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港鐵西營盤站 A1 出口, 步行約6分鐘 繼續閱讀
所有分店 (1)
電話號碼
25490020
開飯介紹
CHACHAWAN的菜式源自泰國東北部依善地區,風味比一般泰菜更原始樸實。依善菜的主要菜式為烤肉和沙律,其酸、辣、鹹三種味道均非常突出,卻又不失平衡。簡單美味的小菜由大廚即叫即煮,烤肉更全以炭火燒烤。酒吧提供一系列瓶裝啤酒和泰式雞尾酒供客人享用,以配襯餐廳味道濃烈的菜式。 繼續閱讀
營業時間
今日營業
12:00 - 14:30
18:30 - 23:00
星期一至日
12:00 - 14:30
18:30 - 23:00
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
50
其他資料
酒精飲品
自帶酒水 詳細介紹
支持減塑 詳細介紹
電話訂座
外賣服務
加一服務費
招牌菜
Gai Yun(烤雞腿) Kanom Dtom(鹹椰奶湯圓) Khao Niaw Mamuang(芒果糯米飯) Pla Phao Glua(原條鹽烤鱸魚) Som Dtum Malakor(青木瓜絲沙律)
食評 (85)
等級3 2021-06-07
929 瀏覽
❄️ Thai milk-tea ice bing su: 5* ($ 78)呢個奶茶冰 可以同坊間一間好出名食冰嘅媲美 可能佢個冰底係用奶茶做 所以每一啖冰都有好濃嘅奶茶味 好似飲咗一杯甜度喺7分同全糖之間嘅奶茶通常冰做主角嘅話 配角都唔會好出色 但係 呢個奶茶冰嘅配角 珍珠 都有少少驚喜 有咬口 唔會一咬開就分開兩半 (好驚食到啲咁嘅珍珠)餐廳附送左青木瓜同埋兩碟醬汁 真·foodie朋友冇食到 抱住獵奇心態試咗 其中一碟酸檸檬咁嘅味 去到最後都係唔知點欣賞佢好🦀 Khao pad a.k.a 炒蟹肉飯: 5 ($ 158)炒蟹肉飯來講佢都算高分 蟹肉唔會一絲一絲到見唔到 飯炒到粒粒分明 🍖 Gai Yung a.k.a 燒雞腿:5 ($ 158)雞腿肉嫩滑多汁 鍾意塊皮燒得脆脆地 蘸上泰式酸甜醬 香口惹味 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2021-05-30
941 瀏覽
Summary: Good North Eastern Thai food place. If you're looking for high quality food (that comes with higher price of course), this is the place for you.The Goods: Good quality & authentic tasting food, with a bit of twist. Good fit out and also good service.The Bads: The aircon is very hot, and a bit pricy. I personally think the music is a bit too loud (but probably not for the other target customers).Damage: the two of us ordered 3 dishes to share, and no drinks (just tap water), the bill came to HKD412 (no service charge but I decided to give HKD20 as tip), that's HKD206 per person (not including tip). Although I will note that we were pretty full afterward.As a Thai, I've been asked by my expats friends a lot if this restaurant is any good. It's been 5 years that I kept telling myself it's too expensive for me (I think Thai food should be affordable), but I finally gave it a try. It was a hot and sunny Saturday and so the walk from Sheung Wan station was not at all pleasant. Thinking my hot journey is finally over, the air-condition in the restaurant couldn't keep up with the blazing HK temperature! It was not hot, but it should be colder than that (I honestly was almost sweating). Think it's the problem with open kitchen that keeps drawing in new air from outside through the restaurant that's the culprit. The fit-out is nice and has rustic feeling. Tables are not cramped together. The music and its loudness level made me feel like I'm in a bar situation, a bit loud but not to the point you can't talk. Also probably because my table is right next to the speaker. I checked out their website before going, and if you do, I will note