‘Sip Song’, a Thai eatery & bar

The team behind award-winning restaurant group Maximal Concepts will open Sip Song – Thai Eatery & Bar, in Repulse Bay’s The Pulse, set to open end June 2019.

Sip Song is inspired by the beach culture of the Southern Thai coast and the food of Bangkok night markets. Developed alongside Group Executive Chef Russell Doctrove, the menu is based on authentic Thai street food, leaning on Head Chef Nuch Srichantranon’s experience growing up in Bangkok, with a slight twist influenced by his experience cooking in Australia.

Located a few doors down from established beachside favourite Limewood, also owned and operated by Maximal Concepts, Sip Song will have an emphasis on the quality and flavor of ingredients presented in a rustic and honest way. Interiors are to be inspired by the easy-going kind of local eatery found along beaches and amongst night markets all over Thailand. Featured heavily in the design is a children’s play area, with games like giant jenga and noughts & crosses on the wall (for big kids as well as small…!)

Signature dishes will include,

Roti Kor Muu Yang Prik Pow ǀ “Don’t Tell Mom” Roti Pancake
BBQ pork neck, chili jam, spring onion, fresh herbs, crispy shallot

Kai Loog Keuy ǀ Thai Son-in-Law Scotch Egg
minced chicken, crispy shallot, chili

Pla Krabrok Manow ǀ Whole Steamed Mullet Fish
with Fresh Thai herbs, baby wombok, shimeji mushroom, chili-lime fish broth

Phat Kee Mao Gai ǀ Drunken Style Spicy Noodles
free range chicken, peppercorns, baby corn, lime leaf

Ube Ice Cream
coconut, taro chips, salted peanuts, Thai whiskey caramel

Head Chef Nuch Srichantranon is a Bangkok native who grew up taking regular trips to the beaches of his mother’s hometown of Satun, in South Thailand. Nuch joins Maximal Concepts with over seven years of professional kitchen experience, having started his career as a dishwasher and prep cook at a Thai restaurant in Sydney, Australia before joining iconic Melbourne-based Thai restaurant Chin Chin, alongside Benjamin Cooper. Nuch moved to Hong Kong in 2017, where he worked at Mak Mak, before joining the Maximal Concepts family in 2018.

Regarding the inspiration behind his cuisine at Sip Song, Chef Nuch says, “Some of my earliest memories are from wandering the night markets with my mother and being awe struck at the sights, smells, and sounds. Over the years I started to learn in more detail what each vendor was selling and appreciating the care and passion that went into their livelihood. For Sip Song, my goal is to bring back the focus to dynamic Thai flavours and fresh quality ingredients, whilst incorporating influences from my time cooking in Australia.”

Further details including precise opening date and reservation line to be announced in the near future.