Chao, a vibrant new Southeast Asian dining destination, has officially opened its doors at The Millennity, the newly opened commercial landmark in Kwun Tong. Bringing together authentic Thai, Singaporean and Vietnamese cuisines, with the focus on comforting day-to-day flavours, Chao is designed for the district’s fast-growing community of office workers, nearby residents and weekend diners seeking bold flavours, generous sharing portions with great value, in an easy, feel-good atmosphere — all without leaving the neighbourhood.

As Kwun Tong continues its rapid transformation, with new developments and prime commercial office towers attracting international businesses and financial corporations to the area, Chao arrives as a timely addition to the district’s lifestyle offerings. The restaurant adds depth to the local dining scene with quality Southeast Asian options suited to everything from quick weekday lunches and casual team gatherings to celebrations, after-work drinks and laid-back evenings on the terrace.

The name itself sets the tone. “Chao” is associated with the Thai expression for “Good morning” (as in “Sawatdee ton chao kha/krab”), reflecting the restaurant’s intention to deliver a fuss-free, amicable and comforting experience. Much like the warmth and sunshine often associated with Southeast Asia, Chao aims to create an uplifting start-to-finish dining mood built on bold, crowd-pleasing flavours and friendly hospitality.

An Energetic Indoor Dining and an Expansive Pet-Friendly Alfresco Terrace

Chao welcomes guests into a lively space with seating for up to 60 in the main dining room, plus an additional 40 on its spacious alfresco outdoor terrace, where four-legged companions are warmly welcomed. The atmosphere is intentionally vibrant — an extension of the restaurant’s flavour philosophy — captivating diners from the moment they arrive.

Inside, the design channels the spirit of Thai diner interiors, blending vivid traditional references with modern, eclectic touches. The space features forest-green tiled walls adorned with colourful Thai and Southeast Asian artworks, green marble tables paired with red velvet banquette seating, bamboo-accented dining chairs, and warm lighting from woven lanterns. Throughout the day, the dining room’s ambience shifts with the natural light, creating a welcoming energy that feels equally suited to lunch breaks and evening get-togethers.

For guests who prefer dining outdoors, Chao’s terrace offers a relaxed escape with deck umbrellas and rattan furniture, ideal for families, friends and pet owners looking to unwind under open skies. As the evening progresses, decorative elements and art installations on the terrace help set the mood, turning the space into a romantic holiday-like retreat in the heart of Kwun Tong — perfect for lingering over vibrant dishes and drinks.

From The Founder of Ruên: Baljoet’s Second Chapter

Chao is the brainchild of Baljoet, a Hong Kong-born restaurateur whose deep appreciation for the city’s dining scene has been shaped since childhood by a family rooted in the restaurant industry. Although Baljoet earned a Master’s degree in analytics from The Hong Kong Polytechnic University and initially appeared bound for a career in finance, his passion ultimately returned to hospitality — inspired by the energy, dedication and craft behind great dining experiences.

After gaining professional experience at the Hong Kong Jockey Club in a tech capacity and later in financial planning at Dah Chong Hong, Baljoet recognised that his true ambition was to build restaurants that people would return to again and again. Thai cuisine, in particular, became a long-standing fascination, sparked by noticing the distinct character of Thai curries compared with Indian curries when he was younger, and by seeing how strongly Thai food resonates with Hong Kong diners.

Baljoet first brought that vision to life with Ruên, his debut restaurant focused on authentic Thai comfort food, which has built a strong following in East Tsim Sha Tsui’s waterfront area and is frequently a full house even on weekday evenings. Chao now marks his second establishment, planted in Kwun Tong with the goal of bringing an even broader Southeast Asian lens to the district’s evolving dining culture.

A Seasoned Thai Head Chef, And a Kitchen Built on From-Scratch Craft

Leading the kitchen is Thai Head Chef Aom, an experienced chef who has lived in Hong Kong for nearly two decades and speaks fluent Cantonese, enabling smooth communication with both the kitchen team and guests. Chef Aom has honed her craft across several popular Thai restaurants in the city, including her role as head chef at Nara Thai, bringing depth, consistency and authenticity to Chao’s fast-paced, flavour-driven menu.

Affordable and Made In-House — Taste of Southeast Asia, Brought to Kwun Tong

True to Southeast Asia’s everyday dining culture, Chao is built for communal, small-plate feasting as much as it is for satisfying bowls of noodles. The menu spans the comforting, craveable spectrum — from small bites, appetisers, salads and soups to heritage curries, wok dishes and speciality noodles — with pricing designed to keep group dining accessible, whether it is a casual lunch, a midweek catch-up or a full-on table-sharing fiesta.

