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From Hanuman Thai Cuisine, which had made its move from Commonwealth to Toa Payoh a couple of months back.

Being one of the more memorable dishes that we have had here, the Crispy Kang Kong is served deep-fried, with a light and crisp batter akin to that of a Tempura batter. The leaves give a nice chew, which gives it a textural contrast to the golden-brown batter. Really liked the dip that is served on the side; a creamy and aromatic concoction that carried red curry-esque flavours with a whiff of coconut-y fragrance — very addictive even on its own.

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