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57 South Bridge Road
#01-02
Singapore 058688

(open in Google Maps)

Saturday:
11:30am - 03:00pm
06:00pm - 10:00pm

Sunday:
11:30am - 03:00pm
06:00pm - 10:00pm

Monday:
11:30am - 03:00pm
06:00pm - 10:00pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:00pm

Friday:
11:30am - 03:00pm
06:00pm - 10:00pm

View Address & Details

Reviews

From the Burpple community

One of the better Thai restaurants specialising in northern Thai cuisines. Deep fried pork belly well done, and kudos to the yummy chilli.

Served in a three-tier tingkat, this signature dessert at Un-Yang-Kor-Dai somewhat felt like a Thai version of our local Bubur Cha Cha. With the same dessert base of a warm butterfly pea coconut milk and coconut slices, each tier has a different topping, namely banana, sweet potato and taro.

The topping that stood out was probably the banana as it was of ultimate sweetness, from the banana itself and slightly caramelised, adding an extra sweet brown flavor to the coconut milk as compared to the other two.

One other thing that I enjoyed was the mix of black and white sesame seeds, really fragrant and a hint of nuttiness was evident in the milky dessert.

1 Like

When we asked for recommendations for mains, we were only told it depends on whether if we wanted noodles or rice, and spicy or not. Since there wasn’t any helpful introduction, we decided to get this Isaan Spicy Grilled Pork Neck Fried Rice, which was supposedly one of the chef’s recommendation.

While the pork neck slices were flavorfully marinated, the texture was actually quite hard to chew, which was a turn off. And while the rice was saucy especially having a taste of fish sauce, I can’t explain what’s special about it. Probably would go for other mains the next time.

2 Likes

Solid thai milk tea flavor. Thai milk tea in pudding form, enjoyed this very much.

Kai Yang Sa-moon Prai PenLaos or simply Northern Thai Grilled Chicken ($21 for whole). Marinated in an addictive blend, this was the star at the table. The sauce was a bonus, not entirely necessary for the chicken was tasty and flavorful on its own. Not a single dried out bit on this bird, even the breast pieces were wonderfully juicy and flavorful.

A time-honored recipe hailing from Khao Yai, Thailand, the Penlaos signature grilled chicken releases a burst of juiciness upon the first bite from its interior succulent meat. Grilled till a nice char on the exterior, the chicken coupled harmoniously with the blend of spices such as white and black peppercorn, garlic, fresh coriander, fish sauce. Smoky, sweet, savoury all in abundance. Pair with the Thai sweet, thick dipping sauce which brings along a lingering spiciness.

Only perplexed by the fact that our whole grilled chicken were served in halves whereas others’ were served whole.

1 Like
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