Thai Food In SG 🇹🇭

A fizzy, refreshing drink with a sweet floral aroma and a cooling tang.

The quintessential Thai dessert. Soft, chewy glutinous rice drizzled with coconut cream, accompanied by smooth, sweet, and fruity mango slices.

Excellent! The rich and intense Thai milk tea flavour paired perfectly with the sweetened milk drizzle for an indulgent treat. The texture was somewhere between a wobbly pudding and a mousse, creamy, dense, yet soft, light, and delicate.

Thick-cut pork belly with a generous layer of fat and a slightly hard, crunchy skin. The porky flavour here is strong, but I enjoyed the fat layer, which wasn’t overly gooey or jelak. The flavour of the pork itself was rather plain, so be sure to pair it with the provided sauce for extra taste.

A festive special featuring crispy dumplings filled with caramelised minced pork, garlic, peanut crust, and pineapple cubes. The dumpling skin was super crispy, but the minced pork filling was somewhat ordinary. Fortunately, the accompanying chilli sauce gave the dish a much-needed flavour boost.

The beef steak I’ve been craving for! Cooked to medium-rare perfection as requested, each piece was tender, easy to bite, and had a tastisfying chewiness with just the right amount of fat. Simply seasoned with salt and pepper, the flavours of the beef were allowed to shine.

Sweet, fluffy pineapple fried rice served in a halved pineapple rind, topped with large, succulent prawns packed with umami and a generous amount of tomalley. Each grain of rice was loose and evenly coated with fragrant seasoning. The addition of cashew nuts added a nice nutty crunch to the dish.

Soft, tender sea bass coated in a light, crunchy, savoury batter. I appreciated the way the fish was prepared, with even portions of meat cut to save diners the hassle of dealing with bones. Each piece was thick and meaty, and the batter was aromatic. While deep-fried fish isn’t usually my go-to because it can sometimes taste dull or stale, this was an exception as its freshness and juiciness shone through.

A salad that knows how to play with your taste buds. It's spicy, sweet, savoury, and tangy all at once. The papaya adds a refreshing crunch, the lime provides zestiness, chilli gives a spicy kick, and dried shrimps contribute a burst of umami. A great appetiser to start the meal.

It's been quite some time since I last visited this Michelin Bib Gourmand Thai restaurant, Un Yang Kor Dai, and its food is as delicious as ever. This time around, I got to try some dishes I missed on my previous visit, along with the beef steak I've been craving since my first taste of it.

Leng Zaab ($33.90)
Prime pork and back ribs served in an Isaan spicy-sour soup. Gigantic pieces of ribs was dramatically presented like a bonfire, which they set aflame for added entertainment (watch the video!). The ribs were delicious, easily deboned, and freaking huge. The Isaan spicy-sour soup had a refreshing tang and spice that complemented the meat well, with an added punch of minced garlic.
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🚩Un-Yang-Kor-Dai Singapore, 57 South Bridge Rd, 01-02, Singapore 058688
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I was quite impressed with its crunchiness as I took the first bite. The loud crunch echoed through my mouth as I chewed the fritters. The fragrant, coconutty batter provided a nice crunchy texture and a mellow sweetness. The sesame seeds added a subtle nutty flavour. True to their claim, the fritters tasted oil-free, with a clean, non-greasy finish. The Thai fried banana was soft and sweet with a fruity flavour.

Freshly Fried!