I’ve heard about this buzzy Thai spot for a while now and I’ve tried to wait for a table on several occasions (all with the same response… “It’ll be about a 60-90 minutes wait!”) I always left in the past once I heard the wait time (because I was just too hungry.) Not this time. This time, we wait.
Tucked away on a side street on Stone Nullah Lane is this fun and busy spot opened by Adam Cliff (who used to be the chef at Chachawan in Sheung Wan.) Sis and I got to the front of Samsen, where we were told the wait would be about 60 minutes and then we went across the street to Stone Nullah Tavern (for a quick drink and bite to wait out the time.) We walked back just as it hit the one hour mark and got our seats!
Chopped duck salad w/ fresh thai herbs, crispy pork rinds and spicy lime dressing, HK$98. This was spic-ay in the best way- it packed real painfully good heat! The chopped duck meat was tender, rich and juicy. I loved it.
Thai omelets of crabmeat & spring onions w/ Siracha sauce, HK$108. Don’t judge a book by its cover. This egg omelet was delicious (although definitely on the oily side!) There’s an ample amount of plump crabmeat sandwiched in between.
Thai iced milk tea (HK$38) and coconut & soy milk (HK$42). It’s as if I was transported back to Thailand. The thai iced milk tea was perfect! Just the right amount of tea, milk and sweetness. Sis ordered the coconut and soy milk drink. They’re both good and perfect for numbing away the heat from this delicious dinner.
Wagyu Beef Boat Noodles w/ thin rice noodles, pork rinds and Siamese watercress, HK$128. Lets just take a moment to look at this beauty. The picture does this dish absolutely NO justice. The wagyu beef boat noodles were superb. Flavorful, thick and juicy wagyu beef marinated in a super rich, decadent and tasty pork bone soup (among other amazing flavors.) The thin clear rice noodles were perfection. I’m drooling just thinking about this. I definitely want this. NOW.
Crispy fried tumeric squid served w/ “nahm him” & fresh lime, HK$98. This was super crispy yet the squid remained moist and juicy on the inside. Nailed it.
I’ll be back. I’ll wait in that line….it’s wellllll worth it! 😉 Plus, I definitely need to come back to try all the desserts.
Samsen | 68 Stone Nullah Lane, Wan Chai, Hong Kong
Lots of <3, Jess