Don Signature Crab @ Toa Payoh North - From Pie Club to Crab Party

For those working near China Square Central, you should be familiar with Don Signature Crab which was serving their unique crab beehoon soup from 2000 to 2013 before relocating to its current location at Toa Payoh North in March 2015. I will share will you more about Don, the founder at the end of the article but let us dig in to the food first.

Crab Beehoon Soup 4/5

There were four of us in total, so we decided to order a couple of crab dishes on the menu to try. We started with the Crab Beehoon Soup ($25 small). Served in a claypot to retain the heat, the soup base has a herbal taste from the dang gui. The crab is considered mid size, cooked together with some vegetables, ginger and yam. However we felt that the version still lose out the one from Mellben.

Black Pepper Crab Beehoon 3.8/5

For those that enjoys a peppery kick, the Black Pepper Crab Beehoon ($25 small) would be the choice. Plated in a pile of greens and generous serving of beehoon, it is good for 2 pax to share. I do enjoy the piquant kick but on the critic side, I could not really taste the flavour of the crustacean in the beehoon.

La La Prawn White Beehoon 4.2/5

Among the 3 crab dishes we ordered, my favourite is the La La Prawn White Beehoon ($15). While it may look similar to the black pepper dish, the sauce is actually different. The sauce is sweeter, creamier and more garlicky. I felt that it complemented the seafood excellently.

The man behind it is non other than Don himself, the founder of Don Pie. When I asked him about his pie business, he declined to comment further but I can sense some form of regret and sadness in his tone. What I understand is he as already sold his pie business and now focusing on his crab stall. Anyway if you do plan to check out the stall, the menu offers other items such as Chilli Crab, Cheese Crab, Crab Laksa


Don Signature Crab [CLOSED]
Blk 206 Toa Payoh North
#01-1197
Singapore 310206
Tel: +65 96916776
Facebook
Nearest MRT: Braddell (NS Line)

Opening Hours:
Daily: 12pm - 830pm

Direction: 
1) Alight at Braddell MRT station. Take Exit A. Walk to the road between block 109 and 107. Turn left and cut through the HDB estate. Walk to destination. Journey time about 6 minutes. [Map]

Mellben Signature @ Tanjong Pagar Plaza

Due to the government reclaiming back the Bestway Building at Prince Edward Road, Mellben Signature has to move from its previous location to the current location at Tanjong Pagar Plaza. I like the new location as it is more accessible and nearer to the MRT station.

Australian Baby Abalone in Superior Sauce 3.5/5

Dinner at Mellben Signature started with the Australian Baby Abalone in Superior Sauce ($12/pc). The abalone was firm and bouncy dressed in a flavoursome sauce. However I find the sauce a bit on the starchy side.

Seafood Crispy Beancurd 4/5

Crispy on the exterior and pillow soft in the interior is the Seafood Crispy Beancurd ($12/$15/$18). A delectable dish that will be enjoyed by both adult and young.

Salted Egg Pork Ribs 3.8/5

The Salted Egg Pork Ribs ($15/$20/$30) are hugemongous. The meat fell off the bone with ease. Coated with the savoury salted egg sauce, this is finger licking good. If the salted egg flavour can be more distinct, that will be perfect.

Icy-Chilled Sweet & Sour Pork 4/5

This is my second time having Icy-Chilled Sweet & Sour Pork ($15/$20/$30). I had it previously at Kai Garden. I still have it gimmicky. Putting that aside, it is executed quite well. The sauce was not too sweet and the pork was firm with a good bite to it. Even though the plate will drain the melted ice water, I would still advise to eat it quickly before it gets soggy when the melted ice water comes in contact with the pork.

Stir Fried Garlic Chives with Shimeji 4.2/5

Stir Fried Garlic Chives with Shimeji ($20/$30/$40) is currently one of my favourite vegetable dishes to order at Chinese restaurant. I like the crunchy texture. It also does not have that strong earthy taste that most people dislike.

Deep Fried Marble Goby in Homemade Thai Sauce 3/5

Deep Fried Marble Goby in Homemade Thai Sauce (market price), it maybe old school but a timeless favourite among many diners.

