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Thai cuisine that's all about extreme flavours!
Xing Wei Chua
Xing Wei Chua

Had always wanted to try Soi Thai Kitchen for a while having heard good stuff about their other outlets at Serangoon Gardens and Jurong West — just had to give it a go having come across the outlet at JCube. Really like the Drunken Noodles here; unlike the variant served at Kra Pow which comes with wok hei and all spicy and peppery, the one served at Soi Thai Kitchen comes with slurpy kway Teow cooked in a sweet sauce that comes with a refreshing hint of lemongrass (?). Included with the noodles are some greens and baby corn for some crunch, some chunks of chicken for a meaty bite, and chili for an extra kick of spiciness — a pretty delicious affair that comes with a multitude of flavours; something which carries a great contrast of flavours which we would certainly be back for more again when the craving hits.

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From Jok Jok Mor; a new Thai establishment that replaced Jewel Cafe + Bar at Rangoon Road which specialises in Thai-style claypot porridge.

Going for the Mak Kum, all porridge choices on the menu are also available in the form of Mama Noodles; a great choice for those who prefer noodles over grains. Described as the porridge with a "distinctive zingy and refreshing porridge broth", the broth oh the Mak Kum actually includes tamarind juice as an ingredient to provide its lightly tangy flavour amidst the savoury note it carries by its own. The porridge comes default with elements such as pork ribs, minced pork, crab stick and egg; the minced pork providing a meaty bite and a contrast in the textural aspect of the dish, while the pork ribs add to that meatiness by providing a chunkier bite that is pretty tender with a chew. The egg, despite lacking a molten yolk, was still largely soft and a welcomed addition to the porridge, while the pork lard could have been better if it was more crisp; a little too soft and limp for my liking. Adding the chili flakes on the side is a must; helps to give it that fiery kick of spiciness that antes up the zingy notes of the porridge broth. Had not been to Thailand before, and certainly had not seen a similar item around but probably a good place to experience what Thai-style claypot porridge is all about.


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.


From Muay Thai Food at MEGA Food Court along Balestier Road. Have heard a bit about the Thai food from this particular stall so had ended up making a trip down just to check it out.

Thought the Basil Minced Pork Rice here is actually pretty above average here, with a good proportion of meat served with the rice. The minced pork was savoury and pretty flavourful, considering how it also comes with sufficient sauce and thst the Basil carries a pretty evident aroma, but the most enjoyable would have to be how it carries a good textural contrast with the mix of long beans that consistently gave it a crunch with every bite. The Basil Minced Pork Rice is not too spicy here; pretty manageable for those tolerant to moderate levels of spiciness, while it is also served with a sunny side-up which comes with a runny egg yolk that bursts eagerly with the poke from the fork. A choice to consider if dining in this vibrant neighbourhood.


Not the best environment to dine at, but had been quite into this item from the Thai food stall within Food District at Peace Centre these days. Whilst having tried many versions and only the one at Thai Jing Jing stood out all these while, the version at Food District was one that I also utterly enjoyed after discovering it recently.

Despite the entire dish being a little dry for the lack of sauce throughout, the Thai Deep-Fried Garlic Pork was delicious — crisp, fried chunks of pork that comes with fried bits of chopped up garlic that induces that intense garlicky note (the reason why I love this so much) which matches so well with the savoury pieces of pork whilst giving a crunch; the pork also not carrying a porky stench nor requiring much effort to chew. Fried egg can be a little inconsistent; some days fully cooked with a yolk that's all solid while some days still oozy, though I find the strips of almost raw carrot the most annoying; wished it was at least cooked or pickled. Nonetheless, this solves those cravings for a good Thai Deep-Fried Garlic Pork Rice; works great for those who really enjoy garlicky dishes (e.g. like me)!


Nothing more exciting than Thai Jing Jing’s return to the Singapore dining scene after two years; the establishment that started off from a stall at Jalan Berseh Food Centre to running a coffeeshop stall at Hougang Central is now situated at Opal Crescent, within Penguin’s Kitchen.

