It Takes Two

Chefs Santipap Tonkanya and Ray Choi are elevating the Thai dining experience in Hong Kong with Plaa, a seafood restaurant created in collaboration with chefs Richie Lin and Ian Kittichai, who are based outside the city

By Tara Sobti.

For those who don’t know, what does Plaa mean? Choi: Plaa means “fish” in Thai, which matches our Thai-influenced seafood dishes as well as the ocean-inspired interior of the restaurant. The menu is built around fresh seafood and produce that reflects the seasons and sustainability. Herbs, spices and sauces, the core of traditional Thai cuisine, are used to let the vibrant seafood flavours shine through. What makes Plaa special? Tonkanya: The fact that we are a chef duo makes us special. We have Chef Ian and Chef Richie as the chef partners of Plaa, and Ray and I are the joint head chefs [in Hong Kong], which is not common in other venues. Choi: The Thai touches on every dish make Plaa stand out. From the inspiration behind each creation…

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Tatler Hong Kong (Digital) - 1 Issue, November 2022

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