Little did I know that there is a Thai restaurant on level 2 of Amara Singapore. In fact, Thanying has been around since 1988. It has recently reopened again after a refurbishment. The interior is brighter now with a seating capacity for 128 people and 2 brand new private rooms.
Thanying Thai Style Salmon Yusheng with Chicken Curls 4.5/5
In conjunction with the upcoming Lunar New Year, Thanying has also introduced their own Thai Style Salmon Yusheng with Chicken Curls. The yusheng comprises of yam strips, green mango, a mix of fresh vegetables tossed in a special sauce that includes fish sauce, lime juice and chilli padi. It is refreshing with a hint of spiciness, with a lot of textures and flavours. This is one of the better yusheng I have eaten this year.
Miang Khum 4/5
Next, we had the Miang Khum, a light appetiser that is eaten like a wrap. Take a piece of the leaf and then wrapped it with the different condiments such as tasty bits of herbs, peanut, dried shrimp and ginger. Last but not least, add a few dollops of honeyed tamarind sauce and rolled it up. What you get is a firework of flavours with each bite.
Peek Gai Sod Sai 4/5
Whenever I have Peek Gai Sod Sai, I always tell myself it is a brilliant idea to remove the bone and stuffed it with its own minced meat. It is so convenient to eat. In Thanying's version, herbs are added into the minced chicken stuffing, giving it a subtle aroma on top of the crispy skin.
Tom Yam Goong 4.5/5
I like Thai Cuisine, but many places have reduced the spicy level to cater to those that have a low tolerant. A dish that it is a good benchmark is the Tom Yam Goong. At Thanying, the spicy prawn soup is packed with depth, that will probably make you break out in a sweat.
Goong Krabueng 4.2/5
I am not a big fan of Thai prawn cake, but the version at Thanying is very different. The Goong Krabueng is thin and crispy with delectable prawn paste. The deep-fried prawn pancake will be adored by both young and old.
Phad Pak Kanar 4.2/5
After a couple of light starters, we move on to dinner proper starting with the Phad Pak Kanar. A simple stir-fried Thai Kailan with oyster sauce to go along with the other mains. Though simple, the execution is perfect with the greens still retaining its crunch.
Pla Krapong Nuengmanao 4.5/5
One of my favourite Thai dishes is the Pla Krapong Nuengmanao. I find that the Steamed Seabass with Special Lime and Chilli Sauce, not only showcases the core flavours of Thai cuisine, it also complemented the freshness of the moist fish.
Gaeng Panang Nuer
Cooked to tender is the Gaeng Panang Nuer. The thick red curry is not as spicy as it looks. In fact, it is slightly sweet, which is very appetising with a plate of steamed white rice. I love it so much that I drenched my rice with the savoury curry.
Khao Ohb Nam-Liaeb 4/5
Usually, most diners will order pineapple fried rice at Thai restaurants, but my preference is black olive rice. The Khao Ohb Nam-Liaeb here comes with minced chicken, and cashew nuts served in claypot. With all the mouth drooling food, this completes the meal.
Thai Dessert Set 4.2/5
End the night on a sweet note with the Thai Dessert Set. It comes with three different tiers of bite-size sweet delights. I have a difficult time picking which is my favourite, as they are all so good. Hence my advice is to save some space for this dainty sweetness.
Though I have not known about Thanying until my recent visit, it is never too late to discover another Thai restaurant that serves excellent and exquisite royal Thai cuisine. Besides the delicious dishes I had, this is just only the iceberg of the extensive menu. On top of that, it also has a vegetarian menu with close to 30 dishes.
Note: This is an invited tasting.
165 Tanjong Pagar Road
Tel: +65 62224688
Nearest MRT: Tanjong Pagar (EW Line)
Daily: 11am - 3pm, 630pm - 11pm
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]