Since rebranding from Thái Express to Basil Thái (same group), prices have gone up, and EVERY dish has become more sweet: green curry, the fish sauce in the mango salad, even the red Tom yum soup. Why lah? The iPad ordering system continually prompts you to order more, not only noodles for your soup, but entirely new dishes like stuffed chicken wing, etc. And they only have bottled water! At $38 per pax, I’m not returning.
Since rebranding from Thái Express to Basil Thái (same group), prices have gone up, and EVERY dish has become more sweet: green curry, the fish sauce in the mango salad, even the red Tom yum soup. Why lah? The iPad ordering system continually prompts you to order more, not only noodles for your soup, but entirely new dishes like stuffed chicken wing, etc. And they only have bottled water! At $38 per pax, I’m not returning.
Since rebranding from Thái Express to Basil Thái (same group), prices have gone up, and EVERY dish has become more sweet: green curry, the fish sauce in the mango salad, even the red Tom yum soup. Why lah? The iPad ordering system continually prompts you to order more, not only noodles for your soup, but entirely new dishes like stuffed chicken wing, etc. And they only have bottled wAter. At $38 per pax, I’m not returning.
Moderately spiced grainy fried rice with pieces of fish, squid and prawns. Pretty good together with a spritz of fresh lime.
Phad Thai Seafood (S$11.90++)
Available at @BasilByThaiExpress in @Paragon.Sg
Decided to dine cos not crowded.
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Basil 🌿 Thai Kitchen
Address 🏠 : 290 Orchard Road, # B1-45/46 Paragon Shopping Centre, Singapore 🇸🇬 238 859
Tel ☎️ : 6836 8417
Open 💈 : 11am - 10pm
Website 🌐 : https://basil.com.sg/
MRT 🚇 : Orchard (NS22)
Note 📝 : Free wifi from mall
4 munchies: One of the must-order dishes at Basil Thai Kitchen, this plate of prawn omelette was so fluffy and aroi that I could finish it with a bowl of piping hot steamed white rice. Though there was hardly any taste of prawns, the omelette was deep-fried to golden brown and crisp perfection with added crunch and fragrance from the basil leaf toppings. Be sure to dip the egg in the mild Sriracha that comes with it. #Burpproved
The dish looks great but be aware its very heavy and rich. The egg is fried with fresh prawns but very oily. After a few bites it hard to continue. Fresh prawn was the only good thing in the dish.
Surprised to see Persian-style curry at a Thai restaurant. I'm usually not a fan of curry but this one was quite good.
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This was taken at a media tasting.
3.5 munchies: Not your usual spicy and sour tom yum soup, the clear broth used in this bowl of chicken noodles was milder in taste with sweet-savoury flavours. Think of fish sauce with a squeeze of refreshing lime. Rice noodles were also cooked al dente just the way I like it!
Massaman chicken curry was not as spicy as it looked and did not taste oily or overpowering. Eating it with the crispy prata and super tender chicken gives the best flavour in a bite! ($13.90)
Green curry is my personal fav and it surely didnt dissappoint! Eggplants and chicken were served generously in it and would feed two well. It comes in two versions: served with jasmine rice ($12.90) or in a bigger sharing portion without rice ($13.90).
Fresh prawn omelette was very fluffyyyy and be sure to eat it with fried basil leaves to give it some crunch! However, i hardly tasted any prawn. ($8.90)
Jackfruit, red ruby and lod chong goodness in a coconut-palmsugar-slushie makes the drink so wholesome and mouthful (literally) that will make you go: JUST TAKE MY $5.90 PLEASSEEEE!!!!
So happy with the newly opened Basil Thai Kitchen at the basement of Paragon Shopping Centre. Some of the must orders are the Tao Khua (in photo), Massaman Chicken Curry with Crispy Roti and the Keang Khua Poo which is yellow curry crab with vermicelli.
4 munchies: Served with crispy roti, 13 ingredients – including star anise, thyme, and galangal – were painstakingly ground to make this Persian-style curry. After leaving them overnight for the flavour to improve, a whole chicken thigh is then added and simmered for 20 minutes. Though I'd have liked the massaman curry slightly spicier than sweet, it was lemak enough to go well with the flatbread (and white rice, too)! #Burpproved
A wholesome plate of assorted boiled vegetables with battered fried prawns, vermicelli, shredded chicken breast and tao khua (pressed beancurd), this is a southern Thailand dish that I’ve never came across before! Served with two sauces on the side — the homemade chilli and palm sugar & fish sauce mix, drizzle a little of both on the mixture of the plate of ingredients! The sauce is really pivotal here in bringing this entire dish together with its spicy and sweet flavors. It was quite an interesting mix of ingredients for me and I like how it was rather clean tasting yet flavorful.
The minced chicken salad is for those who love their food with a fiery kick. Tossed in fresh lime juice, chilli padi, roasted rice and herbs like kaffir lime, lime and basil, its flavor is typical of Thai food as it is absolutely sour and spicy. Some cabbage and cucumbers are also served on the side to help curb the spicy-ness if it’s too much for you. I wished there were some rice crackers to go along with this!
A coconut based dessert, the Thai Chendol is made of coconut slushie, jackfruit, palm sugar, red rubies and lod chong. The lod chong, which is the green jelly you commonly find in chendol, are homemade by the team behind Basil Thai Kitchen with rice flour and pandan juice. Instead of the agar agar texture that separates the jelly upon biting, this lod chong had more texture to it which was great!
The rubies are homemade by tossing the water chestnuts in rice flour. The red colour is achieved by soaking it in rooibos root instead of artificial coloring. With this, I could taste the water chestnut and a solid crunch in these red rubies, coated with a thin and chewy layer of tapioca flour. A pinch of salt is added in the coconut cream soup, which balances out the milkiness.
Other than green curry, Thai cuisine also has a Persian-inspired massaman chicken curry and it is served with crispy roti here. Over 13 ingredients, including star anise, thyme and galagal are grounded into a spice blend that makes the curry. Chicken thigh is then added to simmer in the curry before serving. The chicken meat was entirely fork tender which was easy to eat! Using a wide variety of herbs and spices, the massaman chicken curry is very flavorful but not spicy which makes it family friendly!
Omelette may sound very ordinary but not so for Thai-style omelettes! The omelette is deep fried with lots of oil till it’s golden brown and very very crispy, yet fluffy on the inside. I love this simple and sinful dish that goes so well with plain white rice. Basil Thai Kitchen serves a mild chilli which tasted similar to sriracha sauce with this omelette
You must order these spring rolls at Basil Thai Kitchen. The spring rolls are hand-rolled with black fungus, glass noodles, minced chicken and bamboo shoots. Freshly fried, you can bite into a crispy skin filled with a generous amount of filling. The minced chicken releases its sweet meat juice while the bamboo shoots gave some bite to this little snack.
