[CLOSED] Nung Len

A wonderful appetite-whetter with the sour note of green mangoes dancing alongside deepfried-to-a-crunchy-crisp tuna. Splash on your preferred amount of fish sauce dressing and dig in.
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Loved how fiery this little pot of seafood "tom yam" was but found the slices of fish a tad fishy if you get my drift. Nonetheless, it could have been a one-off incident. Besides that, everything else about this was faultless.

This is a hipster Thai restaurant, some good dishes, if only it isn't this hot (no aircon). Will be back again.

Sitting diagonally across from Rex Cinema, Nung Len is a spacious modern Thai restaurant perfect for large groups of friends. Start with the Gai Tod Nam Pla ($10), crispy winglets dipped in Thai fish sauce, before warming your body with a classic Tom Yum Talay ($15). For mains, opt for the Khao Pad Pu ($14), fried rice with fresh crab meat, and the Kway Tiew Tom Yum Boran ($14), glass noodles soaked in addictively spicy tom yum broth served with pork, soft boiled egg and a side of crispy wonton skin. Wash it all down with a cup of Cha Yen ($3.90) before snapping a few pictures with the tuk tuk!

Traditional tom yum noodles with pork, soft boiled eggs, peanuts and crispy wanton skin.

Described as Crispy Chicken Strips with signature Nung Len sauce which somehow tastes pretty similar to a housemade mayonnaise. The chicken strips seemed to have been compacted and lacked fibre; the texture more identical to a firmer and denser fish cake. What seemed to have made it pretty interesting was the dehydrated, fried leaves which was really crisp with a light charred and leafy flavour which was pretty addictive. So good in fact that the veggies were wiped out earlier than the chicken.