OpenRicers at the Rochor Thai Food Tasting session
In its brand new location at Joo Chiat, Rochor Thai holds its ground in the midst of historical conservation buildings, adding that splash of freshness on a nostalgic canvas. With traditional flavours elegantly infused with modern Thai elements, the Thai bistro offers a good variety of classic Thai dishes served to satisfy your stomachs, surging the wave of its national flavours upon you.
Changed every three weeks, the Amuse Bouche plays on working your tastebuds before the spicy journey.
Before the tasting started proper, we were presented with servings of Amuse Bouche, a single bite sized creation by the chef that chartered flavours of sweetness, spiciness, sourness and just a hint of bitterness, perfect for warming up those taste buds. For drinks, we had a sweet glass of Lemongrass and of course, the must-have Thai Iced Milk tea – Cha Yen. While the Lemongrass drink didn’t carry any hint of lemongrass taste, its smell confirmed its existence. As for the Cha Yen, our OpenRicers found it specially ‘tuned’ towards our Singaporean taste buds, seemingly toned down in sweetness.
Clockwise from the top:Som Tum, Po Taek and Tom Yum Talay
Then we kicked off with some classic starters: Som Tum – Green papaya salad Central Thailand style, Tom Yum Talay – Hot & spicy seafood soup with Thai herbs and Po Taek – Clear spicy sour soup with holy basil and kaffir lime leaves.
Pla Nin Pao
Pad Kee Mao Goong
From left to right: Gaeng Kaew Wan Gai, Hoay Lai Pad Prik Pao and Pad Thai Talay
Kor Moo Yang
Next, we jumped into the spicy abyss of mains starting with Pla Nin Pao, a salt baked whole tilapia served with spicy coriander sauce. As the fish skin was extremely salty, OpenRicers were advised to eat the flesh alone. We also had Pad Kee Mao Goong – stir fried prawns in Thai “drunken” style, Pad Thai Talay, Kor Moo Yang – Seared pork collar served with aromatic dried chilli sauce, Hoay Lai Pad Prik Pao – Clams flambé in chilli jam and chef’s stock and of course the Chef’s special – Gaeng Kaew Wan Gai, green curry with chicken thigh and Thai eggplant.
Left:Khao Niew Ma Muang, Right:Tan Tim Grob
Finally, we clambered down the spice scale and indulged in some classic Thai dessert favourites: Khao Niew Ma Muang and Tan Tim Grob, better known as Mango Sticky Rice and Red Ruby respectively, before retiring our contented tummies for the night.
Satisfied OpenRicers after the hearty meal.
To find what our OpenRicers had to say about the food at Rochor Thai, read their reviews here!
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