136 Bedok North Avenue 3
#01-166
Singapore 460136

(open in Google Maps)

Thursday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Friday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Saturday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Sunday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Monday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Tuesday:
12:00pm - 03:00pm
05:30pm - 10:00pm

Wednesday:
Closed

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Reviews

From the Burpple community

I can see this Thai restaurant is very popular in Bedok, as I just reach before they reopen for the night at 5:30pm; there’s already people here filling up the tables.

The basil pork rice is wetter than what I expected but it is good, because it won’t make my rice too dry.

The basil pork is spicy but not too much for me. You can go for chicken option as well. Topped with a slice of fried egg.

1 Like

Had a very enjoyable meal at Nangfa, as the food quality served was really beyond expectations. The Olive Fried Rice ($6) was really fragrant and had significant wok hei! The portion was huge too. The honey chicken ($6) was crispy and sweet, very enjoyable! The Pad Thai ($6) was not too dry and very fragrant, one of the better ones I've had! Honestly, I actually find the food here a little better than their neighbour 🤣

My to go place for Thai food. Affordable with portion that is just nice for two ppl.

Tried the red ruby & sad to say it was a disappointment :( the ice could have been more finely crushed (had a hard time biting thru all the big chunks of ice) & the coating of the water chestnut was too thick! Had a v artificial flavour to it as well. For the price of $3.50, we didn’t think it was worth it as it just tasted like those u can get at a kopitiam for cheaper!

This is quite filling, with a heaping mound of rice fried with black olives, minced chicken, and egg, giving it a unique dark purple colour. Has distinct earthy savoury salty eggy herbal flavours.
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Served with juicy cucumbers with vegetal sweet flavour, crisp red onions with sharp vegetal spice flavour, crunchy cashew nuts with nutty earthy flavour, spring onions, a lime wedge, and chopped red chili.
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I love the spicy kick from the chili, which had a sharp spicy burn.
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Nangfa Thai Kitchen
More details in profile & blog

The warm, rich green curry is thick with earthy herbal sweet spice flavour, resulting from the blend of green curry paste, coconut milk, kaffir lime leaves, basil leaves, lime juice, sugar, fish sauce, lemongrass, ginger, and garlic.
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The garnish of crunchy string beans, tender boneless chicken, soft pea eggplant, and sliced red chili work perfectly together, and pick up the green curry well. Best paired with white rice.
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Nangfa Thai Kitchen
More details in profile & blog

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