An epicurean variety of tasty Thai-chinese fusion fare draws the crowds to this fun and casual dining space.
Thai-chinese fare rule the roost with a good selection of onedish meals and communal sharing main dishes. The ThaiHou-share platter features a trio of substantial appetisers: pandan leaf wrapped fried chicken, springy Thai fish cakes and mieang kam with toasty grated coconut are on point to whet the appetite.
Salted mustard greens (ham choi) lends a tangy appeal to the succulent pork shoulder meat and hardboiled egg braised in fragrant spice-infused soya sauce, making the house specialty of BKK braised pork a winsome palate-pleaser to go with white rice. The simple dish of siu yuk kai lan is bestowed with a lush richness courtesy of roast pork pieces.
For dessert, try the mango sticky rice which tastes notably soft and creamy as the glutinous rice is steamed in coconut milk. We also give the thumbs up to tab tim krob, the classic sweet treat of water chestnut dices in coconut milk with jackfruit strips updated with coconut ice cream.