Food Review: Na Thai – A trip from Happy Valley to Thailand

Na Thai is a Thai restaurant located in Happy Valley, just 5 mins walk from the Tram Racecourse Terminal Station, serving authentic Thai cuisine cooked by all Thai chefs. It is a bit off from the beaten track but it is well worth a visit.

We were invited to take a look at their backyard and found that the restaurant even grow and use their own herbs in their garden! We were amazed by the variety of their herbs. Once we stepped in their garden, the smell was just like a gift to our noses, it was so refreshing and green.

Each table is provided with 4 condiments for you to play with the flavour of the dishes. These are all very traditional in Thailand. 

Dried Chili Flakes (Left)

Chili Pepper Vinegar ( Middle)

Red and Green Bird’s Eye Chili with Fish Sacue (Right)

Sugar – The kill the heat from the spicy Thai food

Starter Platter ($128)

The restaurant makes their own homemade assorted prawn cakes, fish cakes, and spring rolls (1 vegetarian and 1 prawn). The size is bigger than usual and the it is more bouncy and flavourful with more herbs than usual as well! So tasty! 



Som Tam: Green Papaya Salad ($85)

Shredded green papaya, peanuts, string beans, cherry tomatoes, dried shrimp with chili, garlic, palm sugar and lime dressing. The crunchiness from the green papaya, string beans and the peanuts are absolutely delightful, along with all other sweet and savoury ingredients, making it such a good salad to enjoy during summer time. 



Tom Yum Goong Soup ($93)

Spicy hot and sour soup with prawns flavoured with lemongrass, kaffir lime leaves, coriander and a squeeze of fresh lime juice before serving. If you put lime juice while cooking, it is going to turn the soup into bitter. This is our favourite soup of all time and Na Thai had made it right! The spiciness, sweetness and the sourness was just right. It was excitingly hot to drink but you just wouldn’t stop drinking it!

Poo Pad Phohng Ga Ree: Stir-fried Crab Curry ($378)

The crab was cooked with turmeric, ginger, onion, spring onion, parsley, garlic and chili. The taste is strong and savoury, we think it would go well with any rice or noodle. 

Pad Thai ($105)

Thai style’s stir-fried rice noodle with prawns, crushed peanuts and bean sprouts enlivened with tamarind and palm sugar. Traditional pad thai should be quite sweet and Na Thai had once again done that right. The taste is just well-balanced just like those ones in Thailand! We will come back for more! 

Khao Ob Ma Phrao: Coconut Fried Rice ($108)

This is our first time having coconut fried rice, the fried rice was cooked with with shredded coconut, prawns, raisin and mixed beans. It’s quite milky in terms of the texture because they have put coconut milk to cook it, while the rice is sweet and savory from the raisin. It was interestingly addictive and we particularly liked the coconut milk on top which makes it sort of gooey. We are missing this dish already! 

Young Coconut ($45)

We can’t stop our coconut fever craving so we have to have a young coconut to hydrate ourselves during summer time. 

We would recommend you to come to this restaurant because you can taste the Thailand. Since all the chefs are from Thailand, they know how to season the dishes right, the staffs are friend, and the price is reasonable too! 

Taste: 8/10
Price: 9/10
Environment: 8/10
Service: 9/10

Address:G/F, Min Fat Street, Happy Valley, Hong Kong
Tel: 2893 2009

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