Samsen 泰麵

營業中

休息中

We ordered a duck salad, pork noodle and stir fried beef. The food was decent, tasted ok. But then we found out some of the pork and duck wasn't cooked all the way.... I mean everyone in the universe knows pork and duck aren't supposed to be raw. We told the waiter, he said he will let the chef know, but who knows if he actually did tell.

今日唔想諗食乜，叫朋友諗佢知我鐘意食泰國菜，話灣仔開左間好正宗既泰國菜，係佢泰國既朋友推介，去到門口已經好多人等位，留低電話之後去左附近飲住野等，等左9個字就有位，好彩唔洗企係度等咋入到去我地坐左係水吧位，都幾特別 可以望坐師傅佢地整野食烤豬頸肉食得多，炸豬頸肉就少食，好香脆入味，加埋脆蔥好好食去到泰國餐廳不能不叫既炒金邊粉佢呢間同係泰國食到既好似唔會偏茄汁味，酸酸甜甜第一次見有椰子雪糕係香港，配料好多 加埋椰子肉，好清甜

今日lunch time 無啦啦得閒無聊竟然行到去藍屋果頭。咁不如就近睇下有咩食啦。咁就見到一間好低調的鋪頭，logo 都細，門簾半放。幾有異國風情。行入去立刻有型男招呼，等一分鐘執檯。真係一分鐘就執到張單人檯比我吖，周圍望下，竟然無要我同其他一個人食飯的人搭檯，好感動！好啦，感覺已經好好啦。但，一睇menu ，啊……好……貴……最平lunch set 都要108，仲要加一！！算啦，既來之則安之。好求其叫左個蟹肉炒飯，我都唔知點解要炒飯，人生好多事都無得解釋，一個好少食澱粉質的我，點解無啦啦叫左炒飯炒飯個樣係咁，跟餐有一杯野飲，選左泰式凍奶茶，好甜，茶味奶味都重。講返個炒飯。第一眼不是太開胃，因為色好淡哈哈哈！但食落去就不得了，炸蒜的香，蟹的鮮，散落係飯粒入面鬆軟的蛋絲，包裹住每一粒飯的鍋氣油香，互相碰撞，摩擦生熱，發揮出無窮的能量。寫得太玄，其實就係一個字→好味。好啦，係兩個字。好味到忍唔住要食嗮一大碟。但，小小缺點係，越食越鹹，哈哈哈！唔怪得要配青瓜，但青瓜隔離個source 又好鹹，唔知係用來做咩呢～其實一碟飯好容易食嗮，唔係20分鐘已經搞掂，埋單119。雖然味道好，但重點，重點

My reigning favorite restaurant in HK. I always come here just before they open for lunch or dinner so I don't usually line up. I can see how it can be frustrating to get here 30 mins after they open and find the place packed and have to wait around for a long time, but this should not affect your judgement of the food.Pretty much every dish they serve is amazing - my favorite is the Stir Fried Flat Noodle with Chicken. The noodles have just amount of sauciness like a good kway teow. I've tried

it's a pleasure meal, we waited 90 minutes for the table (which is crazy btw) and we ordered our food right away we seated. Everything is delicious, lot of spices and herbs which I like. Taste really authentic and unpretentious, lot of peanuts though lol.

Got there at 6 because I thought they opened at 6 but it turns out to be 6.30.Walked off which was a big mistake as when I returned at 6:30 there was a bloody long queue.I dined in the evening because there is one particular dish that isn't there for lunch and it was the glass noodles in fermented beancurd sauce.It was definitely worth coming for because the sauce is very strong and the noodles are really spicy.

Dinner: (1) chopped pork salad w fresh Thai herbs - super flavourful and tender meat with a good amount of spice all wrapped in a fresh piece of lettuce; (2) fried chicken - a special of the day...fried perfectly with the meat still moist inside; (3) fried eggs w chili jam - super cool dish...deep fried egg on the outside with a soft boiled-like yolk on the inside...the sauce was a blend of sweet, savoury and a bit of spicy; (4) pork boat noodles - solid soup base and the meat was decently tende

店員親切有禮,雖然等咗成個鐘,但態度依然好好! 👍🏻店員又怕我哋 order 太多,所以好好咁同我哋講.我哋 order 咗炸魚皮 👍🏻 pork collar 👍🏻 期待嘅 boat noodles 👍🏻👍🏻一個炒粗河粉👍🏻同椰子雪糕加糯米滋..糯米滋又咸又甜,幾得意 😋絕對會再試!

