Nahm on the tools - the new platters are a certified hit
Special today. Poached then barbecued octopus with a red nahm jim and potatoes. The potatoes were cooked in the octopus poaching liquid.
Yellow curry of soft shell crab with sea herbs and finger lime pearls. Coming to the Menu soon. Interestingly this version follows the Thai tradition of using evaporated milk.
Just wow. Mital’s Meetha Paan pannacotta with raspberry yoghurt ice cream. This captures the flavour of our favourite paan when in tour in India- rose petal jam, fennel seeds infused in a creamy pannacotta- bliss. In testing phase at the moment but will hit the menu soon.
Mooloolaba Leader Prawns with Szechuan, Ginger Butter Sauce has now progressed from testing to a special spot on our menu. Very addictive!
Our new food concept for the #hongsabar - a shared platter for two featuring a daily menu of yummy treats. Served on slate with notes written in chalk to guide you and give you a laugh too. This new menu kicks in to gear at the hong say bar on the 18th May
For Mother's Day, we've got a range of dining accessories and pottery to spoil your mum. If you can't decide, leave it to her. Gift vouchers are available for purchase through our website in our bio 🥂
Another one from yesterday's test. Shout out to Tina and Nahm - this plate of colour was just cried Instagram me. We'll keep you posted when the new menu for the #hongsabar is finalised and share our experiments with you in the meantime.
Experimenting with new ideas at the Hong Sa Bar. Love the lamb kofta cinnamon skewers.