Braised Beehoon Crab 3.8/5

Mellben becomes popular when it started its first outlet in Ang Mo Kio serving delicious crab dishes. Hence a visit to Mellben, how can we not try their signature crab dishes. The crab is selling at $65 per kg here. 

The Braised Beehoon Crab is cooked in a black pepper sauce. The smooth and silky beehoon coated with the black pepper sauce is slurping good. As this is a crab dish, I was hoping to taste the essence of the crustacean but it was overshadowed by the strong peppery taste.

Creamy Butter Crab 3/5

Aside from the sweetness and firm texture of the crab which got my thumbs up, I find the sauce for the Creamy Butter Crab lacklustre. Instead of the buttery flavour, it seems that too much milk was added to get that creamy texture.

Chilli Crab 3/5

The Chilli Crab does have a spicy kick to it with an abundance of egg white in the sauce. Best to wipe it clean with some fried mantou. However the sauce was too starchy for my liking.

Claypot Crab Beehoon Soup 4.5/5

The highlight for me at Mellben is the Claypot Crab Beehoon Soup. The milky soup probably has evaporated milk added to it for a lift in flavour and creaminess. I could also taste the essence of the crustacean infused into the soup as well as being absorbed by the thick beehoon. This is worth going back for second helping or maybe third. You can also request to add more soup and beehoon for a small cost.

Overall I have an enjoyable meal at Mellben Signature. I would highly recommend ordering the Claypot Crab Beehoon Soup. The restaurant is packed with people when I visited in a weekday evening. Hence I would advise making a reservation if you plan to make a trip down to try their dishes.


Mellben Signature
Blk 7 Tanjong Pagar Plaza
#01-105
Singapore 081007
Tel: +65 62205512
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 1030pm
Sat-Sun, PH: 530pm - 1030pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road at the traffic light junction. Walk to destination. Journey time about 5 minutes [Map]

Xin Cuisine Chinese New Year 2016 @ Holiday Inn Atrium

Xin Cuisine at Holiday Inn Atrium welcomes the year of the monkey with a number of prosperity and reunion set menus, specialty curated by the team of master chefs to celebrate the joyous Lunar New Year. Tossing to an abundance and prosperity year, we have the Yusheng with Salmon, Bamboo Clam and Champagne Dressing.

Festive Dim Sum 4/5

If you do not know, Xin Cuisine serves dim sum on their menu too. In conjunction with the Lunar New Year, we tried the Festive Dim Sum for a glimpse of their delectable offering. On the platter we have the Steamed Xiao Long Bao with Crab Meat, Pan Fried Yam and Pumpkin Cake, Steamed Seafood Dumpling with Cordyceps and Deep Fried Mussel Stuffed with Shrimp Paste. The quintessential dim sum will delight every diners.

Xin's Traditional Pen Cai 4/5

A tradition during Lunar New Year feast is the luxurious Xin's Traditional Pen Cai that is filled to the brim with abalone, prawn, oyster, pork belly, roasted duck etc. For those that wants to impress their guests or family members, this is also available for takeaway during the festive period.

Braised Vermicelli with Crab, Ginger and Onion 3.5/5

A new creation for the Lunar New Year menu at Xin Cuisine is the Braised Vermicelli with Crab, Ginger and Onion. While it was an enjoyable dish with plump and juicy crab meat, the vermicelli lacked the essence of the crustacean.

Wok Fried Glutinous Rice with Preserved Meat 3.5/5

Rice is an essential part of a meal in Asia and it is even more fitting to celebrate the festive season with the Wok Fried Glutinous Rice with Preserved Meat. The glittering rice grains are infused with the wok hei aroma, with the flavour further accentuated by the preserved meat.

Xin's Traditional Nian Gao, Double Boiled Snow Pear 4/5

Wrapping up our dinner is the Xin's Traditional Nian Gao and Double Boiled Snow Pear with Osmanthus and Snow Fungus. My favourite is the double boiled snow pear with osmanthus and snow fungus. It is a light and refreshing dessert after the sumptuous meal.

For more information of Xin Cuisine's festive menus and takeaways, kindly refer to the website for more details.


