Tag Archives: Thai
It is almost too easy to walk past Tuk Tuk Cha (TTC) and not notice it because that was exactly what happened to us when we went looking for it on Saturday morning. An unassuming takeaway kiosk with less than 10 seats, TTC is by the same people behind Boat Noodle House at Bedok Point and specialises in all things Thai. The kitchen is decidedly modest in size- put 2 people inside and it is already filled. Yet somehow in this cosy space, they are able to churn out one of the best Shibuya toasts in town.
For starters, get their Thai Milk Tea and Thai Green Milk Tea $2.80/$3.20. Both equally refreshing and great thirst quenchers. We thoroughly enjoyed the full-bodiedness of the tea and the delicate balance between the sweetened condensed milk and the hint of spices. A commendable effort and almost as close as you can get to the real thing in Thailand.
Fresh from earning the top spot on the San Pellegrino’s Asia’s 50 Best Restaurants list in 2014, Australian chef and restaurateur David Thompson went on to join the repertoire of celebrity chefs in Marina Bay Sands shortly after. Opened in September last year, Long Chim marked Chef Thomson’s debut into the Singapore culinary scene but unlike his award-winning Nahm in Bangkok, this casual-dining restaurant specialises in Thai street food and dishes are mostly below $30.
Drawing inspiration from modern-day Bangkok, the interior design of Long Chim is both sleek and swanky with its low lying lights, 3D wooden panelled ceilings supported by walls and pillars that are unapologetically covered in murals made up of thick bold strokes.
Taking up to 150 diners at one time, Long Chim is by no means a small space and might be considered sprawling even. It offers a variety of dining experiences and you can choose to either sit at the kitchen counter for some live action, tuck into bar bites at the lounge area alongside exotic Thai cocktails concocted at the bar, book the private dining rooms for intimate get-togethers or simply dine at one of the tables in the main dining area which is sufficiently cosy.
We started with some appetisers- Cured Pork Fritters $17 and Dried Prawns in Betel Leaves $13. The latter with its ginger notes, toasted coconuts and chunks of peanuts all wrapped in a juicy betal leaf was simply a party in the mouth with its varying textures and myriad of flavours, while the former was rightfully salty and thrilled with waves of spiciness from the slices of bird’s eye chilli.
Haha Thai has been around for quite some time now. Formerly located at Changi Village, then Foch Road in Jalan Besar, this family business has since moved upmarket to Ngee Ann City right in the heart of Orchard Road. What’s interesting to note too is that Haha Thai first started out as a fish farm business. It comes as no surprise therefore that this Thai restaurant specialises in seafood items such as Lobster, Shellfish, Soft Shell Crab, Fish, Squid and Prawns cooked in various different ways- curry, salted egg, lemon steam etc.
We came here for dinner one evening and while the place was not crazy crowded, the number of tables occupied was rather decent for a weekday. No better way to start our Thai meal with some Haha Thai Iced Milk Tea $4.80 and Haha Lemongrass $4.80 drinks. Refreshing and iced cold, the flavour of both drinks were rightfully intense and downright sweet in a good way. I did prefer the latter though for its citrusy notes and hints of lemon.
I have not been to Bangkok in the last 15 years and my unit of measurement for Thai food is at best comparing against the standards of Thai Express. So I am probably not your ideal person to comment on what is good and what can be improved upon when it comes to Thai cuisine. Thankfully, I had along two Thai foodies who know what constitutes a good Pad Thai and how to differentiate quality green curry so I must say this outing was somewhat a learning journey for me.
Prior to my friends’ vehement recommendation of Folks Collective, I had not heard of it before. But once we reached the restaurant, I knew I had to be an isolated case because it was packed with the CBD lunch crowd!
Upon entering the somewhat dark and and dimmed space, located along the row of shophouses of China Square Central, the communal bar counter of alcoholic drinks first greets you before the vintage mismatched furniture and quirky art paintings hanging on the wall do. The next thing that strikes you is that the staff all speak Thai, not only do they greet you in Thai (as do every other Thai establishment), they communicate with each other in Thai as well! I was impressed. One up for the authenticity factor!
The menu at the moment is still in their soft launch phrase but the options for Appetizers & Finger Foods, Soups, Curries, Mains and Desserts are considerably diversified and varied.
We ordered the Signature FOLKS Wings $6.90 which is supposedly one of their best sellers. Problem was, these were not wings but drumlets! My friend who is fan of wings, was very disappointed. Nonetheless, we moved on from that and ate it anyway. Taste wise, although the marinate was sticky sweet with a hint of spice and the chicken itself was fried to a crispy skin that was addictive to munch on, sadly between us, we all agreed it that this appetizer was marginally underwhelming.
The Pad Thai Goong $8.90 seemed promising with its fragrant notes and motley of colors that was extremely appetizing. At first bite, the rice noodles were chewy with the right texture and the overall consistency was not oily. The pad thai sauce however was much too sweet with the absence of a balanced tangy sourness from the tamarind.
Thailand is fast becoming one of the most popular destinations for Singaporeans to escape for a quick getaway. Not only because it is near, cheap to get to on a budget airline, has amazing shopping but most importantly of course, because of the food!
And now with the opening of MooJaa, Mookata Thai BBQ Steamboat, a barbeque/hot-pot eatery along Keong Saik Road, it is almost like having a bit of that Thai experience along the busy streets of Bangkok in a fully air-conditioned well ventilated restaurant, without that after-smell of BBQ. With a Thai chef at the helm and 7/10 families visiting MooJaa being Thai, it is almost a straight out endorsement to the authenticity of the food offered here.
“Moo Ka Ta” literally means “pork skillet” in Thai and refers to the special apparatus used to cook at MooJaa. Made out of a trough of soup sitting over a crock of charcoal with a grill placed over the trough, it is an ingenious two way traffic of allowing the smoke from the charcoal to permeate the meats grilling on top, and for the juices from the meat to drip into the soup, enhancing the flavours of the broth which you can slowly savour and drink.
Binchotan Japanese charcoal is used here at MooJaa as it produces noticeably less soot residue compared to locally obtained charcoal so you are assured that your meats and soup keeps to its true essence with none of that black soot that we often see at regular barbeques.