Tuesday, April 10, 2012

Jai Thai Restaurant @ East Coast Road

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(Photo taken with Canon IXUS 120IS )

"Jai" means "Heart" in Thai. Jai Thai Restaurant offers the Heart of Thai Cooking for good and excellent value. Jai Thai Restaurant is reowned as having the "Most Value for Money Thai Restaurant in Singapore" with the slogan "Wallet Friendly Authentic Thai Cuisine". Currently Jai Thai has 3 outlets in Singapore at Clover Way, Purvis Street and East Coast Road.

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Jai Thai is opened by Ms Suchana back in 1999 to continue his dad, Mr Swang 40 years of cooking experienc. Mr Swang used to open a small restaurant in Bangkok which was given much publicity over the years. Mr Swang retired in 1997 and so was his restaurant.

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Tom Yum Seafood Clear Soup 4.5/5

In general, the food at Jai Thai comes in 3 different portion of Small, Medium and Large cost around $5, $7 and $10 respectively.  The pricing itself is already eye catching. What about the food?

The Tom Yum Seafood Soup ($7) indeed was very authentic and spicy. It definitely one of the best I had outside Thailand. Quantity was also not sacrificed with cheap price. Look at the amouth of seafood swimming in the bowl of soup.

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Green Curry Chicken 4.2/5

The bowl of Green Curry Chicken ($5) came with nice tender chicken fillet slices. The thick and creamy gravy also had a nice balance of sweetness and spiciness that went well with the rice.

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Olive Rice 4.2/5

The Olive Rice ($4) was fluffy and fragrant. I thought it was different from others as the dish was served with walnuts, shredded carrot and shredded mango. It definitely gave the dish a few more dimension in flavours and textures. By the way, I forgot to take a photo of the dish when it was served. This was the leftover after we took our portion.

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Fried Kang Kong 4.2/5

The Fried Kang Kong ($5) is a simple but yet tasty with a nice crunchy texture.

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Steamed Tofu with Chicken Basil 4.5/5

If I am eating alone at a Thai restaurant, I would likely to order to Chicken/Pork Basil with rice. At Jai Thia, if you are craving for it, they have the Steamed Tofu with Chicken Basil ($6). It was a contrast combination that gel together very well.



Jai Thai Restaurant
205 East Coast Road
Singapore 428904
Facebook: http://www.facebook.com/JaiThaiSG
Website: http://www.jai-thai.com
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 7 stops later. Walk to 112 Katong. Journey time about 15 minute

Sunday, April 8, 2012

Blogger's Makan Gathering 24 March 2012

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Since the last makan session at Jacob's place back in October 2011, we have been looking forward to the next session. You can read the previous session here. After 6 months of wait, the Cook.Snap.Eat.Love kitchen is opened once again to only invited guests.

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Lobster Bisque

The 3 course main started with Lobster Bisque soup made from Amercian lobsters. I enjoyed the robutness of the flavour coming through with each sip. Jacob recommends us to take a sip of Riesling before having the lobster bisque. It turned out the lobster bisque tasted sweeter.

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Seafood Risoni

Initially I thought Jacob has cooked for us Risotto but it turned out to be Seafood Risoni, a rice shaped pasta. The luxurious pot of Seafood Risoni comes with large tiger prawns and seared scallops.

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Ispahan inspired Mousse Cake

Assisting the Cook.Snap.Eat.Love kitchen is Pastry cum Sou Chef, Chloe (Jacob's girlfriend and wife to be). Together both of them opened an online store Patisserie Framboise that sells lovely pastry, macarons and cakes. In the previous makan session, Chloe made us the lovely Ispahan and I just fell in love with the dessert. I even ordered from Patisserie Framboise the Ispahan for one of my Christmas gatherings.

This time, the couple decided to deconstruct the Ispahan and create it into some sort of a Mousse Cake dessert, a layer of lychee jelly, raspberry jelly and almond dacquoise base. This is their first time making it and it was really a lovely dessert with a beautiful balance of texture and flavours.

Lastly I would like to thank everyone for the little surprise birthday celebration. Thank you all.