Nara thai cuisine singapore: NARA THAI SINGAPORE – Central Area/City Area – Restaurant Reviews, Photos & Phone Number

[SG] Nara Thai Cuisine – AroiMakMak

Nara Thai Cusine started their first outlet in Bangkok in 2006, bringing the best of Thai Street food into an air-conditioned restaurant, allowing customers to enjoy their food in comfort. They were consistently voted as Thailand’s Best Restaurant by Tatler.  Till date, they have 3 outlets in Bangkok – Erawan, Eight Thonglor Building and Central World.

Nara’s first overseas outlet opened at Singapore’s ION Orchard in 2013 and in 2014, they launched their second outlet at Westgate Mall, bringing it closer to the suburbs. It is conveniently located next to Jurong East MRT Station.

Fans of Nara will be delighted to know that there will be four new tantalising dishes:

1. Tom Saap (Hot and Spicy Soup with Spare Ribs) – S$13.90. For those who prefer a more flavourful soup that is less sour and spicy, something different from Tom Yum, you probably will prefer this. It is served with tender spare ribs.

2. Poh Tak (Hot and Spicy Seafood Soup) – S$17.90. This is the sibling of Tom Yum Kung – the non creamy version and instead of Tiger Prawns, it comes with Seafood. This soup is a favourite item for many.

3. Kua Kling (Southern Tumeric Spicy Chicken  – S$13.90. A spicy southern Thai delicacy made up of succulent chicken spiced with turmeric. It goes very well with Kao Suay (Jasmine Rice).

4. Kao Phad Tom Yum (Tom Yum Fried Rice) – S$13.90

*Do note that Khao Phad Tom Yum and Tom Saap will be available exclusively only at Westgate Mall outlet*

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AroiMakMak.com is the brainchild of Wilbur Suen. He is based in Singapore but loves Bangkok so much that he keeps returning. He loves travelling, eating, technology and has high standards for them. In his free time, he will be sourcing for new places to visit so that he can document and share. Try to catch him in Bangkok eating local dishes, enjoying aromatherapy spa or chilling at a rooftop bar.

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Nara Thai Cuisine – Best Of Thai Street Food At Ion Orchard – DanielFoodDiary.com

Nara Thai Cuisine is known as an atas restaurant in Bangkok, a shoo-in for Thailand Tatler’s Best Restaurants List for 7 consecutive years. It’s Tatler, not just any magazine. The restaurants are established at Erawan and Central World, easily considered the most high-end shopping malls in Bangkok. (Read: Nara Thai Cuisine Bangkok)

It is not surprising that Nara Thai would choose Ion Orchard as their first overseas outlet, which is an iconic shopping mall in Singapore.

Nara Thai in Bangkok caters more to the middle-upper class (Thai tai-tais with big black hair, customers looking like gorgeous Thai celebrities), with many Hong Kong and Taiwanese tourists turning up armed with guide books.

The décor is in a luxurious royal purple, with traditional Thai furniture design given a modern interpretation, and some dishes coming adorned with orchids.

Therefore food wise, do not expect the super spicy-sweet-zesty-salty-oily-fish saucy that can be typical of some Thai street food, especially Northern Thai cuisine. Nara’s Thai food can be said to be almost safe, comforting, mild (in relative terms) and suitable for the international palate.

One of their signatures is the Kuay Tiew Rua Nua ($14.90) Ayuthaya Boat Noodles served with Beef in dry or soups versions.

Of course I would say get the soup version, tasting thickly robust and complex, that kind of makes you feel it is very ‘nutritious’. Unfortunately, the Singapore version does not include blood in it. Yes seriously, blood in its original incarnation.

The other popular noodle dish, the Phad Thi Phu Kung ($15.90) with soft shell crabs, prawns and chicken is just okay. You probably had better versions elsewhere, but you would still end up ordering it for comparison. Some of their other dishes also tasted too ‘safe’ and boring, but I guess that is inevitable.

Nara Thai’s take of the iconic Tom Yum Kung ($19.90) is a pleasant surprise, using large tiger prawns as importing river prawns would have been less fresh.

Unlike some other tom yum soups which can be one-dimensionally spicy and sour, this broth is a fine balance of being spicy, tangy, sour and milky. The soup may be considered mild, but its taste still packs a kick.

Who would have thought desserts can be fun too? The I-Thim Nara ($8.80) comes with a scoop of coconut ice cream with 8 different cups of sweet condiments, all up to you to play and match. I just couldn’t help piling up with their home-made red ruby and roasted peanuts, making a colourful and crunchy treat.

