Un Yang Kor Dai @ South Bridge Road - Singapore’s First-ever Community Restaurant

Driven by the mission to give back to the local community, Un Yang Kor Dai was opened so that individuals from all backgrounds could showcase their love for food. To keep the spirit of Un Yang Kor Dai, which means “anything goes”, this Singapore venture at South Bridge Road is made possible by a group of friends who have various expertise and backgrounds. Back in Khao Yai, Thailand, Un Yang Kor Dai is the biggest community restaurant where both the young and old come together to share their culinary passion.

Thai Papaya Salad 3/5

On top of serving Thai cuisine, this 70-seater restaurant also serves Isaan (Northeastern Thai) cuisine which is what makes it unique. First, tuck into the refreshing Thai Papaya Salad, a popular Thai starter and also an appetiser that has it roots in Isaan. Also called Som Tam, expect crunchy leaves, cubed papaya, succulent prawns, and a kick of spice.

Crispy Spicy Minced Pork Sticks 3.5/5

A really interesting dish was the Crispy Spicy Minced Pork Sticks, which reminded me of spring rolls. It was so crisp with every bite. Served with a homemade sweet and sour sauce, this is a delightful snack to share amongst your friends or family.

Tom Yum Fresh Prawns 4/5

You would definitely expect this super popular dish to be served in a Thai restaurant. The Tom Yum Fresh Prawns (with coconut milk) is freshly prepared every day, and was so creamy and spicy. There was so much ingredients in it like fresh prawns, oyster mushrooms, lemongrass, tomatoes, etc. You could tell how much effort went into making this soup in one mouthful.

PenLaos Signature Grilled Chicken 4.5/5

The PenLaos Signature Grilled Chicken is made using a time-honoured recipe from Thailand. The meat of the spring chicken is marinated with a mix of fresh coriander and white peppercorn for 3 days, and served with a homemade spicy sauce. Even though this dish reminded me of our chinese zichar cuisine, it stood out with its flavours.

Grilled Pork Neck 3.5/5

Another dish you would expect from Thai restaurants is the Grilled Pork Neck. Marinated with a homemade marinate, the meat has a good amount of fat on it which made it so tasty. For a better experience, dip it with the Isaan spicy dipping sauce made with tamarind sauce, cilantro and chilli powder.

Deep-fried Whole Sea Bass 3.5/5

I loved how the Deep-fried Whole Sea Bass with Premium Fish Sauce & Mango Salad was filleted and fried, making it easier to eat. I recommend to have the fish with a scoop of mango salad as it was pretty bland on its own, but prepare for a kick of spice from the mango salad.

Stir-Fried Lobster with Salted Egg Sauce 4.5/5

Customising to Singaporeans taste buds, the Stir-Fried Lobster with Salted Egg Sauce used live lobster, making the meat so juicy and fresh. Drenched in a spicy and fragrant salted egg sauce, Singaporeans will love this dish.

Instead of plain white rice, Khao Niew Dum is used to accompany all these dishes. It is a common staple in Isaan culture which is glutinous brown rice, also known as sticky rice, and is served in a katip. Katip is a Thai basket, made with bamboo and palm, that is handcrafted by the children in Thailand and brought over to the outlet here.

Mango Sticky Rice 4.2/5

Of course, end of your meal with the Mango Sticky Rice and Thai Milk Tea Pudding here. I love mango sticky rice and the one served here definitely did not let me down. On the other hand, the pudding was so unique as it really held up to its name with the taste of fragrant thai milk tea in every bite.

Thai Milk Tea Pudding 4/5

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


Un Yang Kor Dai
57 South Bridge Road
#01-02
Singapore 058688
Tel: +65 67878575
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the end of Hong Kong Street towards South Bridge Road. Cross the road at South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Took Lae Dee @ Tai Seng - Enjoy Thai Classic Dishes Starting From $3.80

Took Lae Dee, Bangkok’s most famous 24/7 restaurant chain, has found its way to Singapore, making Tai Seng its first ever branch outside Thailand after 45 years. Took Le Dee means “cheap and good” in Thai. In Bangok, their menu is extensive with not just Thai dishes but also Chinese and Western dishes such as American breakfast, steak & fries. With just a few dollars, you get filled up with good quality food even in the wee hours. That actually sounds like Hans during my secondary school days!

