Date
25 June 2017
Celebrity chef Phimgoen Somchai has chosen Kennedy Town as the location of his first Café Siam branch outside Central. For an authentic Thai cuisine experience, try (from left) butterfly pea flower and  lime, Tom Yum Goong shrimp, and coconut rice with pr
Celebrity chef Phimgoen Somchai has chosen Kennedy Town as the location of his first Café Siam branch outside Central. For an authentic Thai cuisine experience, try (from left) butterfly pea flower and lime, Tom Yum Goong shrimp, and coconut rice with pr

Café Siam aims to bring ‘sanuk’ to everyone

Established in Central in 1999, the Michelin-recognized Café Siam has opened a branch in Kennedy Town, featuring authentic Thai signature dishes and exclusive creations that cuisine lovers must try.

For renowned chef Phimgoen Somchai, the objective is simply to allow diners to experience “sanuk”, the satisfaction and pleasure that comes with partaking of genuine Thai food.

The spacious restaurant comes with vintage “East Meets West” interior design, with the walls recreating the look of a traditional grocery store and the ambience reminding one of the busy streets of Bangkok.

For snacks and starters, one should try Gai Hor Bai Toey, chicken pieces wrapped in fragrant pandanus leaves.

Som Tam is a refreshing spicy green papaya salad with peanuts, dried shrimps and lime dressing.

For Peek Gai Tod (Tom Yum), an exclusive offer at the Kennedy Town branch, chicken wings are halved, marinated in strong tom yum and then deep-fried to golden brown.

Tom yum fans would love Tom Yum Goong, a chicken broth stewed with fresh lemongrass and lime leaf. The classic soup highlights the umami of the prawns so well.

Pad Thai – an omelet that wraps Thai noodles with tofu, shrimps, bean sprouts and ground peanuts – looks ordinary, but ingredients and seasonings are directly sourced from Thailand.

Khao Ob Mapraow Onn is fried rice with diced mixed vegetables and coconut flesh baked in a young coconut shell.

As for Thai curries, the most popular is Gaeng Khiaw Waan, a spicy green curry with coconut milk and Thai baby eggplants.

At Café Siam, customers can choose from chicken, pork, beef or mixed vegetables with tofu or prawns for their own curry.

For desserts, the excellent Khao Niew Mamuang will surely win your heart. Fresh mango slices with coconut cream lie in between sticky black and white Thai rice. It’s fragrant, smooth and chewy.

The new branch offers a wide selection of Thai-style cocktails and special drinks.

Those who prefer non-alcoholic drinks can try butterfly pea flower essence and lime. It’s quite captivating with its lilac color and bubbly Singha soda water.

Here are a few selections from the menu:

Gai Hor Bai Toey (香蘭葉包雞)
Chicken pieces wrapped in fragrant pandanus leaves

Som Tam (青木瓜沙律)
Spicy green papaya salad with peanuts, dried shrimps and lime dressing

Peek Gai Tod (Tom Yum) (泰式冬蔭單骨雞翼)
Deep-fried single bone chicken wing in tom yum flavor

Tom Yum Goong (冬蔭蝦湯)
Classic prawns soup with lemongrass and lime leaf

Pad Thai (泰式炒金邊粉包蛋)
Classic Thai noodle dish with tofu, shrimps, bean sprouts and ground peanuts wrapped in an omelet

Khao Ob Mapraow Onn (椰汁焗飯) Gai / Moo / Neua / Goong
Fried rice with diced mixed vegetables, coconut flesh and then baked in a young coconut shell; your choice of chicken, pork, beef or mixed vegetables with tofu or (prawns + $20)

Gaeng Khiaw Waan (椰汁青咖喱)
Spicy green curry with coconut milk and Thai baby eggplant

These curries are available with your choice of chicken, pork, beef or mixed vegetables with tofu or (prawns + $20)
可配雞肉, 豬肉, 牛肉, 蔬菜或 (蝦 + $20)

Khao Niew Mamuang (香芒黑白糯米)
Fresh mango on a bed of sticky black and white Thai rice laced with coconut cream

Butterfly Pea Flower Essence & Lime

This article appeared in the Hong Kong Economic Journal on March 27

Translation by John Chui with additional reporting

[Chinese version 中文版]

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Café Siam features innovative fusion dishes and new desserts such as (from left) Som Tam (cucumber salad), Khao Niew Mamuang (mango with Thai rice) and Pad Thai noodles wrapped in a pan-fried egg coating. Photos: HKEJ


Writer of the Hong Kong Economic Journal

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