Thai Village is a Chinese restaurant in Singapore serving Thai Teochew Cuisine. Those frequent visitors to Bangkok will be very familiar with the Chinese cuisine served in Yaowarat (Chinatown in Bangkok) or any Chinese restaurants in Bangkok. There are 3 branches of Thai Village in Singapore, this one is located in the Goodwood Park Hotel Estate.
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| Thai Village Restaurant @Goodwood Park Hotel |
Since we (plus 2 other “makan kakis”) are having a staycation at Goodwood Park Hotel, we decided to visit Thai Village for late dinner. We came in about 8+ and the restaurant is packed.
We kicked off the dinner with the signature dish of Thai Village. Braised Superior Shark’s Fin with Crab Meat ($68 for small). Basically, a shark’s fin is almost tasteless or likely to be fishy, with a chewy and crunchy texture. It requires a superb and robust stock to infuse the flavour into the fin and overall dish. In Thai Village, their stock is just absolutely amazing. It is thick, robust, filled with collagen and delivers the ultimate umami flavour. The crab meat added a touch of natural sweetness to the dish. Although the portion is small, it is good for 2 pax.
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| Braised Superior Shark’s Fin with Crab Meat |
The shark’s fin soup is served with beansprout, Chinese parsley and black vinegar.
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| Beansprout & Chinese Parsley |
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| Braised
Superior Shark’s Fin with Crab Meat with Beansprout and Chinese Parsley |
If you are not a shark’s fin fan, you can order the fish maw soup instead. They still use the same stock base, delivering the superb and umami fish maw. I can attest to eat as I tried it at their Singapore Indoor Stadium Branch.
Crispy Beancurd in Thai Style ($18). Deep-fried egg tofu, topped with julienne young mango, chopped big shallots and Thai sweet chilli sauce. The beancurd has a crisp exterior followed by a smooth and silky interior. The young mango is crunchy and tangy, paired with spicy shallot and sweet chilli sauce. A nice dish to balance the heavy soup at the start.
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| Crispy Beancurd in Thai Style |
Baked Duck Web ($20). The original version of this dish is supposed to be braised goose web. However, due to the restriction of goose meat in Singapore, duck webs are used as a substitute. Presentation-wise, it does not look very appetising. However, do not judge the dish by the look. It packs of flavours and has a resilient texture. The duck web is gelatinous but not as good as the goose web.
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| Baked Duck Web |
Salt Baked Chicken Drumsticks ($20). Kind of reminds me of the dish called 3 cups chicken. Tender and succulent chicken meat, with a nice charred aroma and flavour. You can taste the salt seasoning in the skin and the flesh. The strong flavour of this dish together with the gravy is best enjoyed with a bowl of white rice ($1.20). A perfect “rice thief” dish.
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| Salt Baked Chicken Drumsticks |
Baked King Prawns with Vermicelli ($34 for small). A dish that I will normally order in a Thai Restaurant. The vermicelli is silky and bouncy, while the prawns are fresh and crunchy. Although this dish also comes in the crab version, I always prefer the prawns as they give a better umami flavour.
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| Baked King Prawns with Vermicelli |
The décor of the place is outdated, seems like it is stuck in the 1990s. However, the ambience and the service staff bring this restaurant to life. Good service from the captain and service crew, friendly and with motherly care.
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| The Wine Chiller |
Overall, a great place to satisfy your cravings for luxurious Thai Teochew Cuisine. Their Braised Shark’s Fin Soup / Fish Maw soup or anything that is cooked with their Golden stock is a must-order here. The price is on the high side, but you are paying for quality. Cheers!!
Food & Drink: 8/10
Value: 6.5/10
Service: 7.25/10
Ambiance: 6.75/10
Budget per Person: $51 - $80; $81 & Above
Thai Village
22 Scotts Road
Goodwood Park Hotel
Singapore 228221
T: +65 6440 8251
OH: Daily 11.30 – 15.00; 18.00 – 22.00
For Other Branches, click here.
