My Thai Thai: Harlan Goldstein's twist on modern Thai cuisine

Tracey Furniss

PUBLISHED : Tuesday, 06 September, 2016, 8:02pm
UPDATED : Tuesday, 06 September, 2016, 8:02pm

2/F, 8 Lyndhurst Terrace, Central, 2896 6018


Diners are spoilt for choice when it comes to tasty Thai cuisine in Hong Kong, whether they are holes-in-the-wall or upscale, good regional dishes are plentiful. The second restaurant opening by Harlan Goldstein this month, My Thai Thai, offers something different, modern Thai cuisine with a twist.

The setting is contemporary with the alluring artwork of fictional character Baw - a Thai woman who loves food and travel - taking centre stage and offering a story behind the place. We started with an excellent tom yam goong mae nam (HK$148 per person), which l would definitely go back for; the charcoal-grilled baby squid in Thai chilli and charred lime, garlic and seafood sauce (HK$110) was also a winner.

We were curious to try the red curry flavour seafood soufflé, with prawns, lump crab meat, lime, coconut and dill (HK$158) and the souffle clearly worked with the dish. We enjoyed the depth of flavours of the baked king prawn with glass noodles, pork belly, crispy garlic, soya jus served in a clay pot (HK$248).

The slow-cooked wagyu beef brisket in Panang curry, chilli pepper and coconut milk (HK$210), however, fell flat. Although the brisket was good, the sauce was lacking. Even the red riceberry (HK$30) was unable to save it. We battled to remove the shell from the meat of the charcoal-grilled Thai-style big king prawns with Thai chilli lime and seafood sauce (HK$278 for two pieces), and eventually gave up.

The chef made us a surprise dessert of pumpkin pie and pandan jelly - most desserts cost around HK$100. Cocktails, wine and beer are available. A signature cocktail costs HK$118.