Thai-rrific!

A rare trip to the East led us to @timbreplus.eastside and among the wide selection of food choices, Tom Yum Mama Hotpot from @streetsofbangkok.sg called out to us especially on a rainy day.

Brimming with flavours from the sea, the large hotpot feeds 2 with fresh plump squids, thick fish slices, tiger prawns, mussels, handmade pork balls, mushrooms, eggs and of course Tom Yum Mama noodles. We were pleased at the overall balance of sweet, sour, spicy, herbaceous flavours. In fact, the fresh zesty lime slices was a delightful find compared to the usual kaffir lime leaves along with lemongrass and coriander. You know you are in for an awesome deal when they aren’t stingy on the herbs nor the ingredients for the robust broth. It’s so addictive that it has become a craving on rainy days. The regular size hotpot is also available for 1 pax.

Relocating from The Elitist, @1345mookata has finally found a new home at @peopleupsg which is right opposite my parents’ place! You can probably guess how popular they are from the number of tables extending out onto the walkway, despite being forced to move out from their previous location.

I don’t usually fancy mookata because of its oiliness especially the use of pork lard and letting it drip into the broth. But the homemade Chiang Mai style broth here is extremely lightly flavored, even with the pork lard dripping. In fact, the broth was tastier with the pork lard and ingredients. The Mookata Thai BBQ steamboat set is highly affordable, and serves 3-4 pax easily with its assortment of prawns, pork, pork belly, chicken, hot dog, crab meat, fish ball, sliced fish, vegetables, enoki mushroom and rice vermicelli. We also had the a la carte garlic pork which comes with heaps of chopped garlic. The robust flavor and aroma was simply addictive, one of the meats that I’d recommend.

Don’t miss out on their homemade chili sauce especially the seafood sauce of a spicy punch! There’s also an ongoing promotion of 1-for-1 homemade freshly brewed Thai milk tea & Thai green milk tea. Unanimous vote for their Thai green milk tea which had a delicate jasmine aroma and decent sweetness level. Recommended for group dining.

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Did someone just mention about a fried thai omelette? Another signature Thai dish that Thais would probably pride themselves on! Ah, that crispiness through layers and layers of egg you could imagine deep-fried using a substantial amount of oil at high heat. So so fluffy like cloud. There’s an option of minced pork or prawns or even plain. The minced pork was hidden in between layers that I felt like I could barely taste it at times. Would recommend enjoying this with a bowl of rice or it might turn out to be a little jelak, although the condiments by the side would probably do a little magic.

Each set comes with a choice of Thai milk tea or Thai iced lemon tea.

@popejaithai, a Thai casual dining restaurant and a social enterprise that supports 8 different beneficiaries through training and employment. They are also helping private hire drivers during this covid-19 period.

Read generally positive reviews about them, and with quality food at nett pricing, there’s nothing more that I would ask for. Their Tom Yum dishes were filled with herbs; lemongrass and kaffir lime leaves were distinctly found even in the Tom Yum seafood fried rice. The Tom Yum soup was slightly on the spicy side, but not to the extent of leaving your stomach burning. As one of the popular dishes from Pope Jai Thai, the garlic honey chicken was pretty interesting. It somehow tasted like bak kwa, probably due to the honey, but at the same time exuded a mildly fragrant garlic aroma. Even as the food had turned slightly cold due to delivery, the fried chicken was still flavorful and retained its juiciness. It was just a pity that it was cold, same for the Tom Yum soup. One appetizer to try is the golden square tofu, that had the sweet Thai chili and chopped peanuts as condiments and toppings.

I liked that their Thai milk tea wasn’t overly sweet as they had told me it was of a fixed sugar level. However, what was intriguing was even the Thai iced lemon tea without the condensed milk, tasted just like the Thai milk tea!

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Would you believe if I said I cooked all these? Of course I didn’t. 😂 Serving 30 years and counting of authentic Thai taste, @diandinleluk doesn’t disappoint if you are seeking some homely Thai food. While I have heard of its long history but have never tried, it was a good opportunity to have it delivered doorstep.

The set meal includes Tom Yum soup, baby Kailan, honey chicken, basil pork, a medium Thai style fried rice and 4 drinks of your choice. If this meal fed the 4 of us for 2 meals unexpectedly, it REALLY tells you something about their portion. Very simple and direct flavours, mostly heavy on 🌶 and fish sauce, very much evident in the saucy basil pork. What turned out to be a surprise was the honey chicken; it surely was sweet, slightly tough texture but it also had a strong fishiness that I got confused. Was it 🐓 or 🐟? Until mum reminded me, probably fish sauce. Just like how it was also added to the Thai Style fried rice, with substantial amount of prawns and squids. My Tom Yum craving was satisfied, in fact burnt, literally. 😂 Though the portion was stated small, the seafood ingredients and herbs were definitely not. Especially the chili that had our tummies on fire. 🥵 More spicy than sour. Luckily I had my Thai iced milk tea to wash it down, not overly sweet and parents-approved. 👍🏻

Islandwide delivery available. Check out their Facebook page for daily group delivery areas for free delivery. No minimum order for group orders. Other than set meals, they are also delivering bento sets and ala carte dishes.

