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| Thai Village |
Thank you
very much to Ian Low (The Silver Chef), May & Phillip from Thai
Village Group for hosting the food tasting invitation.
My
memories of my first visit to Bangkok were the sumptuous dinner that
I had in Yaowarat Road, Chinatown. Where you can smell the food in
the air from street food such as wanton mee, bbq seafood or more
exquisite Teochew influenced dish such as Shark Fin soup, bird nest,
stewed goose web and suckling pig.
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| The Private Room |
Inspired
by Thai Teochew Cuisine, Thai Village Restaurants bring these
flavours to Singapore, China, Vietnam and Indonesia. Showcasing their
specialities which includes: Braised Shark's Fin, Abalone Rice, baked
crab with vermicelli and baked salt chicken.
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| Bean Sprouts and Chinese Parsley |
We
started our dinner with individual braised Superior Shark's Fin with
Crab Meat ($65 for small). Each diners got individual solid serving
of the shark fin soup. The broth are thick, robust and flavourful.
The shark fins came from Spain and I have to say it does not have any
fishy smell. I did not even any vinegar in my soup, which you will
normally do to cover the overwhelming smell. The bean sprout and
crab meat provide different texture to the dish. Yum Yum!
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| Superior Shark's Fin with Crab Meat |
Braised
duck web ($20 per serving). The original version of this dish
supposed to be braised goose web. However due to the restriction of
goose meat in Singapore, duck webs are used as substitute.
Presentation wise, it does not look very appetising. However, do not
judge the dish by the look. It pack of flavours and has a resilient
texture. The duck web is gelatinous, but not as good as goose web.
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| Braised duck web |
Deluxe
Cold Dish ($70 for large), not a common dish that I will order unless
at a wedding banquet or reunion dinner. The octopus has a sweet and
springy texture. The chicken is slightly though for my liking.
However the deluxe fruit salads which contains strawberry, honeydew
melon and apple are refreshing. The shrimp roll is crispy and their
version of ngo hiang with salted eggs and lap cheong is tasty and
unique.
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| Deluxe Cold Dish |
Baked
Crab with Vermicelli ($72 for large). This dish has a Thai Teochew
Food signature all over it. All the vermicelli is well coated with
the robust gravy. The aroma arises from the pork lard and herbs used,
but the best part it does not look oily at all. The crabs were fresh
and cooked to perfection. Delicious.
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| Baked Crab with Vermicelli |
Cheese
Baked Lobster ($14 / 100 gram). We were served half portion each and
the lobster is quite huge in size, fresh and meaty. The cheese used
are subtle and really complement the dish instead of overpowering the
freshness of the seafood. At first, I only ate the meat using the
fork and knife. Halfway through, I decided to forget about the
cutleries, all fingers are on deck and leaving the trail of
exoskeleton for the aftermath.
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| Cheese Baked Lobster |
Pan-fried
Japanese Wagyu Beef ($176 for large); Cubed, cooked with sliced
garlic and served with diced mushrooms. If there is a word Beefgasm,
this will be the right time to use it. The wagyu beef is so tender it
just melts in your mouth. Together with the sliced garlic and cubed
mushrooms, it is just unforgettable.
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| Pan-fried Japanese Wagyu Beef |
Baked Cod
Fish ($60 for large) is another dish that might not look so
appealing. It look charred, however this charred seal the juice
inside the cod fish and provide a different texture to the fatty, yet
silky smooth meat of a cod fish. The sauce was just right and it will
be nice to have it with a bowl of rice.
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| Baked Cod Fish |
Chinese
Spinach with Superior Broth ($12 for small). We were almost full at
this point and we actually want to skip this dish. However we decided
on a smaller portion instead. The spinach are fresh and the broth of
robust. The eggs coated the spinach well enough and add the salty
flavour to this dish.
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| Chinese Spinach with Superior Broth |
Abalone
Rice ($33 per serving for 3 to 4 person). Served using a whole
abalone from Australia and large shiitake mushrooms. The same broth
as the shark fin soup is used to bind this dish together. It is a
good comfort food, or I should say luxurious comfort dish.
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| Abalone Rice |
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| Individual Portion |
Of course
for Teochew Cuisine, the dinner will not be complete without Yam
Paste (Orh Nee) with Ginko Nuts - $5 per serving. Individually
steamed with a nice presentation. The Orh Nee looks rough in granules
form, however this is what orh nee lovers are looking for. It has a
nice bite and texture to it. The pumpkin and ginko add another layer
to the dish brought together nicely by the coconut milk.
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| Yam Paste (Orh Nee) with Ginko Nuts |
The décor
of the place is slightly traditional yet classy in a way. The dining
area are bright and the distance between tables are quite spacious.
When you enter through the main door, the wine fridge provide a
classy divider between the main dining area and the reception.
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| Common Dining Area |
Overall,
I was impressed by the quality of the food and the faultless
execution of the dishes. Foodgasm, of course. Price can be on the
high side, but you are paying for quality. Thanks to the awesome
dinner, I did not try to find any food during my red eye flight to
Taipei that night. Yum Yum, Cheers!!
Food & Drink:
9.5/10
Value: N/A
Service: 8/10
Ambiance:8/10
Budget
per Person: $81 & Above
Thai Village
Restaurant
2 Stadium Walk
#01-02/03 Singapore
Indoor Stadium
Singapore 397691
T: +65 6440 2292
OH: Daily 11.30 –
14.30; 18.00 – 22.00
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