Good Quality Commercialised Ramen

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 6
Ambience & Setting: 8
Food & Beverage: 7
Service: 6
Value for Money: 6
Spent about SGD $25 per person.





Owned by the BreadTalk Group, RamenPlay specialises in ramen pork bone soup stock made with high quality imported ingredients, using an in-house recipe developed by their team of chefs from Niigata, Japan. RamenPlay styles itself as having a 'playful' concept, though I fail to see how this theme is incorporated.

Ambience at RamenPlay is modern contemporary. Decor is minimal, and colour themes of their outlets is black-and-white classic. RamenPlay staff uniforms add to the overall experience, as they are dressed in theme colours with suspenders. Layout is clean and orderly, but furniture comfort is just average.

Service at RamenPlay is quick and efficient, and also rather mechanical in nature. Dishes come out quickly, but style of service is similar to fast food... little interaction, quick, efficient, and a little souless. Decent enough for dining, but not particularly memorable or outstanding.

Food at RamenPlay, as the name suggests, is mostly focused on ramen noodle soups. While the noodles are pretty good, with a springy and bouncy texture and slight bite, the highlight is their rich soup base. RamenPlay has a good variety of soup options, such as miso, shoyu, tonkatsu and more, and the cuts of meat are quite high quality. This also means that an average meal at RamenPlay is quite pricey, expect to pay around SGD $20 plus per person.





The Sanpou Ramen features a trio of meats; Toroniku (braised pork cheek), Cha Shu (braised pork belly in char siew sauce) and Buta Kakuni (braised pork belly in special sauce). Soup is rich and flavourful, but not too overwhelmingly salty. Excellent!

Sanpou Ramen Double Soup 01

Sanpou Ramen Double Soup 02

Sanpou Ramen Shoyu

Cha Shu Miso Ramen

Loved the Super Yuzu with alcohol option, the sweet citrus taste is refreshing on the palate, and is a great cooler.

Super Yuzu 01

Super Yuzu 02

Green Tea

Considered a speciality here, the Bamboo Chicken is minced pieces of chicken steamed on a bamboo piece, which imparts a natural fragrance to the dish. The egg on the side didn't add much though.

Bamboo Chicken

Sakon Thai
77 Jalan Wangi

152 Serangoon North Avenue 1 #01-304

http://www.sakonthai.sg/index.html


Decent Thai Food In The Heartlands

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 6
Ambience & Setting: 5
Food & Beverage: 6
Service: 5
Value for Money: 6
Spent about SGD $18 per person.


.....


Located within the quiet heartlands, Sakon Thai has been pulling in the crowds with its tasty Thai food and reasonably low priced dishes. Expect to queue between 10 - 15 minutes when visiting Sakon Thai during meal times!

Decor within Sakon Thai is overtly Thai inspired. From paintings to sculptures, tapestry to signage, everything here reminds you that you're dining in a Thai restaurant, right down to the tissue holders. Sakon Thai has pretty comfortable and large furniture, though the layout of the place is rather cramped. Opt to sit outside where it's cooler. I also dislike the harsh orange lighting of the place.

Service at Sakon Thai is average. Staff aren't very friendly, and some don't understand English. Utensils seem to be poorly washed, which was noted on repeated visits. You're advised to use the tissue provided to wipe the utensils down first. Staff also sometimes spill a little gravy / soup when placing dishes on the table. But food does come relatively quickly even during peak periods.

Food at Sakon Thai is authentic Thai, though some dishes stand out above the rest. Quality is not consistent through the menu, and dishes that are more popular tend to be slightly more tasty and well prepared, as compared to other dishes which may not be ordered so often. Ingredients used are fresh, especially the vegetables and seafood, which is a plus point.

Prices of food at Sakon Thai is quite cheap, and an overall meal may only cost less than SGD $20 per person. Visit Sakon Thai for the food, and close an eye to the service and gaudy ambience.


.....


The Lemongrass Tea is bland and weak, and while the aroma is distinct, the taste is rather muted.

Lemongrass Tea

One of the stars on the menu, the Gai Hor Bai Toey / Pandan Chicken is fragrant, juicy, succulent, meaty and so good... I found myself wishing for more!