Xin Cuisine
Holiday Inn Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes.  [Map]

Lai Huat Signatures @ China Street

When I was told that there is a new Lai Huat Signatures restaurant near the central business district (CBD) at China Street, I could not hold my joy to know that their signature Sambal Promfret since 1951 will be easily available to diners now with the restaurant conveniently located near Telok Ayer MRT station.

The signature sambal belachan was created by the late Mr Lim Song Lai in his humble coffeeshop along Ophir Road back in the 1950s. Now there are five different restaurants around the island at Jalan Besar, Guillemard, Upper East Coast, Rangoon Road and China Street. Each of them bears slightly a different name but retained the Lai Huat brand name. All of them seem to inherit the recipe of the late Mr Lai. While the five restaurants are owned by different members in the family trees, they are all run individually which seems to suggest that there are different views and directions for the business. Anyway, let us focus on the food.

Crab Beehoon 3/5

At Lai Huat Signatures, besides the signature Sambal Promfret the restaurant also woks up a eclectic selection of cooked dishes on the menu. One of them is the Crab Beehoon ($58/kg) which we tried. There will hits and misses in their execution. The beehoon was cooked to a good slurping bite complemented by the freshness and sweetness of the crustacean. However the beehoon failed to absorb the essence of the crab, lacking the oomph  factor.

Fish Maw Soup 3.5/5

The Fish Maw Soup ($18/$35/$48) with dried Scallop and crabmeat came across has hearty and comforting, flavourful but yet not too starchy.

Roasted Chicken Two Ways 3.5/5

The Roasted Chicken Two Ways ($30) actually comes in the form of roasted chicken and strips of chicken meat tossed in a Thai chilli sauce. The exterior of the roasted chicken is crispy while the interior is still tender and juicy. Pair with strips of cucumber and carrot in a sweet Thai chilli sauce, the other version is more light and refreshing as if having a salad dish.

Sambal Promfret 4.2/5

Lastly the signature item on the menu, The Sambal Promfret  (Market Price) which comes with a generous topping of the sambal. I am told that there is a slight difference in how Lai Huat Signatures prepared the sambal compared to the other restaurants. Traditionally the sambal is wok fried until fragrant but risk of getting burnt. Over here, it is oven roasted for consistency. If you like spicy food, the sambal promfret is not to be missed. The sambal is so good that you can just have it with a bowl of rice.


Lai Huat Signatures
23 China Street
Singapore 049565
Tel: +65 66363828
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street towards Far East Square. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Tao Seafood Asia @ Asia Square Tower 2

Located on the 2nd floor of Asia Square Towers, TAO Seafood Asia is a newly created restaurant brand offering Thai-Teochew seafood cuisine. Chef Lee Tong Kuon, the former executive chef and co-owner of the Thai Village Holdings Ltd, was officially appointed as the head chef in November 2014. His son, Adrian, was the creator of this new brand. Over here, customers get to try not only Chef Lee's signatures but also new creations unique TAO Seafood Asia. TAO sets to bring to their customers quality and refine Thai Teochew dishes made only with produce that are from sustainable sources. I believe this put many Eco-friendly diners' minds at ease. Unlike the usual Chinese restaurants which setting can be rather open, I like the intimacy and cosiness that TAO provides.

Chilled Jellyfish Salad 4.2/5

We started off the dinner with their a couple of their appetisers. The Chilled Jellyfish Salad (S$10++) and Crispy Fish Skin with Salted Egg Sauce (S$10 ++) were equally moreish. The thick slices of jellyfish head were extremely crunchy. Served cold with a special mix of vinegar, sesame and chili, it awakened my tired senses.

Crispy Fish Skin with Salted Egg Sauce 3.8/5

The crispy fish skin comes from Eel, deep fried and evenly coated with salted egg sauce. The crunch of the fish skin echoed around the table at every bite. I feel the satisfaction was quite beyond the simplicity of the ingredients.

TAO Signature Soup with Premium Fish Maw and Crabmeat 4.5/5

To warm up, we had TAO Signature Soup with Premium Fish Maw and Crabmeat (S$68++ per person). I was amazed by the thickness and viscosity of the chicken brew. I could feel it nourishing my core upon every spoonful. Known for its collagen, the premium New Zealand Cod Fish Maw (花胶) holds a different texture to the usual fish maw. I would say it is like salmon belly but with a much firmer texture. After a few spoonful, we were told to add a little of the green chilli. It really does add another layer of taste to it!