聽了好幾個朋友的推薦, 都說灣仔藍屋附近的samsen非常非常的好吃, 幾乎是人人都讚口不絕。唯一一個問題是, 熱門用餐時分的排隊人潮太可觀。抱著應該排不到的心態, 就打算等熱潮過後才去吃。反正在香港, 熱潮大多數是來得來去得也快。萬一熱潮不退的話呢, 不就更證明小店是值得一排嗎。總之, 不急著要去吃。一天, 和同事聊起這熱門的小店, 沒想到竟然就一行三人在星期五的午餐時分去了碰運氣。意外的是中午十二時四十分左右, 店外大約只有十數人在排隊, 比我想像中要好得多了。 天氣不熱, 在門外排隊其實也不辛苦。只是對街的大排檔的油煙超級重, 白霧夾著油膩的氣味一團團的噴過來, 實在是不太好受。和同事笑說, 如果真係排不到Samsen, 就到對面買個飯盒好了。鑊氣很足似的。 不想直接面對油煙, 就只好轉向店內。小店的裝潢甚為可觀, 既有亞熱帶的風情, 又有在家的感覺。只不過是這一個家之中, 客人也太多了一點(笑)。這一種帶有懷舊感的設計, 與這附近的藍屋互相呼應, 可說是合襯之極。不覺得是新店, 反而有它在這裡紮根已久的錯覺。 大約一點左右就被安排入座了。主要是Samsen上菜的速度超快, 食

🔵環境：泰國鮮豔色彩同特色既海報，藤製窗簾，好raw既水泥石牆等等，都有去左泰國既感覺。侍應講小小中文同主要講英文。 🔴食物：•泰國乳豬沙律👍🏻食到D乳豬皮脆卜卜，同青木瓜，番茄，花生，泰式酸辣味既汁配合賣一齊食真係可以再叫多碟。•鴨肉生菜包一般般。生菜唔可以再fill。可以再酸辣味重D就好啦。 •海鮮炒飯,都係好食既，不過無太大感覺，小小覺得像揚州炒飯。 •大大隻鮮蝦既海鮮Pad Thai:好新鮮大蝦，豆芽，雞蛋，食前加青檸調味，簡直食緊泰國既風景咁。最後飲左個椰青，泰式奶茶，泰式奶茶雪糕!💰Price:$90-200😋Food:8/10脆皮乳豬沙律正👍🏻 ✅Frds gathering, Girlfriends , 💑or👯👫

聽說這家泰國菜很正宗,果然名不虛傳,這家的豬頸肉不是烤是炸的,十分香口又新奇,湯麵的湯底好濃郁夠味,牛肉嫩滑JUICY 就是份量有點少,蟹肉俺列煎得剛剛好 很滑 蟹肉也很多,炒金邊粉D蝦好大隻好新鮮 甜甜酸酸剛剛好 好開胃椰子雪糕好濃郁的椰子味,不會太甜,NUTS不少啊湯丸十分甜 一定要放在最後吃

期待已久嘅一間餐廳，每次想去既時候都因為知道佢地方細、無得book位而放棄咁岩今日又諗起Samsen,決定11:50去等佢開門來到門口已經有十幾個人排緊隊，準時12:00開門，我被安排坐bar 枱Lunch set $128+10%我㸃左Wagyu beef boat noodle首先飲啖湯先，嘩～濃到呢 仲有少少辣！都係撈埋啲麵食好啲，牛肉淋，牛丸爽 但牛味俾個湯搶左味，加左炸豬皮令碗麵既層次多左Thai iced lime tea 每杯都鮮榨一粒lime 俾你，酸甜度啱啱好Lime既清香，剛好中和返牛肉麵少許辣味👍🏻

A few months ago they only opened in the evening but now they open for lunch so went one Saturday in October.After having the beef boat noodles, I will not go to Kowloon City for them again because the ones here are the best!The noodles had a good texture and the broth was STRONG and not weirdly sweet like other places in HK.I also had the fat noodles and they taste as good as the ones in the UK and the sauces that they give you taste decent and not the HK sweet crap.FOOD PICS ON MY BLOG AND IG

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