News

Issaya Siamese Club coming to Hong Kong

13 Aug 2015

The world-class Issaya Siamese Club in Bangkok will open a sister venue in Hong Kong's Causeway Bay on August 27, showcasing signature Thai dishes of co-founder and international celebrity chef, Ian Kittichai.

Issaya Siamese Club Hong Kong will offer the same menu as its award winning sister restaurant – the same ingredients, flavours, cooking methods and plating, with additional dishes exclusive to the Hong Kong branch.

Fresh, organic ingredients are imported from Thailand, Australia and New Zealand to create seasonal Issaya classics such as such as lamb shank in Massuman curry, spice-rubbed pork back ribs, and Issaya-spiced Sankaburee chicken. 

Lamb shank in Massuman curry


Spice-rubbed pork back ribs

 

Another highlight of the new restaurant will be its pastry and dessert counter, featuring international desserts with Thai flavours and elements that guests can take out or enjoy in-house. 

 

Jasmine flower flan


Saree cake

 

To recreate the old-world ambience of the renowned Bangkok property, decorations and tableware are sourced from Thailand, and colourful décor and fabrics are used to create a warm and relaxing atmosphere. With an open kitchen, guests can observe the chefs in action. Alternatively, they can relax at the lounge and bar with Thai-inspired cocktails or something from their extensive wine list. Guests can also dine and drink al fresco on the outdoor terrace, while enjoying stunning city and harbour views. 

 

 

Issaya mojito

 

Upholding the traditions of the Issaya Siamese Club, an upmarket local favourite on Bangkok's busy dining scene, the new restaurant will host music events overseen by music empresario and co-founder Frederic Meyer. The main dining area accommodates 150 people, and two private dining rooms will be available for booking.

For more information, visit facebook.com/issayasiameseclubhongkong or call +852 2154 3048

Address: 25/F, Soundwill Plaza II – Midtown, 1 Tang Lung Street, Causeway Bay, Hong Kong 


Joyce Lau

 

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