While the Deep Fried Garlic Pork (in the foreground; a story to be said another day) is one of the most iconic dishes that we cannot do without here, the Crispy Omelette is yet another item we love to have with their Clear Tom Yum Soup with Seafood — very crisp, very fluffy whilst being sufficiently eggy; soaks up the tangy and spicy soup very well without losing its texture.


Had always wanted to try out this new establishment serving up Thai cuisine at Sim Lim Square. Quite impressed with this particular item especially; coming with just minced meat and noodles (opted for egg noodles, but there are six types to choose from), the creamy Tom Yum was utterly flavourful — that tangy flavour with a punch of spiciness that’s all fiery, at just the right richness for the broth, paired with springy noodles and minced meat for a bit of bite and meatiness. Simple, comforting and shiok; no doubt loads of sweat for this one, but all’s worth it and something I would order again!


Tried out this relatively new Thai restaurant that replaces Sixty6 across Wilkie Edge. Set lunch was a pretty good deal — $9.90 net for main, a fixed side dish and Lemon Iced Tea. Thought the Pad See Ew was pretty good; not too greasy while savoury with wok hei, not to mention how I comes peppery and spicy with slurpy kway teow and a good portion of pork for some meatiness and greens for a bit of crunch.


Randomly settled for lunch yesterday and ended up here (Madness Thai took over the former premises of now-defunct Six by Sera) — thought the Thai Wanton Mee was actually pretty decent; springy noodle, savoury stock beneath while coming with pork lard, sweet Char Siew, well-filled wantons and a bowl of really flavourful soup on the side (which was pretty impressive). Felt that it could do better with some extra oomph though; perhaps tossed in more stock, and could certainly do with crispier pork lard as well.


From Thai Fusion Wanton Noodles — a stall that is in a pretty new and modern coffeeshop at Blk 340 Ang Mo Kio Avenue 1 namer Deli Kopi. The stall serves up Thai Wanton Noodle in three sizes, Dry/Soup Wanton as well as fried chicken mid-wings.

I wouldn’t say I am a fan of the saucier rendition of Wanton Noodles served here, considering other variants served by establishments that mainly sell Thai Wanton Mee are much drier (eg. Fatty Thai, Soi 19 and Kin Moo), but it does give the noodles a rich but light tinge of savouriness while the noodles still retain a fair bit of chewiness from the starchy sauce. That being said, I really quite liked the smoky flavours of the grilled pork that they had included, while the fried wantons come with ample meat and carries a distinct sweetness that wasn’t particularly off-putting; crisp on the exterior as well. Their variant is heavy on fried pork lard, though I could imagine how it would go if they were more generous with it given the crispiness of that lone piece of pork lard that came with my bowl.


If anything, Aroy Dee Thai Kitchen’s set lunch menu is something that would work well with the office workers around the area — the main courses are affordable, coming at below $5 while a drink is at a top up of in between $0.50 to $1.00 depending on the choice of drink.

It’s a rather decent plate of Pad See Eu with nothing to shout about. Leaning a little on the sweeter side, the noodles were slurpy and (satisfyingly) greasy, coming with chunks of pork. That being said, it does lack the wokhei, thus tasting a tad flat overall. Still decent enough if one isn’t quite as picky (or for my case, spoilt by Kra Pow’s spectacular rendition of the same dish).


Not sure why but the Tom Yum Noodles here seemed to have tasted very bland — seemingly lacking of Tom Yum flavour (which was a total miss), the noodles were also strangely missing of the usual sauces that often comes with Thai Wanton Noodles that give the dish it’s usual umami flavour; pretty uninspiring. Patrons get to choose from a variety of noodles; the thin egg noodles here were considerably softer than what I was expecting — would have preferred it to be springier. Otherwise, the condiments do feel a tad pedestrian, though I did enjoy the minced pork ball that is soft, tender and flavourful without being porky. Wanton skin was a little stale, losing a bit of its initial crispness. Considering other Thai noodle options we have in Singapore, this is one of the few that felt particularly underwhelming comparing to the few stellar options we already have around.


Up, down and everywhere around for food.

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