Gai Hor Bai Toey / Pandan Chicken

Gai Hor Bai Toey / Pandan Chicken

Pot / Pots are kept warm on top of a little burner, which runs out pretty fast.

Pot

One of the weakest Tom Kha Gai / Coconut Chicken Soup I've ever tasted. The gravy is too thin, the meat and mushrooms too bland. Fragrant, but not much beyond that. Skip this.

Tom Kha Gai / Coconut Chicken Soup

They offer 2 versions of Tom Yum, the clear version, and the red version. Both are fragrant, and quite spicy. Ingredients used are fresh, and there is a generous portion. Pretty good, but not great.

Tom Yum

The Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork was savoury, but a little too salty after awhile. Also more oily than I prefer. But the helping as generous, and it goes great with rice.

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork

I loved the Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce. Fresh and meaty fish, slight fragrance from the herbs, incredibly tasty sauce. Excellent!

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

.....

Hearty, Rustic German Cuisine

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 7
Food & Beverage: 9
Service: 8
Value for Money: 7
Spent about SGD $32 per person.





This quiet and unassuming German restaurant and bakery was started by Werner & Nancy Hochbaum in 1988, and was among the first German bakeries in Singapore. Now, over 20 years later, Werner's Oven is still serving up hearty portions of rustic, traditional, home-cooked German dishes.

Ambience at Werner's Oven fits with the homely cottage vibe. Decor is true and true German, with the German flag hung above the arch doorway, tongue-in-cheek wall paintings, comfortable and rustic looking furniture, and warm lighting. Werner's Oven feels like you've stepped into a countryside home, rather than a restaurant.

Service at Werner's Oven is friendly and welcoming. Food is prepared quickly, and served within a short time from ordering. Staff are able to accomodate small change requests, and are knowledgable about the menu. Plus point; Werner's Oven has no service charge.

Food portions at Werner's Oven are generous, and the ingredients used are of good quality. These come at a price though, as a meal at Werner's Oven will cost about SGD $25 + per person. But I must admit that dishes are generally tasty, packing rich and full flavours, with each bite a delight to savour. Truely special and excellent! Recipes are authentic, traditional German. The real highlight is their home-made bread, especially the sourdough, all of which are also available at their bakery.





Despite being rather plain-looking, the facade of the place hides some truely robust and tasty German dishes...

Werner's Oven Dining Area

German Decor

The selection of German beer is rather limited, but sufficient. Keeping such a focused beverage menu allows them to focus on the food.

Paulaner Original Munchner Dunkel Lager

Grunkohl Mit Rauchwurst Und Kassler, or Smoked Pork Loin And Smoked Pork Sausage With Green Kale (Grunkohl) And Sauteed Potatoes, is incredibly flavourful. The dish has an intense salty, smoky flavour and aroma, with firm yet juicy generous portions of pork loin and pork sausage. The kale was cooked and seasoned perfectly, such that it wasn't too wilted or bland, which takes some skill. The potatoes were very flavourful, one of the better sauteed potatoes I've had.

Grunkohl Mit Rauchwurst Und Kassler 01

Grunkohl Mit Rauchwurst Und Kassler 02

The Schweine Cordon Bleu With Sauerkraut is a breaded pork loin, stuffed liberally with sliced ham and gooey melted cheese. When cut, the cheese just oozes out. Lovely. The breaded pork loin tends to be slightly dry around the edges, but fortunately was juicy in the middle. The Sauerkraut was good, not too sour, with a nice bite and slight crunch.

Schweine Cordon Bleu With Sauerkraut 01

Schweine Cordon Bleu With Sauerkraut 02

Schweine Cordon Bleu With Sauerkraut 03

Update Jan-2014: Werner's Oven has shifted to 49 Joo Chiat Place since the beginning of 2014. Frankly, I think the ambience is much worse than the original, as the garish red, yellow, and brown hues make the place look more Chinese than German. Fortunately, the food is still as good as ever, and many people still visit for the tasty, freshly made bread.

