 |
| Cha Thai |
Cha Thai
recently celebrated their 2nd Birthday. To be able to
survive and thrive in Singapore CBD for more than 2 years definitely
no simple feat. Cha Thai simply prove that Singapore market can
appreciate Quality Thai Food served here.
Gearing
towards the 3rd year, Owner and Executive Chef Leah
Sirijindapan has been active in creating new cuisine, while retaining
the old time favourites. You
can check out our first review of Cha Thai here.
Signature
Tiger Prawn “Panang” Curry ($28). One of the signature dishes at
Cha Thai. The tiger prawns cooked in rich creamy curry and lychee. A
touch of saffron adds the extra OOMPH to this dish. Previously, the
prawns are cooked to about 85% so you can taste the “Uni” like
mushiness in the prawns. Unfortunately, Cha Thai customers still
unable to accept this so Chef Leah relented and cooked the prawn to
100%.
 |
| Signature Tiger Prawn “Panang” Curry |
For those who like their prawns to have the texture like the BBQ river prawns in Thailand, you might want to let the service staff know you want “the original” version when you order, as we will definitely order the original version on our next trip there.
Part of
the starters Creamy Crab Roll ($15) & Crispy Prawn Cake ($15).
The crispy crab roll consist of deep fried spring roll sticks served
with the crab cream sauce. The sticks are crispy to be eaten with
rich, creamy crab cream sauce. Thai version of chips with dips.
 |
| Creamy Crab Roll |
The
crispy prawn cake is made in house at Cha Thai. It's crisp exterior
followed by springy juicy succulent chopped prawns internally. It is
served with sweet sauce however, it is tasty enough on its own.
 |
| Crispy Prawn Cake |
 |
| Tom Kha Chicken Soup |
With many
Thai restaurants always trying to compete for its spiciness in their
Tom Yum Soup, the one in Cha Thai is much better, as their soup base
is thick and aromatic with its spices, and the flavour of the soup is
filled with the freshness taste of the enormous huge tiger prawns and
plump mussels. Two thumbs up for those who love the original Thai Tom
Yum Kung.
 |
| Tom Yum Soup – Thick Base |
Simmer
Pork ($22). This is the upgraded version of Thai style pork knuckle.
Chef Leah sous vide the pork knuckles marinated with Ovaltine over
long period. Yes, apparently, Ovaltine is the secret to pork stew in
Thailand. The result is the fall of the bone pork legs and evenly
marination that penetrated meat and skin. Yum Yum!!
 |
| Simmer Pork |
Tiger
Prawns Glass Noodle Claypot ($55). This is the refined version
compare to the one served in Thailand. The claypot is oiled nicely
with pork lard and the rest of the ingredients cooked with herbs,
ginger, pepper and spring onions. The glass noodle is silky, springy
and soaks up the flavour of the prawns and spices. The prawns are
fresh and crunchy. Some might say it can do with more pepper corn,
but we find it to be just right.
 |
| Tiger Prawns Glass Noodle Claypot |
Of
course, you can't miss out on their Pad Thai ($22). The al-dente rice
noodle cooked with prawn broth and infused with sweet and tangy
flavour. The large dried prawns add a solid umami taste to the dish
while the sides of peanuts, green mango and raw bean sprouts to add
the crunchy texture to this dish. The Pad Thai comes with a large
tiger prawn, to add to the WOW feel in this dish.
 |
| Pad Thai |
This time
around we tried their Boat Noodle ($18). A luxurious version of Boat
Noodle. The thick soup base is boiled over a long period with more
than 15 type of herbs. The result is thick, rich, robust and
gelatinous broth that will make you slurping for more. The rice
noodle is thin and crunchy goes well with succulent pork. One heck of
delicious noodle indeed.
 |
| Boat Noodle |
 |
| Boat Noodle |
Desserts
were Yam Taro Coconut Sago ($6.90) and Red Ruby Coconut Granita
($6.90). Both homemade desserts use coconut milk, the Red Ruby has
crunchy and refreshing texture, while the yam taro has creamy and
mushy feel to it. It depends on what your liking, I personally like
their red ruby.
 |
| Red Ruby Coconut Granita |
 |
| Yam Taro Coconut Sago |
Not
forgetting Signature Cha Thai Toast ($8). Their new version comes
with cube Charcoal Toast instead of just the Golden Toast. The
dippings are Pandan and Thai Tea. The golden toast has a slightly
charred flavour that goes well both dipping sauce. However, the
charcoal toast has a deeper bitter charred flavour that brings up
extra sweetness in the dipping sauces.
 |
| Signature Cha Thai Toast |
It was
actually a pleasant evening during this invited tasting at Cha Thai.
Chef Leah and her team still cook luxurious and delicious Thai
Cuisine that they made from scratch. No doubt the price here is
higher than normal Thai restaurant, but considering the quality that
Cha Thai served you, it is definitely worth your money. Cheers!!
Thank you
very much to HungryGoWhere and Cha Thai team for the tasting
invitation.
Food
& Drink: 8.5/10
Value:
7.5/10
Service:
N / A (Tasting Event)
Ambiance:
8/10
Budget per Person: $26 - $50; $51 - $80
Cha
Thai
80 Telok Ayer Street
Singapore 048466
T: +65 6636 3696
IG: @Chathaisg
OH: 08.00 – 22.00 Daily
No comments:
Post a Comment