A Thai fusion lunch for less than US$12 at Clicked in Sheung Wan
- Clicked combines East and West on its menu: the highlight was the pad Thai
- The bland decor is offset by the flavourful dishes and the potential for people- watching
If you are looking for a lunch spot where you can splurge on Maine lobster tail or an Angus tenderloin one day, then opt for a more modest seafood fried rice or vegetable curry the next, Clicked in Sheung Wan could be your answer.
The new restaurant offers excellent service, reasonably inventive Thai fusion dishes, and bistro-style dining. Seating around the central bar opens up onto bustling Bonham Strand for prime people watching, with a quieter back area.
Although colour was lacking in the space’s grey, bland decor, we found it was not missing from the cuisine.
At first glance, the “absolute Thai fusion” menu looks like a hodgepodge of southeast Asian restaurant staples with some higher-priced or popular Western-style dishes thrown in.
But a closer look shows inventive combinations, with flavours such as mango, toasted coconut, kaffir lime leaves and Thai sweet basil getting extensive play throughout the menu, which is divided into small plates and mains, with a separate lunch menu.
Fusion kicks into gear with a roasted half chicken seasoned with turmeric, shallot, and sweet & chilli sauce (HK$148), while the New Zealand tenderloin (HK$258) gets an infusion of sweet basil and sesame sauce.
Both of those à la carte dishes were available at reduced price (with the steak swapped for a 6oz South American cut) on the lunch menu, where sets range from HK$78 (US$10) to HK$138.
We opted forlighter fare on the lunch menu, going for the green coconut milk duck breast for HK$88 and a special of pad Thai with tiger prawn and salted egg, also HK$88.
For lunch sets, lime soda, coffee or tea are available for an additional HK$15. The pad Thai came with a soft drink.
The “green coconut milk” was a light, fruity green curry. The duck was a bit dry, but smothered in the curry, it did not matter much. A small portion of okra was served under the meat, along with a longan fruit garnish. The dish also had a mixed vegetable option for HK$78, which we would probably opt for next time. It came with a side of mixed grain rice.
The pièce de résistance was the pad Thai, which was served with a paper-thin egg wrapper. It made for a photo worthy presentation and added a nice textural touch. There was not too much going on in the way of vegetables other than bean sprouts in the pad Thai, but the shelled tiger prawns tasted fresh and the overall flavour was simple and light. Crushed peanuts and chilli flakes are served on the side.
The service was great and the dishes were good, so we are interested in coming back for a tapas-style lunch or dinner with the wide selection of small plates, which included several vegan options.
Clicked, Bonham Circus, 40 Bonham Strand, Sheung Wan, tel: 5307 8095.
Open: noon-3pm, 6pm-10pm (last order 9.30pm).
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