Revisiting Nummun Thai Kitchen

Back at Nummun Thai Kitchen. We got a table as soon as they were open for dinner service. Shortly after that, a queue had formed outside. That queue had gotten even longer when we were leaving. 😅

Pretty creamy tom kha gai and delicious one as well filled with chunky chopped up pieces of chicken thigh meat. Broth was a rich concoction of sweet, savoury and tanginess. This was the second orange hued tom kha rendition we've encountered after E-Sarn Thai Corner.

Stir fried kailan minus pork belly. The original dish came with those and the order app allowed omission of the meat. Sweet. Kailan were stir fried in a light oyster sauce so it was the typical sweet and savoury taste.

This was the crab omelette which we did not successfully get the last time.

It was as good as it looked - I was half expecting those crab chunks to be relatively tasteless but they had real crab flavour in them. Loved it with or without their nam jim.

Salt baked sea bass required a 45 minute preparation time. Was nicely done. Underneath the leathery skin, the meat had all the moisture locked in.

Don't remember the last time I had a red ruby but I liked this rendition. I always had the idea that it wouldn't be something that I enjoyed but this one was pretty likeable. Did not expect jackfruit but I'm not complaining.

E-Sarn Thai Corner, Pasir Panjang Road

E-Sarn (130 Pasir Panjang Road, tel : +65 6473 3716) is yet another one of those eateries we've passed by on countless occasions and haven't had the chance to eat at. Until now. Food was pretty darned good and I liked what we had more than I imagined I would.

Pomelo salad's nice. Love the toasted coconut sprinkled over. Will get the larger portion the next time.

Som tam mamuang enjoyable also. It's a little more refine that what I recall from some of those the street stalls in Bangkok. Didn't mean it wasn't any good. There was a crisp crunch from the shredded green mango with sweetness from the lime/sugar that's further aromatized by dried shrimp and peanuts. Will get the larger portion the next time as well.

This was steamed olive rice with minced pork. Olive's chopped up with the minced pork. It's a layer of texturized umami saltiness over the rice which made it so delicious.

Their tom kha talay was a little redder than what I'm used to seeing. It's also a little thinner but still within my boundary of delicious. Pieces of squid in it were tender like fish cakes. Good for returns.

Enjoyed their cha om omelette as well. That accompanying sambal on the side was shrimpy and had a good kick to it.

Also had one of the more memorable salted baked sea bass I can recall. Underneath that dried skin was moist fish meat. Nice.

Steamed tapioca was good. Sweet but not excessively so and paired nicely with that bit of saltiness the creamy coconut sauce.

Love those mangoes they used with their glutinous rice. This was a good one. Why haven't we discovered this place earlier?!

Revisiting Un-Yang-Kor-Dai

S'been a while since our last and first time at Un-Yang-Kor-Dai. The restaurant has expanded with larger seating capacity. The vibe here for Thai food feels somewhat like how Tambuah Mas is to Indonesian food.

Cha ron was thick, creamy and not excessively sweet. Nice.

These were deep fried prawn and scallop cakes. Underneath the crispy surface was fluffy and tender almost like crushed tofu or egg white. Couldn't definitively discern prawn or scallops in it but it was seafood-y and pretty tasty.

Pretty impressed by their rich red curry with grilled chicken. Think sweet, fruity, spicy and creamy altogether. Pretty lemak stuff. Menu mentioned lychee and tomatoes but there's also mango and pineapple. This one has just stepped up to replace the panaeng roast duck curry from Sawadee Thai as my favourite fruity roast bird curry. 👍🏼

Omelette with minced pork not bad. 

What was kickass with rice was the stir fried morning glory with chilli and garlic. I think I tasted fish sauce and oyster sauce in it too.

Did not expect the tom yum mama noodles with prawns and minced pork to be in so large portion. Broth was sweet, tangy and spicy while those large prawns were fresh and sweet. A little refined but not bad.

Part of their festive menu included a sea bass tom yum coconut soup. From the picture, we were given the impression that it would be like tom kha gai but the real thing didn't have coconut milk. The broth was made with coconut juice. Slightly disappointed but the tangy spicy soup was delicious and the thick slices of fish were fresh and good quality.