Pad Krapow with Egg 2.8/5

As Took Lae Dee Singapore is still trying to settle down, the menu is restricted to offering Thai staples only. What may first caught your eyes is the signature Pad Krapow (Minced Chicken/Pork with Chilli & Basil Leaves & Rice) which cost only $3.80! But just when you may think its really cheap and good, you will realise that you need to fork out another $1.20 to put that quintessential sunny-side up onto your plate. Cost aside, what's notable is that the original holy basil is being used in this dish, which is a lot stronger than the regular basil. But somehow, I couldn't detect much of the distinct peppery basil taste in this dish, unless I deliberately chewed on the leaves. I also expect quite a bit on my $1.20 egg, which turned out to to like those from cookhouse, with deep fried edges tainted with black flecks. I thought even Thai stalls at hawker centres serve more beautiful suuny-side up these days.

Yum Woon Sen 3.5/5

Som Tum 3.5/5

Both of my favourites Yum Woon Sen ($6 ) and Som Tum ($6) didn't disappoint. The Thai spicy vermicelli salad was full of crunch and a lot of heat with lots of chopped onions, chilli, celery and black fungus. Unlike some versions which the fish sauce tends to overwhelm the entire dish, these 2 salads remained bright and refreshing, though somewhat on the spicy side.

Pad Thai 3/5

Like any outlets in Bangkok where you will find them tuck inside Foodland supermarket, it comes with both table seating and counter seating, where you get to see the chefs in action, even fire blazing at times. That's when you know your dishes will be exuding that extra element of wok hei. The Pad Thai ($5/6.20) comes with a choice chicken or prawn, though on the sweeter side, was redeemed by that extra flavour.

Pad Pak Boong 3.5/5

The Pad Pak Boong or Thai Morning Glory ($5) has that wok hei flavour as well, and quite crunchy.  Some of you may prefer this to the sambal chilli style.

Kang Keaw Wan 2.8/5

The Kang Keaw Wan, Thai Green Curry with Chicken/Pork/Beef ($7/$8) surprised me with its lightness as all the recipes are said to be the original. I was expecting it to be a lot more robust and rich. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk and fish sauce.

Tom Yum Soup 2.8/5

The Tom Yum Soup ($6/$8)) was actually not too bad but the seafood seemed to be from remnants.

Took Lae Dee Iced Milk Tea 3.5/5

I don't usually order Thai Milk Tea because the sweetness is just too much but the Took Lae Dee Iced Milk Tea ($2.80) was really well balanced with the acidity and sweetness. Best part is that I got to add in the milk myself! After all the spicy and strong flavours fighting in my mouth, this is a much needed remedy to cleanse the palate.

If you are lucky, there may be seasonal Mango Sticky Rice available on your visit.

Took Lae Dee here is not 24hours unlike Bangkok, which is a pity as I really feel that much of the spirit of this brand is lost - the vibrancy, the extensive menu of comfort food, affordable pricing. Perhaps dining at the counter seats will allow you to have a better feel of it, it will elevate the taste of the food for sure.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Took Lae Dee
18 Tai Seng Street
#01-34/35/K9
Singapore 539775
Facebook
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Go to ground level. Walk to destination. Journey time about 3 minutes. [Map]

Soi 60 Thai Restaurant @ Robertson Quay

Soi 60 Thai Restaurant located at The Quayside, Robertson Quay is a contemporary Thai restaurant and bar offering an eclectic mix of traditional and modern Thai dishes along the Singapore river. The kitchen is helmed by Chef Nam Pongpanich, a 28 years old Bangkok native graduated from the Culinary Institute of America and worked under Daniel Boulud in New Yoark.

Raspberry Ginger Beer 4.8/5

Soi 60 Thai also has a cool bar offering a whole range of beverages from alcoholic drinks, mocktails to cocktails. I tried the Raspberry Ginger Beer ($8) which is super refreshing and comes with fresh plup of the raspberry in every sip.

Fresh Spring Rolls 3.5/5

Dinner at Soi 60 Thai started with the Fresh Spring Rolls ($10) that comes with Northern Thai Sausage and Thai herbs wrapped with rice paper Dipped the spring rolls with the peanut hoisin sauce to get an array of textures and flavours.

 Crab Betel Leaves 4.5/5

Pop these Crab Betel Leaves ($14) into the mouth to get a burst of rich and beautiful flavours of the sea and herbs. The picked fresh crab are tossed in concoction of coconut milk and peanuts.

Salmon Tartare 4.5/5 

The Salmon Tartare ($14) is another starter that will delight your palate with fresh salmon, lime, herbs, chilli and cucumber. You can also pair the salmon and the prawn crackers. Love the change from the normal beef tartare.

