Recently I have visited this restaurant for a meal with a group of friends.  To cater to the late night crowd, the restaurant opens till 2am during weekdays (Sunday to Thursday) and 3am during weekends (Friday, Saturday and Eve of Public Holidays). The restaurant offers Thai Chinese cuisine which was slightly different from the usual Thai fares offered in most restaurants around and more like a cross between Thai cuisine and Teochew cuisine.

Royal Thai Seafood Porridge 皇室海鲜粥 (S$38.80++/ 2 pax)
Came with Prawns, Flower Clams, Mussels, Squid, and Red Grouper Fillet.
Served with flower crab 花蟹 in spicy Tom Yum Red broth. One could choose soft shell crab instead too.
Add a Lobster 龙虾 (S$16++) to make it a more luxurious version.
It  was the hot favourite for the meal. It was teochew style porridge with rice in soup. We like this so much, that we added on more ingredients
such as vegetables from the Mookata set to this dish to simmer. Remember  to add in more broth before the pot got dried up.

Royal Thai Fish Head Hot Pot 皇室香芋鱼头爐 (S$38.80++/ 2 pax)
Fish Head in non-spicy Yam Fish broth. There's also spicy broth choices such as Tom Yum Red and Tom Yum Clear.
Packed with Mussels, Enoki Mushroom, Tau Kee (Beancurd Skin), Flower Clam, Deep Fried Egg Tofu, Yam and Round Cabbage.
The  fish head was served chopped into pieces, with chunky meat and not too boney. The broth was flavourful with melt in the mouth bites of yam.

Royal Thai Mookata 皇室燒肉火锅 (S$38.80++/ 2 pax)
It was exclusively available at The Seletar Mall outlet.
Packed  with ingredients such as Tiger Prawn, Mussel, Flower Clam, Luncheon
Meat, Squid, Pork Collar, Chicken Slice, Crab Stick, Chicken Chipolata ,  Shimeji Mushroom, Enoki Mushroom, Xiao Bai Cai, Long Cabbage, Glass Noodle, Kang Kong and Raw Egg.
Don't forget to finish the meal with a  packet of Instant Noodle (S$2.90++). Remember to help yourself to the
various dipping sauces such as chilli sauce, seafood sauce (green color), and meat sauce.

Waterfall Deep Fried Pork Belly 秘制酱酥炸五花肉 (S$13.90++) .
Fatty pork belly with crispy crust, topped with a tangy spicy sauce.

Braised Pork Knuckle 香焖猪脚 (S$18.90++)
Served with braised mushroom, braised beancurd and braised egg, plus its special dipping sauce.
The pork kunckle was tender and flavourful. Huge serving.

Tofu Crystal Prawn 豆腐水晶虾 (S$15.90++). .
Kind of like bean curd and prawns topped with chilli crab sauce.

Ended the meal with Coconut Ice Cream with Sticky Rice 香椰冰淇淋糯米饭 (S$8.90++)
Sinfully
 rich gula melaka syrup + rich creamy ice cream + crunchy corn flakes + pipping hot sticky rice made a sinfully end to the meal.

Accompanied
 the meal with interesting drinks such as Coco Paradise 特制香椰冷饮
(S$6.90++) and Butterfly Pea Coconut Drink 蝴蝶豌豆香椰冷饮 (S$4.90++).

Recently I had visited this zhi char stall which was located in a coffee shop in the industrial park area in the neighbourhood. The place could be easily reached by taking bus service 811 from the bus interchange or at the bus stop after the MRT station.

Besides the usual dishes in most zhi char stalls, the restaurant also offered a number of unconventional dishes.


Pattaya Style Grilled Pork 芭提雅烤肉 (S$12/18/24)
Pan seared pork shoulder, served with green mango dressing and homemade Thai green chilli sauce.
Imagine bak kwa with sweet tangy Thai chilli sauce. Accompanied with thai style mango salad to balance the meat.


Steamed Emerald Fish  Head 翡翠蒸鱼头 (S$28)
Seasonal item, not on regular menu.
Served topped with pickled green chillies but it was not spicy at all. But if one was a fan of garlic or ginger, you will sure like this dish a lot which brought out these flavours very well on the firm moist meat of the fish.


