Wan Chai newcomer Samsen – Thai noodles from former Chachawan chef

Casual Thai restaurant offers big flavours and good value, but with no reservations you’d better be prepared to wait for a table

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Glass noodles with fermented tofu at Samsen.

Published: 12:00pm, 22 Sep 2016Updated: 12:20pm, 22 Sep 2016

Adam Cliff, formerly the chef at Chachawan in Sheung Wan, has opened Samsen, a new restaurant with partner Bella Kong. Located just across from Stone Nullah Tavern in Wan Chai, the Thai noodle shop looks like a hole-in-the-wall and it opens up to the pavement, drawing in many curious onlookers.

With the weather cooling down, it will be a popular spot for a quick bite at a reasonable price.

For starters, the green papaya salad with prawns with cherry tomatoes, green beans, bean sprouts, chilli and sweet and sour dressing (HK$88) had a spicy kick. We liked the substitution of the prawns in place of the crispy pork, to keep things light and refreshing.

Fried marinated pork collar (HK$68) was served in bite-sized pieces. It was crunchybut too oily and we couldn’t finish this dish.

One of the best dishes was the signature wagyu beef boat noodles (HK$128). It features thin rice noodles, pork rinds (which need to be eaten quickly as they get soggy), and Siamese watercress, or tung choi. The tender, meaty wagyu beef and flavourful broth made this absolutely delicious.

We also thoroughly enjoyed the glass noodles, stir-fried with fermented tofu, squid, prawns and scrambled egg (HK$118). Those who have acquired the taste for fermented tofu should order this, it is full of flavour. The noodles were accompanied by fresh pennywort leaves and a mild chilli sauce.