HK Magazine - - DINING -

Tai Tai Life

Hot on the heels of his Italian eatery Ee Da Le, Har­lan Gold­stein has thrown open the doors to his Thai ven­ture in the same build­ing, My Tai Tai (2/F, 8 Lyn­d­hurst Ter­race, Cen­tral, 2896-6018). One floor down from the homey trat­to­ria above, My Tai Tai whisks you away to a trop­i­cal par­adise, thanks in no small part to an al­most al­lThai staff and de­sign details and pat­terns in­spired by Thai-style tat­toos cre­ated by AB Con­cepts by Ed & Ter­ence. For this project, Har­lan has re-en­listed the ex­per­tise of his for­mer Thai chef from Aberdeen Ma­rina Club and H One Restau­rant in IFC Mall, Am­phon Phoom­phook­ieo, whose menu is po­tent, spicy and ex­cit­ing in its ex­plo­ration of na­tive Thai in­gre­di­ents. The wide of­fer­ing spans the gamut from fresh pa­paya sal­ads to roasted meats and skew­ers, and in­tense, com­plex cur­ries burst­ing with fra­grance and spice. We en­joyed the slow-cooked wagyu beef brisket drenched in a Panang curry sauce with a thick co­conut milk base ($198) and the steamed black cod fish with sour plum, Chi­nese cel­ery, minced pork and co­rian­der ($268)— a pop­u­lar dish due to its lighter na­ture and dose of healthy nu­tri­ents and fish oils.

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