Restaurant: Koh Thai Restaurant
Last visited: April 9, 2010
Location: Central, Hong Kong (Lan Kwai Fong)
Address: Metro: Central
57 Wyndham Street, Lan Kwai Fong, Central, Hong Kong
Tel: 2840 0041
Price Range: $101-$150HKD – about $17-25CAD
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
- 2 floors
- Contemporary Thai food
- Located in touristy/night life area
- Moderately priced
- Great food presentation
- Good atmosphere
- Reservations advised
- Better for drinks kind of place
- Thai owners/chefs/cooks
- Open late/late night hot spot
Koh Thai Restaurant is a restaurant, lounge and bar located in the hip and happening party area of Wyndham Street (Lan Kwai Fong) in Central, Hong Kong. Playing American Top 40’s music, the restaurant is trendy with an upstairs lounge and the downstairs being more of their restaurant and bar. There’s also high top tables and chairs so it’s a great place for drinks and to hang out at night. It’s surrounded by hip and happening restaurants and Hong Kong’s tourist night life so it’s nice place to check out, but for me not a must try.
Koh Thai Restaurant specializes in contemporary Thai food and the plating is beautiful. I only came for dessert so I can’t comment on food or dinner, however I have heard from close friends that it’s actually quite good. I’m not sure how authentic the dishes are considering the clientele consists of mainly tourists, but it’s more authentic than you would possibly think. I wouldn’t call it a tourist trap, after all my friends that live there brought me there (but also out of convenience and lack of dessert options) and the prices are higher than average.
On the table:
- Black and white sticky rice served with fresh mango, mint, sesame seeds and coconut milk.
- The sticky rice is made with coconut milk and sweetened with sugar and it’s actually made very well. It’s nice and chewy and served warm.
- You eat the sticky rice together with the fresh mango. It’s a summer dessert in Thailand.
- It’s very fragrant with the coconut and mango and reminds me of dessert sushi.
- The coconut milk drizzle is actually salty and I didn’t like that – however this is how it’s authentically eaten in Thailand. Thai desserts are traditionally salty so this was catered to Thai tastes which means it is a bit acquired.
- It’s a big portion and definitely shareable.
- I would have liked the mint to be chopped up or even some freshly toasted coconut on top would be great as a garnish.
(Excuse the lighting issues)
Thai Pumpkin Custard – 3/6
- Steamed Thai pumpkin custard in a pumpkin/squash. Served warm or room temperature.
- I was so curious to try this and I have never seen presentation like this, let alone seen Thai Pumpkin Custard on a Thai menu in Vancouver, BC.
- I loved the presentation and it’s how it’s served in Thailand.
- This dessert is served warm and big enough for 4.
- It’s a very rich and dense pumpkin custard served inside a ‘pumpkin’ which is really a squash. It’s the Japanese pumpkin known as Kabocha squash.
- The custard is made from pumpkin, sugar, eggs and coconut cream and/or milk. Matched with the tender creamy pumpkin/squash it’s a very heavy dessert that can easily “Thai” you down…lol I know I’m such a geek.
- The custard is poured into an whole pumpkin and it’s steamed until the custard is set.
- The custard doesn’t have much pumpkin flavor and again it’s actually a bit salty – traditional characteristic for Thai desserts.
- I actually ordered this last minute to go with the Thai sticky rice and mango dessert. Thank god I did! it was the favourite dessert at the table.
- I know it sounds a bit generic and typical, but they do it so well here.
- The mango is so fresh and it’s made in house…the ice cream/sorbet not the mango. =p
- It’s served on pieces of fresh mango and drizzled with fresh mango syrup.
- It’s refreshing and great alone, but it’s also a perfect match with the Thai sticky rice and mango dessert.