A key pillar of Chao’s approach is doing things the way many beloved Southeast Asian eateries do: with flavour first, and with care taken behind the scenes. Many elements are prepared in-house from scratch, from condiments and marinades to desserts such as homemade ice cream and freshly made crêpe cakes, ensuring dishes land with the kind of bold, comforting familiarity that transports diners straight to the region’s bustling streets and hawker centres.

Small Plates That Turn Every Visit Into a Flavour Fiesta

Chao’s lineup of bites and starters is designed for mixing, matching and sharing. Highlights include Yum Kha Gai (HK$78), a playful, punchy chicken-feet salad topped with fried chicken skin for extra crunch. For lovers of ultra-jet-fresh flavours, Goong Che Nompa (HK$108 for six pieces) delivers raw shrimp sashimi dressed with garlic and chilli, while Kiew Tod Moo (HK$48) offers comforting fried wontons stuffed with minced pork, served with sweet chilli sauce.

On the grill, Chao leans into smoky aromas and addictive dipping sauces, including Kor Moo Yang (HK$88), grilled pork neck paired with a housemade tamarind sauce, and Pla Meuk Yang (HK$108), a grilled whole squid served with chilli sauce — made for sharing alongside cold drinks, especially during the restaurant’s long daily happy hour.

Heritage Curries with Depth and Family Recipes

For curry lovers, Chao introduces a selection of heritage styles, including a Vietnamese-style coconut yellow curry rooted in the chef’s family recipe. Compared with many Thai curries, this version is described as thicker, creamier and less spicy, offering a gentle yet deeply aromatic profile that suits both spice lovers and those seeking comfort. Standouts include Pad Poo Phong Kari (HK$128), featuring crispy soft-shell crabs served with Vietnamese-style yellow coconut curry, and Nhue Cà Ri (HK$130), a rich Vietnamese coconut beef brisket curry ideal for pairing with rice and shared sides.

Speciality Noodles in Thai Stainless Steel Pots

Recognising Hong Kong diners’ love for noodles, Chao presents a strong selection of bowls that mirror how the region eats — as supper staples, daily comforts and late-night favourites — many served in traditional Thai stainless-steel bowls and cooking pots that retain heat, intensify aroma and keep the eating experience delightfully immersive.

For the ultimate Thai street-style supper moment, Mama Jeh O (HK$158) recreates the beloved late-night favourite: Thai Mama Tom Yum instant noodle soup, cooked and served in a stainless steel pot to retain heat and capture the dish’s punchy fragrance. It arrives generously topped with fresh shrimp, crispy pork belly, homemade pork balls, and egg — comforting, bold and unapologetically satisfying.

A must-try is Guay Tiew Ruea (HK$88), a luxurious take on the Thai street classic boat noodles, featuring a rich, aromatic, herb-infused broth with tender Wagyu beef slices, plus crisp pork rinds, homemade pork balls, fried garlic, and fresh Thai basil and herbs. Goong Ob Woonsen (HK$118), where juicy prawns are cooked with glass noodles, ginger and garlic, then tossed in an umami-rich sauce in a stainless steel pot. Rice lovers can opt for Khao Man Goong (HK$98), a hearty baked seafood fried rice designed to anchor a table of shared plates.

Beyond noodles, Chao also offers a broad range of seafood dishes and wok stir-fries, expanding the options for group dining and making lively, sociable feasting easy for everything from birthdays to team celebrations — an approach that embraces the heart of Southeast Asian food culture itself.

Homemade Sweets and Beverages for the Region’s Serious Sweet Tooth

No Southeast Asian-inspired meal feels complete without dessert, and Chao answers with crowd-pleasers made in-house. The restaurant’s homemade ice cream (HK$48 for two scoops) balances creaminess and sweetness across beloved flavours, including pandan, coconut, and Thai milk tea.

Also not to be missed are the restaurant’s Signature Crêpe Cakes, freshly made on the premises daily and priced at HK$58 per slice. Choose from popular flavours such as Coconut, Pandan, or Thai Milk Tea — a guaranteed hit for diners who always save room for something sweet.

