Weekend Semi-Buffet Thai Brunch @ Baan Ying Singapore

Fancy a weekend brunch with unlimited servings of popular Thai favourites like Tom Yum Gai (Tom Yum Chicken), Yum Woon Sen (Glass Noodle Salad), Kiew Krop Na Tung (Crispy Wanton Skin with Pork and Shrimp Dip) and more, plus a DIY Som Tum (Papaya Salad) station?

Head right to Baan Ying Restaurant on every weekends, where the Bangkok-based Thai restaurant chain will be hosting The Great Baan Ying Brunch (#TGBYB) at its Singapore location.

The first Baan Ying eatery opened its doors in 1999 at Bangkok’s Siam Square, serving authentic home-style Thai cuisine in a humble setting with only eight tables in the establishment. The brand has expanded to ten locations across Bangkok and in 2018, the first international Baan Ying restaurant opened in Singapore at Royal Square Novena.

Expect a menu of authentic and modern Thai creations curated by founder Aunty Ying and her son Songsorn Junsunjai. Combining a traditional focus on their family recipes with an inventive approach to flavours, Baan Ying specialises in signature dishes like Khai Jiao (Thai Omelette with Rice), Khao Pad Nam Prik Noom (Green Chilli Fried Rice), Kai Jiew Maha Poo (Full of Crab Street Omelette) and Kaeng Kua Hed Tob Hoy Mang Poo (Mussels and Puffball Mushrooms in Fragrant Curry).

The Great Baan Ying Brunch is priced at $38.80++ per adult and half price for children between the age of 4 to 10 years old. You will get to sample a buffet spread of 12 to 15 appetisers, sides and desserts on rotation, including a choice of one main course with the likes of Angus Beef Steak, Bone-in Iberico Pork Chop, Pan-fried Salmon Steak and Grilled Large River Prawns.

Angus Beef Steak (approx. 150g)

Served with grilled seasonal vegetables and spicy fish sauce-based dip from Issan, North-eastern Thailand

Bone-in Iberico Pork Chop (Additional $9.80 for 250g)

Marinated with secret spices blend and served with seasonal vegetables

Pan-fried Salmon Steak

Garnished with fried ginger and served with seasonal vegetables, lime wedges and homemade Thai seafood sauce

Grilled Large River Prawns

Garnished with crispy lemongrass ‘floss’ and served with seasonal vegetables, lime wedges and homemade Thai seafood sauce

Highlights of Complementing Brunch Sides, Starters and Desserts on Rotational Basis

Changes Every Weekend

Selection served at the buffet line-up include DIY Som Tum station, Mu Tod Nga (Baan Ying White Sesame Pork), Yum Woon Sen (Glass Noodle Salad), Larb Moo Tod (Thai Style Minced Pork Ball), Kai Jiew Koong (Omelette with Shrimp and Onions), Pad Prew Wan (Thai Style Sweet & Sour Chicken), Mu Pad Kiem Chai (Stir Fried Pork Belly with Pickles), Tom Yum Gai (Tom Yum Chicken), Kaeng Ped Moo (Pineapple Curry with Pork), Khao Pad Moo Krob Kai Kem (Pork Belly Fried Rice with Salted Egg), Kiew Krop Na Tung (Crispy Wanton Skin with Pork and Shrimp Dip), Yum Pla Foo (Crispy Fish Flakes with Mango Salad Dressing) and many other items, complete with desserts such as Lord Chong (Green Tapioca Noodles in Sweet Coconut Milk), Rainbow Ruby, Fresh Tropical Fruit and Coconut Ice Cream.

Guests can enjoy a selection of signature drinks include Butterfly Pea Tea with Lime ($4.80), Thai Iced Tea Float ($9.80), Iced Lemongrass Tea ($4.80), or opt for the bottomless tipple of beer and wine with additional top-up of $29.80.