While Nara Thai Singapore is more expensive than some of the other Thai restaurants, I am glad to say it is not as pricey as what I would have expected for the taste and ingredients used. The Thai lady staff at the door was polite and friendly, in typical Thai fashion “Sawadee Krup!”

Bangkok’s Nara Thai opens at Ion Orchard. Some dishes were good, such as the Tom Yum, but some were just okay. Some love it, some think it’s overrated. What do you say?

Nara Thai Cuisine
#B3-21 ION Orchard, 2 Orchard Turn Singapore 238801 (Orchard MRT)
Opening Hours: 11:30am – 10pm Daily

Other Thai Restaurant Entries
Folks Collective (China Square)
Rochor Thai (Joo Chiat)
Spicy Thai – Thai Café (Aljunied)
Sweet Salty Spicy (Rail Mall)
Moojaa (Keong Siak Street)

Nara Thai: Singapore Thai Restaurant Review

“Bringing Street food with air conditioning”

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Imagine all the best of Thailand’s street-food congregated in a posh, air-conditioned restaurant, and you’ll get Nara Thai. The restaurant prides itself on providing authentic Thai cuisine through incorporating only the highest quality of ingredients in their age-old recipes.

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Customers who frequent Nara Thai Singapore include the modern urbanite, expatriates and also Asian tourists who would prefer to indulge in Thai cuisine without the heat and the crowd.

The interior of Nara Thai is fancy but not intimidating; the service crew are highly attentive without bordering on overwhelming. It was impressive. I thought it was rather clever for Nara Thai to include chairs with backs of rattan-design. It did remind me of The Land of Smiles. The ambiance in the restaurant was homely and friendly, perfect for a catch-up session with old friends you haven’t met in a while.

I know, you must be thinking that I’m crazy. Why would anyone introduce the rice of all food? Well, Nara Thai’s rice is definitely no ordinary rice. Named Kao An Chan (Blue Jasmine Rice, $2), this plate of rice is fragrant and soft, much more appetizing than the normal variant of rice I eat at home.

It’s no wonder that I kept shoveling spoonfuls of this pleasurable, delightfully purplish-blue rice in my mouth. There’s no such thing as “I’m cutting down on my carbs intake” in the presence of Blue Jasmine Rice.

For all those who fly over to Bangkok and gorge themselves silly on the grilled seafood available in the streets, they’ll be happy to hear about Nara Thai’s Ruam Mit Talay Yang (Assorted Grilled Seafood Platter, $88.90). Good for two to three persons, this seafood platter offers great value for those who cannot live without seafood.

The platter features the Pla Kra Pong Yang (Street-Style Grilled Whole Sea Bass with Thai Herbs, $32.90), Kung Yang (Barbecued Black Pepper Tiger Prawns, $28.90), grilled whole squid, skewered scallops and mussels. Did I mention the platter also comes with two sauces, a chili lime marinate and the Nam Jim (an exciting blend of coriander, lemongrass, fish sauce, galangal, kaffir lime and Thai palm sugar) Seafood Sauce.

The Sea Bass was absolutely tender, a testament to it having been slow-grilled to aromatic perfectness in the presence of lemongrass, kaffir lime and galangal. I am personally a huge fan of fish skin; any crispy skin actually – chicken skin, duck skin etc., and I was fell in love with the Pla Kra Pong Yang’s crunchy and smoky skin. It provided a nice contrast with the soft fish meat. The fish was polished down to its bones at the end of the meal.

The Kung Yang (Barbecued Black Pepper Tiger Prawns, $28.90) were coated with a copious amount of crushed peppercorns and minced garlic; it definitely packed a punch. The texture of the prawns were slightly rubbery, they might have been overcooked a little but the seasoning still kept me going for more. Mmm, pepper.

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Nara Thai’s Moo Yang Jim Jaew (Barbecued Pork Neck with Tamarind Dip, $13.90) was my favorite out of all the other dishes. The neck had an excellent distribution of fats, meat and muscle; when dipped into the savory tamarind sauce provided, it felt as though it was melting in my mouth. It was heavenly and it deserves to be placed on the Must-Try list.