Kin Kao Young, 313 Somerset

This restaurant (B2-01/02/03, 313@Somerset, 313 Orchard Road) for some reasons reminded me of a localized and less polished version of Kub Kao' Kub Pla. Looking back in retrospect, I couldn't even pinpoint why was that so. Some of the food was a little sweet here.

Khao kha moo was not bad. Not one of the better we've had but still pretty competent. Can't compare the standards here to the ones in Bangkok of course. Which are cheaper and features better stewing. Enough of this already.

I kinda enjoyed their tom kha gai with the mild heat and tanginess but towards the end, the sweetness got to me. Broth was creamy, coconut-y and filled with mushrooms and chunks of chicken thigh.

We had a bowl of pork rib rice noodles. Didn't expect to get so much pork ribs and ones at these sizes. Nice. These tender slide off the bone ribs were delicious with the garlic chilli dip. They costed about the same as a bowl of prime rib bak kut teh.

Halibut steamed with lime, sugar, garlic and coriander. Fish was okay-ish. We ordered this because Thai steamed fish generally do not use halibut and we wanted to try it. Pretty good flavouring there from the tangy lime and garlic. Loved the heat but I thought there was a bit too much sweetness in their concoction.

Revisiting Soi Thai Soi Nice

Dinner at Soi Thai Soi Nice.

For some reasons I had ordered the green curry thinking it was tom kha gai. Wasn't until it arrived that I realized that mistake. Pretty edible but we've had creamier ones which we thought were nicer.

Got those prawn cakes which we though were pretty good the last time round. Today's were served with achar - very similar to the ones from my grandma that I grew up eating. Nice. 

We've been trying to order their omelette with cha om since the last time but haven't been successful since they claimed to be out of cha om on both occasions. We ended up with the one with oyster which was pretty good stuff as well. The floury crisp on the surface and edges were deliciously savoury while the moist eggy interior were loaded with bean sprouts and more plump oysters.

They do a pretty tasty khao kha moo. The meat and skin from the trotters were slurp off the bone tender in a herbal stewing sauce served with boiled eggs and tau kwa.

Revisiting Gin Khao

It's been almost 5 years since we first/last ate at Gin Khao. The vibe of the restaurant seemed to have changed. To something a little more subdued. Quiet for a week night with what little energy left that hasn't been siphoned off by the neighbouring hotpot restaurants. Felt that way.

Wanted to try new dishes but couldn't resist getting the tom kha gai which I remembered liking from the previous time. Thankfully, it was still good with the clarity from the tanginess and coconut milk. 

Tried their prawn cakes. They were dryer than the recent ones we've had from Soi Thai Soi Nice and also less springy in texture. But the flavour from the minced bits of prawns were a bit more intense. Soi Thai Soi Nice's prawn cakes tasted a little more mousse-y. 

We wanted to order their kang kong with fermented beans. They informed us they ran out of kang kong and offered to use kailan instead. It looked like oyster sauce kailan when it was served. We feedback and they said they would redo. The replacement serving looked similar. Turns out that it wasn't a fermented bean paste or sauce. Just a few fermented beans. Didn't have much of those flavour. Chilli padi made it good though.

Not a bad stir fried kailan to be fair. The dish just was not what we were thinking of. Pretty good eating with rice that's been ladled over with the broth from the tom kha gai.

Pretty sure this longan sweet and sour pork wasn't Thai. That's right - it's longan and not lychee. The longans were not part of the stir fry process. We knew because the pork was arm and the longans were chilled. The pork was nice though. Nicely deep fried before stir frying and the sauce reminded me of sweet and sour pork from days gone by.

Home delivery from Sawadee Thai

Oddled Sawadee Thai. They're a little pricey but the food has always been very decent.

We ordered mostly what we've eaten from the restaurant before - like the roasted duck red curry which looked a lot prettier in the restaurant. Those warm lychees in the curry were still awesome.

Liked their tom kha gai. Still like it. Gotta remember to tell them lay off the coriander the next time. How could I have forgotten that?!

Had them stuffed fat chicken wings.

This was the only dish we've never tried before - seasonal vegetables with Hokkaido scallops it said on the menu. Was that napa cabbage? Scallops were tender and still had a little sweetness in them but I can't tell that they're from Hokkaido. Can anyone?

Their sweet steamed tapioca was tasty enough that we still had room for them after the meal. As good as I remembered them.