Hong Kong Cray !!! Thai Food at Chachawan
The Lowdown
Restaurant Name: Chachawan
Cuisine: Thai Food
Average Price per Person: $300 to $500 HKD or $40 to $65 USD per person
Location: Sheung Wan, Hong Kong (please refer to the map below for details)
Recommendations: Som Dtum Moo Grop, Nahm Dtok Nuer, Gai Tort, Gai Yung, Coconut Ice Cream, Roti Giuay and Tap Tim KrawpRatings (out of 5)
Taste: 4.5
Creativity/Authenticity: 4.5
Atmosphere: 3.5
Service: 3.5
Bang for Buck: 2.5Crayscale !!!
I’m probably the last person in Hong Kong to get on that Chachawan tip. Word on the street is that Chachawan rolls out some bad ass Thai food. Drawing inspiration from the North Eastern region of Thailand, Chef Adam Lee Cliff and Restaurateur Yenn Wong focus on creating legit Isaan-inspired dishes along with serious drinks in an unpretentious environment. Characterized by well-conceived mix of concrete, tile flooring, raw furniture, and random splashes of vibrant colors, Chachawan certainly provides a nice rustic vibe.
The menu consists of a whole lotta next level Thai salads, seafood, proteins, rice and noodle dishes along with traditional desserts. Chachawan does not eff around when it comes to heat. They go HAM with the spice and the food will set your taste buds on fire, in a good way. Definitely let them know if you’re intimidated by spice so you can actually enjoy the food if heat isn’t your thing.
Som Dtum Goong – pounded green papaya salad with cherry tomatoes, chili, dried shrimp, and prawns with a sweet and sour tamarind dressing ($108 HKD or $14 USD). This papaya was pretty damn tasty, but the one with pork below FTW!
Som Dtum Moo Grop – pounded green papaya salad, cherry tomatoes, chili, dried shrimp, crispy pork with a sweet and sour tamarind dressing ($98 HKD or $12.50 USD). This was one of my favorite papaya salads ever! Loved the crispiness of the pork skin with crunchy strips of papaya.
Larp Bet – mixed salad of chopped duck meat, shallots, spring onion, mint, and spicy and sour dressing ($118 HKD or $15 USD).
Khao Niew ($28 HKD or $3.60 USD). Gotta order that sticky glutinous rice and dip that stuff in errrthang. Just roll it up in a ball with your fingers and dip that ish into all the leftover sauces from every dish left on the table!
Pak Poong Fai Mai Dang – stir fried morning glory with Thai garlic, chili and yellow beans ($68 HKD or $8.75 USD). I always order morning glory at Thai spots! One of my favorite stir-fried veggies ever.
Nahm Dtok Nuer – spicy grilled Wagyu beef salad with shallots, coriander, mint, lime, fish sauce and toasted rice dressing ($140 HKD or $18 USD). The beef was mad tender and packed with flavor.
Gai Tort – half chicken brined in fish sauce for 24 hours, deep fried and served with crispy Thai garlic ($168 HKD or $21.50 USD). This chicken is effing bangin’. Super juicy with a thin crispy skin.
Gai Yung – chicken thigh marinated for 24 hours in garlic, pepper, coriander then grilled until crispy served in jhim jeaw, a spicy dipping sauce made from dried red chillies and toasted rice ($158 HKD or $20 USD). The grilled chicken thigh was hella succulent and had a nice smoky flavor.
Kai Jiew – crispy Thai omelet of crab, spring onions and Sriracha sauce ($122 HKD or $15.75 USD). The omelet was pretty tasty but could have been a little more generous on the crab meat considering this omelet was $15 USD.
Khor Moo Yung – pork collar marinated in garlic, coriander root and pepper then grilled, sliced and served with jhim jeaw sauce. ($148 HKD or $19 USD).
Moo Yung – Iberico marinated in Thai garlic, coriander and pepper, then chargrilled and tossed with chopped garlic, chili and lime ($159 HKD or $20 USD). I preferred the Moo Yung over Iberico over the pork collar. It had a smokier flavor and was def tastier overall.
Pia Phao Giua – salt crusted whole seabass stuffed with lemongrass, pandanas and lime leaf, cooked over fire served with a chili dipping sauce ($268 HKD or $34.50 USD). The fish was pretty tasty and moist, but in my experience you can get a very similar dish at Thai spots across the city that do virtually the same thing for a fraction of the price.
Tap Tim Krawp – red rubies, coconut jasmine syrup in shaved ice ($58 HKD or $7.50 USD). This was my first time having red rubies, tiny red beads of water chestnut covered with tapioca flour, served with sweet coconut milk and shaved ice. While it may seem like a simple dessert, it’s pretty darn tasty.
Khao Niaw Mamuang – mango with sticky rice ($75 HKD or $10 USD). Such a basic dessert but hits the spot everytime.
Coconut Ice Cream ($48 HKD or $6 USD). SOOOO creamy and dericious.
Roti Giuay – crispy Thai banana pancake ($60 HKD or $7.75 USD). The pancake was super crispy stuffed with bananas drizzled with sweet condensed milk. Soo good!
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206 Hollywood Road, Hong Kong
p: +852-2549-0020
hours: Monday to Saturday 6:30 pm – 12:00 am; Closed on Sundays
