Employing exotic spices, fresh vegetables, and sweet sauces, the culinary experts at Singapore Express craft a full menu of authentic Thai cuisine including full-flavored curry and noodle entrees. Groups of two or four jumpstart palates with one or two appetizers, choosing between lighter selections such as steamed chicken dumplings and heavier subjects including deep-fried tofu and the meaning of life. Main courses vary in consistency from the broth-based chicken-coconut soup—a blend of swimming Thai herbs clinging to straw-mushroom buoys in a sea of coconut broth—to duck red curry served with steamed white rice. Table denizens can also rev up a stolid maw by imbibing signature dishes such as the Indonesian nasi lemak—a bed of rice cooked in coconut milk and crowned with chicken wings, fried fish, and a fried egg—or a spicy mint pork leg, which can be used to hold up a wobbly table.
LAttitude Thai features authentic Thai cuisine under the guise of sweet curries, savory stir-fried noodles, and hearty entrees served in a relaxed, casual atmosphere. The menu showcases innovative appetizers, such as chicken wings stuffed with ground pork, glass noodles, and vegetables ($8.25), as well as classic main courses, including pad thai with chicken and prawns ($8) and chicken-pumpkin yellow curry ($8.50), which turns back into chicken-stagecoach curry after midnight. Staunch hunger pains with a filling entrée, such as spicy lemongrass prawns ($10) or sweet-and-sour pork ($8) with pineapple, mixed vegetables, and a conflicting blend of dispositions.
Stylish and spacious, boraan offers a posh setting in which to enjoy its artfully prepared Thai dishes. The menu features the traditionally succulent suspects, flanked by a redolent lineup of fried rice, stir-fry, and red, green, and yellow curries. Meanwhile, the signature seafood rad nah adorns its noodles with flavorful shrimp, mussels, scallops, calamari, crab, and chinese broccoli in a garlic-bean gravy sauce ($17.99). A BYOB policy and no corkage fee, as well as vegetarian and gluten-free options, ensure that boraan not only meets all culinary expectations but also extends them a handshake and a collectible business card.
The chefs at Chadaka Thai shower traditional spices over a bevy of fresh seafood, spicy curries, and refreshing vegetarian dishes. Tender steak and succulent lamb chops don flavors of lemongrass and hot peppers as egg and rice noodles take on a range of shapes beneath savory sauces. In the dining room, towering windows and pillar-like pendant lights illuminate dark-wood décor as stark geometric furnishings find a rustic complement with burl accents and a patchwork-quilt ceiling. Candlelit tables for two fan the flames of a romantic evening or passionate fire-eating contest, whereas an outdoor patio framed by pinewood-hued beams grants diners a glimpse of the bustling shoppers just beyond their savory sanctuary.
Though passed down through several generations, the family recipes that serve as the basis of Thai Chefs Restaurant’s menu retain the delicate balance of sweetness and spice that characterizes Thai cuisine. Other influences that span Southeast Asia also show up across the menu, whether in colorful curries or stir-fried noodle and rice dishes that blend vegetables with your choice of chicken, beef, pork, or shrimp. When they aren’t dousing short ribs in their house-made barbecue sauce, the restaurant’s chefs craft vegetarian entrees around strips of silky tofu or marinated animal crackers.
The casual dining room seemingly draws its inspiration from the profusion of steamy curries on its tables. Swathes of pale yellow and bright red enshroud the walls, which play host to stenciled artworks depicting tropical-island motifs. Helical sculptures dangle from the ceiling’s tiles, turning in the breeze that passes through the restaurant every time the door opens or the dragon napping in the air ducts sneezes.