The heartlands of Toa Payoh has no lack of good food. Now after the invasion of cafes, there’s even much more dining options you can expect from the bustling neighbourhood. I’m not introducing a new cafe or restaurant in Toa Payoh, but a casual and humble Thai restaurant that has been around for a few years.
Wang Thai Kitchen located in a nostalgic public housing shop lot at Toa Payoh Lorong 4, serves up tasty and affordable Thai cuisine for the heartland residents. The restaurant has a cosy, clean and comfortable setting and offers an extensive menu of popular Bangkok dishes that’s slightly close to authentic Thai.
Ivan Then, the chef-owner of Wang Thai Kitchen has years of self-training in the kitchen, and even travelled to Thailand just to see, to experience and to understand the culinary culture of the Thai people.
Prices of the menu dishes are extremely friendly. An appetising plate of Thai Mango Salad cost $5, Tomyum Seafood Soup is between $6 to $12, while the whole Seabass and Garoupa is priced between $30 to $35 instead of time-varying market price. Popular rice and noodle dishes such as Pineapple Fried Rice, Pad Thai, Basil Leaves Pork with Rice and Egg and more, start from $6 to $12 only.
Including the newly launched Thai style Bak Kut Teh ($6) dish featuring a strong influence of the Hat Yai cuisine blended with Teochew flavours. The Bak Kut Teh is served piping hot in a claypot with generous amount of lean meat and roasted pork, rice noodles and strips of dough fritters. Intensely peppery and hearty, this is definitely my favourite cup of tea.
A signature chicken dish at Wang Thai Kitchen is their Deep Fried Chicken with Garlic ($6 – $10). Garlic crispy goodness on the outside, tender and succulent meat on the inside, you wouldn’t want to waste the additional garlic crisps toppings surrounding the chicken bites.
Salted egg lovers would do well to try the Deep Fried Prawn with Salted Egg Yolk ($18 – $25) which is another signature dish at here. The big and juicy tiger prawns are deep fried to perfection with its shell on, then coated with homemade salted egg yolk sauce.
The Thai style Sambal Kangkong ($6 / $8 / $10) fail to impress me, particularly because I am not a fan of this vegetable. However, I could still taste the distinct flavours of the sambal chilli which is specially made by Chef Ivan himself.
Seabass with Thai Lemongrass Soup ($35) was beautifully presented in a cast-iron fish shaped cookware. The juicy succulent white steamed fish was cooked with homemade lemongrass sauce, and covered with ginger, garlic, tomatoes, tofu and Chinese parsley.
This fragrant Thai-style steamed fish is perfect for a group to share at any time of the day, but it gets cooked up very quickly. Therefore, it is recommended to handle the camera with speed if you’re taking pictures and eat it fast.
Desserts are simple and fuss-free, choose from any of the three desserts – Lemongrass Jelly with Red Ruby ($5), Mango with Sticky Rice ($5) and Thai Tapioca ($3.50).
Or simply have a refreshing glass of homemade Thai Ice Milk Tea ($2.80).
Generally the dishes at Wang Thai Kitchen were gentler in flavours and thoughtfully gentle to your wallet. As compared to those in Thailand and some other Thai eateries in Singapore, the quality of the ingredients and food at Wang Thai Kitchen brings value to the prices that customers are paying, and not to mention the generous portion of their dishes.
If you like wallet-friendly prices and comforting Thai cuisine without having to get in queue, this could just be the right place for you.
Wang Thai Kitchen
Address: Blk 92 Toa Payoh Lorong 4, #01-274, Singapore 310092.
Telephone: +65 6358 2938
Opening Hours: 11.30am to 2.30pm and 5.30pm to 9.30pm (Closed on Wednesday)