探險家攻略 > 美食之旅 > 餐廳 > KOH THAI WAN CHAI | HONG KONG

KOH THAI WAN CHAI | HONG KONG

由 Menty_Yu 於 2014-08-28 00:00:00 發表 | 累積瀏覽 1140

分類：餐廳；地區：灣仔

We encountered a horrible rain that night and it was such a challenge to locate myself and let my feet lead me to the restaurant in Wanchai's street-crowd. Koh Thai, has three locations in Hong Kong, two in Central with limited space and self-defined more like a bar where I pass by quite frequently. Wanchai one, on the opposite, is an ideal place for find-casual dining. If there is a nice weather, the huge terrace dining space makes this restaurant a big attraction in summer.

A little different from normal Thai restaurants, Koh Thai is slightly high-end defined as its decoration, its bar-restaurant atmosphere and its decent presentation of dishes served. Of course, it is still in the causal-dining category, thus I wonder argue too much on the looking and services.

The dine-in (in-door) space is quite limited compared to the huge terrace outside. Interestingly, they have a 100% transparent kitchen policy which I said 'hi' to the busy Chef and took a picture for him. I was over-excited to find some awesome fish-dishes 'on-the-arrow' under the hands of the Chef :P

Another impressive point to be mentioned is the 4-5 bar-seats just at the entrance. I noticed about them when I stepped out the restaurant on my leave, and it was the another-picture-feel scene that some expats were enjoying their 'in-rain' drinks, caught my attention.

Mango Shake $58

One of the Virgin Cocktails, as a welcome-drink or even pre-appetizer, it was quite refreshing and sweet to delight me in this crazy bad weather. Unfortunately, I was not given enough time to enjoy this drink, for its over-ratio of milk and ice to melt into water too fast.

Young Coconut $45

I was influenced so deeply by my best girl friend when we re-unioned again in Hong Kong. Since that, I had tried a lot coconut in Wanchai area, and I shall say the coconut I had in Koh Thai is so far the best. The coconut water was so fresh and clear in taste, and I felt the just-right softness of the coconut meat when I tried to spoon-off them from the shell.

Toong Thong $88

The first dish is a Chinese-killer, for its interesting name, 'Treasure Bag'. Well, it is not only smartly named, but also well made. I love the deep-fried wonton pastry which is thick enough to hold minced fillings (chicken and pork) in an impressive density.

Ruam Mit Koh Thai $138

Choose 3 from 5 items ( Fresh/Deep-fried spring roll, satay, pandanus-wrapped chicken, prawn cake and fish cake). I would like to have Fish Cake and Fresh Spring Roll again. The former one was deep fried to be a little greasy with an attractive smell and contains the soft, chewy and slightly-sweet taste inside. The latter one was perfect in its fresh spring roll skin, which was a little rice-sticky and sweet, but melted perfectly in the mouth.

Khor Moo Yang $88

The slices of marinated grilled pork neck had a clear chewing-ending. This dish is served with Chef's Very Special Spicy Sauce which is featured with sweet vinegar, lime juice and chili.

Tom Yum Kung $128

The famous Thailand's spicy shrimp bouillon with lemongrass,kaffir lime leaves and galangal, was featured in its sourness to us that night. Personally, I like it quite much, for the lightness the soup was, and the strong flavor it kept.

Gaeng Massanmun Ka Gae $178

As the menu, 'fall off the bone' meat is used to describe this slow-roasted lamb shank cooked in Massamun curry. I agreed to it but the lamb shank was not in the soft way of my thinking. The water is over-squeezed from the lamb and even the slices were falling down themselves, in the mouth I didn't get enough tenderness. On the opposite, I like the curry very much for its peanut-flavor. It was sweeter and outstanding from other curries in its peanut-aroma.

Gai Phad Med Ma Muang Himmapan $115

It is quite similar to the Mixed Stir Fried from the night-street restaurants in Hong Kong. The dish didn't have a good presentation and in fact, I didn't like the stir fried chicken which had too much fried flour and lost the chicken texture. But I couldn't stop taking those stir fired nuts, onion and water chestnut.

Pla Kra Pong Tod Sam Rod $198

The dish made me excited before the dinner from open kitchen is this one, and it was definitely worthy for your money and your quota. They deep fried the whole wild red snapper and decorated with the huge fish head, as a whole, wooed the whole table when it is presented to us. For me, the best part was the deep fried fish skin was a combination of crunchy and glutinous texture. A special sweet and sour sauce with chili is served with the dish to remind a typical Thailand flavor.

Phad Thai $95

Phad Thai, was oily enough to taste moisture, but to compared to other dishes, this one was not outstanding.

Khao Niaw Ma Muang

Fresh mango with sticky rice in white and black, interestingly I was more in the milky-sticky coconut milk sauce which delighted me a lot by its coconut-aroma and natural-sweetness. The hardness in the core part of rice was also what I was looking for to this dessert.

Tako Koh Thai

Continue with the Classic Thai dessert, the coconut cream on the top is absolutely the most evil part which gave a strong coconut taste and as the nature of coconut cream, very light and smooth in the texture.

To add up the whole dinner, a lot of our crew, was looking forward to a cup of hot tea. This Ginger with Lemongrass one is quite good to the rainy weather, which warmed up the blood after a long stay under air-conditioning, and the fresh tea also cleaned up the mouth.