Pot Roasted Cod 3.8/5

Pot Roasted Cod (S$38++) is slow-roasted in metal pot with TAO Seafood Asia’s unique essence sauce with a generous dose of garlic and coriander roots at the bottom. Cooking and serving straight to diners in metal pots is their Thai-Teochew style of cooking. This is to preserve the aroma and taste of the seafood. The fish was firm and fresh, and I love how the herbaceous coriander roots cuts the creaminess. However, as the sauce can bit quite salty, I wish there was much less of it.

Stir Fried Fish Maw with Prawns 3/5

Stir Fried Fish Maw with Prawns (S$44++) is a new addition to the menu. I would say this is my first time trying stir fried fish maw. Customers are advised to consume this dish immediately after being served as the fish maw soften real quickly. As the collagen rich fish maw contains a natural coat of fish-oil, the Chef uses very little oil during the stir frying process. The end dish wasn't too greasy. I didn't find the taste exceptional but I feel it can be a quite attractive dish for those who love the texture of fish maw.

White Pepper Crab 4.2/5

Another new addition that I tried is the White Pepper Crab (S$6++ per 100g). When the White Pepper Crab was served, we were quite astonished by the sheer size of its claw. It was huge! The sauce was rich with pure ground pepper, with a touch of other spices. The hard shell was nicely cracked, hence removing the meat was no hassle at all. Despite the peppery sauce, I could still taste the subtle sweetness of the meat. If you like peppery suff, this will definitely sit well with your palette.

Pot Roasted Crab with Glass Noodles 3.8/5

Pot Roasted Crab with Glass Noodles (S$45++) is known to be a Thai Teochew favourite. Similar to the cod fish, it was prepared and served directly in a metal pot to retain its aroma and "wok-hei". The glass noodles was springy and well flavoured with the sauce and soup base fully absorbed into every strand. Again, a tiny teaspoon of the Thai green chilli works like magic. It helps to cut the saltiness of the noodles which was slightly too much for me, lifting the overall taste.

Before the start of the dinner, we were each given a saucer of their Thai chilli sauce. As plain as it looks, I was told a little of it will enliven the dish exponentially. Well, I was rather skeptical at first, but how wrong I was after having it with the dishes I tried.

It could be the self-effacing demeanour of Chef Lee. I felt that dining at TAO Seafood Asia is like eating 私房菜，akin to home cooked dish but with extravagance. It is rare when the scene is so commercialised these days. Tonight, I would say “饕聚” (tāo jù) (its Chinese name) is really the place that epitomise "where gourmets gather".


Tao Seafood Asia
Asia Square Tower 2
12 Marina View
#02-10
Singapore 018961
Tel: +65 68449969
Facebook: https://www.facebook.com/TAOSeafoodAsia
Website: http://www.taoseafoodasia.com/
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Downtown MRT station. Take Exit. Walk towards Marina View. Walk down Marina View to Asia Square Tower 2. At Asia Square Tower 2, take the escalator to Food Garden food court of the 2nd floor. Walk to destination. Journey time about 8 minutes. [Map]

Joyden Seafood Restaurant (欣艺海鲜) @ West Coast Recreation Centre

Formerly known as West Coast Seafood, the restaurant is celebrating its tenth anniversary with a new name, interior facelift and comprehensive revamped menu. The family run restaurant is now named as Joyden Seafood Restaurant (欣艺海鲜). The newly refurbishment and name change aims to attract more corporate clients and younger, well travelled customers on top of their regulars and loyal customers.

Signature Crispy Cereal Prawns 4.2/5

If you a fan of cereal prawns, then you need to try Joyden's version of the Signature Crispy Cereal Prawns ($22/$24/$46). Fried until crunchy on the shells while retaining the moist flesh, this can be eaten as a whole. The highlight is the cereal which has imbued with shards of kaffir leaves, chilli padi and a smattering of curry powder. This slight deviation has brought this classic dish to a new level.