Anything with salted egg in it can never taste bad to me, which would explain why I immediately reached for the Som Tum Kai Khem (Salted Egg Spicy Papaya Salad, $12.90). For those who are unable to take spicy food, this dish is definitely not for you. Even though the salted egg softens the spiciness a little, the dish still caused me to reach out for several glasses of water. Well, I am not a particular fan of fiery food so spice-lovers might very well enjoy this dish.

What reminded me the most of my days in Chatuchak Market, Bangkok was Nara Thai’s Kai Jiew Cha Om (Cha Om Omelet, $12.90). It was simple, understated and yet tasted very homely to me. The sauce provided was sweet and it paired well with the earthy taste of the cha om which was encapsulated by the omelet.

Overall, Nara Thai’s effort to bring in authentic Thai street food is commendable. Even though some of the dishes have been tweaked to suit the palate of international and local diners, these dishes have managed to retain their classic Thai charm. If you’re craving for some Thailand street food and don’t have the time to travel over, Nara Thai is surely your next best bet.

Nara Thai: 2 Orchard Turn, #B3-21, ION Orchard, Singapore 238801; Westgate, 3 Gateway Drive, #03-07, Singapore 608532| Tel: 6634 5787 (Orchard) Tel: 6710 5867 (Westgate) | Opening Hours: Mon to Sun: 1130 – 2200 | Website

 

Nara Thai Cuisine, Central World

Nara Thai Cuisine opens first overseas branch in Singapore

Nara Thai Cuisine which opened last month in Singapore is a joint-venture between its founder, Yuki Srikanchana, and four young entrepreneurs from Thailand, Singapore and Indonesia.

Culinary speaking, no one can deny that one of Asia’s biggest melting pots is Singapore. Despite its size, the island nation with a population of 5.3 million is a sanctuary of refined flavours, which an astounding number of out-of-town, star-studded chefs from across the globe regard as their second home.

Yet Thai cuisine does not seem to be much represented in the Lion City. The handful of notable Thai dining establishments include Jim Thompson’s, Tawandang Micobrewery, Coffee Beans by Dao and the latest addition, Nara Thai Cuisine.

Nara Thai Cuisine was first established in 2006 by Yuki Srikanchana, a successful business woman with a passion for the culinary arts. Her flagship restaurant was opened at the ritzy Erawan Bangkok shopping plaza with the aim of offering an urbane interpretation of the much-loved Thai street food in an upscale setting. The response was tremendous from the day the restaurant opened its doors, 11 years ago. Seats aren’t easily available at meal times and additions to a list of regulars _ local and international _ never stops.

It can take up to three days to get some of the best tables at Nara Thai Cuisine restaurant.

Following the success of the original, two branches were opened at nearby spots, and soon became as popular as the first.

The 112-seater that opened last month at Singapore’s stylish shopping plaza, ION Orchard, is Nara’s first overseas outlet and a joint-venture between its founder, Yuki, and four young entrepreneurs from Thailand, Singapore and Indonesia.

Yuki said timing plus perfect business partners were the main reasons why this highly cherished home-grown Thai restaurant brand decided to cross national borders. She also sees Singapore as a perfect starting place for international growth. The city-state is a hub of all things refined and the people are great fans of Thai cuisine.

“Judging from the number of Singaporean diners we’ve had at Nara restaurants over the years, I’d say they love our cuisine. And for the new branch in Singapore, feedback has been extremely good even before the restaurant was launched.

Tom yum goong is an all time favourite dish with Singaporeans.

“As soon as news broke that Nara was going to open in their city I got so many pleasant responses from the locals. Everyone there seemed to know us,” Yuki said.

According to her, it can take upto three days to get some of the best tables at Singapore’s Nara. The eatery, decked out in black, purple and gold hues, was smartly designed by a cutting-edge architect and interior design firm from Bangkok, to showcase the exquisiteness of age-old Thai craftsmanship that blends perfectly with a modern casual ambience. Most of the furniture and decor were imported from Thailand. The same for all the gourmet ingredients and chefs.

Of the extensive menu, which is quite similar to Bangkok, the most popular with the Singaporeans are yum som-o (pomelo salad), guay tiew ruea (Thai-style noodle in brown soup), stir-fried soft shell crab with yellow curry, tom yum goong, green curry and steamed fish with sour and spicy seafood dipping sauce.

One of Nara Singapore’s managing partners, Christopher Tan, said that Thai food is regarded in Singapore as one of the most favourite cuisines among locals, following Chinese and Japanese.

The best-selling boat noodle, or Thai-style noodles with beef in brown soup.