To complete the experience, Chao serves a range of popular sweet beverages found across the region. Thai Lod Chong (HK$68) is a dessert drink combining creamy coconut milk, syrup and homemade pandan noodles, while Iced Rose Tea (HK$78) blends floral notes with evaporated milk and syrup for a nostalgic, café-style indulgence. For a lighter, more floral take on the classic, Cha Kiao (HK$48) offers a vibrant Thai green milk tea, brewed from green tea leaves and mixed with sweetened condensed milk, sugar and evaporated milk — aromatic, refreshing and perfect alongside spicy dishes.

Daily Happy Hour Stretching from 12–8 pm

Chao makes after-work (and midday) unwinding effortless with a generous daily happy hour from 12 pm to 8 pm. Guests can enjoy Buy-One-Get-One-Free on selected cocktails and mocktails, alongside house wines, sparkling wines, draught and bottled beers, while those who prefer a classic pour can opt for house spirits with mixers, all at HK$88— ideal for casual catch-ups, team socials and spontaneous celebrations.

The drinks list leans bright and holiday-spirited, spanning easy sippers and Southeast Asia-inspired twists. Highlights include the sundowner-friendly Aperol Spritz, a fragrant Lemongrass Mojito made with rum and lemongrass syrup, a punchy Tom Yum Margarita, and alcohol-free favourites such as a Virgin Piña Colada blending pineapple juice and coconut cream. For something fruit-forward, the Tropical Thai Sunrise layers pineapple juice, orange juice, fresh lime juice and strawberry syrup, with many more options available throughout the day.

Lunch Menu Available from Monday to Saturday

Chao offers a set lunch from 11 am to 5 pm, Monday to Saturday, featuring a weekly rotating menu that encourages guests to explore different flavours inspired by its à la carte selection. Each day, diners can choose from up to eight noodle, rice and sizzling wok options starting from HK$68, with flexible add-ons for sides, desserts and beverages — keeping lunchtime both satisfying and budget-friendly.

Cheeky Daily Late Afternoon Tea Break

Chao offers a superb-value daily afternoon tea set from 3 pm to 5.30 pm, featuring a choice of savoury dish and a drink, with options such as Roti with Massaman Curry (HK$32), Stir-fried Flat Noodles with Vegetables (HK$58), Stir-fried Minced Pork & Egg with Steamed Rice (HK$68), or Thai-style Boat Noodles with Wagyu Beef (HK$88). For those with a sweet tooth, guests can also opt for a slice of the restaurant’s signature house-made Crêpe Cake (HK$48 per slice). Each set includes a choice of beverage: Thai milk tea, lemon tea, or coffee.

Chao Thai Singa Viet is located at Shop 909 & 911, 9/F, The Millennity, 98 How Ming Street, Kwun Tong. It is within 5 minutes’ walking distance of Ngau Tau Kok MTR Station Exit A. The restaurant operates daily for all-day dining from 11:00 am to 11:00 pm, and its outdoor terrace is pet-friendly. For reservations, please contact +852 2307 8588. Further information or online reservations can be obtained by following the restaurant on Instagram @chao_thaisingaviet.

About Chao Thai Singa Viet

Chao is a Southeast Asian restaurant in Kwun Tong, located in the newly built commercial landmark The Millennity. Reimagining authentic Thai, Singaporean and Vietnamese flavours through a modern lens, Chao serves bold, comforting dishes inspired by the region’s street food culture, from shareable small plates and heritage curries to speciality noodles presented in traditional Thai stainless steel bowls and cooking pots. With many components made in-house — including condiments, marinades, homemade ice cream and freshly prepared crêpe cakes — Chao is committed to offering quality ingredients, generous portions and approachable prices. The restaurant seats up to 60 indoors and a further 40 on its sunlit, pet-friendly alfresco terrace, and runs a daily happy hour from 12 pm to 8 pm.

Address

Shop 909 & 911, 9/F, The Millennity, 98 How Ming Street, Kwun Tong

Closest MTR

Ngau Tau Kok MTR Station Exit A

Telephone

+852 2307 8588

Opening Hours

Daily from 11 am to 11 pm (all-day dining)

Capacity

Indoor Dining Room for 60 seated guests; outdoor terrace seating is pet-friendly and can cater up to 40 guests

Happy Hour

Available daily (including weekends) from 12 pm to 8 pm; HK$88 to enjoy Buy-One-Get-One-Free for selected cocktails, mocktails, house wines, sparkling wines, draught and bottle beer, spirits and mixers

Corkage

HK$200 per bottle

Cake Charge

Free

Instagram

@chao_thaisingaviet