Earlier this year, BAAN BAAN started its life as a temporary Thai pop-up by Black Sheep Restaurants, with a scheduled end date on the last day of March.
But the pop-up has proved so popular that the Black Sheep team have managed to secure BAAN BAAN a forever home on Staunton Street in Soho replacing the former Italian wine bar Stazione Novella, much to the delight of Thai food fans across Hong Kong.
Under the guidance of chef ArChan Chan of Ho Lee Fook, two passionate Thai chefs lead the charge. Chef Eak and chef Art, formerly key members of the Ho Lee Fook and Fukuro kitchen teams, have long been cooking up a Thai storm for team meals, the Black Sheep Team Canteen, and group outings.
BAAN BAAN’s bona fide menu is short and sweet, divided into a handful of small plates, a few big plates and sides, and just one dessert.
On smaller side, there’s the likes of peek gai tod rad nam plaa (HKD128), or crispy fish-sauce-glazed chicken wings, and larp ped rom khwan (HKD98), or smoked duck larb.
The big plate of tom saap (HKD228) has received rave reviews from diners, Foodie included. This is a sour-meets-spicy pork rib soup that’s aromatic with lemongrass, galangal, and kaffir lime. To get your greens in, we recommend a side of pad kana (HKD68), a quintessential stir-fried dish of baby gai lan.
For true bang for your buck, the chef’s menu (HKD288 pp) is definitely the way to go, coming with three small plates, two big plates, a side, rice, and a sweet Thai ending.
We’ll leave BAAN THAI’s sole dessert as a surprise, but just one hint: it’s not mango sticky rice!
BAAN BAAN, G/F, 52–56 Staunton Street, Soho, Central, 2559 0559, book here
