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Thai Village joins in the special occasion as Singapore celebrates her 50th birthday!
Established 1991 in Singapore Thai Village Restaurant has grown to become the benchmark for Chinese cuisine. Bagging multiple Wine & Dine Awards in the Top Restaurants Award Category as well as Top 10 Restaurant Awards are just some of their humble successes.
We’ve previously written a more comprehensive review on Thai Village restaurant too which you can check out as well.
Patrons can anticipate feasting on good (and I mean really good) seafood and other delicacies here, leaving the place rubbing their tummies in satisfaction – that’s what happened to me.
Stepping in, you can expect to be greeted by friendly and service-oriented staffs, ensuring that your every requests are met and satisfied.
Interior is really spacious, and you don’t feel like you are seated too near to the table beside nor movement restriction. Your own small little privacy, promised. It’s quite a traditional Chinese restaurant layout which the older generation would be more familiar with.
Thai Village SG50 Crab Promotion
I guess we all know what’s the lucky number that has caused so much hype in Singapore.
Yes, 50! From now until 31st August 2015, Thai Village is having a crab promotion offer at just $50/kg (U.P $70/kg) – they offer 8 choices of cooking style for their crabs:
- Chilli Crab
- Black Pepper Crab
- Salted Egg Crab
- Thai Style Curry Crab
- Bi Feng Tang Crab
- Creamy Crab
- Crab Porridge
- Crab Bee Hoon
We had the luxury of trying two of the crab flavours.
First cooking style of the crab served Thai Village’s own creation, the Creamy Crab. The first impression that struck you was probably jelat (feeling sick due to excessive intake of the same kind of food), as that was my impression.
But throughout my time enjoying this crab dish, I was dipping every piece of the meat in the sauce and still feel absolutely fine.
We had no problem trying to separate the meat from the shell at all.
The creamy and rich texture of the sauce really complemented the crab well.
So what’s behind this mouth-watering sauce used? As the chef explained to us, it’s specially created. Comprising of evaporated milk and salted butter as the main ingredient, curry leaves and chilli padi are added to give that extra spicy factor.
I felt that the spices was essentially needed to tackle that jelat feel I mentioned earlier.
Don’t take spicy ? Not to worry. You can opt out the chilli padi, however do leave the curry leaves as it plays a big part in it’s taste.
The other cooking style was the Thai Style Curry Crab. Personally my favourite because I really love curry a lot. The curry sauce used in this dish is too, a unique blend by the chef, using carefully-sourced curry powder alongside coconut milk, special herbs and spices.
The curry in the dish wasn’t as thick compared to the usual curries we have outside. But the taste wasn’t compromised as the dish was flavour-packed. A more unique crab sauce that you won’t find anywhere else other than Thai Village.
You can also order mantous to dip with the sauces, which can come in steamed or fried versions.
In every Chinese meals, how can we miss out on piping-hot-soupy-packed-with-delicacies dishes eh? Served after the crabs was their Braised Fish Maw Soup ($65/$98/$130).
The weather recently has been really cold and this totally hit all the right spots.
The Fish Maw Soup was braised to perfection and combined with all the right premium ingredients. The broth was thick and flavourful from hours of boiling with a chicken stock base, however I felt that it could be better with a little less seasoning. Thinking why it costs so much? Well, you pay for quality and at Thai Village, you can be assured of nothing less than what you deserve.
Comprising of not just huge servings of fish maw, there are also mushrooms and chunky crab meat in every serving! Mushrooms are considered a delicacy in Chinese cuisine and the crab meat used is peeled out freshly from boiled live crab. Main highlight is of course the fish maw used in this broth which comes from an expensive species of fish: Nile Perch.
Get your pepper and vinegar prepared and you are ready to indulge in a soup that replaces Shark’s Fin.
Next is something very common yet a favourite to most diners; Mayonnaise/Wasabi Prawns ($20/$30/$40).
Slightly-battered large prawns covered with appetizing sauces, there is no reason not to enjoy this. I like the witty combination of these two flavours; Mayonnaise being more norm while the Wasabi spices up your taste buds up a little. With the batter, it gave the prawns that slight crunch factor.
Like any other Asians, we need our rice, our carbs intake. Therefore I got to have my Seafood Fried Rice ($16/$24/$32) to make sure that I have a filling-good meal.
The fragrance was superb and there was a slight hint of burnt flavour – what we more commonly know as the Wok Hei. It adds a very distinctive feel to the rice and an acquired taste to some. Big chunks of freshly peeled crab meat and prawns are amongst the goodies you would find in this plate of fried rice.
Mango Pudding ($4)
Freshly made at limited quantities until sold out. Sweet mango bits at the bottom with silky-smooth texture of the pudding. What more can I ask for than this to end off a meal?
A really satisfying experience, great food and service which are really important. Ambience were inviting and comfortable. Their menu caters to diners of all ages which is definitely good for family meals. You really get what you pay for, here at Thai Village.
Remember, the crab promotions run from now until 31st August 2015 only! Hurry head over to get your crab cravings done!
Expected Damage: $50-$80 per pax
