I loved chef Adam’s cooking at Chachawan and used to eat there regularly. I am happy to report that his new outfit Samsen is just as great, with a focus on more simple food, plenty of appetisers and noodles options.
V’s favourite is the egg with chilli jam, it was nice, but my Thai friend PJ makes an even better and more spicy tamarind chilli jam paste with quail eggs. So this one couldn’t compare with PJ’s.
One of the recommendations and new dishes on the menu was the Thai style calamari. Really good.
The fish skin was a little flat, either the humidity or they cooked it way in advance and it was missing the bite of delicious deep fried fish skin.
Fish skin… looks better than it tastes.
Hooray for noodles – both Pad Thai and my wagyu beef soup noodles was perfect.
Desserts – went with the salted caramel glutinous rice balls in coconut cream…. Too sweet. Even for my friend V who takes things way sweeter than I do.
I had a Calamansi soda without sugar and V ordered a coconut milk drink. Yes, we over ordered for two and nearly finished everything. Our bill for two came up to about 330HKD without tips each.
Samsen Hong Kong
G/F, 68 Stone Nullah Lane, Wan Chai
Tel: +852 2234 0001
Closed on Sundays.
