Page 111 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
SOUTH EAST ASIAN

CHACHAWAN KAUM LE SOLEIL
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206 Hollywood Road, Sheung Wan, Hong Kong 100 Third Street, Sai Ying Pun, 3/F, The Royal Garden Hotel,
TEL: +852 2549 0020 Sheung Wan, Hong Kong 69 Mody Road, Tsim Sha Tsui,
www.chachawan.hk TEL: +852 2858 6066 Hong Kong
www.kaum.com TEL: +852 2733 2033
One can encounter a Thai eatery practically at every street corner in this www.rghk.com.hk
city, but when it comes to authentic Isaan fare—from the northern region Diners can find enjoyable
of Thailand—no place does it quite like the Hollywood Road-located Indonesian fare in a casual The Hong Kong outpost of the
restaurant. Stepping into the rustic two-floor, vintage posters-lined space setting at Kaum, a Potato Head award-winning San Francisco
and buzzy revelry felt like teleporting right onto the bustling streets of Family project. The interiors by restaurant makes an instant
Chiang Mai, especially if you sit at the kitchen bar to catch chefs in the thick Sou Fujimoto are inspired by impression: perched on the
of the action. Chachawan is known for their salads and grilled meats—the traditional Indonesian elements, hotel’s third floor mezzanine
green papaya salad with crispy pork packed a zesty punch, while the grilled with ceramic tiles and geometric overlooking lush foliage and water
chicken thighs were well-marinated and served with an enticing elements playing off each other fountains, accompanied by the
chilli dipping sauce that had us requesting seconds. The star of the beautifully. Servers are friendly melodies of a live pianist, the
show, however, was the lemongrass-stuffed salt-crusted whole and highly attentive without ambiance sets the tone for the
sea bass. Cap off on a sweet note with the mango sticky rice, or being overbearing, and can help Vietnamese-European feast that
head over to the restaurant-front bar for another befuddled diners navigate the is to come. The newly-updated
round of herb-infused signature cocktails such as the traditional ingredients and menu still offers staples such as
Chacha Smash. cooking techniques listed on the steamed rice flour pouches
the menu. We recommend with minced pork and dried
you start with the gado gado shrimp, pan-seared marble goby
LIMEWOOD Kaum—a fiery vegetable dish and beef noodle soup, but the
served with fried shallots, egg, star of the show can only be now
6 7 8 9 tempeh and garlic crackers, which ordered off-menu: the baked rice
has a kick but can be prepared with crab and garlic in Ho Chi Min
The Pulse, Shop 103/104, 28 Beach less spicy if one so requests. style is a truly stunning dish—the
Road, Repulse Bay, Hong Kong Served boneless, the fork-tender sizeable, fresh and deliciously
TEL: +852 2866 8668 When it comes to Babi Guling (roasted suckling meaty Vietnamese live crab is
www.limewood.hk pig) is expertly marinated with deep-fried and garlic seasoned,
authentic Isaan Balinese-style spices and cooked injecting the already flavourful
If you’re looking for a satisfying to a pleasing crunch. The Lapis rice with a zesty tang. Le Soleil
fare—from the
bite after a day at the beach Surabaya, a sweet layer cake, is also excels when it comes to the
on Repulse Bay, Limewood is a northern region a cooling dessert that offers just quintessential Vietnamese classic
popular destination, serving up the right amount of sugar to help of deep-fried fresh shrimp cake,
contemporary fare inspired by of Thailand— no temper a spice-filled meal. While striking the sweet spot between
island nations around the world. there is a well thought out wine fluffy, light and meaty. The sweet
place does it quite
The main dining area includes a list, it is the creative cocktails that and sour sauce adds a delicious
variety of comfortable seating like Chachawan most come here to sip on—we depth of flavour. The cocktails lack
options, although guests may visit particularly enjoyed the LowLow the same oomph, unfortunately,
the bar next door for more casual Sling, a concoction of Beefeater but the Vietnamese style
nibbles and drinks; the coveted 24, recycled tepache, Benedictine, coffee is a foolproof favourite.
tables are the ones out front at the ginger, lychee and fizz. Following Service is attentive, patient and
large open windows, particularly you meal, you can retire to the knowledgeable, adding to the
desirable when the weather is good, front lounge for a digestif. overall lavish dining experience.
and best for enjoying the beachside
view at sunset. Come with an
appetite—the 48-hour charred
Kaum features classic
beef ribs are fulfilling with fork-
Indonesian dishes such
tender meat expertly marinated
as roast suckling pig
with a mango-infused barbecue
sauce; and the whole roasted free-
range jerked chicken is also a crowd
favourite, with its meat remaining
tender and juicy. The refreshing
compressed watermelon suits a
hot summer’s day, tossed with
Thai basil, toasted peanuts, mint,
cherry tomato and radish. The
wine selection is concise with
a good variety available by the
glass, carafe, and bottle, while the
cocktail menu is filled with tropical
libations. Friendly servers reflect
an equally casual demeanour
to the restaurant’s beachside
locale, and while they are able to
provide recommendations when
prompted, it is sometimes difficult
to get their attention.

T .DINING 2018 | 109