Gillardeau Oyster, tom kha, and aromatic oil at Plaa. Hong Kong’s new fine-dining Thai restaurant is the brainchild of award-winning chefs Ian Kittichai and Richie Lin. The two open up about how they met, and inspirations behind their unique take on local seafood. Photo: Plaa
Gillardeau Oyster, tom kha, and aromatic oil at Plaa. Hong Kong’s new fine-dining Thai restaurant is the brainchild of award-winning chefs Ian Kittichai and Richie Lin. The two open up about how they met, and inspirations behind their unique take on local seafood. Photo: Plaa

New Hong Kong Thai restaurant Plaa’s award-winning chefs on learning from others and the ‘different experience’ of local seafood they offer

  • Chefs Ian Kittichai of Bangkok’s Issaya Siamese Club, and Richie Lin of one-Michelin-star Mume in Taipei, collaborate for the second time in this new restaurant
  • The two reveal how they bonded through similar experiences and outlooks, and what inspired them to elevate Hong Kong’s best local catches with Thai flavours

Gillardeau Oyster, tom kha, and aromatic oil at Plaa. Hong Kong’s new fine-dining Thai restaurant is the brainchild of award-winning chefs Ian Kittichai and Richie Lin. The two open up about how they met, and inspirations behind their unique take on local seafood. Photo: Plaa
Gillardeau Oyster, tom kha, and aromatic oil at Plaa. Hong Kong’s new fine-dining Thai restaurant is the brainchild of award-winning chefs Ian Kittichai and Richie Lin. The two open up about how they met, and inspirations behind their unique take on local seafood. Photo: Plaa
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