Will Meyrick has opened his second eatery in Hong Kong at Elements, after his first restaurant, Mama San in Central. The Bali-based Scottish chef showcases the best of modern Southeast Asian street food at Monsoon. The flavours are authentic, and instead of purely focusing on Balinese fare, like his previous restaurant, he offers a mix of Indonesian, Thai, Vietnamese, Malaysian and Singapore dishes, and the ones we tried did not disappoint.

We started with Thai chicken and pork satay (HK$118 for four) marinated in coconut milk with pong gari spice and peanut sauce. The satay was served on a bamboo base and had generous portions of succulent meat on each skewer – a great start. The jungle fish (HK$168 for four), grilled barramundi wrapped in banana leaf and dipped in a Thai chilli sweet-sour nam pla prik sauce, was another hit. We also enjoyed the Vietnamese spring rolls (HK$138) with minced pork, chicken, prawn, carrot, vermicelli and hoisin peanut sauce.

For mains we tried one of my favourite northern Thai curries, beef massaman (HK$158) with potato, shallots, peanuts and coconut milk. It is a rich and hearty curry, full of flavour without being spicy. The Indonesian Wagyu beef rendang (HK$168) with braised beef short ribs in coconut milk and spices is also a rich dish, crammed with delicious flavour with a kick of spicy chilli.