“Because Singaporeans love Thai food so much and Bangkok has been a top destination to enjoy a vast variety of tasty Thai dishes, the challenge for us is to bring authentic Thai cuisine and we will not settle for anything less,” said Tan, who also owns a Spanish tapas bar and an Italian pizzeria in the Lion City.

“Because of the selection of Thai eateries in Singapore, Singaporeans perceive Thai food on two different levels. One is the street-style, fast-food-like fare. The other is very fine dining for which you would have to dress up and pay S$30 (750 baht) for phad Thai.

“The difference is very extreme. So we try to present something in-between. Authentic fine Thai cuisine that caters to the masses with affordable prices. We want to benchmark ourselves at the middle range but with the quality at the higher level of that range. We are trying to make Nara one of the best Thai restaurants in Singapore,” he said.

Nara’s signature coconut milk ice cream with colourful assortment of toppings.

Nara Thai Singapore

Issue 22

Looking for an ideal restaurant to hang out with friends or family in a busy city such as Singapore can be quite challenging, especially if all you want is a place where you and your companions can enjoy authentic Thai cuisine.

Included in Thailand Tatler’s ‘50 Best Restaurants’ for seven years since opening in 2006, one thing you can rest assured with ThaiSELECT Nara Thai restaurant, is the quality. So much so that in September 2013, the owners decided to take their successful formula to Singapore.

“Our first outlet was at ION Orchard in the heart of Orchard shopping district,” says the restaurant’s managing director Christopher Tan. “Our next location was at Westgate, Jurong East, which began operations in April last year.”

Nara Thai Singapore aims to create the authentic taste of Thai cuisine, the taste that customers would expect in an upscale, traditional Thai home.

“We use quality ingredients and keep traditional cooking methods, just the way any good household would do,” says Tan. “We also ensure that all our service staff live up to the Nara values of being warm, attentive and easygoing hosts.”

Tan mentions that Thai cuisine is popular with the locals. “Singaporeans love spicy food, and Thai food fits the bill,” he says. It’s also proving popular with VIPs. “We’ve had many famous celebrities visit us, like the boy band, Boys Like Girls, and the well-known Thai celebrity, Poyd Treechada.”

Pu Pad Pong Karee (soft-shell crab yellow curry) is one of the restaurant’s best selling dishes, according to Tan. “It’s crispy on the outside, soft and succulent inside and smothered in a thick, eggy and buttery blanket of yellow curry sauce,” he says. “The dish is the perfect combination of texture and tastes.”

Tan claims that receiving the ThaiSELECT mark has definitely helped enhance the brand image as a restaurant that serves authentic Thai fare. But as important as the ThaiSELECT mark, is the restaurant’s focus on client satisfaction.

“Continually listening to our customer’s feedback and improving our recipes and processes has been an important factor in our pursuit of success,” he says. “We’ve also been supported by a number of loyal customers since we started out in Singapore.”

Nara Thai Cuisine Singapore
ION Orchard
2 Orchard Turn #B3-21, Singapore
+65 6634 5787
Westgate     
3 Gateway Drive #03-07, Singapore
+65 6710 5867
http://www.narathai.com.sg/

Words by: Manisa Phromsiripranee, Photos courtesy of Nara Thai Cuisine Singapore
Food Tips: Raak Pug Chee

Raak Pug Chee or coriander roots are used in many Thai dishes by either being boiled with other ingredients to make a broth or stock, or being ground to form a paste or to marinate meat.


Thai Select

Lemon Leaf

is endorsed by the DITP under its Thai Select scheme. The Thai SELECT programme was launched to certify and promote authentic Thai cuisine around the world. It is a seal of approval granted to Thai restaurants – both overseas and local Thai eateries that serve authentic food – and processed Thai food products. The objective is to increase the recognition of quality Thai restaurants and processed Thai food products as well as to encourage Thai restaurateurs and food producers to raise quality while maintaining authenticity. For more details of the scheme visit: http://www.thaiselect.com

 

 

Nara Thai Cuisine @ Ion Orchard – I Eat And Eat

Last Updated on

Nara Thai cuisine Restaurant @ Ion Orchard

Nara Thai Cuisine knows how to take the full advantage of being voted one of the best Thai restaurants in Singapore to power up the mileage. The serving of authentic Thai food with fresh quality ingredients targets the higher end of the market, setting at the ION Orchard was not infused too much of Thai elements but in a comfortably cosy environment.

