New-wave Thai food with unique flavors: Named after “fish” in Thai, Plaa is a new Thai influenced seafood restaurant adopting a modern culinary approach. The menu is built around fresh seafood and produce that reflect seasonality and sustainability. Herbs, spices and sauces which are the core of traditional Thai cuisine are used to let the vibrant seafood flavors shine through.
Look & Feel: Just as the menu revolves around seafood, the interior design depicts the beauty of coastal blues, sea shores and flowing forms. Sun glitters and gentle waves are reflected through curved walls and ceiling lines, with white stucco, aquamarine blue and ceppo terrazzoin the main dining hall, and turquoise terracotta tile wall and stone tile floor in the private dining room.
On The Menu: Chef Santipap Tonkanya from Thailand and local chef Ray Choi have created a cleverly put-together opening tasting menu with seasonal specials. Dishes range from the simple satisfaction of starters like “Miang Kham”Bonito Tartlet with Thai herbs, fresh chilli and toasted coconut flakes and Truffle “Kanom Krok” coconut pancake topped with sautéed wild mushroom and winter black truffle to sumptuous mains like “Neua Massaman” Wagyu Beef Cheek and “Plaa” Threadfin.
The menu is rounded up with an array of sweet treats which include the summery “I-Tim Sapparot” Kaffir Lime Granita with passionfruit, and “Mamuang Hao Manao Ho” Carissa Carandas Sorbet paired with fresh seasonal fruits and flavoured with jasmine tea.
Great For: Date night, weekend long lunch
This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.