Werner's Oven Dining Area New

The Rindsgoulash has tasty, thick slices of beef slow cooked Goulash style till the meat is tender, moist and fork tender. The red cabbage was soft, but still has a slight crunch to the bite, which was good, and the spatzle was nicely done and slightly buttery without being too starchy. My only complaint was the gravy was slightly overseasoned.

Rindsgoulash

Famous Vietnamese Coffee

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)

Overall: 6
Ambience & Setting: 6
Food & Beverage: 8
Service: 7
Value for Money: 6
Spent about SGD $9 per person.





Well known for its line of coffee products, Trung Nguyen Coffee is the largest producer and exporter of coffee in Vietnam. The most sought after coffee in their line is the G7 Original 3-in-1 Instant Coffee, which has a strong fragrant aroma, full-bodied and rich taste, and is slightly sweet.

Trung Nguyen Coffee has played to its strengths by opening cafes, serving their signature coffee and other drinks. While decor is contemporary and modern, the brewing process uses the traditional drip filtering method. Ambience is casual at Trung Nguyen Coffee, perfect for chilling or shooting the breeze.

Service at Trung Nguyen Coffee takes after the larger international coffee chains, where you place orders at the counter, and collect them yourself. However, if the outlet has fewer customers, staff of Trung Nguyen Coffee are known to serve your order to your table, which is more than what is expected for this kind of casual cafe. Good!

Food at Trung Nguyen Coffee is rather limited, mainly consisting of cakes, desserts, and various light bites such as sandwiches. The cakes are pretty good, and worth trying for their unique flavour. The highlight is definitely their coffee, and I like that Trung Nguyen Coffee also sells packets of the G7 Original 3-in-1 Instant Coffee for takeaway.

G7 Latte

Mocha Cheesecake 01

Mocha Cheesecake 02

Top 5 Bangkok Attractions

City: Bangkok
State: Central Thailand
Country: Thailand

With a population of over 11 million people, high-rise buildings, terrible traffic conditions, intense heat, busy markets and vibrant nightlife, Bangkok is Thailand most accessible and important city. Considered by many to be the quintessential Southeast Asian city, Bangkok is the place that springs to mind when many travellers talk about this region. The rich history and culture of Thailand is evidenced by the many attractions in Bangkok.

Here are the Top 5 Tourist Attractions to visit in Bangkok, all of which hold important cultural or historical significance. All these are permanent locations which can be visited and viewed at any time throughout the year.


1. Grand Palace, Wat Phra Kaew

Source

Grand Palace, Wat Phra Kaew (Purchased Stock Image)

The Grand Palace is a complex made up of numerous buildings, pavilions, gardens and courtyards that is partially open to the public as a museum, while the remaining portions are still in use by the government of Thailand. The most significant building within the Grand Palace is Wat Phra Kaew, considered to be the most sacred temple in Bangkok. Also known as the Temple Of The Emerald Buddha, or Wat Phra Si Rattana Satsadaram, Wat Phra Kaew houses a large statue carved from jade and gold. The entire complex offers visitors a look into the lifestyle, architecture, and culture of Thai royalty.



2. Jim Thompson House Museum

Source

Jim Thompson House Museum (Purchased Stock Image)

Located in central Bangkok, the Jim Thompson House Museum is a museum named after American businessman and Thai silk mogul, James Harrison Wilson Thompson. Comprising 6 traditional Thai homes, Jim Thompson House Museum showcases art and antiques from across Thailand, as well as a glimpse into how ordinary Thai people lived.



3. Sea Life Bangkok Ocean World

Source

Sea Life Bangkok Ocean World (Purchased Stock Image)

Sea Life Bangkok Ocean World is among the largest in Southeast Asia, covering over 10,000 square meters and housing over 400 species of marine life in 7 different theme zones. Located in the basement of the glitzy, up-market Siam Paragon Shopping Centre in downtown Bangkok, the highlight at Sea Life Bangkok Ocean World is the 270-degree underwater viewing tunnel. It also serves to educate people about marine life in Thailand.