Phunim Phad Pong Karee 19.9

Stir-fried soft shell crab smothered in yellow curry

The highly raved about Nara Thai Cuisine signature dish, reminiscent the famous yellow curry crabs in Bangkok, the rich and creamy yellow curry was tamed in spiciness but tangy enough to entice most of your appetite, however, my expectation underpinning for something more subtle in taste, more tangy perhaps.

Pla Kra Pong Nung Manao 32.9

Steam sea bass with chili lime sauce

Freshness of the sea bass was unquestionable but it was the perfect balancing of the sweetness, sourness and spiciness from the seasoning, coupled with its perfect texture and the profusion of exotic flavours make it among the most lovable dish of the day.

Tom Yum Kung 19.9

Tiger prawns in spicy lemongrass and lime soup Tom Yum, this iconic Thai national favourite infused a mild and tamer twist, its hopeful a rounded sweet, sour and spicy flavour that made the taste buds tingling but missing a notch of wow in the overall taste. Two sizable tiger prawns was not usual in Tom Yum but it also reflects on the price as well.

Yum Ma Muang Kung 13.9

Green mango / pomelo salad with prawns is fairly ordinary and perhaps what it is supposed to be and what you will experience from the taste of the typical Thai street food.

Gai Phad Kra Pao 13.9

Stir fried chicken with chili and hot basil, simple dish but not easy of getting it right, the basil leaf plays the centre stage and slight unbalanced in the amount used could swing the taste significantly, it could make or break the dish served, fortunately the chef has a good grip of the taste of basil and overall flavour was acceptable.

Kao Neaw Ma Muang Lek / Yai 6.9 / 9.9

Mango and sticky rice with coconut milk, mango was firm and sweet, perfect pairing with the glutinous rice doused with coconut milk.

Our verdict:

Nara Thai Cuisine has the quintessential of Thai aroma in most of the dishes, there are some duds but important thing is that most of the dishes work though a bit tame but evidently Thai.

 

Nara Thai Cuisine

A: ION Orchard, 2 Orchard Turn #B3-21, Singapore 238801

H: daily 11am – 9.30pm

T: +65 66345787

 

 

Entree Kibbles: Nara Thai Cuisine

It’s now 2019 and i find it baffling to find a pull-up banner extolling its awards from four years ago! Nonetheless, a friend enjoyed the food from Nara Thai and since he was treating me for a meal and it was my first visit; i honestly didn’t see the need to reject his kind offer! 

Here’s what we had; p. s. picture quality wasn’t optimal as i accidentally changed the mode and it didn’t dawn on me that the focus was a bit off until i got home. 🙁

Stir-Fried Seasonal Vegetables (Phad Pak Ruam) – the cabbage was under-cooked while the rest didn’t elicit much surprise; oh well, let’s treat it as a necessary dish to balance lunch.  

Thai Fish Cakes (Tord Mun Pla) – i had tried this appetiser in quite a number of Thai restaurants and never thought they were anything beyond our typical fishcakes with an otah twist.

But these were different as they were so addictive! There’s bite and you must dip them into the spicy, sweet chilli concoction for that additional kick.

Tom Yum Kung – it’s been a long while since i last had such nice tom yum soup; thick with an intense seafood flavour infused with lime and lemongrass! Before it’s place on our table, i can already catch whiffs of its piquant spiciness! 

With six good-sized prawns, even my friend was surprised to see beads of sweat rolling down my face! Even so, i was relishing every spoonful. Guess my mom would enjoy this very much.

Red Ruby (Thub Tin Grob) – another reason for bringing my mom; she has a thing for red ruby and for a period of time, that’s the dessert she would order if it’s on a menu. 

Sadly, even though this was refreshing to have on a hot day and it had strips of jackfruit together with its red-coloured water chestnuts; it felt a bit diluted and i didn’t manage to secure the satisfaction i would normally have with great desserts.

=====

Service could have been more attentive but what i encountered didn’t appear to be as bad as those on google reviews. Maybe i was lucky? -shrugs- 

Address

2 Orchard Turn, 

#B3-21, ION Orchard, 

Singapore 238801 

Pricing

Stir-Fried Seasonal Vegetables – S$10.90 

Thai Fish Cakes – S$13. 90

Tom Yum Kung – S$19.90 

Red Ruby – S$5.90

(Subject to GST and Service Charge)

90,000 prices, menus, address, photos, reviews – Official site Restoclub

restaurant, not laid out by me on the eve of the apocalypse.