#savefnbsg #loveyourlocalsg

When we asked for recommendations for mains, we were only told it depends on whether if we wanted noodles or rice, and spicy or not. Since there wasn’t any helpful introduction, we decided to get this Isaan Spicy Grilled Pork Neck Fried Rice, which was supposedly one of the chef’s recommendation.

While the pork neck slices were flavorfully marinated, the texture was actually quite hard to chew, which was a turn off. And while the rice was saucy especially having a taste of fish sauce, I can’t explain what’s special about it. Probably would go for other mains the next time.

A time-honored recipe hailing from Khao Yai, Thailand, the Penlaos signature grilled chicken releases a burst of juiciness upon the first bite from its interior succulent meat. Grilled till a nice char on the exterior, the chicken coupled harmoniously with the blend of spices such as white and black peppercorn, garlic, fresh coriander, fish sauce. Smoky, sweet, savoury all in abundance. Pair with the Thai sweet, thick dipping sauce which brings along a lingering spiciness.

Only perplexed by the fact that our whole grilled chicken were served in halves whereas others’ were served whole.

Chill vibes on a Saturday evening at Royal Thai Boat Noodles & Bar that has indoor and outdoor alfresco seating. Enjoy the breeze and dine as you watch the cars drive by.

Definitely had to try the Thai boat noodles since it was a specialty. We ordered a regular bowl of the pork Thai boat noodles and were served a flavorful bowl of pork broth, which was a little savoury, a little bloody-metallic and actually, quite sweet. For noodles, there was a choice of rice noodles or kway teow. Love the consistency and texture of the rice noodles, makes chewing even more enjoyable.

Other ingredients include sliced pig liver, sliced lean pork, meatballs and the ever sinful-but-shiok pork lard! Don’t worry about the pig liver being powdery because it’s cooked with a perfect timing that gives a nice texture without being over/undercooked.

This is one dish I can’t resist ordering every time when I have Thai food, even though it’s pretty troublesome when you eventually have oil all over your hands. Encased in large pieces of Pandan leaves, the moist, tender chicken meat infused with the pandan aroma falls apart so quickly because it was just so soft! The succulence brings so much satisfaction. For $10.50, it’s really value for money. Sweetness of the Thai chili enhanced the overall flavour of the chicken meat.

I wonder how many eggs go into this fried omelette because when we start cutting into it, the omelette was so fluffy that it seemed like there were 2-3 layers! Loved the crispy brown edge especially. Oily as it might be, the chili sauce was a good dip to cut through the grease with its slight citrusy heat.

The portions at Ah Loy Thai are generally big and there’s really quite a substantial amount of minced pork in it. This dish, could almost be spotted on every table! Given its value for money, it’s no surprise why there’s always a long queue outside ah loy thai.

Took me long enough to try this and yes, it’s staying on my long term list for the so-worth-it food at Bugis. Thai food in a cafe setting and just look at the amount of ingredients, uhm, can you even see the chewy egg noodles?
There’s practically nothing in this bowl that I dislike. Fragrant burst from fried shallots, garlic, peanuts and ooooh pork lard! Generous serving of minced pork, pig intestines that didn’t smell, slices of pig liver that’s cooked till just right, fried dumpling skin that aren’t oily, sous-vide egg and what surprised me the most, was the kaffir lime. Needed that fresh, citrus element in this flavourful bowl.

You could also ask for less spicy when you place your order on the iPad, which was what I did. Spicy, sweet, tangy but could still go a little further on the sourish Tom Yum flavour. Soup was slightly heavy on MSG.

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Located in the Yishun Industrial Park and still not that accessible yet, but soon it will be with the Canberra MRT station under construction nearby, I am surprised by how the entire coffee shop that houses Taste of Thailand got fully occupied on a weekend! There were even people waiting for tables during dinner time, and guess what, its popularity was so evident because all other stalls were closed.

I was told that this deep fried fish is a must try at Taste of Thailand. True enough, this fish was spotted on almost every table, although it looks a little hideous. What was really fascinating was how the fish was deboned and how the entire fish was covered in batter such that with every bite, there's both a crispy exterior and soft fish meat that follows after. The deboning makes it easier to pick out the meat without bones. Of course, the fin areas were a little more complex but really really crispy.

Be sure to dip the sweet chili to give it some kick, though the sauce was on a sweeter than spicy side. Adds more flavour rather than just a monotonous fried taste!