4. Wat Arun Ratchawararam Ratchawaramahawihan

Source

Wat Arun Ratchawararam Ratchawaramahawihan (Purchased Stock Image)

Also known as the Temple Of Dawn, Wat Arun Ratchawararam Ratchawaramahawihan is one of the most well known landmarks in Thailand. With its distinctive spires encrusted with seashells and colourful porcelain, Wat Arun Ratchawararam Ratchawaramahawihan gleams with spectacular iridescence in the early morning light of the rising sun over Bangkok. The silhouette it casts during sunset is just as magnificent.



5. Damnoen Saduak Floating Market

Source

Damnoen Saduak Floating Market (Purchased Stock Image)

Located on the outskirts of Bangkok, Damnoen Saduak Floating Market is the biggest and most well known floating market in Thailand. Known for the vibrant and busy activities of merchants paddling through congested canals in long, sturdy canoes heavily laden with all manner of goods, Damnoen Saduak Floating Market is best visited in the mornings.





.....

Bangkok Street Food - Part 1


Bangkok Street Food is a melting pot of Southeast Asian flavours, and as part of the overall cuisine of Thailand, is one of the most iconic and well-known cuisines worldwide. Thai cuisine has an emphasis on lightly cooked ingredients with strong aromatic fragrances, and a complex blend of the 4 fundamental tastes of sweet, sour, bitter, and salty. The key in Thailand cuisine is not simplicity, but a good balance of these 4 tastes. Bangkok Street Food exemplifies this balance.

Food in Bangkok can be found in pushcarts along the streets, in cafes, mid-range eateries or fine restaurants. Meals typically consist of white rice, several dipping sauces and condiments, along with other complementary dishes served together, and shared amongst diners. Food is consumed with hands, or with a fork and spoon, and chopsticks are rarely used by Thai people. Bangkok Street Food is noted for its spiciness, and for its use of fresh herbs and spices. Common herbs include cilantro, lemongrass, Thai holy basil and mint. Other common flavors in Thailand food come from ginger, tamarind, garlic, galangal, kaffir lime, chili, and fish sauce.

Breakfast in Bangkok is rather light, and very similar to dishes in Chinese cuisine, such as porridge or soy milk. Individual one-plate dishes often include rice or noodles, along with 1 type of meat or seafood. There is a large variety of desserts in Thai cuisine, although many people in Bangkok typically also consume fresh fruit as a dessert. Deep-fried insects are an exotic snack in Bangkok Street Food, and while fairly bland on their own, are often flavoured with herbs and spices to enhance their taste.


.....


Beer Chang is a pale lager, produced by Thai Beverage / ThaiBev, the largest brewery in Thailand. The name refers to elephants, an important animal in Thai culture. It has a simple aroma of floral and fruity notes, with a rich, sweet, and smooth taste.

Beer Chang

Beer Chang

Beer Chang

Beer Chang

Kaeng Khiao Wan Gai / Green Curry Chicken is a thick creamy curry that is made with a blend of fresh Thai holy basil, green chili, coconut milk, white sugar, fish sauce, shallots, garlic, galangal, lemongrass, kaffir lime leaf, coriander root, coriander leaves, cumin seeds, peppercorn, salt, and shrimp paste, garnished with soft pea eggplant, crunchy string beans, and tender sliced boneless chicken chunks. Other types of meat may sometimes be used instead of chicken, such as beef, pork, or fish balls. There may be other vegetables added, such as carrots or peas. Kaeng Khiao Wan Gai / Green Curry Chicken has a sweet savoury earthy herbal spice meaty flavour, and is often paired with steamed white rice.

Kaeng Khiao Wan Gai / Green Curry Chicken

Kaeng Khiao Wan Gai / Green Curry Chicken

Kaeng Khiao Wan Gai / Green Curry Chicken

Kaeng Khiao Wan Gai / Green Curry Chicken

Similar to Kaeng Khiao Wan Gai / Green Curry Chicken, the dish of Kaeng Khiao Wan Goong / Green Curry Prawn is made with similar ingredients (fresh Thai holy basil, green chili, coconut milk, white sugar, fish sauce, eggplant, shallots, garlic, galangal, lemongrass, kaffir lime leaf, coriander root, coriander leaves, cumin seeds, peppercorn, shrimp paste, salt, pea eggplant), except that deshelled prawns / shrimp are used instead. This sweet savoury earthy herbal spice flavour curry dish pairs well with steamed white rice.

