Experience Modern Thai cuisine at Soi 47, a casual Thai restaurant complete with authentic Thai food, décor, and ambiance at an affordable price. No GST here.
The humble eatery was a ‘hidden gem’ then at Blk 47 Toa Payoh Lor 6 – therefore the name “Soi 47”.
They also have another eatery at King George’s Avenue; as well as Soi 47 Mookata outlets at Bukit Batok (Blk 324 Street 33, #01-31), Tanjong Pagar Plaza (Blk 5, #02-04/05), and Ang Mo Kio (Blk 107, Ave 4 #01-164)
Its new outlet at Level 2 of Clarke Quay Central boasts a prime location, rewarding you an outdoor view facing the Singapore River and Clarke Quay.
When the air is breezy at night, imagine winding down with some Thai bites of Pandan Chicken and Moo Ping.
You get a variety of Thai fare to choose from, including guaranteed-fresh seafood. They are known for their Steamed Sea Bass with Thai Lemon Sauce ($19), Claypot Tang Hoon With Seafood ($12), and Stuffed Chicken Wing with Minced Chicken ($6.80).
Best to try them, especially if it’s your first time.
Prices are inexpensive considering this central area and air-conditioned space. A Phad Thai with Chicken is at $5.50, Basil Pork Rice with Fried Egg at $5, Tom Yum Soup with Chicken at $5.50.
Just traditional Thai ingredients to bring out the natural tastes, and prepared by Thai chefs.
If you’re in the mood for Thai food, drop by Soi 47 for a quick fix. Here are some of the recommended Soi 47 food and desserts:
BBQ Salt Crusted Fish ($19)
Pla Pao or Thai grilled fish is common in local Thai markets, featuring a whole fish encased in a thick layer of salt crusted over its skin.
While grilling, the salt keeps the meat moist inside and enhances its flavour. Plus, the flesh is protected by the skin and scales from burning thanks to the salt’s insulating properties.
Complement your fish with a chili garlic seafood dipping sauce.
Deep Fried Seabass with Baby Garlic ($19)
This seabass boosts golden skin and chunky flesh, with the other draw being the numerous baby garlic surrounding the entire fish that would please any allium fan.
The crispy fish is seasoned minimally, so the flavours come from purely the sweetness of the meat, and all that garlic.
If you enjoy flavours that are more punchy, also available are Deep Fried Seabass with Thai Chilli Sauce ($19), Mango Salad ($22) or Sweet and Sour Sauce ($19) – all at value-for-money prices.
Steamed Sotong with Thai Lime Sauce ($18)
Watch your ‘Squid Game’ and eat it. This seafood dish features baby sotong (squid) steamed over high heat to the right degree of doneness.
Thai cooking focuses on minimally prepared dishes but beaming with aroma and spiciness.
Known as Pla Muk Neung Manao, this zesty and spicy dish combines sour lime juice, chopped red bird eye chillies, garlic, lemongrass for the Thai lime sauce.
It is poured over the steamed sotong and served with fresh coriander leaves and sliced lime – tangy and refreshing that you can pour over your rice too. Please eat this hot.
BBQ Whole Chicken ($15)
What makes this chicken BBQ truly Thai is the marinade used. Gai Yang or grilled chicken is prepared with a whole, butterflied bone-in chicken marinated in a mix of traditional Thai seasonings.
This includes black pepper, garlic, coriander root, fish sauce, lemongrass, soy sauce, palm sugar, soy sauce, and. Enjoy your tender chicken with the moderately spicy dipping sauce.
Basil Pork Rice with Fried Egg ($5)
Only $5. Pad Kra Pao or Thai Basil Pork is a savoury and aromatic stir fry often served with jasmine rice and pan-fried egg, and comes with pork or chicken option.
The meat is prepared the street way – minced to absorb better the flavours from the holy basil (bai kra-pao), bird’s eye chilies and garlic. Lightly stir-fried chopped green beans add a welcome fresh crunch.
Makes a fuss-free one-plate Thai meal.
Tom Yum Soup (cream style) with Seafood ($6.80)
A richer take to the classic clear tom yum version, this hot and sour Thai soup is made cream-style with evaporated milk and loaded with fresh prawns.
The broth is still packed with fresh herbs and spices including lemongrass, kaffir leaves, and galangal, and powered with Thai chili paste.
The result is a creamy, spicy, and fragrant soup guaranteed to wake up your senses. One of the most aroy Tom Yum I had of late.
Fish Maw Soup with Crab Meat and Quail Egg ($12)
The Thai street favourite of Braised Fish Maw in Brown Soup Ka Prao Pla Nam Dang – thick and gelatinous, slightly to the salty side.
Omelette with Seafood ($6)
Originally a Thai street food, this Thai-style omelette is specifically a khai yat sai talay or a seafood-filled omelette.
Over hot oil on wok, beaten eggs are cooked to create a round and puffy omelette, with seafood filling spread on one half, then folding the omelette over.
Enjoy the crispy edges while the interior remains soft and fluffy.
Green Curry with Beef ($8)
Gang Kiew Wan is a green-tinged curry that melds the richness of coconut milk, invigorating power of herbs and spices, and softness of eggplant.
There are versions with seafood, prawns, chicken, and pork, but I wanted to try beef for something different. And this didn’t disappoint.
The Thai curry paste packed a plethora with flavours from ingredients like basil, cilantro, garlic, shallots, lemongrass, and coconut milk. And the curry was deliciously rich in texture.
Despite all the ingredients, this popular Thai main is all about balance of flavours – savoury, sweet, spicy – and an alluring aroma.
Moo Ping ($6 for 3 pcs)
Typically served in night markets as a street-food, Moo Ping is a grilled pork dish that can perhaps transport you to the streets of Bangkok.
This Thai-style BBQ is made with thin-sliced pork basted with a homemade marinade, skewered, and grilled over charcoal for a light char.
A blend of sweet and salty flavours, the marinade balances the roasty sweetness of palm sugar with the saltiness of Thai fish sauce, soy sauce and oyster sauce.
Homemade Breaded Prawn Cake ($8 for 4pcs)
Their Tod Mun Goong is the one side dish that I can order every time I am here, because it is hard to find hand-made prawn cakes in Singapore – not the generic tasting ones.
It was satisfying to take delicious little mouthfuls, for the succulence and juiciness of the mashed prawn meat.
Red Ruby ($3)
One of the best-known Thai desserts, Tub Tim Krob is a sweet and lovely meal ender made with water chestnuts and coconut cream.
Tub Tim means “ruby” as chunks of water chestnut appear like red-coloured jewels, coated in tapioca flour and boiled till chewy-on-the-outside-crunchy-on-the-inside.
You get a bowl of freshly shaved ice, topped with the red rubies and yellow jackfruit strips, and finished with a drizzled with coconut milk and sweet red syrup.
Chendol ($4)
Cool down with Chendol, an iconic iced dessert that never fails to delight. Green pandan rice flour jellies are fun to bite, while creamed corn kernels and red kidney beans add a nice contrast of colour and texture.
All these are served over shaved ice, poured over with coconut milk and palm sugar.
Soi 47 Thai Food
Clarke Quay Central #02-78, 6 Eu Tong Sen Street, Singapore 059817
Tel: +65 6788 4747
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10pm (Mon – Sun)
Blk 47 Toa Payoh Lor 6 #01-130, Singapore 310047
Tel: +65 266 4747
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10pm (Mon – Sun)
111 King George’s Ave, Singapore 208559
Tel: +65 6255 4747
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10pm (Mon – Sun)
* This entry is brought to you in partnership with Soi 47 Thai Food.
This content was originally published here.