A hot new thai restaurant that hit the street of TST: Erawan Thai

A hot new restaurant has hit the street of Tsim Sha Tsui with a feast for the eyes and taste buds that crave for Thai cuisine!

Starting off with a tropical welcoming shot which is an interesting blend of lemonade and lemon grass foam and then a glass of Ocean Wave ($68) with lychee and pine apple flavor and classic Erawan Thai Premium ($68). The wide selection of cocktail are refreshing in nature; not too strong in alcohol; tailor paired with Erawan's hot and spicy dishes.

With a group of 4, we ordered Erawan Thai Premium Platter ( fish cakes, vegetable Spring Rolls, Shrimp Cakes, Pork Neck and CHicken Rolls) ($248). Freshly deep fried; hot and crispy skin and moist inside. We appreciated the generous selection of tangy plum sauce, BBQ and sweet & sour sauce that fit in everyone's taste buds.

Stir-fried Cabbage Sprouts with Crispy Pork ($98)- time for some veggies- cabbage sprouts are cut into mini bites, well seasoned with typical thai stir fried sauce.

We all loved the Pork Neck with Vermicelli in Clay Pot ($148)- it would be a crying shame if you dined here without. The sizzling pot keeps the vermicelli hot while creating all the visually amazing steam once the pot is uncovered. Vermicelli has a great texture and full of flavor; with just the right amount of sauce.

Needless to say, the award winning seafood dish were a big hit with our group. Fried Crab with Tom Yum Paste (seasonal price) serves a mouthful of succulent crab meat which was the soul of the dish. Flavours are lifted up with its sweet and herbal sauce. Don't waste that! We all dipped that with Naan and cheese ($58). Yum!

To quench our seafood thirst, we also ordered Fried Tiger Prawns with Spicy Thai Herbs ($388). The wow size of prawns has impressed us at first sight; so as its fresh pepper and herbs that accompanied the dish. We actually enjoyed the crunch and even finished the delectable shells which has all the flavors from the herbs and garlic, while popping fresh pepper into the mouth was no longer a challenge as we found interesting in texture with a hint of mild spiciness and sweetness!


My personal favourite was the Steamed Groupa ($348)with Lime, garlic and fresh chili sauce at a metal fish pot. Never have I tried Groupa in thai cooking method- at this size. The simmering soup is a tad spicy, accompanied with some interesting thai tangy herbs that lift up the freshness of this dish. a tad spicy.

Our night ended with Ka-Nom Wan Ruam (Dessert platter with Pumkin custard, mango glutinous rice, Layer sweet pudding, coconut and sago pudding)- ($168 for 4-6 ppl) that showcased all the traditional thai desserts at the perfect temperature and texture.