Saturday. 21 March. At one time, in this part of Zastavskaya Street, I came a couple of times to the bath-“laundry” complex for washing and health-improving procedures.Then there were completely depressing industrial views, but now quite prosperous residential facades with a landscaped territory opened up. The institution is precisely located in the alignment of these very territories.

We arrived almost for the opening, and therefore, inside, except for the staff, there was no one. The interior is simple, even too much, and does not carry anything Asian in itself. There are neutral sofas around the perimeter, the hall is divided by a high counter, which is more suitable for drinking alcohol than for holding gastronomic events.The only digestible design delight is a wall with living plants twining along a string. They took refuge there. True, I had to ask to reduce the power of the air conditioner, the coolness from which even to such a lover of frosty air seemed excessive.

The menu is huge. We spent a lot of time studying it. I found several items for a second visit, but I didn’t have time.
Very high quality snacks with whole filling, where the full spectrum of ingredients is felt.Spring rolls with duck are crispy, the duck ingredient is wonderful, the sauce is bright. Dim Samy “Har gao with shrimp”, on the contrary, shines with the most delicate shell, enveloping a dense shrimp.
Salad with fried pork belly. Vegetables are neutral. I remember an interesting cold brisket. First fried, and then brought to a completely cooled state.

Bak kut te. Singaporean pork ribs soup. The name beckoned. The smell beckoned. It tastes like a regular broth with pliable meat that easily separates from the bone. The case when simplicity is better than some culinary tricks.
Kimchi soup with pork. The traditional Korean brew has little resemblance. Rather, sour cabbage soup, and the daily allowance, the very ones under a sweaty pile. And the declared “two peppers” are so completely lost in the wilds of the kitchen. The case when you are waiting for freaks, but you get out of place your own soup.

Chicken in red Thai curry. The same “two peppers” remaining in history. It looks more like a dish, if you combine it as part of a complex lunch, stuck between the first and second.The liquid content is too high. Although a very tasty option. I saw potatoes there – I was very surprised.
Pad Thai. “The pungency can be adjusted by the guest.” They did not regulate anything, because initially they did not pay attention, and the young lady did not offer it. On top of the egg mesh, which cannot be mixed with the noodles due to the prohibitive “hardening”. The dish looks pretty, but ugly. The mass is impressive, but there are not many shrimps. The noodles themselves are decent.

The service is generally friendly, but somewhat detached.Of the trends that are starting to hover in the air of a thunderstorm, it is worth noting black latex gloves on the waitress’s hands, which she constantly took off and put on. A musical format from my school youth, when Sandra was considered the standard of beauty with her bouffant and perm. Nostalgia … Bouncing his hoof under Maria Magdalena.

A fairly confident establishment of a regional scale without interior claims, mainly, of course, for the inhabitants of nearby neighborhoods. However, what will happen next is generally unclear.

Singapore is about food – Unique Singapore

Since it is not customary to discuss the weather in Singapore due to its unchanging nature, do not be surprised if they start asking you how you like Singaporean food and advise you to visit certain cafes and restaurants. The cuisine on the island is really worth discussing as it includes Chinese, Malaysian, Indian, Peranakan, Thai and Indonesian! Moreover, gradually the dishes borrow the recipe from each other, which is the reason for the birth of new ones with an unusual accent.

Singapore’s Most Popular Dishes

Due to the variety, it is difficult to settle for one thing, so here is a list of Singapore’s key dishes and delicacies.

Chilli Crab

King of Singaporean National Cuisine! It is a crime to visit the island and not try it. The crab is served in a deep bowl filled with a sauce based on ginger, onion, garlic, sugar, pepper, tomato paste, rice vinegar and flour.Don’t worry, it is only “chili” in words, it is not a very spicy dish! Order buns or mantou with your meal to dip in the sauce – it’s incredibly delicious. On average, a kilo of crab costs S $ 40-50 depending on the season. It is best prepared at Jumbo Seafood and Long Beach Seafood Restaurant.


Chicken Rice

Hainanese Chicken Rice is another national dish of Singapore that is sold on every corner: at food courts, in five-star hotels and even in a zoo.Pieces of boiled or baked chicken are served with flavored crumbly rice, chopped cucumbers and sauces, and a cup of rich broth.


Mee Goreng

Originally from the island of Bali, this dish is a spicy noodles with seafood, eggs, chicken or tofu topped with oyster, soy and royal shiratcha sauce. Typically in Asia, it is quite spicy, but you can ask for a less spicy version for you. Mee Goreng should be sprinkled with lime juice.By the way, a great option for brunch after a hectic party.


