The main Wan Chai area isn’t so well known for its eateries, save for late-night kebabs and a fine array of microwaveable 7-Eleven fare. Which is why Chili Club, tucked away on a first floor and overlooking local strip joints, seems an unlikely choice for simply wonderful Thai food. First impressions are not encouraging; ice-cold aircon blasts over monochrome surfaces while diners are packed in like canned sardines. But when the food arrives, you soon realize why every table is filled on a weekday night. The Thai beef salad was char-grilled to perfection and fiercely spicy, while the mains that followed only continued to affirm the restaurant’s status as our new favorite Thai restaurant. The red curry that was served in a coconut; spicy minced pork with garlic, chili and basil; and the house special—steamed fish flavored with Thai spices and lime juice—were all brought to our table still cooking. We ate until we were stuffed and washed it all down with a couple of beers. Somehow the bill still came to under $400 for two.