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<br>Rama Thai is famous for Thai Teochew cuisine especially their Braised Whole Sharksfin with Crab Meat, Baked Whole Crab with Vermicelli and many other dishes. They were awarded the “King of Sharksfin” by The Great Singapore Value Book, among many others, and aim to be a top venue for business lunches and family gatherings. continue reading
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Signature Dishes
Bee Hoon Crab Shark's Fin Soup
Review (4)
Made the trip down to the CBD area to have dinner at Rama Thai one Sunday evening. Our previous meal there ended on a high note so we were definitely eager to return. Claypot Shark's Fin with Crab Meat - As the name of the restaurant suggests, Rama Thai specialises in sharks fin. And the claypot fins were good. Although a tad smaller than what we had previously, the fins were still sizable and simmered in a savoury, not too starchy broth with crab meat and crunchy beansprouts for companion. Bamboo Clams - At $10++ a pop, I'm not sure the clams were worth it. Sure, they were quite a size and tasted decent, topped with garlic and vermicelli. But somehow there seems to be a disparity in quality and price. Prawn Cake - I thought this was average as the prawn taste wasn't dominant and honestly the whole thing was just bland paste. Lemon Chicken - This dish was a joke. The chicken was coated with a ridiculous amount of flour so much so that biting into a piece was akin to chomping down on deep fried flour. If it makes things any better, at least the flour was crisp and the lemon sauce, tangy. Stir Fried Broccoli with Scallops - A most simple yet appetising dish of greens. The broccoli was imbued with a subtle wok hei and came across as crunchy and well stir fried. The scallops were a little soft though. Baked Crab Vermicelli - This was reminiscent of what I had at Thai Village sometime back. And just for the record, I love Thai Village's rendition. Rama Thai's offering wasn't too shabby though. The vermicelli was fragrant with peppery nuances but overly dry whilst the crab meat was sweet and satisfying. Would have liked a little more gravy please. Deep Fried Squid - The only thing I liked about this dish was the cashew nuts that came alongside. The squid itself was lost in the thick layer of breading flour but at least the sauce had a little sweetness and spiciness to it. Very average. I'll be the first to admit. The food we had this time round wasn't as stellar as what we had the last round. Could it be an indication that Rama Thai's standards are dropping or that we should have just stuck to the tried and tested dishes? I guess I'll only know on my next visit. If I ever return, that is. See all my pictures at http://www.timelessfacade.com/2012/05/rama-thai-sharksfin-restaurant-part-ii.html continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2012-04-20
We went pass this restaurant the other day and decided to try it out. The appetizer is quite refreshing! It has lots of cucumber and pineapple cut in cubes, and tastes sour and spicy! The Pineapple fried rice ($14) tastes pretty ordinary, but the wow factor is the pork floss on top, that sort of giving the rice a extra bit of flavour and different texture. Claypot noodle soup with crabmeat ($15) is delicious. Served in a hot claypot, the soft noodles is cooked in the starchy broth (tastes like the shark fin broth). Very filling. We also ordered the Thai special lemon chicken ($14). The chicken pieces are deep-fried crisply, and the lemon sauce is very strong. Sour with a hint of sweetness. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2012-01-07
The plan was simple. We would go to Ah Yat Tian Xia on its opening weekend to take advantage of its seemingly value for money premium sets (abalone and the likes). Alas, it was not meant to be as the place was fully booked. Not wanting to abandon our abalone plans, we settled for Rama Thai instead, which was also offering premium items at a discount.The restaurant is located amongst a row of shophouses along the winding Tanjong Pagar Road. Decor is simple and reminds me more of a pub then a restaurant, but that may be due to the fact that there was a sizeable bar counter at the side. Capacity peaks at about 50 pax or so.Australia Whole Abalone - The abalone was probably 8 head and quite well prepared if I may say. There wasn't the noticable raw taste that I personally dislike and carried lots of bite without coming across as too chewy or hard. The gravy didn't threaten to overwhelm either by being overly starchy.Sharks Fin with Crabmeat - Apparently a signature of the restaurant (it's in the name), the soup was light without being too laden on the starch but could have done with a pinch less salt. The fins were decent size pieces (probably not dorsal fins) that came across as a wee bit too soft for my liking. The upside to it was the very generous portion size and the amount of crab meat that went into the soup. Decently nice and filling.Asparagus with Prawns - The asparagus were of the larger variant, retaining its crunchiness by virtue of not being overcooked. Coupled with big, crunchy prawns and succulent mushrooms, I don't see anything to dislike about this dish.Pork with Gingko Nuts - I liked this dish quite a fair bit. Simple yet tasty. The pork came in rather large slices and carried a mild chewy texture, dipped in light saltiness. The gingko nuts gave it a healthier connotation, not that they tasted bad or anything. Just a small lesser known fact that I thought I would share. Pork is actually white meat, not red meat as most people would think.Rama Thai Fried Rice - A little too oily and bland was the first thought that came to mind after I popped a spoonful of rice into my mouth. However, credit has to be given for the mild wok hei (could have done with more though) that the rice emanated as well as the ingredients that went into the dish - cashew nuts, prawns and crab meat.Birds Nest - There was a 1 for 1 promotion on the birds nest and we couldn't resist the temptation to treat ourselves with this sweet Chinese delicacy. Honestly, at $30/bowl ($15 after 1 for 1), I hardly think it was worth it. It was quite a small bowl and the nest came in bits and pieces, unlike the good quality ones which come in one huge piece. But as the old Chinese adage goes, 一汾钱一汾货, so no grouses.I would readily admit that this was a rather extravagant dinner and the only consolation was probably the not so hefty price tag, at about $242 for 3 pax. Imagine the exorbitant prices if we had decided to go to a hotel restaurant or the likes instead. Service was good and I must say I enjoyed the meal quite a bit. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2011-08-17
Great setting for simple family gathering~It's a small and simple restaurant with a classy elegant feel...The servers are friendly~The portion is reasonable and the price is average...The shark fin is great and u can choose how much garnish to add in unlike other restaurants...There were many other dishes that was pretty tasty but its shark fin left me wanting more... I'm not a big fan of shark fin but the broth used was of good quality...Great for families that have elderly as the servers are patient and kind to the elders... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)