Kaeng Khiao Wan Goong / Green Curry Prawn

Kaeng Khiao Wan Goong / Green Curry Prawn

Kaeng Phed Ped Yang / Red Curry Roast Duck is a thick curry made with cumin seeds, coriander seeds, peppercorn, salt, red chili, galangal, lemongrass, kaffir lime leaf, coriander root, shallots, garlic, shrimp paste, coconut milk, sliced pineapple, cherry tomatoes, Thai holy basil, fish sauce, light soy sauce, dark soy sauce, white sugar, and sliced boneless roast duck. Sometimes, other types of meat is used instead of duck, such as sliced beef or sliced chicken. Kaeng Phed Ped Yang / Red Curry Roast Duck has tender chewy juicy creamy textures with smoky meaty savoury salty sweet sour spicy flavour, and is often paired with steamed white rice.

Kaeng Phed Ped Yang / Red Curry Roast Duck

Kaeng Phed Ped Yang / Red Curry Roast Duck

Kaeng Phed Ped Yang / Red Curry Roast Duck

Kaeng Phed Ped Yang / Red Curry Roast Duck

Often sold along the streets of Bangkok, and in restaurants across Thailand, Khao Niao Mamuang / Mango Sticky Rice is a traditional Thai dessert. Khao Niao Mamuang / Mango Sticky Rice is made with sticky glutinous rice coated in coconut cream, coconut milk, white sugar, and salt, then topped with juicy sliced ripe mangoes, garnished with crispy toasted mung beans. Carries fruity milky earthy sweet grainy flavour. Sometimes, the glutinous rice may be flavoured with pandan / screwpine leaf essence, lending a floral earthy sweet flavour. This is probably the most well-known Thai dessert worldwide.

Khao Niao Mamuang / Mango Sticky Rice

Khao Niao Mamuang / Mango Sticky Rice

Khao Niao Mamuang / Mango Sticky Rice

Khao Niao Mamuang / Mango Sticky Rice

Khao Niao Mamuang / Mango Sticky Rice

The most well-known and popular noodle dish in Thailand, Pad Thai / Stir-Fried Thai Rice Noodles consists of medium-wide flat rice noodles stir-fried with chicken eggs, firm dry tofu bean curd, tamarind pulp, fish sauce, dried shrimp, garlic, shallots, white sugar, red chili, bean sprouts, garlic chives, coriander, fresh deshelled prawns / shrimp, and sliced boneless chicken, then garnished with lime wedges, spring onions, and roasted ground peanuts. Pad Thai / Stir-Fried Thai Rice Noodles has textures of sticky chewy tender crisp, with bold grainy earthy sweet savoury salty sour spice flavour, and is commonly served along the street in Bangkok.

Pad Thai / Stir-Fried Thai Rice Noodles

Pad Thai / Stir-Fried Thai Rice Noodles

Pad Thai / Stir-Fried Thai Rice Noodles

Pad Thai / Stir-Fried Thai Rice Noodles

Pad Thai / Stir-Fried Thai Rice Noodles

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork is a popular Thai street food, made by stir-frying minced pork in garlic, chili, Thai holy basil, red onions, white sugar, fish sauce, kaffir lime leaf, shallots, dark soy sauce, light soy sauce, and lime juice. Instead of minced pork, other ingredients like minced chicken, minced beef, or minced duck may sometimes be used. Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork has a grainy oily chewy tender texture, with smoky meaty salty savoury herbal earthy spice flavour, and is typically served with steamed white rice topped with a fried egg, lending grainy sweet eggy savoury flavour.

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork

Pad Kra Pao Moo Sap / Stir-Fried Holy Basil With Minced Pork

Khao Pad Sapparod / Pineapple Fried Rice is usually prepared with Thai jasmine rice, which results in an aromatic fragrance. The rice is stir-fried with several types of meat or seafood, such as deshelled prawns, boneless chicken chunks, or deshelled crab. Tossed together with chicken eggs, red onions, garlic, pineapple, white sugar, salt, red chili, fish sauce, lime juice, black raisins or golden raisins, peanuts, then garnished with juicy sliced cucumber and optionally wispy chicken floss or pork floss. Khao Pad Sapparod / Pineapple Fried Rice carries lovely smoky fruity sweet savoury sour flavour, has tender crunchy grainy crisp textures, and is almost always served in a hollowed out pineapple.

