When Samsen first opened in Hong Kong, in Wan Chai in 2016, chef Adam Cliff became known as the Wagyu beef noodles guy.
Then came the second Samsen in 2019, a larger space in a Sheung Wan side street, which was where Cliff could let his version of khao soi – a deep and richly flavoured curried chicken noodle dish that was not always available at the Wan Chai branch – fully take flight.
Now, with the third branch to open imminently in On Lan Street, Central, the chef is taking stock of which dish might define the new location.
Still, unlike franchise and fast-food restaurants, his menus are not horrifically large because there are some self-imposed boundaries in place to keep his ship tight and his team happy.
“I strip back the menu as much as possible to what people want,” Cliff says. “I don’t like a lot of chefs and restaurants who will keep things on the menu for the sake [of it], but they sell one a night.
