Mama Tiger, from the team behind Trattoria Felino, enters its next chapter with a significantly expanded menu, moving beyond its original noodle focus to a more complete expression of Thai street food. With 13 new dishes, the menu now leans into a more social, shareable format that reflects how Thai food is eaten in Bangkok. Led by Chef Thanit Changchai, the relaunch introduces skewers, bold starters and curries alongside signature noodles. Highlights include grilled skewers inspired by Bangkok street stalls, spicy salads like smoked duck namtok, wok-fried flat rice noodles, and a broader curry selection, from green curry duck to tom yum kung – bringing greater depth, heat and variety to the menu.
SIGNATURE DISHES THAT BUILT A FOLLOWING
The dishes that established Mama Tiger’s reputation remain central to the experience. The Wagyu beef boat noodles (HK$148) remain a cornerstone, layered with brisket, beef balls and crispy pork rinds; while the khao soi (HK$138) delivers a balance of curry, coconut and spice, finished with pickles, shallots and lime.
CHEF THANIT CHANGCHAI: BANGKOK EXPERTISE IN HONG KONG
The kitchen is led by Chef Thanit Changchai, a Bangkok-born chef who previously oversaw one of the city’s most well-known boat noodle groups before bringing his expertise to Hong Kong. With over two decades of experience across restaurant kitchens and large-scale hospitality operations, including his role as Executive Chef at the Royal Bangkok Sports Club, he brings both depth of knowledge and operational discipline to the kitchen.
He opened Mama Tiger in 2025 with a focus on delivering Thai street food that stays close to its origins while being executed with greater consistency and control. His cooking centers on dishes he has refined over years in Bangkok, including khao soi and Wagyu beef boat noodles, alongside a range of bold, spice-driven starters.
Lunch and dinner operate on a walk-in basis. For enquiries, guests may contact the restaurant via WhatsApp at +852 8416 9291.