Khao Pad Sapparod / Pineapple Fried Rice

Khao Pad Sapparod / Pineapple Fried Rice

Khao Pad Sapparod / Pineapple Fried Rice

Khao Pad Sapparod / Pineapple Fried Rice

Commonly sold by pushcarts along the streets of Bangkok, Poh Pia Tod / Fried Spring Roll is a deep-fried dish often consumed as a snack or appetizer. Because Poh Pia Tod / Fried Spring Roll is so simple to prepare, recipes for this dish vary widely, although most versions include glass vermicelli noodles, bean sprouts, black fungus / cloud ear fungus, and cilantro. Poh Pia Tod / Fried Spring Roll is often served with a Thai sweet chili sauce for dipping.

Poh Pia Tod / Fried Spring Roll

Considered to be an iconic Thai salad, Som Tam / Green Papaya Salad is made with julienne unripe papaya mixed and pounded in a mortar with chili, white sugar, garlic, lime juice, fish sauce, dried shrimp, and shrimp paste, then garnished with cherry tomatoes, string beans / yardlong beans, carrots, and toasted ground peanuts. Som Tam / Green Papaya Salad may sometimes also include salted crab, fresh squid, fresh deshelled prawns, pea eggplant, or cucumbers. Typically, a Som Tam / Green Papaya Salad will have juicy crunchy tender textures, with bright vegetal fruity sour sweet spice flavour. Instead of julienne unripe papaya, a variation uses julienne unripe mango, and this version is called Som Tum Mamuang / Green Mango Salad.

Som Tam / Green Papaya Salad

Som Tam / Green Papaya Salad

Som Tam / Green Papaya Salad

Som Tam / Green Papaya Salad

Som Tam / Green Papaya Salad

Thai Cha Yen / Milk Tea is a chilled beverage made with a blend of black tea, white sugar, evaporated milk, and condensed milk, as well as an edible orange brown food dye, which gives it the signature colour. Cha Yen / Milk Tea has a thin creamy texture, with robust earthy milky bitter sweet flavour. Cha Yen / Milk Tea is a typical drink commonly found along the streets, in kiosks, cafes, or restaurants.

Cha Yen / Milk Tea

Cha Yen / Milk Tea

Cha Yen / Milk Tea

Cha Yen / Milk Tea

Tod Mun Pla / Fish Cake is a classic street food eaten as a snack or appetizer. Tod Mun Pla / Fish Cake is made with minced fish paste, egg whites, string beans, cumin seeds, coriander seeds, peppercorn, salt, red chili, galangal, lemongrass, kaffir lime leaf, coriander root, shallots, garlic, and shrimp paste. Everything is pounded and blended together until it forms a paste, which is then shaped into circles and deep-fried. Tod Mun Pla / Fish Cake has a bouncy tender soft texture, carrying meaty savoury salty sweet spice flavour, and is usually served with Thai sweet chili.

Tod Mun Pla / Fish Cake

Tod Mun Pla / Fish Cake

Tod Mun Pla / Fish Cake

Tod Mun Pla / Fish Cake

Tom Kha Gai / Coconut Chicken Soup is a milky soup / broth / curry, made from a blend of coconut milk, galangal, lemongrass, kaffir lime leaf, lime juice, fish sauce, white sugar or palm sugar, dried red chili, and coriander leaves, then garnished with bouncy mushrooms (shiitake, straw, or button) and tender boneless chicken chunks. Tom Kha Gai / Coconut Chicken Soup has an enticing aroma, a smooth creamy texture, meaty milky sweet savoury sour herbal flavour, and is served with steamed white rice as a main dish.

