Something Thai in Hong Kong in Hollywood.
What’s that again?
If someone happens to be one hungry Thai walking the streets of Hong Kong and looking for something that will remind him or her of home--or any local resident, expat or tourist who would desire Thai cuisine for a change--he or she may opt to go straight to Hollywood Road in Hong Kong’s Sheung Wan District and try Chachawan.
A quick reminder, though: weeknights would have this place packed with first-time diners and loyal patrons, and because it does not accept reservations, it’s first come, first served.
Chachawan describes itself on its official Facebook account as “a buzzy neighborhood restaurant and bar serving cocktails and authentic Isaan Thai food.”
Isaan cuisine hails from the north-eastern region of Thailand, with Isaan being its largest region.
The two-storey resto bar officially opened on July 18, 2013 and, so far, business is doing good, as proven by the number of customers thronging the place, particularly at nighttime.
Asia Bars & Restaurants, “an expertly curated and authoritative online guide to many of the finest bars, restaurants, cafes and nightlife in major Asian cities,” as it calls itself on its official website, praises Chachawan as it “delivers a bold and flavorsome dining experience.”
Such can be made possible as the restaurant gives “focus on powerful and fresh raw ingredients,” said Rik Glauert, Hong Kong Tatler’s assistant editor.
Hong Kong-based Canadian Nicole Fung of That Food Cray!!!, a food-travel-lifestyle blog she’s been keeping since March 2012, simply wrote that Chachawan “rolls out some bad ass Thai food.”
Well, what can one expect from Singaporean restaurateur Yenn Wong and Australian chef Adam Lee Cliff, the two main forces behind Chachawan?
Wong spearheaded the existence of some of Hong Kong’s top rated restaurants, such as 22 Ships, 208 Duecento Otto, Duddell’s and Ham and Sherry.
Cliff trained under Australian chef and Thai cuisine expert David Thompson and worked at Bangkok-based Nahm, listed at number 22 at “The World’s 50 Best Restaurants 2015.”
Fung cautioned probable diners that some of the food served “will set your taste buds on fire,” but was quick to add that such will be “in a good way.”
Alejandra “Ale” Wilkinson, a marketing manager behind The Dim Sum Diaries, a blog offering “honest, tried and tested reviews of Hong Kong restaurants,” wrote another confirmation: “The dishes are designed to be hot, hot, hot.”
For the relief of some, Sassy Hong Kong editor Lauren Yee said, “The spice levels were surprisingly bearable.”
According to Glauert, Chachawan’s signature dishes are Som Dtum Malakor (green papaya salad with crispy pork), Pla Phao Glua (salt-crusted whole sea bass) and Khao Niew Ma Muang (mango sticky rice).
Desserts to try include the warm coconut rice dumplings in salted coconut cream, Roti Gluay (crispy banana pancake) and ice cream Guti (coconut ice cream with toasted peanut and sweet corn).
Sipping TT Margarita, Mekong Sour, Lemongrass Caipirinha, TBC (aka Tequila Boma Chacha), watermelon pineapple cooler or Thai Coffee Shake “in a laid-back atmosphere of relaxed informality,” as how Asia Bars & Restaurants described Chachawan’s ambiance, would prove to be perfect to start--or end--a night.
For Fung, Chachawan’s interiors elicit “a nice rustic vibe.” She associated this to its “well-conceived mix of concrete, tile flooring, raw furniture, and random splashes of vibrant colors.”
The “bright furniture and newspapered walls,” said Glauert, add to the appeal of the “uber chic” Chachawan.
Yee described the resto bar’s overall atmosphere as “rustic, hip and artsy all at the same time.”
Chachawan opens daily, from 12 noon until 3 p.m. and then from 6:30 p.m. until midnight, with no service charge.