Plaa (已結業)

My friend and I are looking for a refreshing meal on a hot summer night, and here we are at Plaa. It's a sweet, savoury and tasty seafood journey, all dishes are unforgettable Crispy Black Truffle with Coconut Milk 松露脆皮椰奶The pudding-like coconut milk filling is soft, creamy, salty with sweet flavor, and coated by a golden and crispy crust highlighted with a layer of black truffleTom Kha生蠔椰子青檸油With the freshness that comes from oyster, and another key component is coconut milk. A popular, creamy

Plaa馬友魚椰子白奶油竹筍馬友魚以泰式燒烤料理，外皮烤至香脆，內裡肉質依然嫩滑。調味料由法國經典白奶油與椰子融合，再加上薑荷葉醬制作而成，令菜式更添泰式風味。Crab Ka Thong Thong撻身一口大小方便食用，內裡裝滿新鮮爽甜的蟹肉，再配搭泰式烤辣椒醬，既辣且香非常惹味。Guai tiao ruea新鮮鮑魚以細火慢煮至熟透，口感煙韌富嚼口。醬汁參考泰式船麵湯作靈感，採用鮑魚肝替代豬紅制成。另加入泰國野生蘑菇和醃白蘿蔔在上，令整體配搭既有海洋的鮮味，又有陸地的土香，令人驚喜之選。Gaeng Som菜式類似法國的馬賽魚湯，但加入了泰式元素，以蝦蛄和醃製魚子一起煑制，令湯底更為鮮甜。可配搭餐廳自家製手指薑法式麵包和辣椒醬一同享用，更加美味。Nam prik kapi時令極鮮的日本青花魚，以加入了酸香柚子汁和橘皮特制而成的辣椒蝦醬調味，達到提鮮的效果。清香甘甜的蛇瓜正好中和了辣椒的辣度，令整體不會過辣。Larb菜式採用鮮甜的北海道扇貝，配搭泰式香菜葉，再以特製黃辣椒海鮮醬汁調味，入口味道集甜、酸、辣三味於一身，層次極為豐富。Ma Prao前甜點以椰子飄雪作基底，再加入焦糖香蕉、冧酒、

朋友喺 Plaa book咗間房，有幸join左呢一晚嘅聚會。Plaa 係魚既意思，顧名思義係餐廳主打魚同海鮮。餐廳環境優美，走法式路線，好適合約會同朋友聚會。酒嘅種類亦都好多泰國嚟嘅侍應表示，師傅嘅目標係攞米芝蓮，所以所有嘢都係去米芝蓮為目標，係米芝蓮標準。餐廳全部都係食 tasting menu，平均每三個月轉一次。Truffle Kanom Krok 黑松露泰式甜點 - 好香椰汁味，口感好似食緊糯米Scallop Larb用咗日本嘅帆立貝再配上魚露、檸檬汁等調味料，識落口感過清甜又清新，再帶少少泰式酸辣味道，好開胃Yam Som-O柚子蝦沙律🥗大廚將隻蝦燒至半山熟，蝦頭連蝦膏用嚟整醬汁，極鮮，醬汁嘅鮮味一直徘徊在口腔當中Nam Prik Ong大廚用Cutter fish 壓成麵條狀，口感似食花膠麵，配以泰式蕃茄辣椒醬帶出魚鮮味，on top 加上螢光魷魚，成碟菜一個字：鮮Gaeng Som鮑魚冬陰功湯 - 師傅將鮑魚慢煮至剛剛好，鮮味可口，配合個湯又酸又辣，非常惹味。食主菜之前，有餐廳著名嘅 brioche ，奶油麵包焗得十分鬆脆，仲可以配埋泰式辣椒製成嘅牛油一齊食用Plaa魚

由MUME 大廚 Richie Lin與泰籍名廚Ian Kittchai共同主理的Plaa，主打泰式風味海鮮料理，採用當季食材配搭泰國在地香料，打造出一道道創新精緻的佳餚。Miang Kham Bonito Tartlet一口鰹魚小食，日本鰹魚以椰糖、魚露、青檸汁調味，酸甜中帶有陣陣椰子香氣。一口，卻豐富，不過餅皮未夠鬆脆。Truffle Kanom Krok由街頭小食演變，椰子pancake配搭黑松露，當中的糯米營造了濃厚的口感，一口下去，濃郁的椰子忌廉在口中溶化，十分強烈，反而黑松露的香味相對低調，只在餘韻時悄悄帶過。Tom Kha Gillardeau生蠔，淋上清淡的椰汁湯醬汁和冬蔭功香油，令人驚喜的組合，底層有切丁的青瓜，爽脆的口感，十分清新。Larb 泰式香葉沙律配北海道帶子，沙律當中有醃製過的紫洋蔥，淋上金不換香油和辣椒酸汁，與帶子的鮮甜相輔相成。Nam Prik Kapi 泰式Ceviche，魚味極重的鯖魚配上同樣重口味的泰式蝦醬，兩者衝突味濃，不過清淡的蛇瓜與浸過冰水的紫洋蔥作為中間的協調者，有助平衡極端的雙方，意外地和諧，鹹香過後帶點辛辣，前、中、後調層次分明的一道菜

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