Time to Spice Things Up

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Dedicated to modern takes on Thai classics, Plaa opens on Hong Kong’s Lyndhurst Terrace.

There’s just something about Thai cuisine, the balance of sweetness and saltiness, sourness and spiciness, the freshness of the ingredients, and the heritage that laces every authentic dish. There’s little wonder Thai cuisine is one of the most exported globally and now you can get your spice fix at Hong Kong’s newest Thai kitchen, Plaa.

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Plaa, the latest venture by ZS Hospitality Group, marks the return to Hong Kong of Chef Richie Lin, who heads home after winning acclaim in Taiwan for his Michelin-recognised restaurant Mume. Lin is joined by renowned chef Ian Kittichai from Bangkok, presently lead judge on MasterChef Thailand, and together the dynamic duo have created a delectable menu of seafood-driven dishes that offer a new perspective on classic combinations.

Dedicated to modern takes on Thai classics, Plaa opens on Hong Kong's Lyndhurst Place.

This menu will be executed by up-and-coming talent Head Chef Santipap Tonkanya (Tor) from Thailand, who brings with him close to a decade of experience at one Michelin-starred L’Atelier Joël Robuchon in Bangkok.

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Named after the Thai for “fish”, Plaa is a unique Thai-influenced seafood restaurant adopting a modern culinary approach. The menu is built around fresh seafood and produce that reflect seasonality and sustainability and which are accentuated through the use of the herbs, spices and sauces that are the core of traditional Thai cuisine.

Dedicated to modern takes on Thai classics, Plaa opens on Hong Kong's Lyndhurst Place.

Highlights of the launch menu include Tuna Tart, with palm sugar, fish sauce and toasted coconut chips; Kanom Krok, melt-in-your-mouth coconut soufflé topped with sautéed mushroom; fresh oysters paired with yellow capsicum sauce and a Thai herb salad; and grilled Threadfin with local clams and a fragrant tom kha sauce.

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Also, look out for Wagyu Beef Cheek, slowed cooked for 24 hours and paired with green mango marinated with galangal oil; and air-dried and smoked pigeon in lemongrass with janglon (fish & pork cake), and grilled eggplant glazed with nam pla waan (sweet & spicy fish sauce).

Dedicated to modern takes on Thai classics, Plaa opens on Hong Kong's Lyndhurst Place.

Behind Plaa’s ocean-inspired interior is David Chipperfield Architects, an award-winning architectural firm that has dressed the main dining room in white stucco, aquamarine blue and ceppo terrazzo and the private dining room in turquoise terracotta tile walls and stone tile floors.

For more Wining & Dining inspiration click here.

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