Crispy Crackly Egg  阿发鸡蛋(S$8/12/16)
Deep fried egg with basil
Doused in sweet soy and topped with crispy golden mushroom.
We thought it was Tahu Telor when served. One was surprised  to find egg  yolk lava flowing when cutting it open. Addictive crispy with different textures from the egg and the mushroom. One of the favourite dishes.


Homemade Tofu with Preserved Turnip 菜脯豆腐 (S$10/15/20)
Deep fried homemade soy tofu topped with crispy preserved turnip.
Instead of the commonly found salty preserved turnip, the crunchy turnip used here had a kind of sweet taste. Adding flavours to the dish.


Claypot Hua Diao Chicken  三杯鸡 (S$12/18/24)
Wok fried chicken  leg with Chinese rice wine, basil  in spicy sweet sticky sauce
This was the favourite dish of the meal. The meat was very tender and moist, while covered with a thin caramelized layer, which made one thought it was some other meat at first bite.  Not overpowered by the marinate and basil.

Szechuan Style Braised Eggplant  鱼香茄子煲 (SS$ 10/15/20)
Wok fried eggplant  with garlic, shallots and minced pork.
Best with a bowl of plain rice because it's so intense in flavours.

Apple  Champagne  Pork Ribs 苹果香槟排骨 (S$14)
Seasonal item, not on regular menu.
Interesting serving the tender pork ribs 排骨王 with a scoop of ice cream  on top.

If you felt the location is a bit too out for you, the restaurant does offers delivery too.

Attended Chef Ian Kittichai X Chef Thitid Tassanakajohn of Le Du from Bangkok, Thailand 🇹🇭, 4 Hands Collaboration
At Tangerine @ Espa In Resorts World Sentosa in Resorts World Sentosa from 11 April 2019, 7pm
Chapter II
Savour’s 100Gourmet April Edition
6 Course Dinner (S$180++/ public, S$110++/ Singtel & Maybank customers)

Although we arrived early, there was a hiccup as the staff could not my reservation. But soon we were showed to a table.

Spring onion & coriander bread
The bread was served top of a flower pot with pesto sauce in it. The bread was buttery soft.

Seared Scallop
Chef Ian Kittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing
Inspired by the herbs grown in Tangerine’s garden with a lightly seared diver scallop, house-made Thai cashew nut milk and a touch of Thai chili
Served in a shell, decorated with colorful flowers, it was simply to pretty to be eaten. The scallop was so juicy.

Cured Fluke
Avocado, green mango & ginger
Chef Thitid Tassanakajohn
This dish is inspired by the Thai people’s favourite green sauce , affectionately called “nam jim seafood “. However, he wanted to do it differently, in a modern and artisanal way incorporating avocado, a fruit many people don’t know can grow in large quantities back in Thailand. The flavour is rich and intense but not overpowering the delicate fluke.
First time having cured fish in thai style. The cured fish looked more sashimi then cured.

Sustainable Sea Bass Soup
Chef Ian Kittichai
Turmeric, Coconut - galangal broth
As humble as it sounds, this dish incorporates delicious local sustainable sea bass with local herbs in a Southern Thai-style dish.
Milky soup which was more on the sour side. Interesting serving it from a teapot packed with lemongrass.

Lobster in Signature Southern Style Curry
Chef Thitid Tassanakajoh
Smoked pumpkin & signature Chu-Chee curry
Paying homage to his favourite Southern Thai curry! It is traditionally a very spicy dish. He gave it his own twist with smoked pumpkin puree added for an additional layer of flavour and to balance out the heat of the curry.
The sweetness from the pumpkin and the spiciness of the curry striked a balance in between.


“Hunglay” Iberico Pork
Chef Ian Kittichai
Tamarind, pickled garlic
This dish is an interpretation of Chef’s love affair with the classic Northern Thai curry
Cooked 3 hours. The sauce was spicy but grew with a lingering aftertaste.
Served with eggplant 🍆, pumpkin purée and pickled ginger. The curry was very rich. Yummy with just rice. The meat was flavourful although would prefer it to be more tender.