that their 'lunch' menu is actually weekday lunch as that menu isn't anywhere to be seen on my visit (Saturday). Another note is that I find their menu very hard to read because there isn't an English name, and names spelt in English with Thai pronunciation aren't easy to read too as it doesn't conform to what we usually spell.The staffs was nice and service was good although I will note that not all of them are Thai. That's not a problem though as long as the food is good.What we orderedWe went with Gai Yang (grilled chicken) at HKD158 as the main protein. It was great! The chicken thigh came boneless and it's a very big portion (2 thighs). The chicken is tender and juicy (super authentic grilled chicken is usually a bit chewy - just a matter of preference).  Overall it's taste great and authentic but It's a tad too salty but not that much, and came with the spicy tamarind sauce (my fav). If anything I would really recommend this one. As another main, we ordered Khanom Jeen Nam Ngiao (Northern Thai round rice noodle) at HKD128. Again, the portion is huge. I think this alone is enough for one, although I would recommend sharing; they did give us sharing bowls. This dish is perhaps a bit adventurous for non-Thais (in general not specifically this one).  I would say it's pretty good in its own, although there's something that isn't quite the same as authentic dish. I think it has a bit too much shrimp paste which makes it too salty, has fried garlic (I think) which is a bit unusual, and a little too fatty - overall these make the broth a bit too powerful, a bit too powerful if you have this one dish by yourself. The noodle is the Chinese 米粉 (Mai Fan) which is a lot smaller and gives dryer feel than what we normally use. I would say the noodle part is what disappoints me the most; this category (Kanom Jeen) has very distinctive noodle texture that is missing in this one. Lastly, we ordered a Stum Poo Pla Rha (papaya salad with salted field crab, and fermented fish) at HKD98. This is another great dish. The waitress had to confirm with us if we're ok with spicy, which we said yes (of course!), and it came pretty spicy. I think you can order non-spicy too.  Just a note, this dish is a lot saltier than what you normally might think of papaya salad, as it has fermented fish sauce. This fermented fish sauce has very unique taste and odor, which might be a bit challenging at first, but most people like it. Anyways, back to this review. It has all the expected flavour but with an additional pickled garlic - a bit unorthodox as this is normally used in Chinese food. This gives slightly milder taste and depth to flavour, but it covers the sharp taste of chilli/lime/fish sauce combination. Although I think it taste good, it's probably not so much for my taste, but it might be for non-Thais.We also ordered Khao Niew (sticky rice) at HKD28. but it's quite standard so I'm not touching on it. With all these, the 2 of us were very full, so you could have opted for only 2 orders of mains for two.  