Authentic, Robust Flavours At Sawadee Thai Cuisine

The restaurant celebrates its 15th birthday with new creations like the Mao Shan Wang Durian Sticky Rice

Photos: Sawadee Thai Cuisine

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The Papaya Salad packed a punch with its spicy and tangy flavours.

At Sawadee Thai Cuisine, you won’t find watered down or tourist-friendly versions of your favourite Thai dishes.

If you’re a fan of richly aromatic tom yum broths and Thai curries with a spicy edge, you’ll be pleased to find more than you bargained for.

With 15 years of heritage and a humble beginning — they started from a coffee shop stall — Sawadee Thai Cuisine has now cemented its place as one of Singapore’s most popular Thai restaurants.

In celebration of its 15th birthday, the restaurant has unveiled new dishes to tease its loyal followers’ palettes.

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We found our forks lingering at the plate of Pan-seared Black Angus Beef Ribeye. 

Fresh new dishes

To start, we had the Papaya Salad (Som Tam; from $12). Made from shredded papaya and a generous sprinkling of dried shrimps and chili, the dish was simple yet packed a punch with its spicy and tangy flavours.

The next two soup-based dishes promptly warmed our bellies.

Served in a coconut husk, the Thai Coconut Chicken Soup (Tom Kha Gai; $13) was a light and milky broth that yielded the aroma of coconut and galangal with every sip. Tender shreds of chicken meat nestled within the broth offered a pleasant bite.

For something a little more robust, order the Panaeng Red Curry Roast Duck ($17).

The fragrance of chili peppers came through in every mouthful, along with the saltiness from the skin-on duck meat — sourced from Foong Kee. Orbs of lychee were found in the curry too, offering juicy sweetness for a nice contrast.

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The Mao Shan Wang Durian Sticky Rice came with chunks of real durian flesh. 

Balanced and flavourful

While the dishes so far had been simple, home-style Thai classics, the dedication to achieving well-balanced flavours left me impressed.

Moving onto the meatier dishes, we found our forks lingering at the plate of Pan-seared Black Angus Beef Ribeye (Neau Ribeye Black Angus Yang; $32 for 220g).

With the skin charred and rubbed with Thai spices, each morsel of the beef was full-flavoured and delightful.

Savoury dishes aside, it is obvious that Sawadee Thai Cuisine takes its desserts pretty seriously.

The Mao Shan Wang Durian Sticky Rice (Khao Neow Turian; $12) came with chunks of real durian flesh. This is truly one dessert to save your appetites for.

#01-01, 9 Tan Quee Lan Street, TQL Suites

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