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HONG KONG
The trendy dining spot takes on Thai cuisine with a modern twist.
First, we tried the KAI LOOG KEUY ($65HKD), also known as Thai Son-in-Law Scotch Egg, made with minced chicken and crispy shallots.
Next, we had the recommended ROT KOR MUU YANG PRIK POW ($95HKD), the “Don’t Tell Mom” roti pancake, garnished with BBQ pork neck, chili jam, fresh herbs, and crispy shallots, playing on a sweet-and-sour taste of culinary merging between Indian and Thai.
The KANG PHET PED YANG ($195HKD) was a satisfying blend of red-roasted duck curry with Thai whiskey-soaked kumquats and lychee coconut.
We ordered the Si-Krong Nuer Yang ($490HKD), unsure quite how large it was going to be. The dish consisted of a slab of grilled beef short rib, with a side of Sip Song’s secret marinade, naam jim sauce, and spice-pickled cucumber. The beef was a melt-in-your-mouth experience, tenderly slow-cooked to perfection, and garnished with just the right amount of spices.
More info: sip-song.com Location: Shop 114 & 115, The Pulse, 28 Beach Rd, Repulse Bay, Hong Kong Phone: 852 2328 8385
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