Roti Prata

Indian thin dough cakes that are baked in front of your eyes! It is customary to eat them dipped in a hot curry sauce. You can also order prata with all kinds of fillings: cheese, herbs, meat, mushrooms, berries, fruits, nutella and ice cream. A visit to Singapore’s favorite Prata House at 246 Upper Thomson Road is highly recommended. In appearance, the institution is far from the Louvre, but the main thing is that it is delicious that you will lick your fingers.


Murtabak

Meat pie with various fillings: beef, lamb, chicken, sardine. Usually served with curry sauce. The most delicate murtabak is in a restaurant with a 100-year history – Singapore Zam Zam (Arab quarter).


Biryani

This is an Indian dish. Delicious, spicy and aromatic basmati rice with cinnamon, nutmeg, cloves and bay leaves.You can add chicken, beef or fish there. Served with curry sauce.


Hokkien Prawn Mee

Fried noodles with pieces of fish, shrimps, seafood, garlic, eggs, bean sprouts. This simple yet flavorful dish is sprinkled with soy sauce – we recommend it!


Dumpling Noodles / Wanton Mee

These are fried noodles with pork slices and Chinese dumplings with shrimp, pork and even lamb.Served as a separate dish, but can be ordered as a soup. Various sauces are attached to the dish. Interestingly, the Chinese themselves prefer not to eat thick in soup in the form of herbs, mushrooms, but there is nothing wrong with eating them.


Fish head soup bee hoon

Despite its unusual name, it is one of the most interesting and authentic Singaporean food. It is made from freshwater fish called toman (“snakehead fish”), which is boiled in milk sauce with a handful of fresh vegetables.Fans of this dish will gnaw a fish’s head with passion, sucking on every bone. However, if the dish seems a little shocking to you, then you can always order the option with fish fillets or fried pieces of fish – such versions of the soup are no less popular.


Satay

This is a tender grilled meat marinated in turmeric, traditionally served on bamboo sticks. The recipe came from Indonesia; chicken, beef, lamb and rarely pork are used.It is customary to serve it with rice cake and vegetables with peanut sauce.


Baby Kai Lan in oyster sauce

This Chinese dish is usually served as a side dish for main courses, although it is quite filling and very tasty. Spices, oyster sauce and garlic add an unforgettable aroma to the dish. In addition, kailan is extremely beneficial due to its high iron content.


Laksa

Laksa’s recipes are apparently invisible, because they really like to cook it in Asia.Traditionally, this is rice noodles with shrimps in a fragrant sauce made from coconut milk and various spices. The taste is fantastic, but you better ask for a less spicy version of the dish, unless you are a fan of spicy.


Bak Kut Teh

A dish with history! Tradition says that once a beggar, hungry man walked across Singapore. In the hope that he would be fed, he went to a butcher’s shop. The owner himself was not rich, but he had a kind heart and cooked a few pork bones for the poor fellow with the addition of the cheapest spices – anise and pepper.This is how the recipe for a soup more like tea was born. Of course, Singaporean chefs add variety to it by adding new herbs and spices, and you can choose the ribs for the soup yourself.


Dim Sum

Dim Sum means BBQ pork, Xiao Long Bao and Siew Mai dumplings, vegetables, rice with yolks, mushrooms and meat in lotus leaf, pies and much more. This set came to Singapore from Shanghai and Hong Kong, all this yummy is served in the morning and always with pu-erh tea!


Fried carrot cake

This is a pie you can’t get at Starbucks! It consists of eggs, canned toffee, white Chinese radish flour.There are two types of this pie – crispy with a fried egg crust or black carrot with a sweet sauce. The taste is quite unusual, but it is very popular with the locals.


Kaya toasts

While Singaporeans can eat rice with chicken at any time of the day or night, they like to eat kaya toast for breakfast along with a cup of coffee and scrambled eggs. Kaya is an aromatic sweet thick greenish coconut paste that is aromatic and nutritious. Such toasts can be found on almost any food court at any time, but there is a greater demand for them in the morning, during breakfast.


Mooncakes

Traditional Chinese pastries, made only during the Mid-Autumn Festival, eaten with Chinese tea. Munkeikis are usually round or square patties stuffed with sweet bean or lotus paste. As a symbol of the Moon, an egg yolk is added inside the muncake, and hieroglyphs with the symbol of the Moon or harmony, as well as information about the pastry shop and the type of filling, are stamped on top.


