The restaurant serves Isaan cuisine, which originates from the Isaan region of Northern Thailand, a place known for its raw, down-to-earth feel.
For the summer, the restaurant's staying cool and classy, too, with a new set of refreshing cocktails.
Chachawan's interiors are as exciting as its menu — Photo courtesy of Chachawan
As Isaan food focuses a lot on grilled meats with predominantly sour, hot and salty flavors, guests are advised to order a bowl of sticky rice – a staple of Isaan cuisine – along with a couple of dishes to share with friends and family.
At the bar, a great selection of bottled beers and Thai cocktails pair perfectly with the intense flavors of the food.
For summer 2015, restaurant Manager (and resident mixologist) Tunny Grattidge has concocted a series of light and fresh cocktails using favorite Asian ingredients – such as Thai tea, calamansi, lychee and lemongrass – that are perfect for enjoying during the warm weather months.
Chachawan guests can choose from concoctions such as the You’ve Got Mail, a blend of lychee sorbet, lemon, gin and violet liquor; the TT Margarita, made with Thai lime, Thai tea agave and tequila; the Princess Jasmine, a mix of gin, Jasmine tea, lemon juice, mint and pomegranate; the Pomelo Smash, made with cucumber vodka, mint, calamansi, Campari and lemonade; or the Patron’s Gift, a blend of orange, calamansi, lemongrass, Glendalough Double Barrel and lemonade.
These go for HK$95.
Anyone looking to detox can enjoy the all-new, brightly colored Mango Chia Mocktail (HK$50), a blend of mango, coconut juice, guava, lime juice, mint and ginger ale.
Tunny’s creations pair well with Chachawan’s signature dishes, which are perfectly light – yet pack a lot of punch – for summer.
Favorites include the som dtum goong, or pounded green papaya salad, cherry tomatoes, chili, dried shrimp and prawns with a sweet and sour tamarind dressing; pla phao glua, with salt-crusted whole sea bass stuffed with lemongrass, pandanas and Thai basil stalks, cooked over the fire with a green chili dipping sauce; and goong golae, whole tiger prawns smothered in dry red coconut curry and then grilled over the fire with fresh lime.
Grilled meats are another popular choice. Favorites include the gai yung, chicken thigh marinated for 24 hours in garlic, pepper and coriander and then grilled till crispy and finally served with jhim jeaw. Then there's the khor moo yung – pork collar marinated in garlic, coriander root and pepper, then grilled, sliced and served with jhim jeaw.