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2014-12-04
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Full Thai Village Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/12/thai-village-restaurant-tasting-session.htmlDespite its name, Thai Village Restaurant doesn't specialise in Thai cuisine, rather, they offer Chinese Teochew cuisine that has elements of Thai influence. Established in 1991, Thai Village Restaurant has since grown internationally, but their restaurant managers tell us they still get confused customers wandering in to order Tom Yum Soup or Green Curry Chicken (N
Despite its name, Thai Village Restaurant doesn't specialise in Thai cuisine, rather, they offer Chinese Teochew cuisine that has elements of Thai influence. Established in 1991, Thai Village Restaurant has since grown internationally, but their restaurant managers tell us they still get confused customers wandering in to order Tom Yum Soup or Green Curry Chicken (No, they don't have these on the menu).
Name aside, Thai Village Restaurant has the ambience of a fine Chinese restaurant, exuding an elegant Oriental sophistication that is modern, but not gaudy. Brightly lit, with clean lines, and comfortable modern furniture and tableware in colours of white and maroon, set within a spacious layout. Thai Village Restaurant retains the traditional Chinese seafood display, with live fish and seafood in large, clear glass tanks that provide a focal point. Decor of modern paintings / art pieces adorn the walls, while a central wine chiller commands attention at their entrance. I noticed however, that sound tends to carry within the restaurant, which means it can get noisy during busy periods.I find staff at Thai Village Restaurant to be well trained, efficient in service, and polite. Very welcoming, they offer greetings upon entry, and provide discreet service tableside. Empty or dirty plates are quickly cleared, drinks are regularly topped up without asking, and portioning of dishes is also done quickly and fairly. While not all of them can accurately describe how a dish is prepared, they know enough to answer general questions, and will assist to check for more details.
The menu at Thai Village Restaurant is predominately Chinese fine dining / premium Zi Char style, with a focus on Teochew cuisine, featuring clean, light flavours. The twist is the inclusion of Thai ingredients and flavours, which makes their Thai-Teochew cuisine one of the earliest examples of fusion food in Singapore. Communal dining is encouraged, as portions are large, typically meant for at least 3 or more people. And as a fine dining restaurant using premium ingredients, prices reflect the high quality they offer, so be prepared to splurge when dining here. Budget between SGD $70 - $130 per person for a meal at Thai Village Restaurant.
For years, the Braised Superior Shark's Fin With Crab Meat (SGD $65 Small, $130 Large) has been the star highlight of the restaurant. Packed with a generous amount of ingredients, including fresh deshelled crab meat, shiitake mushrooms, bean sprouts, and Chinese parsley, traditionalists will be pleased with the large portion of soft shark's fin, imported from Spain. However, greater environmental and sustainable awareness in recent years have greatly impacted the sale of this dish, and it has fallen out of favour with the general public of Singapore. Fortunately, Thai Village Restaurant has a lot more to offer in terms of seafood.
Loved how pretty the Deluxe Cold Dish (SGD $42 Small, $70 Large) was in presentation! Individually, I loved the crispness of the spring rolls, the unique salted egg with a potato coat, and the freshness of the salad prawns with sweet, diced strawberries. The cold poached drunken chicken had decent flavour, although I thought the texture was slightly tough, and the marinated seasoned baby octopus was rather average.
We agreed the Baked Lobster With Cheese (SGD $14 per 100 grams) was incrediblely lovely! The lobster is so fresh, very meaty, totally juicy and succulent! The creamy, slightly buttery, delicate flesh pairs well with the melted cheese, creating an amazing fragrance. Chef Hau Ee Boon hasn't messed too much with the lobster, allowing the clean, natural taste to shine. Baked with a combination of 3 types of chees (cheddar, parmesan, and brie), this is like a Singapore version of a lobster thermidor. Feel so indulgent eating this, highly recommended!
The king oyster mushrooms in the Pan-Fried Japanese Wagyu Beef With Mushrooms (SGD $88 Small, $176 Large) are almost unrecognisable as mushrooms, looking more like roast potatoes! But they're soft, tender, and savoury from being cooked in the meat juices, and when paired with the equally soft and tender beef, the combination is excellent. The beef is the real star on this dish, tender, with a slight bouncy texture in the mouth, evidence of the authentic high quality Japanese wagyu. Well worth the price too, I understand this quality cut of beef costs more elsewhere! Highly recommended!
張貼
