Thank you very much to Ian Low (The Silver Chef), May & Phillip from Thai Village Group for hosting the food tasting invitation.
My memories of my first visit to Bangkok were the sumptuous dinner that I had in Yaowarat Road, Chinatown. Where you can smell the food in the air from street food such as wanton mee, bbq seafood or more exquisite Teochew influenced dish such as Shark Fin soup, bird nest, stewed goose web and suckling pig.
|The Private Room|
Inspired by Thai Teochew Cuisine, Thai Village Restaurants bring these flavours to Singapore, China, Vietnam and Indonesia. Showcasing their specialities which includes: Braised Shark's Fin, Abalone Rice, baked crab with vermicelli and baked salt chicken.
|Bean Sprouts and Chinese Parsley|
We started our dinner with individual braised Superior Shark's Fin with Crab Meat ($65 for small). Each diners got individual solid serving of the shark fin soup. The broth are thick, robust and flavourful. The shark fins came from Spain and I have to say it does not have any fishy smell. I did not even any vinegar in my soup, which you will normally do to cover the overwhelming smell. The bean sprout and crab meat provide different texture to the dish. Yum Yum!
|Superior Shark's Fin with Crab Meat|
Braised duck web ($20 per serving). The original version of this dish supposed to be braised goose web. However due to the restriction of goose meat in Singapore, duck webs are used as substitute. Presentation wise, it does not look very appetising. However, do not judge the dish by the look. It pack of flavours and has a resilient texture. The duck web is gelatinous, but not as good as goose web.
|Braised duck web|
Deluxe Cold Dish ($70 for large), not a common dish that I will order unless at a wedding banquet or reunion dinner. The octopus has a sweet and springy texture. The chicken is slightly though for my liking. However the deluxe fruit salads which contains strawberry, honeydew melon and apple are refreshing. The shrimp roll is crispy and their version of ngo hiang with salted eggs and lap cheong is tasty and unique.
|Deluxe Cold Dish|
Baked Crab with Vermicelli ($72 for large). This dish has a Thai Teochew Food signature all over it. All the vermicelli is well coated with the robust gravy. The aroma arises from the pork lard and herbs used, but the best part it does not look oily at all. The crabs were fresh and cooked to perfection. Delicious.
|Baked Crab with Vermicelli|
Cheese Baked Lobster ($14 / 100 gram). We were served half portion each and the lobster is quite huge in size, fresh and meaty. The cheese used are subtle and really complement the dish instead of overpowering the freshness of the seafood. At first, I only ate the meat using the fork and knife. Halfway through, I decided to forget about the cutleries, all fingers are on deck and leaving the trail of exoskeleton for the aftermath.
|Cheese Baked Lobster|
Pan-fried Japanese Wagyu Beef ($176 for large); Cubed, cooked with sliced garlic and served with diced mushrooms. If there is a word Beefgasm, this will be the right time to use it. The wagyu beef is so tender it just melts in your mouth. Together with the sliced garlic and cubed mushrooms, it is just unforgettable.
|Pan-fried Japanese Wagyu Beef|
Baked Cod Fish ($60 for large) is another dish that might not look so appealing. It look charred, however this charred seal the juice inside the cod fish and provide a different texture to the fatty, yet silky smooth meat of a cod fish. The sauce was just right and it will be nice to have it with a bowl of rice.
|Baked Cod Fish|
Chinese Spinach with Superior Broth ($12 for small). We were almost full at this point and we actually want to skip this dish. However we decided on a smaller portion instead. The spinach are fresh and the broth of robust. The eggs coated the spinach well enough and add the salty flavour to this dish.
|Chinese Spinach with Superior Broth|
Abalone Rice ($33 per serving for 3 to 4 person). Served using a whole abalone from Australia and large shiitake mushrooms. The same broth as the shark fin soup is used to bind this dish together. It is a good comfort food, or I should say luxurious comfort dish.
Of course for Teochew Cuisine, the dinner will not be complete without Yam Paste (Orh Nee) with Ginko Nuts - $5 per serving. Individually steamed with a nice presentation. The Orh Nee looks rough in granules form, however this is what orh nee lovers are looking for. It has a nice bite and texture to it. The pumpkin and ginko add another layer to the dish brought together nicely by the coconut milk.
|Yam Paste (Orh Nee) with Ginko Nuts|
The décor of the place is slightly traditional yet classy in a way. The dining area are bright and the distance between tables are quite spacious. When you enter through the main door, the wine fridge provide a classy divider between the main dining area and the reception.
|Common Dining Area|
Overall, I was impressed by the quality of the food and the faultless execution of the dishes. Foodgasm, of course. Price can be on the high side, but you are paying for quality. Thanks to the awesome dinner, I did not try to find any food during my red eye flight to Taipei that night. Yum Yum, Cheers!!
Food & Drink: 9.5/10
Budget per Person: $81 & Above
Thai Village Restaurant
2 Stadium Walk
#01-02/03 Singapore Indoor Stadium
T: +65 6440 2292
OH: Daily 11.30 – 14.30; 18.00 – 22.00