The punchy Thai flavours of Speedboat Bar, the second London restaurant by chef Luke Farrell (he also runs Southeast Asian hits Plaza Khao Gaeng and BEBEK! BEBEK!), will be showcased at one of Hong Kong’s own popular Thai restaurants, Ruam in Wan Chai, on two nights this June.
On Jun. 12 and 13, chef Luke will be serving up some of his most-loved Speedboat Bar dishes that are symbolic of the rough-and-ready late-night eats of Bangkok’s Chinatown.
The pop-up plates includes cashew and fish maw salad (HKD155), pomfret and black pepper curry (HKD228), beef tongue and tendon curry (HKD280), and the epic tom yum mama noodles (HKD238 for 2), filled to the Insta-worthy brim with double egg yolks, prawns, squid, and crispy pork.
There are three super-refreshing concoctions up for sipping courtesy of Speedboat Bar. Jelly Bia (HKD98) is a calamansi-infused ginger and Singha beer blend with a hint of wild honey. Then there’s Vodka Farang (HKD98), which spotlights seasonal pink guava, and, on the non-alcoholic front, the green mango mojito mocktail (HKD78), which can also be fuelled with alcohol with the addition of a shot of rum (+HKD20).
Ruam, Shop 9, 1/F, J Senses, 60 Johnston Road (enter via Ship Street), Wan Chai, 3160 8535, book here
