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20 Reviews
23 Wishlisted
~$10/pax
14 Reviews
9 Wishlisted
~$20/pax

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Thai Mookata is best with loads of lard, cooked with charcoal and enjoyed with friends who love e...
There's no other cuisine quite like Thai. Simple yet robust and complex in flavour, it's not hard...

What the Community is Eating

The latest reviews from real people you can trust

Without a doubt a must order, the grilled pork neck is magnificently smoky and succulent, streaked with melt-in-your-mouth fat and with bits of crispy char on its browned skin. This was utterly delicious and worthy of repeat ordering.

1 Like

A little too sweet and not quite spicy enough for me, however the freshness and crunch of it more than made up for the qualities it lacked. Plenty of red onion and dried shrimp added bags of flavour. This is still a decent rendition.

Perhaps the weakest dish I've had amongst the numerous ones I've tried here, the pineapple rice was on the bland side and contained too little of the fruit. It was rather plain overall even with the addition of the meat floss.

1 Like

With hints of smoke, splashes of garlic and hits of sweet spiciness, the kang kong hit all the right notes. The portion could have been a wee bit larger for the price though.

This is my go to for Thai food in Tampines. It's hardly exceptional, but always solid, dependable and tailored very much to local tastes.
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Their green curry is rich and creamy, packing just enough heat and chockful of tender chicken and half-spheres of baby eggplant. The fragrance of Thai basil and chilli gives it a wonderfully inviting aroma, making it an excellent accompaniment with plain rice.

Tasty seasoning. Price is abit expensive for each meat, so it will be more worth it if you order Seasoned meat instead of cheese tofu or vegetables. Had a great time eating!

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.