Chachawan is celebrating the Thai New Year with a sweet-salt-sour-heat smack down. In honour of Songkran, spice-lovers can order the Braised salted Wagyu beef ribs with fresh lime and Indian chilies (HK $158), an Isaan Thai dish with fresh, intense flavours complimented by the Calicasa Fresca (HK $100), a fresh cocktail with Salted plum and calamansi with Casamigos Reposado tequila and a kafir lime sugar rim garnished with salted lemon. The pair will be available throughout the month of April.
Signature dishes at Chachawan can also be enjoyed all month long, including 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).
Thai lovers can celebrate Songkran during “ChaCha Hour,” when drinks are poured from 5:30pm to 6:30pm every day with specials including buy-one-get-one beers and house wines, and snacks including Kap moo (Crispy pork rinds, HK$20) and the Tua tort (Red Thai peanuts with spring onions, chilli and salt, HK$20). Bar Manager Tunny Grattidge’s cocktails are not to be missed; he brings Asian spice to the glass with libations including the Thai Fashioned (a twist on a classic old fashioned, combining Thai tea, Mekhong and house-infused Punt e Mes HK$90) and the Thai Coffee Shake (HK$95), an adults-only shake combining Jamaican rum, Kahlua and house-made Thai coffee topped with milk foam.