Thai

Hard to go wrong with lightly battered and deep-fried salmon belly strips with garlic chips! Paired with a sweet tonkatsu sauce and tangy jaew mayo (not so spicy Thai dried chili sauce) dip, get this to share while waiting for your mains to come (ours took almost 40 minutes during a weekday lunch).

Is Thai Ramen, new from Our kitchen. Insist on fresh seafood, not frozen.
Noodle Thai Thai Kitchen not only bring you fresh ingredients imported from Thailand, will not compromise quality on tasty food:) 😋😋

New coming up menu soon. Amazing spicy soup base, sous vide cooking egg was added for consistency.

Fresh prawn, Squid, mushroom, chewing fish ball
😋😋

Cause one Thai isn't enough. But this crazy value-for-money bowl from the newly opened Noodle Thai-Thai Kitchen is super worth it! 🙌It even comes with a drink and dessert (green bean soup if that's your thing).

Packing heat from all that hot chilli powder from Thailand, it hit that sweet spot of shiok but I could still feel the sweat accumulating. 😅And boy, was it packed with all kinds of liao! Try to have it ASAP when it arrives cause my noodles clumped a bit by the time I started. 🍜

Green noodles scare me. But I'm glad I didn't turn away this bowl because it was so FREAKING good!! Al dente thin noodles tossed in a sweet spicy sauce that I couldn't stop slurping up! Pork slices were excellent — tender and well-marinated. Mix in your wobbly egg for an eggy coating on your noodles 👍🏻

Be sure to ask for the sweet tangy sauce to dip your pork into, so good I wished they sold it in a jar! #Burpproved

Located on the second floor of Cineleisure, this successful restaurant chain from Thailand dishes out simple yet delicious Thai-style yong tau foo (known as yentafo). Come with a group of friends and start with sharing a plate of Yum Crispy Salmon Skin ($7) — freshly fried fish skin with a side of spicy seafood sauce meant for pouring over the salmon skin. Then, warm your tummy with a bowl of Yentafo Kruengsonge Soup ($8.50), which comes with handmade kway teow, its signature pink sauce and nine different yong tau foo items. While the original yentafo in Thailand comes with blood sausage, the version in Singapore contains grass jelly, which works surprisingly well with all the other elements. The savoury clear broth that you should opt for is made by simmering pork bone, radish and coriander root — so unbelievably tasty! There are three spice levels available — those who favour some heat should opt for the "Rod-Jeb", or screaming spicy. End your meal with one of their more unique homestyle desserts like the Nam-Wa Banana in Coconut Milk with Sesame Seeds ($5)!
Avg Price: $15 per person
Photo by Burppler Hwans Lim

This is probably my third or fourth visit to this joint and I'm seriously still digging the consistency of the quality of noodles and the ingredients prepared. The Mee Kia (thin noodles) are cooked to the ideal doneness. The way the noodles are seasoned is just like how it's done in BKK. Ingredients included a couple of deep fried wantons (dumplings), some Chinese Sausages (Lup Cheong), Thai Style Char Siew (not as sweet but more savory) and a bowl of soup with two wantons. One of the key ingredients I felt was the crispy pork lard. It provided a wholeness to the entire dish and completed it. 5/5

Delicious Thai wanton noodle! This has been the craze for a while and I find this one tasting quite original but still with a slight Singapore twist! Pretty decent bowl or bowls of noodle!

6 big prawns simmered in a special sauce that is completely sucked up by the tang hoon, add in an extra dash of their chili which gives it that oomph! SHIOK! Cleared off this $22 dish to the bottom of the claypot.

same same but different

I love that this tiny Thai Boat Noodles eatery, located at B1-08 of Golden Mile Complex, offers you choices for noodles, meats and soups. It's lots of fun to mix and match them to discover how each combination tastes. Based on my experience eating three completely different permutations, I can conclude they are all lip-smackingly delicious in spite of their mini size! 😋
To order, your first step is to select from silky-soft kway teow, beehoon or glass noodles (the kind used to fry "pad thai"). Next you take your pick of meats from fresh beef, braised beef (this is superb), beef liver, meatball, fresh pork, pork liver and pork ball. You can have a mix of up to three as long as they're from the same meat family. Last comes the soup of which they have three types: a Special Soup (made from beef and pork), Tom Yam and a clear one. If preferred, you can always opt to have your noodles "dry" instead. The waitress then checks if you want your noodles spicy or not. I recommend that you go for the former if you can handle chilli because theirs is really fragrant and potent.
In the corner of the shop sits a neat arrangement of raw beansprouts and a type of green Thai vegetable that you can help yourself to. What a cool way to add a refreshing crunch to the noodles.
Apart from the mini bowls, the noodles also come in bigger/normal portions that cost about $5 each. A small selection of other dishes such as stewed pork trotters and grilled meatballs are also listed in the menu.

Thai noodles eating competition is now on and the winner of the final competition on 29 March will walk away with a brand new Iphone 6.
For peeps who just wanna try these thai-chinese inspired noodles, it is priced at $1 to $1.50 per bowl with 4 different flavours to choose from. Personally I prefer the ones with traditional soup, do check them out n share with me which do u prefer. 😊