Tom Kha Gai / Coconut Chicken Soup

Tom Kha Gai / Coconut Chicken Soup

Tom Kha Gai / Coconut Chicken Soup

Tom Kha Gai / Coconut Chicken Soup

Tom Kha Gai / Coconut Chicken Soup

An iconic dish of Thailand, the versatile Tom Yum is a soup / broth made with a blend of red chili, cilantro, fish sauce, kaffir lime leaf, lemongrass, lime juice, water, galangal, and shrimp stock. There are 2 main variations, if Thai red chili paste (Nam Phrik) and coconut cream is added to turn the soup / broth red and creamy, this version is known as Tom Yum Nam Khon / Tom Yum Creamy Soup. If no red chili paste and coconut cream is added, then this clear soup / broth version is known as Tom Yum Nam Sai / Tom Yum Clear Soup. Both versions carry robust savoury sweet sour zesty tangy herbal spicy flavour.

There are several different types of ingredients that go into Tom Yum. It usually includes one or more kinds of bouncy mushrooms (straw, shimeiji, or oyster / king trumpet) with vegetal earthy sweet flavour. If the main ingredient is purely fresh deshelled or shell-on prawns / shrimp, this rendition is known as Tom Yum Goong / Tom Yum Prawns. The prawns / shrimp lend crunchy juicy texture with meaty sweet savoury flavour. If the main ingredient comprises prawns / shrimp, squid, white clams, striped catfish, sea bass fish, mackerel fish, or any other combination of seafood, then this rendition is known as Tom Yum Talay / Tom Yum Seafood. The mix of fresh seafood has bouncy tender textures with meaty sweet savoury flavour. If the main ingredient is purely boneless chicken chunks, then this rendition is known as Tom Yum Gai / Tom Yum Chicken. The chicken should have tender textures with meaty savoury sweet flavour. All types of ingredients will gradually be infused with the flavours of the soup / broth.

The Tom Yum Talay Nam Khon / Tom Yum Seafood Creamy Soup features a medley of fresh seafood, including tender deboned sea bass fish fillet, bouncy squid, bouncy shimeiji mushrooms, and juicy crunchy deshelled prawns / shrimp, in the creamy red tom yum soup that infuses all the ingredients with savoury sweet sour zesty tangy herbal spicy flavour.

The Tom Yum Goong Nam Sai / Tom Yum Prawn Clear Soup features large juicy crunchy shell-on prawns / shrimp and bouncy shimeiji mushrooms, in the clear tom yum soup that carries a strong sour zesty tangy sweet savoury herbal spice flavour, infusing the ingredients within with its taste profile.

Tom Yum

Tom Yum

Tom Yum

Tom Yum Talay Nam Khon / Tom Yum Seafood Creamy Soup

Tom Yum Talay Nam Khon / Tom Yum Seafood Creamy Soup

Tom Yum Talay Nam Khon / Tom Yum Seafood Creamy Soup

Tom Yum Goong Nam Sai / Tom Yum Prawn Clear Soup

Tom Yum Goong Nam Sai / Tom Yum Prawn Clear Soup

Tom Yum Goong Nam Sai / Tom Yum Prawn Clear Soup

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce is a simple dish that is very popular, and usually ordered as part of a group / family meal. A whole sea bass fish, or a large boneless fillet of sea bass fish, is steamed together with garlic, lemongrass, red chili, white sugar, fish sauce, lime juice, fish stock / chicken stock, light soy sauce, dark soy sauce, and garnished with coriander. The Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce has flaky tender fish meat that comes easily off the bones, while the robust gravy lends bright meaty sweet sour savoury salty spicy flavour. Has a lovely freshness, so enticing and delicious.

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

Pla Kapong Neung Manao / Steamed Sea Bass Fish In Lime Garlic Sauce

Larb or Laab, is a type of salad derived from Laos cuisine, and features 1 type of minced or sliced meat, mixed with cilantro, onions, chili, shallots, fish sauce, sugar, kaffir lime leaf and pepper. Meat used in Larb or Laab is often pork, chicken, beef or duck.

Larb Moo / Pork Salad

Larb Gai / Chicken Salad

Larb Neua / Beef Salad

Larb Ped / Duck Salad

A sweet Thai dessert that is also visually pleasing, Met Khanun / Egg Yolk Coated Mung Bean Flour is made with fried mung bean flour coated with chicken / duck egg yolk. The egg is often wisped on the top, making it look light and airy.

