Tucked away from the tourist trail, located in the business district of Kwun Tong, CHAO is the kind of place locals will whisper about and travelers stumble upon by happy accident. The name itself is a promise—Thai, Singaporean, Vietnamese—three culinary powerhouses folded into one unassuming storefront. Inside, the air is thick with the perfume of lemongrass, star anise, and charcoal smoke, a fragrant overture to the symphony of flavors that follows.
Start with the Thai green papaya salad, a dish that arrives like a wake-up call—a perfect balance of sweet, sour, salty, and spicy. Next, experience the Singaporean chili crab, a scarlet spectacle served in a glossy lava of tomato, egg, and sambal, best enjoyed with a wedge of fried mantou. Then comes the Vietnamese pho, a comforting dish with broth simmered for sixteen hours with charred ginger, cloves, and beef bones, tasting like patience distilled.
Vegetarians are not forgotten, with offerings like a fiery Thai jungle curry and Singapore’s smoky char kway teow noodles. For dessert, the trilogy of nostalgia includes mango sticky rice, Chendol, and Vietnamese egg coffee, a unique frothy cap of whipped yolk and condensed milk over bitter robusta.
The chef, who moves between stations like a conductor, operates under one philosophy: “Respect the ingredient, respect the traditional recipe, but don’t be afraid to let the wok breathe.” Every plate tastes rooted yet alive, as if the dishes themselves have passports and memories. You leave CHAO not just full but changed, your tongue now fluent in three languages of spice, smoke, and soul.
LOCATIONShop Nos. 909 and 911
Level, 9 of Retail Accommodation
98 How Ming St, Kwun Tong
Phone2307 8588
Food Gallery
