Video
4-min walk from Exit C1, Olympic MTR Station; MTR Olympic Station Exit B
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Telephone
95558452
Introduction
The restaurant in Tai Kok Tsui offers model authentic Thai Isan(North-Eatern) cusine. Pefectly balanced bewtween spicy and salty.Most dishes are grilled.
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Awards and Titles
MICHELIN Bib Gourmand (2023-2024)
Opening Hours
Today
12:00 - 15:00
17:00 - 22:00
Mon
Closed
Tue - Sun
12:00 - 15:00
17:00 - 22:00
Public Holiday
12:00 - 15:00
17:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
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Michelin for 3 consecutive yrs Thai restaurant@Tai Kok Tsui..My friend and I went to a restaurant called "Restoran SAYA" located in Shop G701, G/F, Square Mile, 18 Ka Shin Street, Tai Kok Tsui大角咀嘉善街18號利奧坊地下G701號舖..KAENG MASSAMAN NEUAMassaman Curry with Beef Rib finger瑪莎文咖哩·牛肋條HKD$158..the curry is sooooooo rich and flavourful.the beef rib is super soft,tender and juicy.generous amount of beef brisket.dish of the night.highly recommended ..KOR MOO YANGCharcoal Grilled Pork Neck炭燒豬頸肉HKD$138.the pork neck is incredibly juicy,moist and tender .served with sweet and sour sauce .hugeeeeeee portion .delish and value for money..SUEA RONG HAI炭火燒牛肉HKD$208..grilled beef in Thai style.loveeeeeeeee the secret recipe sauce.left the whole dish to the next level.the beef with a hint of nice charcoal flavour..PAD SEE EW (Beef)Fried Flat Noodle with Wagyu Beef牛肉炒寬河粉 HKD$138..the flat noodles act like the sponge soaked up all the essences and flavours of the dish.the noodles are sooooooo al dente .the wagyu beef is sooooooo tender;succulent with luscious grease rendering out
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Happy Friday 的黃昏於灣仔跑步，然後特意到大角咀晚餐，一嚐欲試很久的泰菜。「Saya」是必比登推介，必須提前訂檯，用餐限時90分鐘，當晚也眼見 Walk In 客人被拒！「Saya」的餐牌肉容不大，主要分沙律、咖喱、燒/炸、小食、粉麵飯、甜品，各類數款，飲品則有比較多選擇，算是最大分類！嚴格來說，蔬菜只有飛天炒通菜，所以當晚蔬菜控的我，只好偽裝為食肉獸。可能運氣不太好，總體來說當晚淺嚐的三款菜式均不是預期的水準，味道不能說是差，但均有被扣分的重大瑕疵，主要是沒溫度加上久缺香氣所致。飲品的鹹檸七 HK$38 和熱班蘭香茅茶 HK$38 正常發揮。茶方面，班蘭和香茅香氣不太突出！炭火燒牛肉 HK$208 是我最期待的菜式，可是上檯的燒牛肉予人死氣沉沉的感覺，皆因入口完全不熱，不要說牛香，就連炭燒香氣也欠奉，只嚐到潵在牛肉上鹽巴的鹹味！至於醬汁，我會以類似西式 Pesto Sause 來形容，似是一些磨爛的香草混合油的製成品，但沒吃出香料或其他香氣，惹味度屬非常的低，肯定對提升牛肉的滋味度發揮不了作用。走的時候，侍應問及牛肉是否太生，可能見我們碟上有吃剩的牛肉，我們有將上述感覺的情況反映，希望只是一時失手！瑪莎文咖喱．牛肋條 HK$158 的咖喱有做到水準，基本的甜香到位，以麵包沾咖喱汁，好吃也！而咖喱中的洋蔥及薯仔等配料腍軟入味，同樣好吃！可是敗筆在主角的牛肋條，肉質完全沒有彈性、 似是燜煮過久令肉質失去口感、肉汁和肉香，縱使牛肋條的份量夠多，但也無補於事！泰北咖喱金麵配燒雞 HK$128 是兩隻姆指的推介！用上炸麵和灼麵的兩麵配搭夠正宗，讚！咖喱汁跟正宗泰北的濃度和辣度，明顯有一段距離，也許是要遷就香港人而調整，這點是可理解！但要說到泰國誘人的燒雞，碟上的燒雞扒似乎是完全失色，沒有熱度、沒有香氣、味道淡然，味蕾感覺不到事前醃過的痕跡！美食背後是廚師的功力，也展現廚師對烹調的用心！
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