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2012-07-27
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For the full review with photos, please head to http://thehungrybunnie.blogspot.com/2011/11/sabai-authentic-fine-thai-cuisine-ngee.htmlAfter a fantastic experience at Sabai Fine Thai on the Bay, I wanted to see how the original at Ngee Ann City stacked up. I've walked past this strikingly fire-engine red hued restaurant countless times but never ventured in, until I tried the sister branch at Customs House. Maybe it's just that the completely-decked-out-in-red-carpet Thai restaurant just looked
After a fantastic experience at Sabai Fine Thai on the Bay, I wanted to see how the original at Ngee Ann City stacked up. I've walked past this strikingly fire-engine red hued restaurant countless times but never ventured in, until I tried the sister branch at Customs House. Maybe it's just that the completely-decked-out-in-red-carpet Thai restaurant just looked incongruent with its concept of Thai fine dining. The decor just didn't come across as appealingly classy or particularly chic. In fact, it just seems more like a garishly gilded and mis-matched living room. Which is weird, because they serve up one of the most refined Thai menus ever. Methinks they just need to overhaul the entire design of the restaurant for a more inviting and elegant feel.
We had:
1) Moo Tawd Kratiem ($24.70) tender morsels of pan-fried seasoned pork topped off with aromatic crispy golden garlic and peppercorns for some heat
2) Kai Yad Sai ($18.50) - homestyled omelette stuffed with minced chicken, prawns, tomatoes, onions and carrots was a hit with its amazingly neat and tidy presentation
3) Dtom Yam Gung ($20.50 per pot) - this is the clear version, but still super spicy and sour and laden generously with huge tiger prawns and straw mushrooms
4) Pat Thai ($19.30) flat rice noodles with yellow beancurd, eggs, beansprouts, and sweetened tamarind sauce - tends towards the sweet, but a sprinkling of red chilli flakes would lift the flavour of the noodles
5) Tap Tim Grop ($7) - refreshingly crunchy water chestnut, coated in a red starchy ball, and then doused in syrup, coconut milk and shaved ice. I liked that this was nuanced and unlike the one at the Customs House, was less saccharine
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