SAM­SEN

T.Dining by Hong Kong Tatler - - Best New Restaurant -

De­spite a record num­ber of ex­cel­lent new restau­rants open­ing in Hong Kong dur­ing the el­i­gi­bil­ity pe­riod, there can only be one win­ner—and Adam Cliff ’s mod­est, no-reser­va­tions Thai eatery clearly came out on top as the panel’s pick of the year, beat­ing out fresher (and of­ten fancier) open­ings. For­merly the head chef of Chachawan, Cliff struck out on his own with his part­ner, Bella, in late 2017 to launch Sam­sen—a noodle­cen­tric restau­rant with sig­na­tures such

as wagyu beef boat noo­dles and stir­fried “fat” noo­dles, the for­mer a rather es­o­teric dish that has since sprung into the main­stream. The hon­est, flavour­for­ward cook­ing had us hooked from the be­gin­ning—and judg­ing by the snaking queues that flank the build­ing, most of

you are prob­a­bly in the same boat.

Sam­sen, 68 Stone Nul­lah Lane, Wan Chai, Hong Kong

RUN­NER-UP

Frantzén’s Kitchen is the ca­sual spinoff of Björn Frantzén’s twoMiche­lin-starred restau­rant in Stock­holm; it of­fers an in­cred­i­ble din­ing ex­pe­ri­ence filled with Nordic in­gre­di­ents, from cloud­ber­ries to fer­mented lin­gonber­ries.

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