|The Spread @ Som Tam|
Som Tam is a Modern Thai Fusion Restaurant by Jus Delish Group. The group behind Gin Khao, Talay Kata and currently running Porn’s as well. Som Tam opened its door in September 2015, showcasing Thai Fusion dishes that enhance the diners’ taste buds.
|Som Tam Singapore|
Recently, the team at Som Tam has created a few unique and unexpected dishes and mocktails for diners to savour.
|Som Tam Motto|
Black Chicken Curry with Musan King Durian ($26.80). Yes, you did not read it wrongly. Musan King Durian with chicken curry. Don’t expect to see the durian prominent in this dish, because it is mixed into the curry. You can expect a bold, rich, creamy and pungent black curry that will burst in your mouth. At first, it really tasted foreign to me, however, I got used to it after a few bites.
|Black Chicken Curry with Musan King Durian|
The chicken itself is moist and tender. They use only the leg part, to ensure the meat remain succulent. Served with this curry are roti (prata) and som tam. To balance the richness, it is good to eat the curry with the som tam. Instead of roti, I think white rice will go better with this curry.
|Part of the Dining Area|
Massaman Curry with Roti ($23.80). Not the first time that I ate Massaman curry. The version at Som Tam is thicker, richer and sweeter. Though the menu said that it is spicy, it is definitely not and the sweetness of the curry can be too subtle for those like spicy food. The chicken is moist and tender. Similar to the black curry, it is served with roti (prata) and som tam.
|Massaman Curry with Roti|
Thai Souffle Steamed Egg ($10.80). Presentation wise, it is the same as the Korean version of steam egg. The difference, however, Som Tam version contain tom yum broth and fish sauce, making it fluffier and lighter with a touch of seafood taste from the tom yum. The best part of course, the eggs did not stick to the wall of the pot, unlike the Korean version. Definitely, a must try dish here.
|Thai Souffle Steamed Egg|
Thai Style Grilled Squid with Mentaiko ($18.80). The squid is nicely grilled. Springy with a slight chewiness. Borrowing the playbook from Japanese receipe, the mentaiko sauce is added to creamy bold flavour to the dish.
|Thai Style Grilled Squid with Mentaiko|
Together with the new dishes, you can also enjoy their innovative mocktails. Blue Cha with Coconut ($6.80), refreshing combination especially with coconut water as the base. Rainbow Perrier Ice ($6.80), sparking, with different syrup flavour from the ice. The sweetness level is very low.
|Blue Cha with Coconut|
|Rainbow Perrier Ice|
Purple Rain ($6.80). Combination of lime juice and blue pea flower syrup seems to be in trend now. The more you pour the lime juice, the lighter the colour becomes. Avocado Shake ($7.80), rich, creamy and bursting with avocado flavour. Almost the same flavour as the Indonesian version.
Overall, it is indeed a creative creation by the team at Som Tam. LD and I personally have difficulties in accepting the flavour of the curries as it is quite different from the Thai curries we had before, but I must tip my hat to their creativity. We totally love the egg souffle, mocktails and avocado smoothie. Do give these new dishes a try and let me know what you think. Cheers!!
Food & Drink: 6.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50
Modern Thai Fusion
140 Corporation Drive
T: +65 6238 6872
Mon – Tue: 11.00 – 15.00, 17.00 – 22.00
Wed - THu: 11.00 - 15.00, 17.00 - 23.00
Fri – Sun: 11.00 – 23.00