Steamed Lobster with Glutinous Treasure Rice 4.5/5

Impress your diners with the Steamed Lobster with Glutinous Treasure Rice (market price). The rice is first quick fried with dried shrimps, shallots, Chinese sausage and scallions before the glutinous rice is being steamed with the lobster in a bamboo basket. By doing so, the juices of the crustacean is allowed to flow down further infusing the glutinous rice with a richer flavour.

Signature Imperial Oyster Sauce Chicken 4.5/5

While majority of the menu at Joyden is seafood, there is also meat and poultry section. The Signature Imperial Oyster Sauce Chicken ($28) was very memorable for me. The whole chicken was first roasted with stuffed chives and garlic gloves infusing the flavours and giving the bird a crisp skin. It is then braised in superior oyster sauce for a good 3 hours to further embraced with the beautiful flavours giving the chicken a very tender meat that fell of the bone with ease.

Lemongrass Pork Ribs in Crispy Yam Ring 4/5

The original version of the yam basket was a vegetarian dish but as time gone by, it has evolved into a non vegetarian dish. The norm nowadays comes with a yam ring filled with seafood and vegetable in it. Joyden's version comes with a crispy yam ring crowned with pieces of pork ribs that has been sauteed with fragrant lemongrass, ginger flower, chilli, Chinese wine and molasses. The Lemongrass Pork Ribs in Crispy Yam Ring ($25/$38) is a delight to have with the pillowy yam and succulent pork ribs.

Soon Hock Fish in Superior Soy Sauce with Scallions 4/5

One of Joyden's popular dishes is the Soon Hock Fish in Superior Soy Sauce with Scallions (market price). The superior soy sauce is lightly coated over the crispy fish giving it a nice subtle sweetness complementing the clean flavours of the fish while retaining that exterior crispiness.

Joyden's Signature Creamy Crab 4.5/5

Singaporean loves eating crab and one of the must try at Joyden is their Signature Creamy Crab (market price). The fresh crab is cooked in a creamy pumpkin curry sauce that was so good that we have diners in the group wiping it clean with the remaining fried buns.

Crab and Vermicelli Braised with Ginger and Spring Onion 3.8/5

Another crab dish available in the menu is the Crab and Vermicelli braised with Ginger and Spring Onion (market price). While the crab is fresh and sweet, I felt that the vermicelli is a tad on the dry side.

Egg Tart 4.5/5

Although Joyden is mainly known as a seafood restaurant, it also serves dim sum on the menu daily during lunch hour. The dim sum chef is from Guangzhou and the dim sum spread is prepared from scratch daily. We did not have dim sum for dinner but we manage to get a glimpse of the spread in the Egg Tart that the chef came back to specially prepared for us. I must say this is one of the best egg tart I have eaten for a long time. The flaky skin was outstanding, crisp but not too thick with a nice proportion to the custard.

Sago and Pomelo in Mango Puree 3.5/5

Wrapping up the sumptuous dinner is the Sago and Pomelo in Mango Puree ($5). While the mango puree was a sweet finishing to the wonderful dinner, I thought the bowl of puree was missing the sago, pomelo and pieces of mango chucks. It could be due to the portion that was served thought, with the other ingredients being lost or drowned by the mango puree.

Having stayed in the East all these years, I knew little about the good food in the West. I have to say Joyden is definitely a well kept secret of the West. I am glad that I had the opportunity to try the food and add to my list of Chinese restaurants that I will go back. In fact, I am already planning to go back to try out their dim sum soon.


Joyden Seafood Restaurant (欣艺海鲜)
West Coast Recreation Centre
12 West Coast Walk
#01-11
Singapore 127157
Tel: +65 67795355
Website: http://www.joydenseafood.com.sg
Nearest MRT: Clementi (EW Line), Kent Ridge (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Cut across the cluster of HDB flats and walk towards Clementi Sports Hall. From Clementi Sports Hall, take the overhead bridge across the road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop at Buona Vista Flyover (Stop ID 18101). Take bus number 97, 197 or 963. Alight 5 stops later. Journey time about 20 minutes. [Map]

