿九穩的菜式。但 Spicy House 的豬頸肉偏偏是了無生氣，

因為買左團購關係，我同朋友本身係網上訂位訂同一條街o既肉桂正宗印度餐廳，點知上到去唔知係裝修定係執笠，冇得食成肚氣，於是我同朋友近近地就黎左呢間泰式快餐廳，反正見佢門口寫明午餐都唔貴，都係四十蚊左右。入到去間餐廳，地方好細，每個位都坐得好迫，大部份食客都係食完就走，因為實在坐得唔舒服。我同朋友好快就揀左香葉肉碎飯同食咖喱魚柳飯，仲有杯凍龍眼特飲，我地兩個share個飯食，哈! 同一時間試晒二個餐。香葉肉碎相對辣，有肉碎伴飯都幾開胃，加埋咖喱汁，簡直絶配。咖喱味濃，唔辣，都幾香同重椰汁味，魚柳冇乜太大特別同驚喜，都算係正宗泰國咖喱，因為侍應個樣都似泰國人，但我地可以同佢地講廣東話。龍眼冰味唔係好濃，雖然比左幾粒龍眼，反而淨食龍眼仲好味。我地差唔多食完，我地先留意到有個老外食客，咁難揾的地方都比佢揾到，不過老外一d都唔似遊客，似係附近番工，證明都係好野。我同朋友話下次再黎試埋餐單另外二款午餐。

Came here randomly on a hot day but it was quite stuffy inside that restaurant.As I did not know what to order, I ordered the set for $40 which includes a drink and pork knuckles with gravy.The drink came first, it was Lemon tea.It ruined the start because it was syrupy sweet.Not long, the pork knuckle arrived but it was luke warm. I was expecting it to be burning especially because it was such a hot day that day.Anyway, the pork knuckle was dry and tough it seemed like it had been cooked for a