Sukhothai Kitchen (Bedok Central)

I had never come across steamed tapioca in such an intense orangey-gold hue before. It didn't taste any different from the pale yellow ones though. Portion is pretty large, making it suitable for sharing.

So when I saw this pig's trotters rice on the menu, I couldn't control my excitement!!!!! For all u who loves this dish, it's quite affordable($5.80 for everything u see on that plate) and not bad.

My parents introduced me to this place and because they are quite picky about food, I looked forward very much to our first visit together. True enough, the dishes we dug into had an air of authenticity thanks to the Thai chef hired by the Thai food-loving Singaporean owner and his Thai wife. More importantly, they were appetising. Here are four of the five dishes we ordered pictured clockwise from top left:

Omelette ($8 with one type of filling, $6 for a plain version) - Fluffy and fragrant, especially with our selected addition of "chye por" (they use the sweet variety of preserved radish here), this was unanimously rated as "very good".

Petai with Prawns ($12 for small) - Besides the petai, capsicum and white onions were included with prawns in this spicy stir-fry. Heavy on the "haebee", the addictive dark sambal was also really good mixed in with the white rice.

Tom Yum Soup with Rice ($6) - The pleasant surprise of sweetness in this typically sour, spicy and hot soup had us relishing every last drop.

Pandan Chicken ($5.80 for 3pcs) - Within each wrapping was superbly tender boneless chicken meat that had been steeped in an unusual curry-ish marinade. Seems simple but really "shiok".

Cut into easy-to-eat pieces, the lean parts of this hunk of pork trotter was ok but the fatty bits were, as I'd hoped, exquisite. Meltingly tender, it left an endearing stickiness on my lips that I adore. Helping to cut through the meatiness like a sword through silk was the vinegary chilli garlic dip. The sour "kiam chye" was also a good complement.
If ordered alone with plain rice, this platter can easily feed two to three pork-lovers, depending on how hungry they are.

As stuffed as we were, there was no way I was leaving this place without trying their desserts so we got these to share. They were equally lovely. The sweet mango was accompanied by glutinous rice that was comfortingly warm and soft while the Red Ruby had plenty of crunchy, extra large water chestnuts and jackfruit strips.