Cover The dining room (Source: Plaa)

The new restaurant, in collaboration with Hong Kong-born chef Richie Lin and chef Ian Kittichai from Bangkok, will open on the second floor of 8 Lyndhurst Terrace in Central

As the second opening by ZS Hospitality—the team behind the ever-popular Whey and Hansik Goo—this year, Plaa (on the second floor) follows their Italian trattoria Testina (third floor) in a line of concepts to open in the renovated building of 8 Lyndhurst Terrace. The restaurant group is known for their Asian cuisine, hitting the mark with modern Korean and refined Cantonese dining while forging ahead with Singaporean-influenced fare. Now, they're honing in on Thai cuisine, focusing on seafood with a bold contemporary approach.

Plaa, meaning fish in Thai, is set to soft open on August 5, 2022 (reservations can be made from July 25 onwards) and is in collaboration with two renowned chefs and restauranteurs, Hong Kong-born Richie Lin and Ian Kittichai from Bangkok.

Tatler Asia
Above Richie Lin (Source: Plaa)
Tatler Asia
Above Ian Kittichai (Source: Plaa)

Lin, a Noma alumnus, whom some of you may recognise from Nordic-inspired Nur in Hong Kong (now closed) and Mume in Taiwan, returns to his home city's dining scene with Kittichai, a lead judge on MasterChef Thailand and a prominent culinary figure in his own right. Together, the duo aim to hit Hong Kong with a fresh perspective of Thai cuisine and, as a result, have come up with a seafood menu that is based on seasonality and sustainability.

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 4 Mackerel (Source: Plaa)
Photo 2 of 4 Oyster (Source: Plaa)
Photo 3 of 4 Kanom krok (coconut pancake) with mushrooms (Source: Plaa)
Photo 4 of 4 Threadfin (Source: Plaa)

Plaa’s kitchen is helmed by head chef Santipap Tonkanya from Thailand, an up-and-coming talent who cut his teeth at L’Atelier Joël Robuchon in Bangkok. For the opening, a tasting menu will feature seafood accented with traditional Thai herbs, spices and sauces including fresh oyster with okra, wing bean, lemongrass and kaffir lime; soybean fermented abalone with a Thai boat noodle-flavoured liver sauce; and grilled threadfin served with local clams and a fragrant tom kha (coconut soup) sauce and nam prik (spicy chilli paste) turmeric flower.

Aside from seafood, the main course will also include options such as slow-cooked Wagyu beef cheek with Thai chilli, lime and prawn jus; smoked lemongrass pigeon with janglon (minced fish and pork) stuffed in shishito pepper; and grilled eggplant glazed in a sweet and spicy fish sauce. Desserts will also provide some familiar flavours including a refreshing kaffir lime granita with mangosteen and a minty mango sticky rice ice cream with salted coconut espuma.

 

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 3 Main dining room (Source: Plaa)
Photo 2 of 3 Interior (Source: Plaa)
Photo 3 of 3 Private dining room (Source: Plaa)

Designed by London-based firm David Chipperfield Architects, who have worked on museums, luxury hotels and flagship store projects across the world, the restaurant's interior intends to evoke the calm of glistening waves and sea shores, incorporating curved aquamarine walls, ceppo terrazzo, and a white stucco ceiling with sea shell pink furnishings.

Plaa, 2/F, 8 Lyndhurst Terrace, Central, Hong Kong; plaa.hk

NOW READ

Tatler Dining Kitchen Returns This August at KIN Food Halls as a Mastercard Priceless Hong Kong Experience

The World’s 50 Best Restaurants 2022 Announced; Copenhagen’s Geranium Tops the Ranking

Hong Kong Restaurant News: Hong Kong Cuisine Launches Contemporary Concept, Sake Central's Tempura Nights Returns, and More

 

Topics