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CHACHAWAN turns up the heat with new fiery dishes and the CHACHA Lunch

October 26, 2013 Lifestyle No Comments Email Email

CHACHAWAN has been spicing up the palettes of Hong Kong foodies since opening its doors in July. The Isaan Thai and Bar delivers flavours that pack a punch and Chef Adam Cliff isn’t afraid to turn up the heat.
Chef Adam has concocted new fresh and fiery dishes, to be enjoyed with a bowl of mouth-cooling sticky rice, a staple of Isaan cuisine. New veggie dishes include the Yum Kai Do ($95), a light salad of fried egg, Asian celery, spring onions and tomato tossed with a mild chili dressing and Pak Poong Fai Mai Dang ($68) of stir fried morning glory with Thai garlic, chili and yellow beans. Fear not meat lovers, the Khor Moo Yung ($148) of pork collar marinated in garlic, coriander root and pepper, grilled, sliced and served with jhim jeaw  and the Hoi Nung ($95) featuring fresh clams, Thai basil, lemongrass, kaffir lime leaf, served with galangai and chili dressing are perfect choices for a fiery night. The dessert of Roti Gluay ($60) featuring crispy Thai banana pancakes is now also up for grabs. Regulars can look forward to trying something new as CHACHAWAN introduces daily specials including the fresh coconut ice cream and other surprises.

By popular demand, CHACHAWAN has opened its colourful doors for lunch with a special and convenient CHACHA Lunch, available from Tuesday to Friday including a hot or iced tea or iced coffee, a main course and rice dish, all for $98 and an additional $38 for dessert. The choices of main course include Som Dtum Gai of pounded green papaya salad, cherry tomatoes, chili, dried shrimp with sweet and sour tamarind dressing served with grilled chicken thigh, Som Dtum Gai Tort, a pounded green papaya salad, cherry tomatoes, chili, dried shrimp with a sweet and sour tamarind dressing served with Thai fried chicken, Larp Moo a mixed salad of chopped pork, pork skin, shallots, spring onions, mint and a spicy sour toasted rice and chili dressing served with ice berg lettuce as well as Kai Jiaw, a crisp omelet of crab and spring onions served with siricha sauce. All dishes are served with either steamed Thai jasmine rice or steamed sticky rice and ended on a sweet note with the Kanom Dtom of warm coconut rice dumplings served in salted coconut cream for an extra $38.

The full a la carte menu is available for lunch on Saturday and Sunday, from 12pm to 3pm.

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