Cripsy Duck Pancake 3.5/5

The Crispy Duck Pancake ($12) can be a meal for itself. The crispy duck is wrapped with Thai herbs and lychee around a thin sheet of pancake, served with black vinegar reduction. I like the addition of the lychee to cut through the greasiness.

Papaya Salad 4/5

The Papaya Salad ($14) is the most authentic Thai dish I have tasted so far for my dining experience at Soi 60 Thai. The familiar Thai flavours of sweet, sour and spicy returned to my memory.

Iberico Pork 4.8/5

Moving on to the mains or big plates, the Iberico Pork ($26) with Thai spiced crust is very beautifully flavoured and tender. The pickled ginger and young garlic salad on the side gives the pork a nice balance so it won't be too heavy on the palate. In fact giving it a more elegant and refine enjoyment.

Red Crispy Duck 4/5

This modern interpretation of Crispy Duck Red Curry ($22) will wow you with the servicing portion and presentation. The dish on it is own is interesting, unique and flavourful with a whole duck leg confit. However I am caught in the tussle between tradition and contemporary, having difficulty to put a judgement to it. I like the dish but not the dish as a whole. If I want to have red curry with a plate of rice, this feels weird. If I want to have a duck confit, this will satisfy me but probably with lesser sauce so that the duck does not get drown.

Mixed Seafood  Glass Noodles 3.8/5

For a medley of spicy and zest, the Mixed Seafood Glass Noodles ($24) will its slurping goodness, topped with scallop, prawn, squid, chilli and lime leaves will probably make you break into a sweat. Unfortunately the dish was a bit heavy on the salt during my visit.

Ginger Creme Brulee 3.5/5

The Ginger Creme Brulee ($10) served with lime curd and black berries definitely come across too strong on the ginger flavour. The thoughtfulness of the lime curd and black berries help to reduce the sharpness of the ginger.

Butterfly Pea Tapioca 2.8/5

The colourful presentation of the Butterfly Pea Tapioca ($1) is rather acquire with a complex, multi-layer textures and flavours from the young coconut, tapioca, pineapple sorbet and Mekhong rum. I am not a fan of rum in my dessert so this did not manage to win over my palate.

Black Sticky Rice 4/5

The Black Sticky Rice ($10) is one of my favourite dessert at Soi 60 Thai. A perfect ending to the modern Thai cuisine with sticky black glutinous rice, fresh mango and coconut cream.

I have enjoyed the whole dining experience of Chef Nam's modern Thai cuisine. There are many Thai restaurant in Singapore offering authentic Thai cuisine, but not modern Thai. The exact word that I said after leaving Soi 60 Thai, I felt that I have just dine in a Thai Restaurant in Melbourne. This summarized the whole ambience and food I had at Soi 60 Thai.


[CLOSED]
Soi Thai
The Quayside
60 Robertson Quay
#01-04
Singapore 238252
Tel: +65 66356675
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 530pm - 1030pm
Sat-Sun: 12pm - 1030pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Street (Stop ID 06171). Take bus number 51 and 186. Alight 1 stop later. Cross the road and walk towards the river. Cross the bridge and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Turn left onto Nanson Rd. Walk to destination. Journey time about 15 minutes. [Map]

Thai Extravaganza at Town Restaurant, Fullerton Hotel Singapore

Thai food lover be rejoiced as Town Restaurant at Fullerton Hotel Singapore will be showcasing a spectacular spread of authentic and traditional Thai cuisine put together by acclaimed Thai Chef Chumpol Jangprai. The tantalizing Thai Dinner Buffet from 28 May 2015 to 7 June 2015 includes other International and local spread on the buffet line too. Diners at Town Restaurant will also stand to win a pair of return Thai Airways tickets to Tokyo with a stopover in Bangkok in a lucky draw.

Tom Yum Soup 3.8/5

The Thai feast started to with a bowl of Tom Yum Soup to warm up the stomach for a spicy treat. I felt that the soup can be spicier but I also understand it needs to think for the majority.

Spciy Green Papaya Salad 4.5/5

Whetting up the appetite is the plate of Spicy Green Papaya Salad. Sweet, salty and spicy, we have everything on the plate. Thumbs up.

Pad Thai 3.5/5

A staple Thai dish is the Pad Thai. If it is not cooked properly, the pad thai can be on the sweet side. This is quite nicely done. While it did not have the wok hei aroma, it did come with a nice balance of flavours.

