This shop (179 Toa Payoh Central) was a good find. The fact that the people running the place were all Thai and serving common representation of their food inspired confidence . While I don't pretend to know what forms the range of authenticity for Thai food, they felt like good renditions. I'm pretty sure that there's some nuances that cannot be replicated from perhaps a particular brand of fish sauce that cannot be gotten here or the quality of the pork that was used for the khao kha moo or even the type of mango for their som tam mamuang. One thing we noticed for sure was that the pork that we had in Bangkok were a lot more tender. They were certainly also less shy about having rendered pork lard in their braising liquid than our local Thai food did.
That being said, the food was very enjoyable. I especially liked the spikes of heat in the sour from the mango salad that paired up well with the aroma from the bits dried shrimp; we also felt that the olive fried rice was straight up comfort food. Notice the intensely yellow eggs that they have.
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