MAMA TIGER REVAMPS WITH NEW ENERGY AND A MUCH EXPANDED MENU CELEBRATING AUTHENTIC THAI STREET COOKING IN SHEUNG WAN, HONG KONG  

Led by Chef Thanit Changchai, the menu expansion evolves from noodles to a full comprehensive Thai street food experience

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[17^th April 2026– Hong Kong] MAMA TIGER, from the group behind Wan Chai’s bustling Trattoria Felino, enters its next chapter with a significantly expanded menu that captures the true spirit of Thai street cooking. Moving beyond its original noodle focus, the restaurant now presents Thai street food as it’s meant to be experienced with the addition of 13 new dishes: a social feast where dishes are shared across the table, each one building layers of flavor, heat, and texture.

Head Chef Thanit Changchai brings decades of experience from Bangkok’s most demanding kitchens, creating dishes that honor traditional street cooking. The relaunch introduces skewers, bold starters and curries alongside the signature noodle dishes, creating a dining format that feels more fluid, more social, and more authentic to how Thai food is actually eaten in Thailand.

BEYOND NOODLES: A BROADER TAKE ON THAI STREET FOOD

The most striking addition is a dedicated skewers section that brings the energy of Bangkok’s grill stalls directly to Sheung Wan. Chef Thanit’s minced pork balls with pickled egg yolk (HK$68) and chicken thigh skewers with pickled egg yolk (HK$68) showcase techniques perfected in Bangkok’s street stalls. The beef chuck roll with lime chilli sauce (HK$98) and tiger prawn with green chilli sauce (HK$108) demonstrate the chef’s mastery of balancing char, spice, and acidity. Each skewer order includes two pieces.

Starters lean heavily into the contrasts that define authentic Thai cooking. The smoked duck namtok salad (HK$128) delivers sharp acidity and controlled heat that requires genuine understanding of Thai flavor balance, while the spicy grilled eggplant with soft-boiled duck egg (HK$88) transforms humble ingredients. The Phuket salad with tiger prawns, scallops and kaffir lime (HK$138) represents coastal Thai cooking at its most refined.

A new wok addition, stir-fried flat rice noodles with Thai mushrooms, egg and sriracha (HK$128), brings rich, caramelized flavors achieved through high-heat cooking mastery.

Curries take on a more prominent role in the menu, with dishes like green curry duck leg with fresh coconut and soft-boiled egg (HK$178) and pan-fried scallops in yellow curry with pineapple and lychee (HK$188) showcasing regional variations. The tom yum kung (HK$190) with tiger prawn, lemongrass and galangal anchors the menu in Thailand’s most iconic flavor profile, executed with the depth that comes from proper stock-making and spice balancing.

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 – rich, deeply savoury, and layered with brisket, beef balls and crispy pork rinds; while the khao soi (HK$138) continues to deliver that balance of curry, coconut and spice, finished with refreshing bursts of pickles, shallots and lime.

These signature dishes now anchor a broader experience, ordered alongside skewers, salads and curries that bring the full spectrum of Thai street cooking to the table.

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.

At Mama Tiger, that background translates into a menu that is direct and flavor-led, grounded in traditional recipes but shaped by the experience of running high-volume kitchens at scale. Lunch and dinner operate on a walk-in basis. For enquiries, guests may contact the restaurant via WhatsApp at +852 8416 9291.

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ABOUT MAMA TIGER

Mama Tiger first opened in Kau U Fong, Central, built around Bangkok street food expertise and authentic boat noodles. Founded by the team behind Trattoria Felino and led by Chef Thanit Changchai, the restaurant quickly developed a following for its precise execution of traditional Thai dishes, served in a high-energy, design-led space. With its latest evolution, the concept expands beyond noodles while maintaining the authentic approach that defined it from the beginning.

RESTAURANT INFORMATION – MAMA TIGER

Address: 12 Kau U Fong, Central, Hong Kong

Opening hours: Lunch 12.00-14.30 | Dinner 18.00-22.00 | Monday closed

Email: hello@mamatigernoodles.com

Whatsapp: +852 8416 9291

Instagram & Facebook – @mamatigerhk

Website: www.mamatigernoodles.com