Met Khanun / Egg Yolk Coated Mung Bean Flour

A traditional Thai dessert served during weddings / auspicious celebrations, Thong Yod / Golden Egg Tear Drop consists of wheat flour, rice flour, sugar, water and egg yolks. Thong Yod / Golden Egg Tear Drop is difficult to make, due to the skill required to create the teardrop shape with the fingers, and has a soft texture, a golden and glossy look, and a sweet taste. Thong Yod / Golden Egg Tear Drop is supposed to bring good fortune and wealth to those who eat it.

Thong Yod / Golden Egg Tear Drop

Khanom Chun / Layered Gelatin Jelly is a traditional Thailand dessert, popular in Bangkok. Khanom Chun / Layered Gelatin Jelly has a sticky and soft consistency, and is rather sweet. It is often served during celebrations.

Khanom Chun / Layered Gelatin Jelly

Khao Tom Mat Sai Kluai / Banana Sticky Rice is a traditional steamed dessert, made with glutinous rice soaked in coconut milk, sugar, salt, fresh sliced red banana, dried black beans / dried red beans and a small amount of water flavoured with pandan leaves. Khao Tom Mat Sai Kluai / Banana Sticky Rice is simple to prepare, and very popular.

Khao Tom Mat Sai Kluai / Banana Sticky Rice

A dark liquid produced by fermenting fish with sea salt, Fish Sauce is a key ingredient in Thailand cuisine, used in many dishes for its salty, savoury, umami tastes. Beyond its use as an ingredient, Fish Sauce is also used as a base for dipping sauce condiments.

Fish Sauce

Nam Chim / Dipping Sauce refers to a variety of dipping sauces, though most embody the 4 fundamental Thai tastes of sour, salty, bitter and sweet. The most basic and generic Nam Chim / Dipping Sauce is typically a mix of chili with sugar, fish sauce, soy sauce, lime juice, vinegar and garlic, often served with grilled or steamed food.

Nam Chim / Dipping Sauce

Nam Chim / Dipping Sauce

Despite looking and tasting like a dessert, Nam Tao Hoo / Soy Milk is actually a traditional breakfast dish in Thailand. Nam Tao Hoo / Soy Milk is served hot, and consists of soy bean milk and sugar with a variety of ingredients such as gelatin jelly, sago seeds, grass jelly, nata de coco, cereal, red beans, black beans, and more.

Nam Tao Hoo / Soy Milk

Nam Tao Hoo / Soy Milk

Pandan Spread And Bread is very similar to Kaya (Pandan / Screwpine Leaf Egg Jam), except that eggs have been left out of this version. This makes Pandan Spread And Bread a slightly thinner, but no less flavourful spread, with the pandan / screwpine leaf taste being a lot stronger, and the texture less sticky.

Pandan Spread And Bread

Pandan Spread And Bread

Pandan Spread And Bread

A poetically named dish (all 3 words rhyme), Gai Sai Takrai / Lemongrass Chicken consists of stir fried sliced chicken with lemongrass, garlic, kaffir lime leaf, galangal, shallots, garlic chives, onions, chilli, fish sauce and chicken stock. Gai Sai Takrai / Lemongrass Chicken has a fragrant, spicy aroma.

Gai Sai Takrai / Lemongrass Chicken

Yam Thale / Seafood Salad can be made with a wide variety of ingredients, but will nearly always contain sliced fresh shallots, onions, fish sauce, lime juice, sugar, lemongrass, ginger, galangal, coriander and chilli. Seafood used in Yam Thale / Seafood Salad may include fresh prawns, squid, mussels, clams, fish or crab.

Yam Thale / Seafood Salad

Yam Wun Sen / Glass Noodle Seafood Salad consists of glass vermicelli noodles, shallots, bean sprouts, chili, garlic, onions, fish sauce, lime juice, dried shrimp, coriander, sugar, fresh prawns, minced pork and tomatoes. Yam Wun Sen / Glass Noodle Seafood Salad is served cold / chilled, and eaten as an appetizer.

Yam Wun Sen / Glass Noodle Seafood Salad

.....