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]

Restaurant Ibid @ North Canal Road - Inaugural Asia MasterChef Winner Opens His First Restaurant

The month of May has been an exciting one for the Singapore's F&B scene with many new restaurants opening. One of them is Restaurant Ibid by MasterChef Asia winner of the first season - Woo Wai Leong. He calls his cuisine Nanyang-style. Basically inspired by the South East Asia multi-cultural society, synthesis of Asian and Western cooking techniques, and the quest to forge a  new identity as well as to reconnect with his cultural heritage.

Spring Onion Shaobing 4/5

Dinner at Restaurant Ibid comes in set menus. There are 3 set menus, 4 course ($78++), 6 course ($88+) and 8 course ($118++). We started with the complementary Spring Onion Shaobing, a typical street food snack which can be found in China. At Ibid, the shaobing is stuffed with mozzarella cheese paired with yeast butter and laksa leaves. The pungent from the black pepper gives the snack a beautiful aroma as one bites into it.

Escargot Skewers 3.5/5

The other complimentary dish is the Escargot Skewers. The escargot is brushed with Dou Ban Jiang mayonnaise, grilled over charcoal and then dipped in bawang goreng (caramelised shallots). It is then wrapped in betel leaves and torched until charred. Its an interesting way of appreciating the escargot but I thought it needed a bit of zest to lift the flavour.

Tea Egg Soubise 4.2/5

The Tea Egg Soubise comes with  a centrepiece of sous vide organic egg in a light and refreshing broth made from a blend of aged mandarin peels and Pu Er tea leaves. crystal rock sugar and kelp. It is paired with fresh shiitake mushrooms and gingko nuts that have been fried in brown butter and salt.

Lamb Tartare 3.8/5

Lamb Tartare probably is a first for me. The lamb rump is charred in pan and then chopped into small pieces before tossing with finely chopped celery white onions. You will not get the gaminess as the chopped lamb is mixed with a spice mix of cumin, dried chillies and Szechuan peppercorn. I only wish there are more of the lotus root cracker for me to go with the lamb tartare.

White Radish Porridge 3/5

The texture of the White Radish Porridge tastes more like a puree for its creamy texture. The creaminess comes from the soy milk cooked with overnight rice. Thinly sliced radish strips provide a nice crunch to the smooth finishing. While it is a nice dish, I felt that the dish did not give me the satisfaction or anticipation, somewhat like the rhythm is broken.

Ah Hua Kelong Grouper 4.5/5

The Ah Hua Kelong Grouper may looks like any ordinary pan seared fish fillet with crispy skin but you will discover the treasure when you dive into it. Lying on the bottom of the seabed is the silky tofu butter. The dish jumps to live with the shaoxing fumet, an emulsion of fish stock, carnation milk, shaoxing butter, shallots and black peppercorn.

Black Garlic Short Rib 4.8/5

I heard that the Black Garlic Short Rib is a signature dish of Chef Woo, which he has showcases in numerous pop-up before opening the currently restaurant. Besides the tender and juicy short rib, the highlight is the used of angelica root and pickled black fungus for that extra crunch. The acidity of the black fungus pickled in soya sauce, black vinegar and sugar helps to cut through the richness, for a harmonised enjoyment.

Momoiro Collar 4.5/5

The Momoiro Collar is grilled over charcoal for a beautiful smokey aroma while retaining the succulence. What surprises me is the accompanying sauce that is made of caramel glazed black vinegar, red fermented beancurd and red rice wine and butter, which complements the pork excellently.

Lotus Rice 4/5

The last course before moving to dessert is the Lotus Rice. Infused with the lotus leaves flavour, the glutinous rice is packed with an abundance of flavours from the mushroom, foie gras and preserved liver sausages.

Hibiscus Dessert 3/5

I actually didn't know that hibiscus can be eaten until I had the Hibiscus Dessert. The beautiful hibiscus garden comes with rosella tang yuan, Chinese ginger sugar crumble, house-made red bean jam and yoghurt ice cream. The chewy tang yuan is rather bland, so have it together with the sweet red bean jam and yoghurt ice cream to enjoy it.

Soy Milk Ice Cream 4.8/5

A must try at Restaurant Ibid is the Soy Milk Ice Cream made from soy milk and tofu. Its like our local beancurd. There is a sense of familiarity but yet elevated by the technique and other components on the plate such as the almond espuma and sesame cake.

Overall I have enjoyed the food and dining experience at Restaurant Ibid. I like how Chef Woo uses ingredients that is close to our heritage but given it a new modernize interpretation with western culinary technique. While some of the dishes may still need a bit of fine tuning but its heading the right direction, with great potential to be the next big hit

Note: This is an invited tasting.


Restaurant Ibid
18 North Canal Road
Singapore 048830
Tel: +65 91518698
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Walk to destination. Journey time about 10 minutes. [Map]