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Tantalising Thai

Tantalising Thai

Featuring East Coast Lagoon Food Village, Gin Khao (East Coast), Nara Thai Cuisine (ION Orchard), Mookata Traditional Thai BBQ (Bugis Junction), Dee Tongue Thai by Rung Mama, Noodle Cafe - Thai Boat Noodle (Golden Mile Complex), Thai Jing Jing, Jeh O Chula, Nung Len, Baan by Rochor Thai
Veronica Phua
Veronica Phua

Ordered from @part.thai for the first time yesterday. The man behind this new home-based Thai food delivery is Singaporean-Thai Rishi who use to live in Thailand too.

The menu offers a respectable number of items that are properly thought through and can travel well. I was also told all of the spice pastes, such as the Tom Yum and Green Curry used in the pasta and fried rice etc., are created from scratch at home - yay to that!

Here are the dishes I picked (I requested for “medium spiciness” for them) and my thoughts on each:

1. พาสต้าต้มยาํ กุ้ง Creamy Tom Yum Prawn Spaghetti ($25 for 2 pax) - Our unanimous favourite and THE dish to order for sure. What a mind-boggling flavourbomb. Yes, the prawns were large, fresh and sweet but it was the intensely fragrant creamy sauce with thinly-sliced lemongrass that had me most enthralled.

2. ไก่ทอดตะไคร้ Thai Lemongrass Fried Chicken ($18 for 2-3 pax) - A recreation of a dish that had Rishi hooked when he was living in Chiangmai, this featured chicken marinated in three spices and lemongrass, then fried to a crisp. Shiok!

3. ข้าวผัดเขียวหวานไก่ Green Curry Fried Rice ($15 for 2-3 pax) - Aromatic and a little moist, the rice was fried with pieces of chicken breast, Thai spices, basil and kaffir lime leaves.

4. ข้าวผดั กระเพราไก่ Thai Basil Pesto Fried Rice ($15 for a 2-3 pax) - Also tasty but I feel it would suit those who like a drier style of fried rice.

5. ไข่เจยี ว Crispy Thai Omelette ($5) - Fluffy and crispy, the Thai-style omelette was a hit with us as expected.

To have Part Thai’s food delivered to your home, do call or Whatsapp:


Please note that all orders require 24 hours’ notice.

Located in the Arcade adjacent to the Capitol Kempinski Hotel are a few new restaurants serving different types of cuisine. Managed by the hotel itself, they range from German to Italian to Spanish and Thai. “Chalerm Thai” is the one my friend Zhenia and I had lunch at earlier this week.
We began the meal with three appetisers that were spot-on in whetting our appetites as they did not lack in punchiness. While Zhenia went gaga over the Deep-fried Lemongrass Chicken Wings ($15++ for 6 pcs), I was most drawn to the tender, smoky Grilled Marinated Pork Neck with Spicy Lime Sauce (18++). The both of us also did a fine job of demolishing the Prawn Salad ($15++), hands-down, the spiciest of these three dishes.
I had requested for a clear version of Chalerm's Tom Yum Goong ($15++) because I had heard from another friend Maurice it’s very good. The Chef-in-charge who’s Thai, kindly obliged and I was very pleased because Maurice was right - theirs is intensely fragrant and packs a strong kick of hotness despite looking rather “innocent”.
We thought the Phat Thai Kung ($14++) was decent enough, ticking all the required boxes but the item that made us sit up and gawk was the signature Stirfried Soft Shell Crab with Yellow Curry ($20++). Its flamboyantly vibrant colours belied a less-than-fiery taste, so no tastebuds were singed. Its surprising low-level spiciness allowed us to better appreciate the nuances in the thick curry sauce as well.
For dessert, we had the Thai Red Ruby ($8++) and everyone's forever favourite, the Mango with Sticky Rice ($10++). The former, in my opinion, is a notch above many others because their version comes with a scoop of fabulous coconut ice-cream that’s made in-house at the Capitol Kempinski. Undoubtedly more substantial, the latter which is served with warm glutinous rice, is big enough to be shared between two or even three depending on the size of each person’s appetite (or greed 😁).


Helmed by a female Thai Chef, the refreshed menu at Blue Jasmine Thai Restaurant & Bar remains unabashedly bold and bright in flavour profile. Encompassing both classics and street food, there is ample variety to choose from whether you are there for a feast with family or friends, or hanging out with colleagues for after-work drinks and light bites. With the newly-introduced Lunch Set (it includes an appetiser and dessert with your choice of main), there is another reason to visit when you feel like indulging in a value-for-money meal.
A must-try in my opinion is the Phad Kee Mao (Thai Drunken Noodles). It is one of my all-time favourite Thai dishes and Blue Jasmine’s rendition is fragrant with “wok hei” and highly addictive. You can choose for the rice noodles to be stirfried with either minced chicken, beef or seafood ($14/$16/$18++) along with the default prawns, squid and more.
The addition of salted egg to the Green Papaya Salad ($12++) imbues it with a nice local touch. As the default heat level is pretty lethal (I like it though), do ask for it to be less spicy if you want to play it safe.
Another creation that is great for sharing is the Sesame Beef ($20++). The bite-sized meat appears crunchy but is surprisingly tender. Also, because of the coriander roots and white sesame seasoning, tastes good too.
For dessert, I tried the Red Ruby ($12++) and loved it as fresh berries join the coconut sorbet and tapioca flour-coated water chestnut.
In terms of ambience, Blue Jasmine feels like an oasis as it is up on the breezy 5th level of Park Hotel Farrer Park. Most diners will likely choose to be in air-condition but I can imagine how pleasant it is to sit at the new alfresco gastro-bar area on a cool evening. No doubt the cares of the day will slip away under the persuasive power of Happy Hour’s $10++ tropical cocktails, wines, beers and other drinks.

