Since 2008, Wang Thai Kitchen has been operating with a few Thai citizen chefs. As the years goes by, their chefs left to venture out their own upon coming across various F&B business opportunities.
Thereafter, the current owner-chef (Ivan) decided to take over the whole kitchen’s operation. In order to improve, Ivan has travelled all the way to learn and upgrade his Thai cooking skills from some of the culinary masters in Thailand. Besides preparing the standard Thai dishes, he also has his own creations.
Thai food is also one of the most popular cuisines in Singapore. Ivan has mentioned that one of the key issues is Thai cuisine doesn’t suits everyone’s taste buds. He believes in using simple ingredients to create the perfect dish. It is about understanding of the food, the ingredients and the way of cooking them. This is what chefs will agree on.
Let us check out some of the dishes which he has on his menu.
Hotplate Thai Chili with Pork
The concept of this dish lies in balancing the spiciness of the Thai chilli paste with sugar. The sesame seeds gives additional fragrant to the meat. You definitely will want to have this dish with a bowl of rice and have them while it is still piping hot. The meat is very tender and well marinated in a way that it is not too salty. This is absolutely just like having a Thai Korean Style hot plate dish! Chicken and fish options are available too.
Lala Bee Hoon
Cray pot actually enhances and gives the ingredients a different aroma. The smell the fresh and sweetness of the Thai basil leaves is the first thing which we have enjoyed when the server take off the clay pot’s cover. The bee hoon has well absorbed the sweetness of the broth and Lala (clams).
Tom Yum Fish Head
This way of cooking fish head is available especially in Bangkok, Thailand. Alvin has prepared his with a red base as it will at least look more like our local curry fish head. The fish head is very meaty and fresh. This hot pot style fish head is simply enjoyable – you definitely will want it especially during a cold weather!
Tom Yum Seafood Hor Fun
That was the first time ever we had such Hor Fun. Although it is not as powerful in terms of the sourness and spiciness as the actual tom yum soup, it is as tasty as our seafood Hor Fun. Ingredients include fried fish, prawns and white cabbage.
Stuff Chicken Wings
The exterior of the chicken wings are crispy and fragrant. They were well stuffed which meat and some vermicelli. I would prefer more moisture within the ingredients.
Before I forget, you definitely have to order their Thai milk tea as it similar to what I personally had in Thailand!
Crispy Fish Skin with Mango Salad at $8 U.P $10
Crispy Omelette with Crab Meat (New item) at $12 U.P $15
Free Thai Tapioca with every $50 you spend
Wang Thai Kitchen 旺泰小橱
Address: 92 Lorong 4 Toa Payoh, Singapore 310092
Hours: 11.30am – 2.30pm, 5.30pm – 9.30pm (Closed on Weds)
Contact: 6358 2938