This new and notable addition to the food scene is now open in Wan Chai’s heritage district. Samsen, opened by owners Adam Cliff and Bella Kong, pulls together some delicious Thai street food and Thai noodle dishes. With the exception of some ingredients like Australian Wagyu beef and the local Hong Kong Fermented Tofu, all of the noodles and most of the ingredients flown in fresh daily from vendors in Bangkok, we are super excited for the authentic, fresh and irresistable flavours that Thai street food brings.
Glass Noodles Stir Fried with Fermented Tofu
Fried Marinated Pork Collar
What's so special about Samsen? We love that they make their dippings sauces, jams, sweet fish and oyster sauces, completely from scratch -- and increasing the flavour profiles. Don't miss out on their signature Wagyu Beef Boat Noodle (HKD 128) and the Pork Boat Noodle (HKD118). The dark rich broth of the Wagyu beef and pork boat noodle are made at Samsen fresh every morning, simmered for hours with a secret seasoning mix including dark soy sauce, garlic, cinnamon, paprika, star anise seed and coconut cream and more. At serving, the noodles are then quickly dropped into boiling water before being tossed into the simmering broth. Finally, the bowls are topped off with a smash of chili vinegar, strips of Wagyu beef or pork slices, braised beef chunks and meatballs.
Also check out their Glass Noodles Stir-Fried with Fermented Tofu (also known as Suki Haeng in Thai), a semi-dry noodle dish that combines glass noodles, eggs, prawns and squid (HKD108), Wok Fried Rice of Crab Meat with spring onions and crispy garlic (HKD108), Thai Omelet of Crabmeat & Spring Onions and Siracha sauce (HKD108) and the Chopped Duck Salad with fresh Thai herbs, crispy pork rinds and a spicy sour dressing (HKD 88), Fried Marinated Pork Collar with a house-made tomato & chili dip (HKD68) and flash-fried kaffir lime leaves, the savoury Crispy Fish Skins (HKD16) and the soft-boiled Fried Eggs with Chili Jam that have a yolky soft center, crispy shallots, crispy garlic and coriander (HKD68).
Crispy Frish Skins
For those with a sweet tooth, Samsen offers their take of traditional Thai desserts. Don’t miss the mouth watering Pandanus Coconut Dumplings in a warm, salted coconut cream (HKD52); Thai Red Tea Ice Cream (HKD42); Young Coconut Ice Cream topped with toasted peanuts, coconut meat and sweet corn (HKD58); the always popular Thai Mango & Sticky Rice made with snake-tooth sticky rice to recreate an authentic sticky rice (HKD52); and the refreshing Thai “Red Rubies” made of water chestnuts served on shaved coconut ice with young coconut meat and pomegranate (HKD48).
Coconut Dumplings in Warm Salted Coconut Cream
For more information contact +852 2234 0001. SAMSEN IS A NO RESERVATIONS RESTAURANT
Monday - Saturday, 6 – 11pm
68 Stone Nullah Lane,
Wan Chai, Hong Kong