Tucked away in Stone Nullah Lane is Samsen, helmed by chef Adam Cliff of Chachawan fame. Samsen might be new, but it already regularly boasts a crowd of eager patrons spilling out onto the road, waiting for a seat. The décor is reminiscent of an actual Thai street food stall, with touches of authenticity given by items Cliff has taken back to Hong Kong from Thailand. We started with green papaya salad with crispy pork (HK$88), which was wonderfully crunchy with the right amount of spice, and fried marinated pork collar (HK$68). The standout dish was the fried eggs with chilli jam (HK$68). The eggs, first soft-boiled then deep-fried, were superb. For mains, the wagyu beef boat noodles with pork rind and Siamese watercress (HK$128) is definitely worth ordering. The wok-fried rice with crab meat (HK$108) comes with generous helpings of crab and crispy garlic. The stir-fried glass noodles with fermented tofu, prawns, squid and egg (HK$108) was also a hit. The tofu is flavourful but not too strong, allowing newbies to also enjoy the dish. The night ended on a high note with Thai mango with sticky rice (HK$52) and coconut dumplings in warm salted coconut cream (HK$52). The young coconut ice cream topped with peanuts, coconut meat and sweet corn (HK$58) was delicious, and the coconut ice cream was one of the best we’ve ever had. We washed everything down with coconut soymilk (HK$40) and pineapple and ginger juice (HK$40), both of which were fresh, flavourful and sweet.