Saturday, April 25, 2015

Nakhon Thai Cuisine @ Hougang, Singapore


Nakhon Thai is highly acclaimed for its authentic Thai cuisine. Both my friends and colleagues (mutually exclusively) have unanimously recommended this restaurant - a definite place to go if you want to have authentic Thai food.

Thai cuisine emphasises on lightly prepared dishes with strong fragrance and a spicy edge. Most of its dishes interplays with at least three or more taste senses such as sour, sweet, salty, bitter and spicy in each or other overall meal.

I met my friend for a late dinner over the weekend and have been wanting to try this food place for the longest time. However, I was not available and the restaurant is always crowded. We arrived around 9.15pm, thinking that the crowd would have fizzled out. We were surprised to see the restaurant crowded with diners and there was a queue line. There were three groups of people waiting in line for a table. The wait was 15mins before we were assigned a table.

The staff worked like clock work, each of them has a responsibility. One takes down orders and assigns tables to new customers. Another serves the dishes and another clears the table. The division of labour increases efficiency, allowing them to take more customers quickly.

Excited and with great anticipation, we ordered a variety of dishes. These dishes were heavenly delicious. If I were to compare with other Thai restaurant chains, I can say that Nakhon is more delicious and more affordable. The total damages was $52.00.

Tom Sapp (photo above). You may correct me by saying, "You mean Tom Yam Soup, right?". Well, we ordered a bowl of Tom Sapp soup, not Tom Yam soup. So what is the difference? The Tom Yum Soup uses lime juice that gives the sour taste, whereas Tom Sapp Soup uses the chopped mint leaves. Well, the first impression I had was that the soup was less sour and still spicy. The ingredients were generous and the soup tasted so appetising that opened up my palatte. I could not wait to try out the rest of the dishes. (Food rating: 4/5)


Red Curry with Pork was spicy but very thick (lemak). A generous portion of either coconut milk or milk was added in the curry that made it thick and rich in aroma. The aromatic fragrance was very enticing that we cannot help pouring the spicy gravy onto our rice. The Pork was very tender which I was immensely impressed. The potatoes were soft and well-soaked in the thick gravy, making it more delicious to eat. (Food rating: 4/5)


Pineapple Fried Rice, when served, was piping hot. The pineapple fried rice was both sweet and savoury at the same time. The sweet pineapple cubes and raisins enhanced the aroma and taste of the rice. The chicken floss was a superb complement. (Food rating: 3.5/5)


Sambal Kangkong is usually a Malaysian-Singaporean dish. As Chinese and Malay immigrants moving in Thailand, the vegetable dish becomes one of their local dishes. Stir-fried with prawn spicy paste (sambal), the kang kong or water spinach was mixed with the paste and quickly scooped out to be served. The dish was then topped with fried garlic bits. I must say that the dish was delicious, even though it was mildly spicy (elementary level). The vegetables was still green and crunchy when served. An absolutely great dish. (Food rating: 3.5/5)


Thai Fish Cakes, in local terms, tasted like our local otah. Unlike some Thai restaurant chains, these fish cakes were huge and more flavourful. I have ordered fish cakes in various Thai restaurants but most of them were thin and small, as if they were frozen food. Napkhon's fish cakes seems to be handmade and the texture was soft. At one mouthful, you surely know that it is of higher quality than the ones they have eaten in some restaurant chains. Don't forget to dip the fish cakes into the chilli sauce. That sweet and spicy sauce was a definite companion for the fish cakes. (Food rating: 4/5)

Spicy Chicken with Basil Leaves was not one of the strongest dishes we tried at Nakhon. It can be avoided without much loss. (Food rating: 2.5/5)


Thai Style Fried Tang Hoon noodles tasted very much like a typical Singaporean Fried Bee Hoon (Sin Chow Bee Hoon). The ingredients used were very much the same, comprising bean sprouts, seafood (prawns), carrots and eggs. I must say that it was delicious but something not worth raving for. (Food rating: 3/5)

 
Thai Iced Tea, interestingly, tasted like the local Teh Tarik. There was a rich milk taste in the beverage which was not only addictive but also refreshing. (Food rating: 3/5)


The different kinds of chilli sauces to choose from.



Address: Blk 212 Hougang St 21, #01-341, Singapore 530212
Price: $
Rating: 4/5
Stuffiness Level (How full you are): 4.5/5

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