Rating: ★★★★☆

Address: 2/F, 8 Lyndhurst Terrace, Central

Telephone: 2896 6018

Email: dine@mytaitai.hk


For those of you who still haven’t heard, Harlan Goldstein, considered somewhat a Hong Kong’s “celebrity chef”, is opening 4 new restaurants within the building No. 8 Lyndhurst Terrace. Following the opening of his Italian restaurant Ee Da Le, Harlan’s second brainchild is My Tai Tai, an exotic Thai restaurant with its concept built around the story of an affluent Thai woman called “Baw”, who was born in Isaan, Norther Thailand. Baw started working in the rice fields, but found herself drawn to the fabulous cuisine in Isaan, and eventually moved to Bangkok and reached great heights in her culinary career – an inspiring story of how a soft-spoken countryside girl became a brazen, cosmopolitan woman. The restaurant just recently soft-opened in mid August.

Interiors of My Tai Tai21

In collaboration with ZS Hospitality Group, the restaurant’s interior exudes an air of sultry femininity and sophistication. The patterns of the interior are inspired by Thai style tattoos, bringing an artsy yet soothing vibe to the space. I particularly adore the eccentric bicycle design of the bathroom sink!


The kitchen is helmed by Executive Chef Amphon Phoomphookieo, who has worked in a number of fine Thai restaurants in Asia, including The Balcony in Aberdeen Marina Club. The menu boasts a selection of delectable Thai dishes with a slight modern twist, and the bar serves up a range of Asian-inspired cocktails as well as traditional Thai brews and craft beers. During the week, there is a lunch set menu which ranges from around $148 to $210 per head.

(1) We start off with the barbecue marinated organic chicken skewers ($24 per piece), which is beautifully charcoal-grilled, tender and juicy. The peanut miso sauce is simply moreish!


(2) The sweet & sour seafood soup with river prawn ($148) is umami-rich, creamy and indulgent.


(3) The Thai green papaya salad with dried Shrimp ($128) offers a range of vibrant, refreshing flavours, and the green papaya has a delightful crunch.


(4) Next, the Phad Thai with prawn and tofu bean sprouts ($168) does not disappoint – the noodles are gorgeously springy and the flavouring is spot-on.


(5) The baked king prawn with glass noodles served in a clay pot ($248) should not be missed. The glass noodles have soaked up all the delicious flavours from the king prawns and other ingredients, and the king prawns are deliciously fresh. 


(6) For desserts, the sticky rice with mango & sesame crunch ($98) is a job well done and ends our meal on a high note.