The original Baan Thai (it means Thai House) is on Wyndham Street but a second outlet has opened in Shek Tong Tsui, taking over the premises previously home to BlackSalt Tavern. The branch in Central made a name for itself with straightforward and authentic Thai dishes. Expect more of the same here since the chefs are Thai, helping to maintain the authenticity of the cooking.

We started with portions of fried fish cakes (HK$98) and grilled pork neck (HK$118). There was nothing outstanding about the presentation of these dishes but the flavours were spot on. Our four fish cakes tasted fresh and the home-made chilli sauce had just the right amount of kick. Crucially, the texture was light and airy, unlike the rubbery variations served in other establishments. The pork neck was similarly good. The portion was big, cooked to a pleasant crisp at the edges. The meat was sweet enough not to require the accompanying dipping sauce which overwhelmed the flavour of the meat.

Next, the pork laab (HK$128), a mixture of spicy minced pork tossed with shallots, coriander and lime, is designed to be wrapped in lettuce leaves and eaten by hand. Everything was present and correct. The laab was a wonderful assembly of spices and the lettuce has a delightfully pleasant crunch indicating it was fresh from the market. After all that meat we decided to switch back to seafood for our last two dishes, which were pad Thai with prawns (HK$158), and the Baan Thai spicy prawns (HK$128).