Thai-wonderful

Gu Thai Noodle House; Tom Yum noodles ($7.50). I have a thing for Tom Yum Noodles. And this seriously kick me in the stomach, I asked for the normal spicy level, and my stomach is laced with heat that lasted through the night and morning. So you have been warned. The onsen egg, is done perfectly well, that breaks at the poke of my fork. Generous portion of minced pork and chopped peanuts, makes this bowl as wholesome and fiery as it possibly can.

Probably one of the most intense and thick, lemak thai green curry I ever had in singapore. Definitely not watery, totally fragrant and mildly spicy. My kind of food for a relatively cool evening. Did I mention that they are generous with the chicken pieces? The bowl is filled to the brim, with chicken pieces, which are not tough at all. Yumz!

Who love clam like I do? Then you definitely love this plate of flower clams with garlic chilli. And you know how restaurants usually served their clams whole, making us dig through the plate, in search of the meaty gem? Here in Thonglor, it's halved to make it's easier for us to just fish out the meat, and each and every shell is guaranteed a clam meat! Clams and that garlic sauce (which isn't overpowering), and a plate of white rice, is simply bliss at its best! $11.90/plate don't hurt at all as well!

Officially my go-to-thai food place. Nakhon, honestly should be swept to one side. After the last visit, of boring and bland food, I know that it's time to wave goodbye to them and welcome Thonglor Thai Cuisine , with wide open arms. As mentioned before, their food pricing and fast service is already worth mentioning. On top of that, the dishes are impeccable, and plentiful. Take this salted egg squid, huge ring coated generously in batter and salted egg sauce, giving every bite such sheer delight. And for $13.90, what's there to nitpick about?

Minced meat tom yum noodles ($6). Essentially the Sister of thai boat noodles, the thick Tom Yum gravy isn't as spicy as I expected it to be. While it have its usual sour notes, it have a good balance of sweetness to the gravy. Fret not to those who love a punch in the stomach, they have condiments of Chili flakes, cut Chili and sweet thai Chili if you need extra. The soft minced meat, together with the runny egg, is makes this bowl quick and oh so satisfying.

Kickass Tom yum goong soup, fiery but shiok. Four decently sized and crunchy prawns swimming in rich, coconut-y broth, makes another a happy person.

This thai joint is seriously giving the famed Nakhon a run for its money.
Cleaner, air-conditioned and spacious, the restaurant still retain the reasonable price list on the menu.
Deep fried sea bass (a choice of Thai sambal) at $19.90 is seriously reasonable and delicious. The sea bass is deep fried til crisp! Every since part of the fish can be chomped on, like the head, find, and bones. You hear me right, those small bones are so crisp that they are edible. While the sea bass is well fried, the meatier parts are still moist, firm and flaky.
But it isn't the fish that won me over hard, but rather their secret, uber spicy Thai sambal. Spammed full of hei bi (small dry shrimps), and Belachan sambal, this spicy concoction gave me such a ringing headache, that I possibly could faint. But I pushed on, because it's just too good, that it can just be paired with a bowl of rice and I would be so contented. Not to be mention, on their extreme generosity of frying up so much thai sambal for a rather decent size sea bass, that I wished I had a container to "tabao" it home. LOL

On rainy days, and any other days, Soi Thai Soi Good serve up a mean seafood hotpot. Fret not to people whom isn't into spices, the broth is pretty tame and mild, while maintaining the essence of a good tom yum. The seafood so fresh, that you might think that they are taking a dip into the hotpot, just chilling. The pork belly, added good old fashion savoury kick to it. That chewy instant mee is a must when having anything thai cause we all know how much Singaporeans love their "mama noodles". Generous and huge in portion, this pot is set to warm and win many hearts alike.

I was forewarned by the wait staff that it will be very spicy, and he strongly recommend less Chili. And boy did I heed his advice. Even my Mother was love spicy, can feel the kick. This quick stir-fry is moist, and with chunks of eggs, squid and prawns. Decent portion, and decently tasted. Great after a round of shopping, clean and efficient. But do note the small seating area. So avoid lunch crowd if possible.

One can never have Thai foo without Tom yum soup. And this never disappoint. Thai tantric is not that of a hidden gem, but yet many do not know the place. In the past, the old unit literally looked like its from the streets of BKK, with seating area outside of its store, blocking every passageway. But now with its new renovated unit (#03-44), on the other side, it is definitely cleaner and less dingy. But no doubt the food remain what I remember. For town area, the food pricing is seriously very wallet friendly. And this dish, certainly did not disappoint! Filled generously to the brim with seafood, and oyster mushrooms, this "thick" soup has that tangy and spice without the overkill. Well balanced, it does its job to wet your appetite to more Thai dish on their menu. Bring friends to try everything :)

#burrplecheapngood

So glorious in that small charcoal steamboat pot. The colours are enough to scream rainbows! And the taste just got you hot and not so bothered. The hot, spicy, and sour notes hit you so well that your nose might run a little, but your hands just simply can't stop from scooping. The three generously large prawns are so fresh, that you could possibly still swim in the broth. Filled generously with fish slices, squid and white clams, this Tom yum soup has all the seafood sweetness goodness. The small is enough to feed a table of four. If you like more, go for the large (feeds 6-8 Pax).

If you like garlic, please order this dish. Everything about breathe garlic, that a vampire would probably get knocked out in a second. The butter sauce, is slightly on a thin side, but no doubt savoury, paired so well with white rice. The squid is cooked perfectly, chewy, but soft.