While a trip to Thailand doesn’t seem quite possible in the near future (unless you want and can afford to stay there for a minimum period of 90 days), having authentic Thai food in Singapore seems to be the next best thing. Suk’s Thai Kitchen got into my radar recently due to several positive ratings
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While a trip to Thailand doesn’t seem quite possible in the near future (unless you want and can afford to stay there for a minimum period of 90 days), having authentic Thai food in Singapore seems to be the next best thing.
Suk’s Thai Kitchen got into my radar recently due to several positive ratings in the social media sphere.
Plus, modern Thai eateries with that instagrammable-factor are typically a magnet for hungry Singaporeans.
The restaurant is located at Farrer Park, a turn away from the hip Rangoon Road line with cafes.
It is so named as the Head Chef is called “Suk” – armed with more than 60 family recipes from Chiang Rai.
Some of the signatures include Thai Fish Maw Soup ($14), Red Tom Yum Soup with Prawn ($12, $24), Suk’s Northern Thai Laksa ($10), Glass Noodle with Prawns ($12), Panang Curry with Prawn ($14), Fried Sea Bass with Suk’s Thai Chilli ($28), Basil Clams ($18), Minced Pork Basil Rice with Fried Egg ($8), and Pineapple Fried Rice ($8).
The pricing seems okay for the environment and portion given.
With an insatiable craving for Jeh O Chula’s Tom Yum, I went straight for the Tom Yum Mama Noodles ($12).
Diners can luxe it up for a Lobster version at four times the price ($48).
This was a decent take, with a mild, slightly spicy and sour soup. The noodles were springy and not cooked overly soggy, but it lacked that depth and richness to bring it to the next level.
Overall, it was be safe choice which could do with a punch.
I am a sucker for Thai Green Curry Chicken ($12), ordering it at almost every single Thai eatery I visit.
Fair to say that the portion of actual chicken meat given here was generous (as many others would be loaded with eggplants instead), plus the pieces were tender.
However, the gravy was a tad greasy and could do with more of that coconuty fragrance and creaminess.
I didn’t order a lot in the end (also keeping in mind that the restaurant would be packed and I needed to hand over my reservation within an hour), but my vote would go to the juicy Thai Prawn Cakes ($10) with that crisp and moist bite.
After which, I have learnt that the food cooked when I visited was cooked by another team and not by the main chef Suk herself.
To be fair, the food was not at all too bad – it was certainly above the average for Thai food in modern settings, just that I was expecting more after reading good things about them.
The restaurant assured that they would work on keeping the consistency of the dishes up to standard. Anyway, the diners would come packing in anyway.
Suk’s Thai Kitchen
136 Tessensohn Road, Singapore 217699
Tel: +65 9669 9445
Opening Hours: 11am – 3pm, 5pm – 10:30pm (Mon – Fri), 11am – 10:30pm (Sat – Sun)