Tokyochili House Hong Kong (Causeway Bay) | 和泰居香港銅鑼灣私房菜

Tokyochili House Hong Kong 和泰居香港銅鑼灣私房菜, is a famous private kitchen on the 5th floor of an old apartment in Causeway Bay. There are no elevators, so expect to hike up. Really 5 stories isn’t too bad a journey for some authentic Thai cuisine. The name “Tokyochili” really doesn’t suggest Thai – at least the chilli part is right. After that night in Kowloon City at Mini Bangkok 小曼谷泰國美食, I was determined to find something extraordinary. Thank goodness for my friend Dee for locating this place! And for directions to say the least. Tourist that I am.

Food Advertisements by

The decor is simple and really nothing fancy. They menus are quite extensive and has so many dishes we wanted to try. It was one of those days Dave needed to do best man duties and completely missed out. Sucker!

To starts things off right on this hot hot hot day: Soursop soda, salted lime soda, pandan leaves and lemon ribena.

Thai style raw shrimp with chili sauce and lime juice: Butterflied and impeccably bouncy. The sourness of lime was refreshing as it caresses with the spicy body.

Tom Yum soup which came with our entrees: Spicy. Sour. Perfect amount of heat to sour ratio!

Tofu soup: a light tasting broth. No spice. Great for those who can’t handle heat.

Thai style fried noodles: Unless you are well versed in spice, please do yourself a favor and scrap off access chili flakes. You can always add back if it isn’t hot enough later. Worst is to mix it all together. And if you’ve already forgotten, milk subdues spice

Curry Tofu: A thick and powerful sauce with complexity. There is depth to the herbs and spices used and I like how it is not too watery.

Long Shrimp Spring rolls: Lightly fried and not very greasy. The filling in generous and not mushy.

Green Papaya Salad: Finely sliced, seasoned with spice, dried shrimp, cherry tomatoes and garlic.

Deep Fried Roti: Slightly crunchy and crispy and great to go along any curry dish. This felt more like a flat bread than it did a roti.

Taro Coconut Pudding: Taro pulp mashed and compacted. Nicely textured and chilled for that much needed cool down.

Tokyochili House stuffed chicken wings: A dozen spices, green onions all battered and deep fried inside a chicken wing. How did they keep the meat so moist?

more: SiChuan Da Ping Huo Hong Kong 四川菜大平伙

FOLLOW: