When it’s not too easy to find a good Thai restaurant in Singapore, I discovered Cha Thai. I am happy I came.
My taste buds are picky, especially if it’s my favorite cuisine like Thai food. Maybe, it’s normal to people who can cook. I think our taste buds are a bit above the average standard. (Let me know if you can relate to this in the comment section below.)
I like the entrance, the metal shutter gates and the take-away drinks counter on the left corner.
The interior is not the typical Thai vibes. It’s modern and chic with woody and steel feel. And I’ve noticed that nice smell from the kitchen. I’m particular with the smell of the restaurant, some places there’s a mixed smell of food all over the place which sometimes trigger of losing your appetite.
There is one thing you will definitely notice – the portions are so large you should always come with friends. It is in the Thai’s tradition and culture to gather, and therefore, their food always comes in portions large enough for sharing.
“Food always tastes the best in good company.”
Besides the large serving portions, Leah (The Founder) insists on great quality ingredients with the combination of modern techniques in cooking that she learned from France (west) while keeping to the East traditions (Thailand) to bring Thai food to another level.
The quality of Cha Thai’s food is the result of premium quality ingredients, along with traditional (not authentic) recipes cooked with modern techniques, to bring out another dimension in the taste of Thai, so the customers experience the best of Fine Thai Food.
Certainly, that’s the reason behind the pricing, you are not getting the same food as hawker or street food. It’s a fine Thai food experience.
PAD THAI (S$22)
You will get what you see, Pad Thai with 2 Tiger Prawns. Prawns are cooked just right and the noodles are imported from Thailand. The best I’ve tried so far. I liked that it’s not spicy. I think, it’s for the sake of people who don’t eat spicy food. Each table has its own condiments including chilli flakes, you can mix it yourself to the level of spiciness you want.
SIGNATURE TIGER PRAWN ‘PANANG’ CURRY (S$28)
I got hooked with this lightly spice curry dish, the gravy is thick, glazed with coconut cream. There’s a surprise ingredient at the bottom, the ‘lychees’. It gives extra texture to this dish, plus the natural sweetness that makes this dish standout.
Cha Thai only uses fresh tiger prawns on their dishes that is locally supplied.
CHICKEN GREEN CURRY (S$18)
The same quality of the gravy as above dish, creamy and thick. It’s a traditional green curry with tender chicken breast meat and carrots.
Curries, dips, pastes, sauces, gravies and even milk teas and refreshing drinks are all made from scratch. They don’t used ready-made ones.
GARLIC CHICKEN WITH BIRD’S CHILLI (S$18)
Another chicken dish with lots of garlic and bird’s chilli. If you love garlic, no doubt you will love this dish.
SAUTE EGG PLANT WITH SWEET BASIL (S$16)
If you like eggplant, this is for you to try. A different way of cooking eggplants. I would love to recreate this at home. 🙂
THAI CURRY SOFT SHELL CRAB (S$28)
The crisp of the soft shell crab is maintained even how creamy the gravy was.
TIGER PRAWNS CLAYPOT GLASS NOODLES (S$55)
Such a big serving good for sharing. If I counted it correctly, it has 5 tiger prawns on it. Thai baked claypot crab tang hoon seasoned with spices, ginger, pepper and spring onions. The peppery taste is prominent on this dish.
ROE PASTE WITH CRISPY FRESH VEGETABLES (S$18)
The dip is glorious! Partner with assorted veggies — Onion, long beans, carrots & cucumber.
GREEN MANGO SALAD (S$16)
Perfect spicy-sour appetizer (level 3). They didn’t use any lime or the likes to make it sour. It’s naturally soured by the green mango. I adore the taste and everything on it.
LEMONGRASS PRAWN SALAD (S$28)
A salad that can actually be a main dish, served with 4 tiger prawns that is cooked tender and juicy and the lemongrass mixture gave it the taste of craving for more.
CREAMY CRAB ROLL (S$15)
Deep fried spring roll sticks (nothing inside it) served with crab cream sauce made of finger roots herbs, and the fragrance of the crab cream sauce tastes like Thai laksa in a creamy state.
CRISPY PRAWN CAKE (S$15)
Another deep fried dish made with tiger prawns served with sweet plum sauce. I planned to eat just half of it because I’m trying to stay away from oily food but at first bite I’ve decided to finish the entire piece. There’s a generous amount of prawns inside while the sweet plum sauce is a good match.
TOM YUM VEGETARIAN DUMPLINGS (S$18)
Spicy dish (level 4), surprisingly kinaya ng powers ko (I managed to eat it). The thick soup base made from scratch. Everything is veggies on this dish, including the dumplings. People on vegetable diet can also come, join the group and dine.
The range of food choices that Cha Thai serves is already speaking for them. It’s definitely a Thai restaurant to try.
And I did a separate post for the desserts. Cha Thai range of desserts also leveled to their main dishes.
I would love to hear from you, among these dishes which one entices you most or share your favorite Thai food at the comment section below.
80 Telok Ayer Street #01-01
(nearest MRT Telok Ayer Exit B)
Phone: +65 6636 3696
Opening Hours: 11am – 10pm Daily