With that in mind, it's not too expensive (HKD150 pax), although I still prefer to go to a cheaper option (see my other reviews). I'm not surprised that ONLY expats friends asked me on this restaurant, as it is definitely catered towards the target group (with taste / price / fit-out etc). If you're ok paying more for higher quality food and better ambient, this is the place for you.   繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Chachawan喺香港首間泰國東北依善菜嘅餐廳,主打烤肉同泰式沙律,沙律足足有成十二款可以揀。餐廳樓高兩層,裝潢懷舊帶泰國風情,上層較下層寛敞,都坐得幾舒服~⁣⠀▪️𝙂𝘼𝙄 𝙔𝘼𝙉𝙂 $158𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘵𝘩𝘪𝘨𝘩 𝘮𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘧𝘰𝘳 24 𝘩𝘰𝘶𝘳𝘴手掌咁大塊嘅雞肉!食肉獸見到都流晒口水!雞肉外皮香脆,燒得好香口,食落有啲位幾滑 有啲位就比較紮實同乾身。雖然經蒜蓉,胡椒等香料醃製廿四小時,但感覺上唔太入味。沾上旁邊嘅泰式辣醬,酸甜微辣較為惹味。呢道菜式食落就冇想像中咁有驚喜,較為普通~▪️𝙎𝘼𝙈 𝘾𝙃𝘼𝙉 𝙏𝙊𝙍𝙏 𝙂𝙇𝙐𝘼 $168𝘋𝘦𝘦𝘱 𝘧𝘳𝘪𝘦𝘥 𝘤𝘳𝘪𝘴𝘱𝘺 𝘱𝘰𝘳𝘬 𝘣𝘦𝘭𝘭𝘺 𝘴𝘦𝘳𝘷𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘢𝘭𝘵𝘦𝘥 𝘤𝘳𝘶𝘴𝘩 𝘴𝘱𝘪𝘤𝘺 𝘵𝘢𝘮𝘢𝘳𝘪𝘯𝘥 𝘴𝘢𝘶𝘤𝘦豬頸肉爽彈帶油脂香~ 邊邊位焦香脆卜卜,食得多都幾膩吓,點返啲酸酸地帶微辣嘅泰式辣醬會較為開胃解膩。▪️𝙆𝘼𝙄 𝙅𝙄𝘼𝙒 $148𝘛𝘩𝘢𝘪 𝘰𝘮𝘦𝘭𝘦𝘵𝘵𝘦 𝘰𝘧 𝘤𝘳𝘢𝘣, 𝘴𝘱𝘳𝘪𝘯𝘨 𝘰𝘯𝘪𝘰𝘯𝘴 & 𝘴𝘳𝘪𝘳𝘢𝘤𝘩𝘢 𝘴𝘢𝘶𝘤𝘦厚身嘅蟹肉奄列,質地有小小似蠔餅,切開毫無蛋汁,好嚡好乾仲有啲油膩。蟹肉份量少之餘,仲冇乜鮮味。▪️𝙆𝘼𝙉𝙊𝙈 𝘿𝙏𝙊𝙈 $78𝘞𝘢𝘳𝘮 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘳𝘪𝘤𝘦 𝘥𝘶𝘮𝘱𝘭𝘪𝘯𝘨𝘴 𝘴𝘦𝘳𝘷𝘦𝘥 𝘪𝘯 𝘴𝘢𝘭𝘵𝘦𝘥 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘤𝘳𝘦𝘢𝘮估唔到甜品最有驚喜最好食!湯圓外皮軟糯,包滿香甜椰絲。特別鍾意嗰salted coconut cream,濃厚微稠。椰醬嘅鹹香剛好可以平衝椰絲嘅香甜,甜膩感很低呢~整體嚟講,菜式定價較高,味道中規中矩,不過都算幾有泰式風味~ 如果去食嘅朋友仔,不妨試下𝙆𝘼𝙉𝙊𝙈 𝘿𝙏𝙊𝙈! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
平日經過上環已經比佢綠色嘅門面吸引,亦都聽過唔同人嘅正評😉今日終有得試下呢間裝修靚又正宗嘅泰菜餐廳——Chachawan🥰Lunch set 會包埋主食同飲品🍚 Gai Yang ($118)佢地嘅招牌菜用上24小時蒜頭醃製嘅雞大腿肉再用竹枝固定烤至脆口味道帶有咖哩粉味但口感略帶諧口但dip左特調jhim jeaw sauce酸酸甜甜又帶啲辣再用半熟蛋撈飯不錯👌🏻🍚 Khan Pad ($128)我最愛嘅蟹肉炒飯😍好有鑊氣而且蟹肉分量都無吝嗇幾新鮮再拌上鹹香魚露調味令炒飯味道生息不少❤️我自己比較鍾意呢道總結Chachawan 食物質素不錯,而且裝修好chill同有泰國風味,有時happy friday 去食下都不錯! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2021-04-17
1223 瀏覽
Chachawan泰國菜😋位於西環 餐廳有分上下兩層,我坐於下層 地方不算大但中間有一面鏡,空間感大增,設計帶點新舊交集的味道,很柔和舒服Pla Phao Glua $288鹽焗魚 魚肚內夾雜了一些香茅,也除了魚腥味,而且不多骨!啖啖肉魚很鮮甜又很軟嫩!再配特製的醬,滑!香!正!Suea Rong Hai $198烤牛肉 擺盤相當不錯 打卡一流可能抱有期望所以對它有要求(ig睇相幾靚仔)有很香的烤香味道,但牛肉味有點欠奉,不夠嫩普通,不過不失Phad Thai $148令人回味!個人比較喜歡食海鮮完全是我的口味蝦很彈牙而且蟹肉遠多於預期每一條麵都十分入味 ,有鑊氣整個都超惹味四周都有點燒豬頸肉 應該不錯,還有甜品都好想試一試但只有兩個人吃不了這麼多🤣🤣🤣有空會再試😋😋———————————————————💛以上是以個人的喜好所作出分享和感受 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)