Sukhumvit Soi 38, a renowned night food market in Bangkok, no longer exists but it lives on in Hong Kong in a vibrant eatery in North Point.
SOI. 38, located in City Garden Road, boasts authentic Thai cuisine that has been the pride of its chef, a 29-year-old man called Bank.
Bank learned the craft from his father at an early age. When Bank was 10, the family moved to Hong Kong.
Bank was the perfect choice when the owner decided that the restaurant should offer Thai street food in the tradition of the defunct Bangkok night market.
The eatery does not disappoint.
For meat lovers, they might start with SOI. 38 barbecue chicken thigh.
Fresh chicken is first marinated in a secret sauce made up of curry powder, evaporated milk, white pepper and grilled by charcoal fire, giving a tender, juicy meat with a crispy outer layer.
Burgers and sandwiches, freshly baked daily by the in-house kitchen, are a must.
The lemongrass pork chop burger consists of a rich filling of eggs, lettuces, tomatoes, cucumbers and onions.
Each bite gives a strong fragrance of lime, lemongrass and white pepper.
Then there’s the grilled pork neck fillet salad baguette sandwich.
The crispy baguette comes with grilled pork neck fillets, lettuces and tomatoes, spiced up with chili fish sauce.
Curry lovers will be delighted with the finely fried soft shell crabs with eggs and onions topped on farmer bread laden with a golden yellow curry.
Specialty dishes include sea salt barbecue fish with lemongrass. The gray mullet head is marinated in coarse sea salt and grilled with lemongrass, galangal and coriander leaves.
For the grilled New Zealand lamb chop with Pattaya fried rice, the sweet and sour fried rice is served with an egg omelet.
The lamb chop not only looks good but also tastes intense.
Another recommended fried rice option is Tom Yum Goong prawn fried rice.
Desserts show the restaurant’s character and dedication to Thai cuisine.
The homemade whole pumpkin custard cake, for instance, is made by emptying a pumpkin and filling it with eggs and whipped milk. It feels light and healthy, and its sweetness is about right with a mouthful of pumpkin pulp.
This article appeared in the Hong Kong Economic Journal on Feb. 9.
Translation by Darlie Yiu
[Chinese version 中文版]
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