HONG KONG: Thai Simple Kitchen

Christmas and New Years have come and gone, time to get back on track and target better restaurants this year!

It's hard to decide which restaurant to start writing about first as all I've been doing this winter vacation have been eating non-stop.

Let's start with Thai food. Random enough? So we tried a restaurant called Thai Simple Kitchen in the hustling and bustling Causeway Bay in Hong Kong. The entrance is a small little corridor outside of a theater that brings you to an elevator and when you reach that level, you'd be quite surprised to find at least 15 people in the waiting area. It's quite a big restaurant with a large patio decorated with small Christmas lights. The menu is diverse with a separate vegetarian section, and alot of the dishes are rather creative. We ordered the typical traditional Thai food, just so we could give their quality a try. A Pad Thai, BBQ Pork's Neck and the most untraditional one, we ordered a Tom Yum Gong Steamed egg. Most dishes are in a sizable portion and are great for sharing.

The BBQ Pork's neck was delicious, very crispy on the outside and the sauce it came with was superb, not too spicy yet tangy.


The Pad Thai was decent. It didn't surprise us at all, had the typical texture to the noodles and flavour was good, not too exciting. This Pad Thai however came with large shrimp. Not being a huge fan of large shrimps, i wasn't too impressed, it did add to the presentation though. Very nice presentation in fact.

The Tom Yum Gong Steamed egg was very creative. Kept the juices from the soup, and had more texture than the original soup. It's great for sharing and for trying something new. The flavours were nearly as good as what the traditional Tom Yum Gong soup would be like but I do admire the chef's sense of creativity. Sure adds a variation to the already-much-explosive-flavoured-soup.