Now that the hype is over and my blog post way too late, Chachawan is definitely still worth a post. The food here is simple, spicy and worth every calorie. The best spot in the house is definitely the bar where you can see the chefs work and treat yourself (and your long hair) to the delicious grime of the kitchen. Since the no reservations policy trend hit Hong Kong, it’s been in place at several new outposts in town – but it’s worth the queue here – grab a drink next door at 208 (same owners and how very strategic to get the average check up) till you get a table.
You have to order the salt baked fish here, we’ve had fish every single time we’ve eaten here and it’s always perfectly done. While sitting at the bar, we watched an over-cooked fish or two get sent back, but there’s clockwork perfection in their execution here in their tiny little kitchen. Their papaya salad is beautifully done, spiced and served with crispy pork and pork neck. Other things we loved are the laarb over a bowl of white rice and the red curry prawns, once over 1 out of 10 times overcooked.
If you’re pondering over what to order for drinks – I always go with the almond coconut milk iced drink, how else to cool down over a deliciously spicy meal?
The chef at the helm is Australian Adam Cliff who most recently picked up Tatler’s Dining Guide’s Best New Chef Award and is definitely well versed in his Thai spices and cooking, having trained with David Thompson and Bo.Lan – Bangkok’s culinary big names.
G/F, 206 Hollywood Road,
Sheung Wan.
cTel: +852 2549 0020
