The SIXTH Thai Noodles House @ Sixth Avenue - Affordable, Authentic Thai Noodles From Just $7.50 Nett

Hidden within Soi Thai Soi Nice at Sixth Avenue, The SIXTH Thai Noodles House brings the vibrant flavours of Bangkok’s street food scene to our shores. The concept keeps things simple and wallet-friendly, offering authentic Thai noodle bowls starting from just $7.50 NETT with no GST or service charge, making it an attractive spot for a fuss-free, satisfying meal. The menu features seven noodle variations alongside a concise selection of sides. Despite its modest offerings, each dish channels bold, punchy flavours synonymous with Thai street fare.

Tom Yum Kway Teow Soup 4.5/5

Starting with the Tom Yum Kway Teow Soup ($7.50), this was easily the standout of the meal. The silky kway teow is immersed in a robust tom yum broth that strikes a delightful balance between spicy heat and tangy acidity. Each spoonful is layered with complexity — aromatic, zesty and deeply comforting. The bowl is generously loaded with ingredients such as fried dumpling, ngoh hiang, prawn balls, fishcake slices and minced pork, making it both hearty and satisfying. It’s the kind of dish that instantly transports you to the bustling streets of Bangkok.

Yum Mama 4.2/5

For something dry, the Yum Mama ($7.50) offers an equally addictive experience. The Mama instant noodles are springy and well-coated in a punchy tom yum dressing, delivering that signature spicy-sour kick with every bite. Tossed with a medley of ingredients, the dish is light yet intensely flavourful — a slurp-worthy plate that keeps you going back for more.

Duck Feet Noodle 3/5

A more adventurous option on the menu is the Duck Feet Noodle ($7.50). Served with yellow noodles in a herbal braising sauce, the dish leans towards a more acquired taste. While the sauce carries a gentle herbal depth, the duck feet lack the rich gelatinous texture typically enjoyed in braised chicken feet. As such, it may not appeal to everyone, especially those expecting a more collagen-rich mouthfeel.

Homemade Prawn Paste Soup 4.2/5

To complement the noodles, the Homemade Prawn Paste Soup ($5) is a worthy addition. The prawn balls, made in-house, are impressively bouncy with a firm bite, packed with real prawn meat that delivers natural sweetness. It’s a simple yet satisfying side that highlights the kitchen’s attention to quality.

Century Egg Salad 4.2/5

Another side worth ordering is the Century Egg Salad ($4). The creamy century egg is paired with sharp onions and dressed in a spicy, tangy sauce that beautifully cuts through the richness. It’s a refreshing, palate-awakening dish that adds contrast to the meal.

Overall, The SIXTH Thai Noodles House delivers on its promise of affordable, authentic Thai noodles with bold flavours and comforting familiarity. While not every dish may suit all palates, the well-executed classics like the Tom Yum Kway Teow Soup make it a spot worth returning to for a quick Thai fix without breaking the bank.

Note: This is an invited tasting.


The SIXTH Thai Noodles House
10E Sixth Ave
#01-02
Singapore 276474
Tel: +65 9295 6488
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Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Daily: 11am - 5pm

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Walk to Sixth Avenue. Turn left onto Sixth Avenue. Walk to Toast Box. At Toast Box, turn right and walk to the destination. Journey time is about 5 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore – Discover the “Passages of Spring” Seasonal Menu

At Jiang-Nan Chun, the arrival of spring is marked by a thoughtfully curated seasonal menu, available from 15 March to 15 May 2026. Helmed by award-winning Executive Chinese Chef Alan Chan, the eight-week showcase celebrates the season’s first harvests — tender greens, young shoots, and delicate blossoms — translated into refined Cantonese plates. We experienced the six-course set menu ($238++ per person), a well-paced journey highlighting both technique and seasonality.

Amuse Bouche 4/5

The meal began on a refreshing note with a simple yet effective amuse bouche of Pickled Tomato. Light, juicy and naturally sweet, the tomatoes provided a bright, palate-awakening start, gently priming the appetite for the courses ahead.

Jiang-Nan Platter 4.2/5

The opening platter presented a trio of delicacies: Marinated Fresh South African Abalone, Honey-Glazed Iberico Pork, and Spiced Fried Scallop. The standout was undoubtedly the marinated abalone, a departure from the usual braised rendition. Here, the abalone retained a delicate bite while absorbing a nuanced marinade that elevated its natural brininess with a gentle layering of flavours. The honey-glazed Iberico pork (char siew) impressed with its succulent texture, offering a pleasing balance of lean meat and fat, its caramelised glaze lending a subtle smokiness and sweetness. Completing the trio, the spiced fried scallop delivered textural contrast. It was crisp on the outside while remaining plump and tender within.

Double-Boiled Chicken Soup 5/5

A highlight of the evening, the Double-Boiled Chicken Soup with Sea Whelk, Conpoy and Morel Mushroom was served in a whole coconut, marrying presentation with depth of flavour. Slow-simmered over hours, the soup achieved remarkable clarity while extracting the essence of each ingredient. The natural sweetness of the coconut lent a gentle, refreshing lift, while the conpoy (dried scallops) and sea whelk contributed layers of umami richness. Spring morel mushrooms added an earthy complexity, rounding out the profile. Comforting yet invigorating, the soup struck a beautiful balance between nourishment and refinement, a dish deeply rooted in Cantonese culinary tradition.

Wok-Fried A5 Wagyu Beef 4.5/5

The Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce showcased a masterful interplay of richness and freshness. The A5 Wagyu, with its intense marbling, was indulgently tender and flavourful, while the seasonal bamboo shoots introduced a crisp, clean contrast. Their subtle sweetness and fibrous crunch helped cut through the richness of the beef, preventing the dish from becoming overwhelming. The black pepper sauce added aromatic heat and depth, tying the elements together into a harmonious, well-balanced plate that felt both luxurious and surprisingly light.

Braised White Asparagus in Superior Broth 4/5

Celebrating another prized spring ingredient, the Braised White Asparagus was executed with finesse. Naturally sweet and tender with a gentle crunch, the asparagus absorbed the superior broth beautifully, enhancing its delicate flavour without overpowering it. The addition of bacon introduced a savoury, smoky undertone that provided contrast and depth, elevating what could have been a simple vegetable dish into something more layered and satisfying.

Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce 4.2/5

The noodle course delivered both elegance and comfort. Silky Inaniwa noodles were paired with tender Australian lobster and fresh mushrooms, all enveloped in a rich shrimp sauce. The lobster’s natural sweetness shone through, complemented by the umami-laden sauce, while the mushrooms added an earthy dimension. The noodles, known for their smooth texture, carried the sauce effortlessly, resulting in a dish that was refined yet approachable, a gentle expression of spring’s lighter, more nuanced flavours.

Orange Blossom Mousse with Black Sesame Cremeux and White Chocolate 4.5/5

Dessert arrived in a visually charming form, shaped like an orange. Beneath its delicate exterior, the Orange Blossom Mousse was light and aromatic, offering floral citrus notes without veering into excessive sweetness. The black sesame crémeux introduced a nutty depth, while the white chocolate added a creamy richness, tying the elements together. The interplay of flavours was well-judged, resulting in a balanced and refreshing conclusion to the meal.

Jiang-Nan Chun’s seasonal menu is a graceful ode to spring, where premium ingredients and time-honoured techniques come together in a polished, contemporary expression of Cantonese cuisine. Available for both lunch and dinner, the menu is offered as a six-course set ($238++ per person) or à la carte (from $28++), with an optional wine pairing ($85++) to further enhance the experience.

Note: This is an invited tasting.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317653
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Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]