The only place hotter than Hong Kong in June might be Thailand, so this summer, cool off like a Thai local at Sheung Wan’s Chachawan. Restaurant manager and resident mixologist Tunny Grattidge has concocted a series of light and fresh cocktails using favourite Asian ingredients such as Thai tea, calamansi, lychee and lemongrass that are perfect for enjoying during the warm weather months.
Chachawan guests can choose from concoctions such as the You’ve Got Mail (HK$95,) a blend of lychee sorbet, lemon, gin and violet liquor; the TT Margarita (HK$95), made with Thai lime, Thai tea agave, and Tequila; the Princess Jasmine (HK$95), a mix of gin, Jasmine tea, lemon juice, mint, and pomegranate; the Pomelo Smash (HK$95), made with cucumber vodka, mint, calamansi, Campari and lemonade or the Patron’s Gift (HK$95,) a blend of orange, calamansi, lemongrass, Glendalough Double Barrel and lemonade.
Those looking to detox can enjoy the all-new brightly-coloured Mango Chia Mocktail (HK$50), a blend of mango, coconut juice, guava, lime juice, mint and ginger ale.
Tunny’s creations pair well with Chachawan’s signature dishes, which are perfectly light―yet pack a lot of punch!– for summer. Favourites include the Som dtum goong (Pounded green papaya salad, cherry tomatoes, chili, dried shrimp, prawns with a sweet and sour tamarind dressing, HK$108), Pla phao glua (Salt-crusted whole sea bass stuffed with lemongrass, pandanas and Thai basil stalks, cooked over fire with a green chili dipping sauce, HK$268) and Goong golae (whole tiger prawns smothered in dry red coconut curry, grilled over fire with fresh lime, HK$198). Grilled meats are another popular choice, and favourites include the Gai yung (Chicken thigh marinated for 24 hours in garlic, pepper, coriander, grilled till crispy, served with jhim jeaw, HK$158) and Khor moo yung (Pork collar marinated in garlic, coriander root and pepper, grilled, sliced and served with jhim jeaw , HK$158).