SAM­SEN

T.Dining by Hong Kong Tatler - - Scene -

Chef Adam Cliff’s cosy 35-seater serves retro chic Bangkok Thai-Chi­nese shop­house re­al­ness to­gether with his gaspin­duc­ing ren­di­tions of Thai street clas­sics. His deft and ded­i­cated touch, fi­nesse and fiery woks give the stir-fried dishes and mixed Thai sal­ads their bold, per­fectly lay­ered flavour com­bi­na­tions. Prac­ti­cally ev­ery item on the menu is crowd-pleas­ingly scrump­tious, es­pe­cially the sig­na­ture wagyu beef boat noo­dles—the only dish that gets the masses hap­pily slurp­ing down a com­plex pig’s blood broth en­riched with spices. The wok-fried rice is a great noo­dle al­ter­na­tive; it’s savoury and toasty from the heat, and am­ply punc­tu­ated with chunks of suc­cu­lent crab­meat. The eatery is walk-in only and ex­tremely pop­u­lar with the neigh­bour­hood, which means that there is usu­ally a line, even on week­days. Our sug­ges­tion is to come 20 to 30 min­utes prior to open­ing hour, put your name down, head over to Stone Nul­lah Tav­ern right across the street for a drink at the bar and wait for them to phone you when a ta­ble is avail­able. Save room for the warm pan­danas co­conut dumplings, del­i­cate, herbal rice balls tinted a leaf green, filled with crushed nuts float­ing in a sweet co­conut sauce bal­anced with a touch of salt.

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