Hailing from the Thai city of Khao Yai, Un-Yang-Kor-Dai which means ‘anything goes’ is the first Singapore outlet situated at South Bridge Road. It specialises in authentic North-Eastern Thai and Issan cuisine.
The 70-seater Thai restaurant adopts an open-kitchen concept, complete with soft lighting, rustic wooden furniture, colorful paintings and is decorated with community artworks and handicrafts.
Many of the local restaurants in Thailand focus more on the common types of regional Thai cuisine and dishes. What makes Un-Yang-Kor-Dai unique and sets them apart from others is their interpretation of the Issan cuisine, some dishes here may seem unusual but are popular with the Thai locals and would satisfy every palate in Singapore as well.
A quick refresh before the main dishes were served – Iced Roselle ($5) and Iced Butterfly Pea with Lime ($5.50) seems just the right drinks to have in the sweltering Singapore weather.
This Penlaos Signature Grilled Chicken (half) – $12 (whole at $21), which follows a time-honoured recipe from Khao Yai, Thailand. The meat was well-marinated, tender, and flavorful with the crispy skin being especially fragrant, seasoned with white peppercorn and fresh coriander. The grilled chicken also came along with a house-made spicy sauce, giving it a sweet and spicy tang.
Glutinous Brown Rice – $2, served in a colorful kra-tip is a common staple in the Issan culture. It has the nutty taste and chewy texture that goes well with the dishes.
Another popular Thai dish that Un-Yang-Kor-Dai has is the Thai Papaya Salad with Salted Egg – $10.50. Refreshing and packed a spicy punch, the salted egg made the otherwise sour and tangy papaya strips more savory.
This was the star and particularly outstanding in terms of presentation and taste that made me go WOW – Leng Zaab (Small) – $28. Prime pork and back ribs cooked to tender perfection, with rice wine added, this fiery Thai-style dish is loaded with chili and herbs, served in clear spicy soup. The soup was spicy sourness and peppery. Issan’s rendition of Bak Kut Teh – especially slup-worthy and refillable. Available in 3 servings, the smallest serving, can easily feed 2 to 3 person.
Saving the best for the last, Grilled Beef Ribeye Spicy Salad – $17, done to medium well which delivers the tenderness and juiciness of the meat is sure to please.
For dessert, the Tri-Color Rice Balls with Sweet Coconut Milk and a Whole Egg (warm dessert) – $6.50 is a traditional Thai dessert that is a rare sight in Singapore Eateries. The trio color made the dessert really attractive. The fragrant, rich coconut milk complemented the soft and chewy rice balls well and the egg added was full of amazing flavor. A deconstructed bubur cha-cha, if you have not try this, this is highly recommended!
Wiggly-wobbly Thai Milk Tea Pudding – $5.50 is silky smooth with a distinctive milk tea flavor with just the right amount of sweetness.
If you are within the vicinity, I recommend you coming down to Un-Yang-Kor-Dai for an authentic and reasonably-priced Thai food.
Location: 57 South Bridge Road, Singapore 058688 (Nearest MRT Clarke Quay)
Opening hours: Tue to Thu & Sun 11.30am – 3pm, 6pm – 10pm, Fri & Sat 11.30am – 3pm, 6pm- 11pm
Tel: +65 6787 8575 (Table reservations are welcome)
*Words and photography by Jessie (@_jessssyyyy)*