Samsen 泰麵

营业中

休息中

A brief reference to the restaurant in a food article in the South China Morning Post led us to some of the best Thai food we have ever eaten. Described as “Bangkok street food” by Pae, who was host the day, we went. We had a superb appetizer of fried marinated pork collar which was crunchy and delicious, served with spicy sauce on the side; an order of the signature Wagyu beef boat noodles which was truly satisfying with generous chunks of beef, herbs and crispy curlicues of pork rind which pro

最近陰雨綿綿，晚上工作完都不想移動太遠，和男友去了灣仔的一家新開泰菜試試看！這家概念餐廳是由我們很喜愛的一家上環泰菜Chachawan的廚師Adam Cliff開設的，而且已經聽到不少身邊的好友們對這家餐廳有讚無彈，所以對這家泰麵信心十足。餐廳座落於灣仔的石水渠街，從A3出口走路大概5分鐘，不是在大街上還蠻隱蔽。餐廳不接受訂位，而且只有全部人都到齊才能入座，所以如果有愛遲到的朋友記得要提醒準時哈哈！餐廳裝潢很有特色，樓頂很高，石屎牆壁加吊著的盆栽，古香古色，像去了另一個年代的感覺。整個是開放式的設計，所以感覺不會很擁擠。裡面不大，大概能坐30多個人。雖然是澳洲人做主廚，但主打的是泰國街頭常見的菜式，而且味道正宗得來又感覺有點不一樣，非常好吃。我們點了幾樣share,這邊食物份量不大所以建議點幾份大家一起share.小食我們點了人氣的Pork collar($68), 上來一小盤大概10塊的樣子。炸得香而不油膩，豬頸圈肉很爽口，點著秘制的辣醬吃很贊！接著上來的是stir fried fat noodles with wagyu ($128). 這道菜用了新鮮辣椒來炒，所以非！常！辣！建議

After the first time I had the beef boat noodles, I couldn't stop thinking about this dish. I have gone back a few times and super excited that they are open for lunch too. There are other dishes that I highly recommend - the chicken and kale with fat noodles, the crispy fish skins and the sweet and salty coconut dumplings for dessert. So good!! Good value too because you can tell the ingredients are a really good quality; they use Wagyu beef instead of run-of-the-mill beef. Also, everything tas

今次係星期四晚黎到石水渠街既新泰國餐館之前已聽同事話幾好食 話要等位的好好彩我到個一刻剛剛有位過五分鐘我已經見到餐廳外有唔少人排隊等檯我地兩個人叫左四樣菜share首先係個Green Papaya Salad ($88)呢個Salad幾好食 除左Green Payaya外 仲有少少豬肉好值得一讚既係呢個沙律有辣味亦有酸味聽落去好似好合理既一件事但好多其他泰國餐館 一係就只有酸 一係就太甜 有一些就更只有辣呢個salad做得真係唔錯! 另外一個頭盤就係Thai Omelete ($108)而裡面夾雜著一些蟹肉唔錯 幾地道!第三樣係Stir Fried Fat Noodles with Chicken ($98)好好味 感覺真係好似係泰國食既Pad See Ew! 最後就係我當晚最喜歡既Wagyu Beef Boat Noodles ($128)記住可以落少少我相片旁邊那些醬汁加埋落去 個麵更加好食!其實價錢唔算太平但地道口味的泰國菜係金鐘灣仔區真係買少見少比起我office太古廣場個兩間泰國菜呢間真係好味好多! 

Not worth it... at ALL!!!!!!! I mean if you wanna go for a Thai noodle place, you wouldn't expect it to be 5 times more expensive than a normal Thai noodle. I went ahead and give it a try anyways... expecting if it's so much more expensive, it should worth something. I was totally wrong!!!! If you are looking for an authentic Thai noodle, I suggest you go somewhere else. Taste was soso and it's not worth trying. I walked out feeling got ripped off... never again!!!!

在香港吃泰菜，腦中浮現的畫面總是在九龍城區沒什麼裝潢可言但地道得很的菜館，吮著椰青、啃著炒金邊粉和串燒。要吃得fine 一點的，想起中環置地的Mak Mak，但價錢和風味未必成正比。地兜與精緻之間，可以取一個平衡點，Samsen 或許是個好選擇，價位不離地但吃到Chachawan 的主廚 Adam Cliff一貫巧手的泰國菜，特別是粉麵。菜式較我們平時在一般泰菜館吃到的濃味，由做開依善菜的Adam Cliff 來掌廚，貫徹在Chachawan 的一套，沒有怎麼遷就港人的口味而少放香料。飯麵水準不錯，但令我一定會再回來的，是這客椰皇雪糕。若果你到過曼谷的 Chatuchak Market，定必吃過這客即叫即製的消暑佳品。在香港不難吃到椰子雪糕，但鮮刮椰肉和上面的花生才是精髓。實在是久違了的椰子雪糕，竟在這裡給我碰上了。(上圖的左邊就是攝於Chatuchak Market)有一次吃完灣仔的北方餃子源，到處逛逛，發現了在活化當中的藍屋附近、還是關住閘門的 Samsen。雖然簇新，這敞淡橘色的閘散發一點古樸味。店原來已開始營業，但暫時只做晚市。找來 Charlie & Rose 做個仿泰國水上