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It had been ages since we were at “Dee Tongue Thai”. Hence it was imperative to order most of our favourites at our first meal there in months. We did however, also add on the Grilled Pork, a dish we had never eaten before. It turned out to be a wonderful choice.
The meat was deliciously chewy yet tender (it had to be from the neck or jowl) and marinated in such a way that after being grilled, it boasted a light taste of bacon albeit without the sweetness. This “bacon vibe” was enhanced when I swished the pork in the accompanying mildly spicy dip which also had a smokiness to it. So, not surprisingly, this item has joined the rather long list of dishes we love here.


Yesterday’s lunch featured this very tasty ”Pad Mama” made magically much cheaper after we redeemed two #burpplebeyond deals for our table of four.
The fine instant noodles were fiery spicy and had a hint of tangy (some Tom Yum seasoning maybe?). We savaged the plateful in the shortest time. Too shiok it was.
I found our three other main courses decent enough. Here they are, ranked in order of my preference: garlic chicken, a frilly-crispy minced pork omelette and stirfried minced beef with basil.

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The “Sambal Prawns Petai“ isn’t as fiery hot as many of the other dishes here. It leans towards the sweet side and has medium size prawns (deshelled save for the tail) stir-fried with white onions and a generous amount of petai, the infamous stinky bean.
I really like their version a lot but unless you are really into petai like me, I wouldn’t recommend ordering this because they use very “green” ones that have an even stronger smell.


On the last page of the menu is the porridge section. And tonight is when I gave the fish porridge, one of the three listed, a try.
They cook it Teochew-style at “Dee Tongue Thai” which means the rice grains retain their form and come in a translucent broth. The slices of fish are decent but frankly, not the star in the bowl if you get my drift. It is the strong supporting cast of ginger strips, thinly sliced “kiam chye”, fried garlic, spring onions and fresh cilantro that turns the porridge into a most flavourful murkiness.
I can already foretell, come rainy nights, a craving for it will inevitably arise.


Aaaaaaand I’m back for a little piece of Thailand. Was feeling in a “noodle soup” kind of mood and this bowl of Pork Meat Noodles more than hit the spot.
They use a very narrow type of “kway teow” and the dark broth was flooded with golden bits of fried garlic (I say yay to that!). Besides slices of lean pork and fishballs, I found pig stomach and intestine too - both were very well cleaned.
Usually I would season my noodles with the multiple condiments offered at Thai eateries but this was so flavourful on its own, I really didn’t need to add anything else.


Stall #01-27 is “Siam Thai Kitchen” and the middle-aged couple helming it does made-to-order Thai “zichar” dishes.
I wouldn’t say the food here is fantastic or that authentic, but it is acceptable if you are at the hawker centre and find yourself in the mood for Thai food.
My mum likes their olive fried rice ($5) but I prefer the taste of their Pad Thai kway teow stirfried with chicken ($4.50). Eaten with the various condiments of dried chilli flakes, fresh-cut chilli padi and pickled green chillies, it‘s pretty tasty with tender pieces of chicken. But the dish could have done with less oil.


After seeing Burppler Dex post about the stirfried pork with Thai basil here, I walked around with a longing for it for days. Up until one lunchtime when it was too much to bear. So off I trooped with another Burppler John Kuan, to scratch that itch.
This simple, commonly-found dish was done on point. Fried with chopped up long beans, the minced pork was fragrant with herbs and appetisingly spicy while the runny-yolked egg had a nice crisp along the edges.
Those of you who are more health-conscious might think they could be less lavish with the oil but I think it’s what contributes to their tastier cooking.


I can’t seem to stay away from this Thai eatery ever since I was introduced to it by my hairstylist Maurice.
Had an early dinner there tonight and ordered a couple of new items on top of some of our usuals. This stirfried chicken in red curry with rice was one.
I enjoyed it a lot as the cook didn’t stinge on the housemade curry paste used for the frying. Wonderfully aromatic, its spiciness was manageable and didn’t threaten to incinerate my tongue. The squeaky crunchiness of the long beans were a good match for the tender slices of meat too.


Because my god-daughter was craving chicken wings badly, we ended up adding this to our list of dishes too. Honestly, I was prepared to not waste my calories on them but the crunchiness of the deep-fried wings caught me by surprise. They tasted like really good “har jeong gai” but without the fermented shrimp paste smell. There were some sesame seeds scattered into the batter too - I guess those did help to enhance the overall aroma and flavourba a little.


Follow me on Instagram (@veronicaphua) for much more content! 😊

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