Sala Rim Nam (MO BKK) at Clipper Lounge (MO HK)

I went to Clipper Lounge this evening. The waiter informed about their Thai food theme. At first I didn't care about that much, but it turned out to be something.

1. Something quite Thai - the flower setting. 2. the house butter.

3. After I sat down, the guest next to me commented to the waiter that the Tom Yam Goong is too salty and strong flavour. I of course got curious to go for a check. A Thai lady helped at the soup station and suggested guests try their Tom Yam Goong. I certainly take her suggestion. Wow, it's very Thai style though a bit too salty and certainly strong in flavour from prawn heads with a nice balance of Thai herbs. 4. MO BKK and HK must have some very unique recipe about making bread. This bread is lovely. It's a tomato olive bread with very light touch of thyme. Such a perfect match to go with Tom Yam Goong.

5. Live oysters should be missed at Clipper's Lounge. 6. On the right is the green mango salad, others are the general cold dishes, still kept in a good quality.

7. On the left is Yam Talay (seafood salad). Very nice and fresh too, with lots of scallops. The herbs are mixed well too, not too overwhelming by either lemon grass or shallot. Middle is a veggie shrimp roll. Next is the Yam Nua (beef salad). At first, I thought why some olive was used. Oops.. it's not. It's grape and goes so well with the beef. The beef is not that hard and chewy. Next is a kind of sardine. Pretty nice too. 8. Chicken white curry and beef curry. Then next to it is a deep fried pork balls. Very crispy. Above it is the deep fried fish chunks in tamarind sauce. It's also very crispy and even the cashew nuts are crunchy too. This is a difficult part since hot food buffet can't have some crispy and crunchy food. Further up is the fish cake. Very nice in flavour and texture.

9. When I first saw someone carrying some Pad Thai, I thought it's no good since those were made for quite some time and put in the steamer in the hot station. However, I found out they had a chef serving at a stir-fry table. It turned out this is a very "Thai" Pad Thai. Nice stir-frying and good texture of the San Lik (Thai rice noodle). What's more, it's mild hot with some very aromatic tamarind sauce (local Thai taste standard) but it's not acceptable to HK people in general. I think the Thai chef didn't further make it Thai style by garnishing some banana blossom, raw bean sprouts and chive in order to cater for the foreign taste. 10. Prime rib - a must at Clipper Lounge

11. Iced coffee. 12. Choco cake and raspberry pudding.

13. Lemon tart on the left bottom. Coconut cake on the right. Then Mango sago cream on the right top and mango cheese cake. 14. Something Thai but again it's very Thai (sweet and strong in coconut flavour). The red one is some chewy jello covering a tiny bit of water chestnut. The yellow one is jackfruit. Normally I wouldn't try it in Thai restaurants.

As when we asked for the bill, I was curious to ask the waiter if their Thai food would be made by a chef from MO BKK. The the waiter was pleased to introduce and bring their MO BKK Thai receptionist to talk to me. After greeting, she told that they are from a restaurant at MO BKK. I asked if they are from Sala Rim Nam. She pleasantly said yes. What a pleasant surprise for this dinner.