Green Curry Chicken 4/5

I have eaten at many Thai restaurants in Singapore and usually the meat from the Green Curry Chicken was quite dry and tough. I like the fact that chef not only paid attention to the velvety green curry but the chicken meat too. The cut is also bigger and cooked to a nice tender.

Thai Style Satay 4/5

A must try is the Thai Style Satay. This is one authentic street food that I don't really see in Singapore's Thai restaurant. It will be nicer to eat it when it is hot from the grill. Dip into the peanut sauce to further enhance the flavour.

Steamed Seabass Fillet with Sweet Lime Sauce 3.5/5

The timing of cooking the Steamed Seabass Fillet was well judged with the moist texture. However the sweet lime sauce was rather mild. I think we are used to a more intense and richer taste.

Mango Sticky Rice 4/5

A selection of Thai desserts such as the Water Chestnuts in Coconut Milk and Syrup, Mung Bean Thai Custard, Black Glutinous Rice with Taro and many more to complete the whole Thai feast. Among the various desserts, my favourite is still the Mango Sticky Rice.

Town Restaurant's Thai Dinner Buffet
Date: 28 May to 7 June 2015
Time: 630pm to 1030pm

Sun-Tue: $55++ (adult), $28++ (child)
Wed-Sat: $69++ (adult with seafood selection),
                $89++ (adult free flow of draught beer and Singapore sling),
                $34++ (child)

Reservation
Tel: +65 68778911/8912
Email: dining-rsvp@fullertonhotel.com


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Escape Restaurant & Lounge @ One Farrer Hotel & Spa

Escape Restaurant & Lounge at One Farrer Hotel will be collaborating with Guest Chef Aek Charttrakul and his team from Thailand Culinary Academy from 2 to 16 April 2015 to offer diners a feast of the best of authentic Thai cuisine.

The feast offers a tantalizing spread of Thai appetizers on the buffet line. Just to name some of them, there are Som Tum (Spicy Papaya Salad), Mee Krob (Crispy Vermicelli), Kung Hom Pha (Fried Shrimp Spring Rolls), Meang Khum (Assorted Thai Herbs wrapped in Betel Leaves), Kao Tang Na Tang (Crispy Rice Cracker with Chili shrimp Dip) and Yum Kai Yang (Spicy Roasted Chicken Salad) which I tried.

Among the appetizers I tried, my favourite was the Som Tum and Meang Khum. Love the spicy kick of the papaya salad with the saltiness of the fish sauce together with the crunchy shredded papaya. I first had Meang Khum was back at the defunct Sweet Salty Spicy. Be surprised by the burst of flavours wrapped underneath the betel leaves with just some simple ingredients.

Singaporean are not foreign to Thai cuisine as there are many eateries around the island. We usually will order the tom yum soup. However, today I am introduced to a new soup dish that I have not tried, Tom Kha Gai (Thai Coconut Chicken Galangal Soup). The combination of coconut, lemongrass and spiciness made this a comforting bowl of soup.

There are also many other Thai main course to delight the taste buds further such as the Massaman Nua ( (Massaman Curry with Beef), Hor Mok (Steamed Fish Cake), Pla Tod Nam Makham (Fried Snapper with Tamarind Sauce), Poo Pad Pong Karee (Stir Fried Crab with Egg and Yellow Curry) and Kalum Plee Pad Nam Pla (Stir Fried Green Cabbage with Fish Sauce).

Sweeten the Thai feast with a dual of desserts, the Kao Naew Mamuang (Coconut Sticky Rice with Mango) and Look Choob (Mung Bean Dumpling). I have come across Look Choob many times but I have yet to try them until today. I felt in love with this little fruit miniature with its jelly-like thin skin and filled with mung bean. I thought it will be very sweet so I have avoided them all these while but it turned out otherwise.

The buffet spread just not only stop there. Like all buffet, there is an extensive spread of delectable selection such as local dishes, Japanese and Seafood. Eat to your fill with these international offerings along side the authentic Thai dishes.

Just beside the buffet restaurant is the lounge that shakes up some interesting cocktails to complete the night with a couple of drinks.

On weekends evening, traditional Thai dance performances will keep you entertained while you enjoy the delicious food. Diners will also stand a chance to win attractive prizes in the lucky draw featuring a return trip to Bangkok with 5 star accommodation for 2 persons as the top prize.

Prices
Lunch - $45++ (adult)
Dinner - $60++ (adult)


Escape Restaurant & Lounge
One Farrer Hotel & Spa
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057828
Website: https://www.onefarrer.com/Pages/Home.aspx
Nearet MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk to destination. Journey time about 3 minutes. [Map]