Thai Village Restaurant @ Singapore Indoor Stadium

Thai Village Restaurant which used to be at Kallang Leisure Park has moved to their new premises at Indoor Stadium. The restaurant has taken over the previous location of Mushroom Pot and Le Bistrot. I actually like Thai Village Restaurant's new location at Indoor Stadium. I find it more exclusive with the carpark just right in front of the restaurant. I would like to take this opportunity to correct many like me that thinks that Thai Village is only about shark's fin. Like me I did not not know that Thai Village actually offers Thai-Teochew cuisine in the menu

Started in 1991, Thai Village Restaurant has steadily established itself overseas with restaurants in China, Indonesia and Vietnam. Currently it is left with 3 restaurants in Singapore. Popular for the Shark's Fin Soup back then, business has been affected with global trend to stop eating this delicacy. I am not totally supporting it neither am I against it. For me everything has it's equivalence point, everything has to be balanced. So it is not about stopping totally but finding a sustainable solution.

Baked Crabs with Vermicelli 4/5

It seems like the Baked Crabs with Vermicelli ($36/$54/$72) is another popular dish at Thai Village Restaurant. When I posted the picture on instagram, I have followers commenting that they missed having this dish. Cooked and served using the same pan, the flavours were well absorbed by the vermicelli. No wonder this delicious dish is well received by many. A tip for patrons. The green chilli sauce surprisingly goes very well with the vermicelli.

Baked Thai Style Cod Fish 4.5/5

A must try at Thai Village has to be the Baked Thai Style Cod Fish ($30/$45/$60). Cooked with ginger, garlic, spring onion and even pork to lift the flavours, the fatty cod fish with its buttery taste is further accentuated to a new level of enjoyment.

Abalone Rice 4/5

The Abalone Rice ($33 per servicing) is probably the Chinese version of chirashi with its fragrant rice and sliced abalone from Argentina. I was told that the restaurant has Japanese customer ordering this luxury bowl all for oneself.

Seafood Fried Rice 4/5

For more carbo intake, the Seafood Fried Rice ($16/$24/$32) will delight one with its fragrant grainy rice that comes with prawns, crab meat and crab roe.

Braised Duck Web 4.5/5

I specially requested the Braised Duck Web ($20) since Thai Village claims it is a Thai-Teochew cuisine restaurant. It turned out this is the dish that we enjoyed most. Sucking the skin and collagen off the bones, this is one bonelicious dish.

Wagyu Beef and Mushroom

To cater for a wider audience, like many other Chinese restaurants nowadays, Thai Village also started to offer premium beef on their menu. The Wagyu Beef was cooked to perfection, tender and flavourful. A good alternate to the usual stir fried black pepper or spring onion beef.

Mango Pudding 4/5

Moving on to the dessert, the Mango Pudding ($4) is the real stuff. Blended and allow to set using fresh mango, this is served with condensed milk at the side if you like additional sweetness to it.

Double Boiled Hashima 4/5

Sea Coconut with Longan 3.5/5

Both the Double Boiled Hashima ($12) and Sea Coconut with Longan ($4) are two refreshing desserts that are perfect for the hot weather and after a chinese meal to wash down all the greasiness, cleansing the palate.

Yam Paste with Ginko Nuts 4.5/5

Yam Paste ($5 per bowl) is classic in Teochew cuisine and yes it is available on Thai Village's menu. This is one of the best yam paste I have tried. It may not be as smooth but I like the fact that each mouthful is packed with the distinctively yam flavour. Add a bit of coconut milk to full enjoy this classic Teochew dish.

To be frank, all these years I did not know that Thai Village Restaurant is a Thai-Teochew cuisine restaurant until my recent visit. The restaurant is not just about the shark's fin. The extensive menu offers an delectable selection of dishes that were all very well executed, at least for those that I tried during my visit. I was convinced by the culinary skill and quality of the kitchen that I have already planned for my next return.


Thai Village
Singapore Indoor Stadium
2 Stadium Walk
#01-02/03
Singapore 397691
Tel: +65 64402292
Website: http://www.thaivillagerestaurant.com.sg/
Nearest MRT: Stadium (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Stadium MRT station. Take Exit A. Walk towards carpark E. Continue walking to destination. Journey time about 5 minutes. [Map]