Sawadeeka 🔅

The rice noodles are very springy and qq, similar to those that I've had in Bangkok. Each strand of noodles are evenly coated in a sweet and savory sauce that isn't too salty and is super slurp worthy! It's one of the better pad thais that I've tried in Singapore.

This is definitely one of the most value for money fish around, with a huge fried sea bass drenched with a generous amount of special sauce. The special sauce is somewhat like a spicy bean paste sauce that paired well with the fish meat. The abundance of meat in the fish makes it easy to eat, and with that price point, you must order it!

Salmon skin that comes with a side of “yum” sauce. The “yum” encompasses the typical Thai flavours — sweet, sour and spicy. We drenched the bowl of sauce over the crunchy fried fish skin, allowing it to absorb the sauce. It was like fireworks in our mouths with the full blown explosion of flavours that we really love. If you like spicy food, be sure to take some of the chilli padi to spice things up.

An alternative to the yentafo noodles is one with the tomyum soup base. The clear tomyum soup base was clean tasting with a light tomyum flavour and is easy on the tastebuds. It allowed me to enjoy the springy texture of the flat rice noodles with the accompanying ingredients such as fish ball, squid ball, fish ball with tofu, fried tofu, fried seasoned taro and black fungus mushroom.

Some slurp-worthy Pad Thai here at Roy Thai Kitchen — springy qq rice noodles that is similar to the ones I had in Bangkok with each strand nicely coated with the sweet and savoury sauce. Be assured of the quality of food here as some ingredients are directly sourced from Thailand to ensure authenticity of the flavors served!

Rainy season calls for something warm for the tummy and this Royal Thai Hot Pot (Big Pot) cannot be more perfect! It is made with a house made tomyum paste with 3 different spice levels — we had the most spicy one but I didn't find it that fiery hot so it should be fine for most of us. It comes with a generous amount of prawns, mussels, crayfish, enoki mushrooms, sausages, eggs and noodles.

Best of it all? Free flow refill of tomyum soup and it will be kept warm throughout in the hotpot 👏🏻

Charcoal mookata buffet going for $25.9 nett on Mon - Thurs and $27.9 nett on Fri - Sun (Dec promotional prices — usual price at $29.9 and $32.9 respectively) with free flow Thai ice tea? I'm in! 🙋🏻

Just newly renovated at Townshend Road, Huay Kwang Thai boast a clean space for your guilty mookata indulgence. A wide variety of beef, pork, chicken, seafood and other ingredients are available as ala carte buffet order. My picks are the tomyum chicken, marinated pork liver, clams, pork balls, white fish and mama noodles. I like how the pot is big enough so there's enough space to grill the food comfortably! A clear broth that tasted slightly peppery is used for the soup base but I heard that they might be pushing out a tomyum one soon so I can't wait to be back to try that!

After all that intense grilling, it was definitely nice to enjoy some free flow Thai Milk Tea that we can help ourselves to. Definitely one of the most value for money mookata buffet around! #BurppleBestBuffet

A wholesome plate of assorted boiled vegetables with battered fried prawns, vermicelli, shredded chicken breast and tao khua (pressed beancurd), this is a southern Thailand dish that I’ve never came across before! Served with two sauces on the side — the homemade chilli and palm sugar & fish sauce mix, drizzle a little of both on the mixture of the plate of ingredients! The sauce is really pivotal here in bringing this entire dish together with its spicy and sweet flavors. It was quite an interesting mix of ingredients for me and I like how it was rather clean tasting yet flavorful.

The minced chicken salad is for those who love their food with a fiery kick. Tossed in fresh lime juice, chilli padi, roasted rice and herbs like kaffir lime, lime and basil, its flavor is typical of Thai food as it is absolutely sour and spicy. Some cabbage and cucumbers are also served on the side to help curb the spicy-ness if it’s too much for you. I wished there were some rice crackers to go along with this!

A coconut based dessert, the Thai Chendol is made of coconut slushie, jackfruit, palm sugar, red rubies and lod chong. The lod chong, which is the green jelly you commonly find in chendol, are homemade by the team behind Basil Thai Kitchen with rice flour and pandan juice. Instead of the agar agar texture that separates the jelly upon biting, this lod chong had more texture to it which was great!

The rubies are homemade by tossing the water chestnuts in rice flour. The red colour is achieved by soaking it in rooibos root instead of artificial coloring. With this, I could taste the water chestnut and a solid crunch in these red rubies, coated with a thin and chewy layer of tapioca flour. A pinch of salt is added in the coconut cream soup, which balances out the milkiness.

Other than green curry, Thai cuisine also has a Persian-inspired massaman chicken curry and it is served with crispy roti here. Over 13 ingredients, including star anise, thyme and galagal are grounded into a spice blend that makes the curry. Chicken thigh is then added to simmer in the curry before serving. The chicken meat was entirely fork tender which was easy to eat! Using a wide variety of herbs and spices, the massaman chicken curry is very flavorful but not spicy which makes it family friendly!