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If you venture into the basement of Golden Mile Tower, you’ll find yourself surrounded by several small Thai eateries, each serving its own regional specialities. Amongst these, Somtam Saklai stands out as the most prominent, boasting ample seating and a giant khrok sak (traditional Thai mortar and pestle) dedicated to pounding out their namesake dish.
Unlike the more conventional Central or Southern Thai dishes commonly found in Singapore, Somtam Saklai specialises in Northeastern Isan cuisine. Isan cooking places heavy emphasis on bold, punchy, and fiery flavours achieved by use of pungent fermented ingredients — contrasting the tangier, citrus-forward profiles of the south. With its completely unpretentious atmosphere, the eatery immediately exudes an authentic vibe that made me all the more excited to dive in.
What to order at Somtam Saklai
Of course, I had to try their namesake dish: the Fish Crab Papaya Salad (S$8), aka somtam. The dish arrives piled with crisp papaya strips, a quarter of a tomato, and raw garlic, all adorned with smashed pieces of traditional Thai salted crab (poo khem) and dressed in lime juice. I requested just a mild kick with a bit of chilli padi, but you can fully customise the spice level to your liking.
Unlike standard Central-style papaya salads that rely on palm sugar and regular fish sauce (nam pla) for a sweeter finish, this Isan variation gets its deep, complex, and pungent profile from pla ra. Despite also being made by fermenting freshwater fish with salt, this traditional alternative instead boasts a strong, deeply briny aroma and an intense savoury umami depth.
Save your time and don’t bother trying to pry any meat out of the small salted crabs like I did! Their role is to be pounded directly with the mortar to release a sharp, mineral-rich saltiness and a distinct fermented fragrance that builds the dish’s complexity.
However, I wish the salad had a touch more lime juice for a sharper, tangier kick to cut through all that rich savouriness. I recommend pairing it with some of their house-made sauces for that extra punch.
Next up was the Tom Yum Seafood Noodle (S$8), which came chock-full of squid rings and prawns, sitting atop a heaping pile of glass noodles and vibrant, red broth. This dish proved to be a very pleasant surprise for me, as I usually avoid tom yum because the aggressive sourness tends to hit the back of my throat, but this soup base was remarkably balanced. Neither overly sweet nor cloyingly sour, it remained incredibly refreshing while maintaining a rich depth of flavour.
The soup carried pleasant, citrusy notes of makrut lime and lime juice, complementing the deeply savoury foundation of the broth, which I didn’t find to be as rich and creamy as other tom yum soups I’ve had in the past, instead leaning more towards being light and drinkable. It wasn’t very spicy either, with the heat building slowly as I ate, rather than being outright spicy from the start.
For just S$8, I was genuinely shocked by the generous spread of ingredients, which included tender squid and fresh prawns — offering fantastic value for money. I probably had a piece of seafood in every other mouthful, which is honestly a rare find today, especially at this price point.
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The glass noodles had a delightful chewiness to them initially, though they do absorb the broth quickly and turn a bit soggy over time, so you’ll want to tuck in fast!
As a staple Thai comfort food, Pad See Ew Seafood (S$8) arrives steaming hot with a generous amount of ingredients. This classic stir-fried noodle dish features a heap of thick, flat noodles tossed with crunchy kailan, scrambled egg, and a remarkably large portion of seafood — most notably 2 plump prawns and pieces of tender squid.
Who is Somtam Saklai best for?
Somtam Saklai is ideal for anyone hunting for a genuinely authentic, no-frills (and no GST) Thai meal that doesn’t pinch the wallet. It’s a fantastic spot if you’re eager to venture beyond standard Central and Southern styles to explore regional Isan specialities that are hard to find in Singapore.
Despite its unpretentious basement setup, the eatery offers a surprisingly comfortable dining experience with full air conditioning and ample seating. Whether you’re a hardcore spice lover or simply curious to try rarer Northeastern Thai dishes, it’s a brilliant, low-key gem for an easygoing feast with friends.
How to get to Somtam Saklai
Somtam Saklai is located within Golden Mile Tower, which is a quick 5-minute walk from Nicoll Highway MRT Station. The station connects to the Circle Line of Singapore’s Mass Rapid Transit (MRT) train system. Take Exit A and walk along Java Road before turning left onto Beach Road.
If you prefer to travel by bus, alight at Opp St. John HQ (01411) or St. John HQ (01419) along Beach Road. Do note that bus service 961M operates exclusively on Sundays and public holidays, while all other bus services operate daily.
Do we recommend Somtam Saklai?
Yes! With its wallet-friendly nett pricing, punchy regional flavours, and insanely generous portions, Somtam Saklai has effortlessly earned a spot as one of my go-to joints for a satisfying, hearty Thai meal.
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