23rd July 2019 – (Hong Kong) We were invited to savour the food at the newly opened Thai restaurant, Sip Song (means ’12’ in Thai) at Repulse Bay yesterday. Helmed by Thai head chef, Nuch Srichantranon, a native to Bangkok who has worked in Melbourne and Hong Kong’s ‘Mak Mak’ before joining Maximal Concepts, he collaborated with the group’s executive chef Russell Doctrove to create several signature dishes including Thai son-in-law scotch egg with minced chicken, crispy shallot and chilli; whole steamed mullet fish with fresh Thai herbs, shimeji mushroom and chilli-fish broth; drunken-style spicy noodles with free-range chicken, peppercorns, baby corn and lime leaf; and ube ice cream with coconut, taro chips, salted peanuts and Thai whiskey caramel.
The interior of Sip Song is rich in tropical colours and bright. There is a cocktail bar located on the left side of the entrance where you could sip on a cocktail while enjoying the sunset. We ordered the Thai son-in-law scotch egg with minced chicken (HK$55) and roti pancake with fried pancetta (HK$95) as starters. To our surprise, the roti pancake really impressed us as we never thought the pancetta would go so well with the dough. The egg yolk in the deep-fried Scotch Egg which was infused with Thai herbs oozed out the moment we took a bite. The creative chef definitely added some zing to the lacklustre British version.
For main course, we ordered chicken curry (HK$110) and side Roti (HK$15), drunken noodles (Pad Thai) (HK$135), BBQ pork ribs (HK$185) and a steamed sea bass (HK$355).
The two dishes that stood out were the BBQ pork ribs and drunken noodles. The meat on the pork ribs was marinated with honey and herbs. It tasted so crispy and tender at the same time. The drunken noodles fried with a generous amount of South East Asian spices were slightly spicy. The concoction of flavours basically exploded in our mouths, a far cry from the traditional pad Thai noodles we have tried at other Thai restaurants.
However, the chicken curry was a mediocre dish and to be honest, we have tasted better one at other traditional Thai Restaurant, the same goes with the steamed sea bass. Although the generous-sized fish was served with rich ingredients, the fish still lacked the right amount of acidity and spiciness. The fish was nevertheless served fresh with tender and juicy meat.
We ended our heavy lunch with a mango sticky rice (HK$75) and banana pancake (HK$75). Again, the chef’s attempt on the mango stick rice failed as the glutinous rice was served albeit too hard while the coconut milk tasted bland. On the other hand, the banana pancake matched perfectly with the caramel sauce. It was presented well and the taste was scrumptious.
Service was good in general as our plates were replaced regularly while the manager checked on us a few times to ask us about the food.
In conclusion, we are of the opinion that Sip Song is a great place for chilling by the beach while enjoying their fusion Thai dishes. They may not have surpassed the standard of their Thai counterparts in the traditional dishes but the fusion recipes they have created definitely have left a strong impression on us. We would strongly recommend foodies to spend their weekend afternoon at Sip Song.
Value for money : 3/5
Ambience : 4/5
Service : 4/5
Taste : 4/5
The Pulse, 28 Beach Road, Repulse Bay