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2015-11-25
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ISSAYA Siamese Club is one of the Asia's 50 Best Restaurants, opened by celebrity chef Ian Kittichai. The Bangkok originated restaurant has opened Hong Kong's first branch in Causeway Bay, offering Hong Kong customers a true experience to modern Thai cuisine with authentic and traditional taste.As ISSAYA is an old Thai word meaning rainy season, the restaurant is decorated with lots of plants, green and wooden colours. Most of the furniture and utensils are shipped directly from Thailand to brin
ISSAYA Siamese Club is one of the Asia's 50 Best Restaurants, opened by celebrity chef Ian Kittichai. The Bangkok originated restaurant has opened Hong Kong's first branch in Causeway Bay, offering Hong Kong customers a true experience to modern Thai cuisine with authentic and traditional taste.As ISSAYA is an old Thai word meaning rainy season, the restaurant is decorated with lots of plants, green and wooden colours. Most of the furniture and utensils are shipped directly from Thailand to bring you to a Thailand trip in every way. ISSAYA is one of hkblogger's most anticipated restaurants to try in 2015. Not only an open kitchen is pretty, but also this open bar next to the entrance. Customers may just drop by anytime for some cocktails with a Thai twist. Cocktails
ISSAYA Mojito ($118)
The mojitos at ISSAYA are crafted with south east Asia ingredients while this one is made of Barcadi Superior Rum Spiked with the scent of kaffir lime leaves, mint and lemongrass. The special container caught my eyes as soon as the drink arrived, I was told that they were selected and imported from Thailand.
ISSAYA Mojito ($118)
$118
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42 below vodka, paired with sparkling elderflower and refreshing pandanus. The pandan taste in this drink is quite subtle yet refreshing. Anything on ISSAYA's menu can be adjusted to suit your taste, therefore the bar would be more than happy to adjust their drinks to your liking.
p.s. The little pandanus fish is a traditional child toy for babies in Thailand, have you ever seen one in your last trip?
Pandan Cooler ($98)
$98
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Mieng Tuna ($118)
It is actually an amazing mix of chopped fresh tuna tartare, coconut, peanut and ginger betel leaves in a palm sugar-fish sauce dressing, holding in a house-made little crispy cups. The tuna fish was so fresh that it became gelatin-ey, while the combination of the freshly "pounded" seasoning using mortar was just right which brought out the whole flavour from the delicate fish.
p.s. do you think the special wooden container looks a bit like a gardening plow? Though it was a bit of a big bite, we would highly recommend you to have it in one go so that all the flavours from the chili, ginger and the crispy shell can be bonded to create the so-called mouth-gasm.
Mieng Tuna ($118)
$118
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Yum Sum-O ($145)
The name already sounded really yummy. It is actually a pomelo salad with wok-sauteed baby shrimp, hard boiled egg and peanuts in a red chili dressing. Using all fresh ingredients and great seasoning, this is again a perfect light appetising salad to begin with for a great meal. The pomelo was fresh and juicy, as well as the shrimps, complementing nicely with the mild hot sauce.
Yum Sum-O ($145)
$145
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Besides food, connection is another key to get in touch with the diners and to showcase some of their signature dishes at the table. This dish was first presented separated in two plates then served combined. The staff was so well trained to handle the dishes professionally in front of their customers.
Soup
Kaew Warm "Like a soup" Goong ($148)
A home made green curry paste soup with prawn, basil, kaffir lime leave, heart of palm, baby eggplant, and pea eggplant. The soup was freshly prepared at the table, the very hot bowl could literally put the whole thing together in just a minute.
It was a very rich soup with some rare eggplants in Hong Kong. The baby eggplants were my favourite as it bursted out from my mouth once I bit into it. The texture was just like salmon roe, or chicken balls if you know what I mean. This soup is believed to be one of the hottest dishes on the menu, therefore, a milder version is also available upon request.
Kaew Warm ''Like a soup'' Goong ($148)
$148
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Main Courses
Hoy Shell Moo Wan ($185)
"Surf & Turf" Wok-seared Scallops with "Moo-Hong" Pork Relish. What an unexpected combination! Never stop exploring new taste, could you believe soft bounchy scallop, crispy house-made deep fried salmon skin, and chewy sweet diced pork belly could insanely match with each other?
p.s. I was told that the cooked jasmine rice at the bottom could actually be eaten as the scallop shells were clean
Hoy Shell Moo Wan ($185)
$185
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Paneang Nua ($245) with Wok-sauteed Short Grain Rice
The Australian veal cheek was simmered in house-blended spices, hand pressed coconut milk and kaffir. The slow-cooked beef was pork-breaking tender and it instantly melted in my mouth. The beef itself was relatively pure with its oringinal taste, while the spices lifted the flavour to a complete different level.
p.s. I have had slow-cooked veal cheek many times and I genuinely think that this could be one of the softest one I have ever had.
Paneang Nua ($245) with Wok-sauteed Short Grain Rice
$245
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Short Grain Rice
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Desserts
The desserts are comparatively affordable and there is a wide range of serious options to choose from. A meal is never complete with some sweets, isn't it?
Kanom Dok Mali ($85)
Jasmine flower panna cotta served with jasmine rice ice cream and jasmine rice tuile. A few things I loved from our first dessert. Not exaggerating but the panna cotta was one of the smoothest I have ever had. The jasmine flavour was like a floral perfume injection to the panna cotta. Meanwhile, I also loved how the tuile stayed very crunchy after sitting for a while, making it a perfect light dessert to pamper yourself.
Kanom Dok Mali ($85)
$85
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Tao Thong "Ladybug" ($85)
Soft cheesecake dome filled with mulberry gelee, chocolate feuillantine dacquoise and glazed with ruby white chocolate miroir. Absolutely loved the adorable ladybug presentation, served on a wood board and a grass pad.
Tao Thong ''Ladybug'' ($85)
$85
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This cake was a great choice after a heavy meal since it was light and slightly sour from the mulberry gelee. The good structure of it provides a define taste of each layer and we particularly liked how they use the crispy jasmine rice puff to make the contrast texture.
Last but not least, we had to try some of their signature macarons including the Thai milk tea flavour as well as the salted duck egg flavour. Both flavours have what a macaron should be without overly sweetened. Don't be afraid to try the duck egg flavour because it just had a hint of savoriness.
Sneak Peak: there might be a dessert counter for take-away coming soon for you to cure your sweet tooth!
Thai milk tea & salted duck egg macaron
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You might be surprised that there were no typical dishes like Pad Thai or Tom Yum Goong, it is because the restaurant would like to deliver the authentic taste without using all common dishes in any restaurants in Hong Kong. We really appreciate how chef Ian brought us to a journey of unique flavours and food texture, giving us lots of history background with new inspiration and attitude towards food.
We highly recommend you to come and treat yourself a short trip to Bangkok. ISSAYA also serves set lunch, and green menu partnering with Green Monday. Most importantly, chef Ian and winemaker of Le Domaine d’Henri join hands to introduce an unrivaled wine pairing dinner featuring the Chablis wine on next Wednesday (11 November). Do not miss the chance to meet the legend behind the curtain!
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