1
0
0
Telephone
6635 6675
Introduction
With an eclectic mix of traditional and contemporary dishes, in a stylishly relaxed environment, Soi 60 represents a fresh approach to Thai dining on the river at Robertson Quay. continue reading
Opening Hours
Today
17:30 - 22:30
Mon - Fri
17:30 - 22:30
Sat - Sun
12:00 - 22:30
Payment Methods
Visa Master AMEX Cash
Other Info
Takes Reservations Details
Restaurant Website
http://soi60.com.sg/
Signature Dishes
Grilled Prawns with Caramelised Coconut Penang Beef Rib Curry
Review (2)
For the full review, click here:http://www.chubbybotakkoala.com/2015/07/soi-60.htmlSoi 60 represent a fresh approach to traditional Thai Cuisine. Established by The Red Door Group, the same group behind Bistecca Tuscan Steakhouse (See Bistecca review here), Soi 60 is a new destination for diners who search for something more hip compare to traditional and street food Thai cuisine. Helmed by Chef Nam Pongpanich, she combines her mastery in French Cuisine with Traditional Thai Recipe. Located in Robertson Quay, the set up of Soi 60 is modern and trendy. The music was lively creating a good vibe to dine and to chill out. The first thing I observe, this place has a strong Aussie customer base. Once seated, I feel like I was back in Melbourne where the table next to me talking about last week footy results.I started the dinner with dishes from the Small Plates section. Crab Betel Leaves (picked crab, coconut milk, peanuts) and Northern Thai Sausage (Sai Oua) in Rice roll. The crab betel leaf provide a refreshing start using the natural sweetness of crab meat. Meanwhile the dense and well spiced Northern Thai sausage in rice roll provide a bolder flavour of Thai. A good wake up call for the palate. Salmon Tartare, mini salmon cubes tossed with lime, herbs, chilli, not a traditional thai dish, however Chef Nam infused the Thai influence here. The salmon is fresh, while the lime, herbs and chilli provide the tangy Thai twist to the dish. Eat it with the prawn crackers to add crispy texture to the dish. Crispy Duck Pancake, looks like a jumbo version of spring roll. Although it took me a while before I bit into it, the skin is still crispy. The shredded duck meat fillings are generous, combines well with the sweetness of the lychee, freshness of thai herbs and tanginess of black vinegar reduction. What an explosion of flavours in your mouth! For Salads, I sampled Coconut Chicken Salad and Papaya Salad. The chicken salad combines refreshing vegetables such as pea sprouts and sliced cucumber with crispy texture of sunflower seeds and pomegranate. However, I personally don't like the coconut dressing. Although it is not spicy, I find the taste of coconut dressing is just too rich for the salad. Tasted like a non-spicy green curry salad. The same can be said about the papaya salad. Although this is the first time I ate non spicy papaya salad, I just can't get used to the taste. It feels a bit mushy which lack of the crunchiness, in need of something spicy to bind all the ingredients. Stir Fried Mixed Seafood Glass Noodle. A combination of scallops, prawns, squid with chilli and lime leaf with a dash of fish sauce. The seafood tasted fresh, while the glass noodle is just springy and soaks up the seafood juice. Can be a bit too generous with the fish sauce, but I think it will goes well with some white rice. Beef Panaeng Curry is the signature curry dish here. The beef has been cooked over long period. The texture is so tender that melts in your mouth. The curry is thick, rich, filled with spices and creamy while the curry packs a subtle heat. As the cut of the beef is quite thick, I find the curry did not absorbs into the middle part of the meat. My suggestion is when this curry arrived on your table, cut the beef and let it soak in the curry for a few more minutes before you dig in. I am certain the taste will then be amazing. From the big plates, I sample Iberico Pork. This is the spiciest dish in Soi 60. The slow cooked Iberico pork are covered with Thai spiced crust. Although the meat is tender, I can't really tasted the pork as the pepper and spices are just to over powering. Unless, you like chilli, you might want to give this dish a miss. For the sweet ending, I have combination of three desserts, Black sticky rice with mango, Ginger Creme Brulee and Passion Fruit cream. Unlike the normal sticky rice that we find in Bangkok, black sticky rice with mango has a tougher grain. Soi 60 made this dessert taste like pulau hitam with mango. Ginger Creme Brulee is nicely executed. Thin sugar crust on top, with a smooth ginger infused crème in it. Once you swallow the crème, you can feel the subtle warmth in your throat. The Passion Fruit Creme is smooth and tangy. A delish way to end the meal. If you can only pick one dessert, I absolutely recommend the Ginger Creme Brulee. As I still can't consume alcohol, I tried their mocktail of Homemade Raspberry Ginger Beer. It is fruity with refreshing feel and packs lots of punch from the homemade ginger beer. Overall, I really enjoy my meal or should I say degustation menu. While there are some dishes that I can't get used to, most of the dishes here are nicely executed. As the dishes here is slightly different than the traditional Thai dishes, do come with an open mind when you dine here. Enjoy the food and enjoy the environment. Cheers!!Thank you very much for the Soi 60 team for the tasting invitation.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For more details, please visit http://www.foodesteem.com/2015/07/soi-60-thai-restaurant-bar.htmlLocated along Robertson Quay, Soi 60 has indoor and outdoor seating. Ample tables and ongoing music, with the typical decorations of a Thai restaurant being scrubbed away in Soi 60, giving a more modern and vibrant ambiance.Thai Iced Tea ($8.00). I'm not really a taker for extremely sweet-drinks, and Soi 60's iced tea is just well-balanced in terms of its sweetness. If you are fond of sweet drinks, Thai Iced Tea might leave you a little disappointed.If you are of those who thinks salmon has a fishy smell, the seasonings added by Soi 60 can make you enjoy the soft chunks of salmon which still enable you to relish the essence of salmon.Crispy Duck Pancake ($12.00). Besides the roll of duck meat wrapped together with Thai herbs and black vinegar reduction sauce aside for dipping. The surprise is with the lychee fruit in it, which may seem to be a weird combination, but turned out pretty fine.Mixed Seafood ($24.00), consisting of scallop, prawn, squid, chilli, lime leaf, and glass noodles. Although the Mixed Seafood's glass noodles is not a gravy-intensive dish, each of the seafood is fresh, and the glass noodles though averagely moist, is elastic and tangy.Iberico Pork ($26.00) is slow cooked with Thai spiced crust, pickled ginger, and young ginger salad. The overall dish taste to me like pork being sprinkled with crushed black pepper, and each piece of Iberico Pork is crisp on the outer and minimal juiciness in it.Fresh Spring Rolls ($10.00), consists of northern Thai sausage, Thai herbs, and peanut hoisin sauce. A refreshing and nutritious spring roll infused with sausage to make the entire spring roll not so vegetarian.Black Sticky Rice ($10.00) with fresh mango and coconut cream. The rice seems like a mixture of glutinous rice and brown rice surrounded by coconut cream, with half a load of really fresh mango fruit placed on top, and finished with coconut shredding. Overall it looks like the Pulut Hitam which used to be one of my favourite breakfast when I was still in primary school.Thai cuisine is widely-known for its spiciness, but Soi 60 almost did away the conventional idea, as we did not really find any spicy food throughout our meal, making the empty red chilli a nice addition to the presentation.For more details, please visit http://www.foodesteem.com/2015/07/soi-60-thai-restaurant-bar.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)