Thai On High

They call their cuisine “Thai street food” and Thai on High cooks better basic, comforting Thai style food than anywhere else we’ve been in Hong Kong. It’s simple, unfussy and unpretentious. We’ve been here many times, and have even considered not telling anyone about it, but Thai on High is just too good—it’s time to share the love.

This cozy Sai Ying Pun eatery from chef Kea of Kea’s Kitchen, a private kitchen in Aberdeen, has five large tables, standard Thai décor scattered all over the place and a menu large enough to satisfy any craving—but not too big that it’s overwhelming.

To start, try either the light and aromatic fresh rolls filled with crunchy veg, clear noodles and a mix of succulent meat or the warm and crispy donut-shaped prawn cakes. As for the mains, the grilled beef tenderloin salad (a steal at $98, to give you an idea of the prices here) is juicy, smothered in flavor and contains just the right spicy kick. The large crisp lettuce leaves used to wrap the meat, onions and peppers are the perfect counterpart to this hot, simple yet filling dish. If you’re in the mood for a lettuce wrap but aren’t keen on red meat (and want a touch more spice) try the larb with minced meat of your choosing.

Thai on High knows spice—chef Kea is known for it—but if you’re looking for fresh Thai flavors minus the tongue-numbing pain, then order a plate of pad see eaw (large flat rice noodles fried with dark greens and meat of your choosing) or the awesome, can’t-go-wrong pad Thai. We’re not sure how Kea makes those noodles so damn good but after licking that plate clean, we’re ready for another order. The chef and the cooks here aren’t just shoveling out overcooked seafood or dry fried rice by the boatload: the food here is consistently good.