Ca­sual eater­ies serv­ing Thai street food are spring­ing up all over the is­land


Ca­sual eater­ies serv­ing Thai street food are spring­ing up all over the is­land

If you’ve ever been to Bangkok and back, chances are, you’d miss your food hunts at Vic­tory Mon­u­ment, Chi­na­town or Sukhumvit 38 and the miles of tasty, in­ex­pen­sive food you can find down those streets. Fret not. With more Thai street food eater­ies pop­ping up in Sin­ga­pore—and not just at Golden Mile Com­plex—there’s no dearth of good and af­ford­able op­tions to choose from. Here are some you can keep at the top of your list.

Kin Moo The Thai Noo­dle House Opened in Jan­uary, this cafestyle Thai eatery at Tan Quee Lan Street spe­cialises in pork­based dishes. Some pop­u­lar choices are Thai-style wan­ton mee ($7.90), made fra­grant with the ad­di­tion of fresh pork lard which they cook daily; braised pork knuckle noo­dle with gravy ($7.90) fea­tur­ing ten­der slow-cooked pork topped with an egg; and tom yum noo­dle ($7.90). Tom yum is typ­i­cally served as a soup, but it takes the form of a house­made sauce here, served with noo­dles and condi­ments like minced pork, long beans and crispy wan­ton skin.

Kin Moo has just one beef dish, a yel­low curry beef brisket with rice or noo­dles ($9.50) that is packed with flavour af­ter two hours of slow cook­ing. Chef Thanyaphad, who hails from South Thai­land, in­tro­duces new dishes from time to time. One ex­am­ple is rice in soup, com­pris­ing pork radish broth and home­made meatballs topped with an egg and a pinch of pre­served veg­eta­bles. This dish, sim­i­lar to Teochew por­ridge, is a nod to the culi­nary in­flu­ence of Teochew mi­grants in Thai­land.

#01-02, 2 Tan Quee Lan Street.

Tel: 6908 1896;

Nakhon Kitchen

Started in 2008, Nakhon Kitchen is owned by Sin­ga­porean Bene­dict Ong. He had lived in Thai­land for six years and wanted to bring the de­li­cious flavours he en­joyed there to din­ers here. Al­most a decade later, Nakhon has seven ca­sual restau­rant out­lets lo­cated in the heart­lands across the is­land: at Hougang, Be­dok North, Ang Mo Kio, Pasir Pan­jang, Marine Pa­rade, Hol­land Vil­lage and Yishun.

The restau­rants of­fer a full range of dishes show­cas­ing Cen­tral Thai, North­ern Thai and North­east Thai flavours. Some in­gre­di­ents, such as blue gin­ger, are di­rectly im­ported from Thai­land for their unique aroma and flavour. Sig­na­ture dishes on the menu in­clude home­made Thai prawn cake ($12 for four pieces) made up of prawn, chilli paste, spring onion and fish sauce; stir-fried minced pork with hot basil leaves ($6) and crispy grouper topped with Thai chilli sauce ($22). #01-341, 212 Hougang Street 21. Tel: 6286 8785 Soi 47 Thai Food

Newly minted in March this year, this Thai eatery is nes­tled be­low an HDB block at Toa Payoh. Ac­com­mo­dat­ing 50 to 60 per­sons in­doors and out­doors, the bright, airy diner is sim­ply decked out in black, grey, white and wood.

Seafood items such as steamed seabass with Thai lime sauce ($19) and deep-fried seabass with home­made Thai chilli sauce ($19) are hot sell­ers. Sin­ga­porean owner Ang Wee Ling and her team of Thai chefs source their fish from a lo­cal ke­long or fish farm, say­ing the stock they get is typ­i­cally larger and 200g heav­ier than the typ­i­cal sea bass. Another dish to try is clay­pot tang hoon with prawns ($10), steeped in a blend of oys­ter sauce, hua diao wine and var­i­ous Thai herbs, and topped with five fresh, juicy prawns. Or go for the fried stuffed chicken wings with minced meat ($6.80 for three pieces), a crisp snack filled with juicy chunks of minced meat and crunchy wa­ter ch­est­nut. #01-130 Block 47, Lorong 6 Toa Payoh. Tel: 6266 4747; face­ soi47thaifood Gu Thai Noo­dle

Kuay teow ruea, or Thai boat noo­dles is the high­light here. It is so named be­cause it was tra­di­tion­ally sold by ven­dors ply­ing the canals of Bangkok on boats. To avoid spillage, boat noo­dles typ­i­cally came in small por­tions. The dish com­prises rice noo­dles, veg­eta­bles, pork or beef and is tra­di­tion­ally thick­ened with cow’s or pig’s blood. As pig’s blood is pro­hib­ited in Sin­ga­pore, Gu Thai uses a com­bi­na­tion of Thai herbs and fresh herbs in­stead to en­rich the broth.

Have your boat noo­dles with pork or beef ($1.90 for small, $7.50 for large) or or­der their braised beef ten­don noo­dle ($8.50). Gu Thai has branches at Pomo Mall, United Square, My Vil­lage@ Seran­goon and an up­com­ing one at Yishun’s North Point, decked out in a float­ing mar­ket con­cept. #01-04 Pomo Mall, 1 Selegie Road. Tel: 3113 2003; face­­oodle­cafe Krapow Thai Street Food Opened last year in a lit­tle nook on the third floor of Far East Plaza, this hole-inthe-wall dishes up flavour-packed dishes be­low $10. Some of the must-tries here are drunken noo­dle pork ($7.90), a quick-and-easy kuay teow dish stir­fried with minced pork and cubed long beans; a flavour­ful pad Thai ($9.90) rich with wok-hei, and Thai stewed chicken soup noo­dle ($7.90) com­pris­ing stewed chicken wings and rice noo­dles in a light broth. #03-89 Far East Plaza, 4 Scotts Road. Tel: 6734 1946

Kin Moo

The Thai Noo­dle House

Nakhon Kitchen

Soi 47 Thai Food

Gu Thai Noo­dle

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