Mango Panna Cotta
Chef Thitid Tassanakajohn
Smoked coconut ice cream
When speaking about Thai food, who can leave out the popular Thai dessert, Mango Sticky rice! This dessert follows a similar concept, but without the sticky rice. A lighter version, but still possessing the essence of the perennial favourite in every bite.
Interestingly the crispy rice provided a kind of savoury kick to the sweet and slightly tart mango 🥭 pudding. The smoky ice cream was quite unique in taste.

Overall the food was totally different from the usual Thai food. Only that the serving portion was kind of small. The first 3 dishes were served pretty fast and smooth but the wait for the last 3 dishes were quite long. Maybe it was the first night and the kitchen staffs were not familiar with the place.

Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.

The meal started with 4 snacks :
Anchovy from the Basque Country, with tomato and olive oil caviar
This dish was by Chef Aitor.

Beef Tartare
By Chef Oldřich
Served in a thin crispy sandwich, it was light.

Potato Patty
By Chef Oldřich

Fried Oyster
By Chef Aitor
Light and crispy which balanced with a slight tart sauce

Accompanied with freshly baked pipping hot crushy sourdough and butter

1st course: Ankimo
By Chef Aitor
Monkfish liver adorned with escabetxe, carrot gel, and crowned with glistening spheres of Yarra Valley trout roe.
The texture was very rich and creamy, although could be a bit overpowering for some.

2nd course : Smoked Trout
By Chef Oldřich, with dill, apple, pancake, and white wine foam.

3rd course : Oxtail "Bomba" Rice
Chef Aitor's version of Gyu-Don. Inspired by the Gyu Don which he had in Japan. Angus oxtail was used along with confit quail egg yolk and chive aioli.
Just mixed in the raw egg yolk before eating. Kind of like risotto with tender pieces of meat inside.

4th course : Pork
By Chef Oldřich
Pork Neck, Apple juice, Apple Gel, Dijon Mustard
Tender piece of meat which paired well with the sauces.

5th course : Beef Tongue
By Chef Oldřich, with vegetable glaze, thyme oil, and forest berries.
Interesting fact that the chef discovered this unique taste of meat after discovered cows who fed on blueberries, which led him to this dish. Firm texture with an unique taste.

6th course/ Dessert : Chocolate
By Chef Aitor
Made up of various textures of chocolate, from chocolate meringue to sponge and cocoa nibs to chips
Like the meringue which was thin and melt in the mouth while not too sweet.

Finished the meal with complimentary petite four which consisted of Matcha Meringue and Passionfruit Jelly.

Paid a visit to the restaurant for its omakase 5 course lunch set (S$68++) before it would close at the end of the month. I was lucky to get a seat at the counter for walk-in as the place was fully booked.

The meal started with 3 snacks :
Marinated olives from Spain
Cheese Bread , Aged Comte Cheese
Oyster with Smoked Tomato

Wish for more of the mochi like-bread. It was so yummy, Each piece gone in a mouthful.
The smoked tomato was quite interesting in texture with kind of crispy bits.

1st Course : Starter
Smoked Mackerel
Horseradish | Cucumber | Green Pea
Although slightly salty, the fish was well balanced by the bland green pea sauce.

2nd Course : Starter
Jerusalem Artichoke
Crispy Artichoke Skins | Shimeji | Onion Consommé
Well bodied broth with crispy pieces of mushroom.

3rd Course : Fish
Barramundi
Bonito Butter | Baby Leeks | Caramelized Onion
Chunky buttery piece of fish with interesting crispy pops.

4th Course : Meat
Pork Tenderloin
Burnt Apple | Coffee Roasted Carrots | Pig 's Ear 's Sauce
Love the crispy textures of the crunchy pig's ear.

5th Course : Dessert
Laksa Leaf | Pomelo | Green Chilli | Peanuts
It consisted of creamy coconut semi-freddo, Laksa leaf-infused ice cream, pomelo flesh and tangy green chilli, garnished with crushed peanuts and fried Laksa leaves.

Ended the meal with a cup of Flat White (S$6++) which was rich and creamy.