Ice Kachang

This dessert is ideal for those who want to cool off. A slide of crushed, multi-colored ice sarsi syrup with red beans, berries, fruits, corn and even durian. The choice of ingredients is up to you, you can also ask to pour it with syrup, condensed milk or chocolate. In Malaysia, a song is even dedicated to ice kachang, although let’s not be cunning – the dish is not for everybody.


Yes, Singaporeans have a sweet tooth! Street ice cream in bread gathers whole lines of people who want to eat it.You can choose any ice cream: from classic ice cream to exotic lychee and durian. It is wrapped in multi-colored sweet bread or in a waffle – that’s how the buyer decides.

Singapore is a tropical country, therefore it is rich in fruits grown in neighboring countries. Therefore, freshly squeezed juices can be bought almost everywhere!

Did you know that if you mix avocado juice with milk, you get real ice cream? Extremely popular ABC beetroot, apple and carrot juice .You can also ask to add soursoup to any juice, aka sour cream apple. Surprisingly sweet in taste, a bit like a pear, this fruit is also extremely useful – its use is considered to prevent cancer.

At almost any food court you will find Milo and Milo Dinosaur drinks . They are served both cold and hot. The taste is reminiscent of the familiar “Nesquik”, perfectly combined with spicy dishes. The difference is that Milo Dinosaur is served with ice cream on top.

Pearl Barley Limonade drink is very popular (barley lemonade with pearl broth). The pearl barley is poured with water, sugar and sometimes lime or lemon are added. It tastes like sweet lemonade. They say it is good for the kidneys and for frequent edema.

From alcoholic beverages, people prefer beer Tiger Beer , which Singaporeans consider their own, national, but invented on the island of Singapore Sling tourists usually order themselves. The nightlife is in full swing and you will find many different bars with first-class cocktails.

This is how you will be served local coffee if you order it “to go”

If you wandered into a local, and not an international chain coffee shop, then here is a short memo, without which it is immediately impossible to figure it out.

Main types of Singapore coffee:
  • Kopi – coffee with condensed milk.
  • Kopi-C – coffee with condensed milk and sugar.
  • Kopi-O – black coffee with sugar.
  • Kopi-O-kosong – black coffee without milk and sugar.
  • Kopi-O-kosong-gau – very strong coffee without sugar and milk.
And tea:
  • Teh – tea with milk.
  • Teh-C – tea with milk and sugar.
  • Teh-O is a simple tea with sugar.
  • Teh-O-kosong is a plain tea without additives.

When choosing a café, restaurant or food court, make sure it has an A or B cleanliness and quality standard.The Singapore government is anxious to ensure that island residents and tourists eat only high-quality, fresh food. By the way, there are dizzyingly many food courts in the city, so we decided to help you a little with your choice and outline the most popular of them.

Lau Pa Sat (18 Raffles Quay)
Perhaps the most beautiful food court in Singapore, housed in an 1894 building. It is located in the heart of the business district, so on weekdays at lunchtime there is nowhere for an apple to fall!

Tekka Center Little India (665 Buffalo Road)
Located right next to a large food market – always the freshest food guaranteed.It opens early at 6:30 am, so you can even have an early breakfast here.

Chinatown Food Street (Smith Street)
One of the cheapest and most picturesque in the city in one of the most picturesque districts – Chinatown.

Newton Circus (500 Clemenceau Avenue)
Located just off the famous shopping street Orchard. They serve delicious seafood there, but be mentally prepared for intrusive barkers.

Old Airport Road Food Center (51 Old Airport Road)
Welcome to Singapore’s oldest food court! In addition, it is also one of the largest. Here you will find dishes from any of the local cuisines.

East Coast Lagoon Food Village
Located in the heart of the East Coast Park, the food court offers beautiful sea views, pleasant breezes and a variety of the freshest seafood and other national dishes.

Tour Operator KViM Travel Group Co Ltd.Main directions

We invite you to a gastronomic journey across Thailand!
This is more than just a trip from north to south. This is an acquaintance with the national culture of the country through gustatory sensations. In addition to a rich excursion program, you will taste Thai delicacies, fruits, wine, tea, study spices, visit authentic markets and, most importantly, learn how to cook it all. Thai cuisine is recognized as one of the most delicious in the world,
and we will try to convince you of this!
Bon appetit and wonderful gastronomic experience!

Occupancy

Bed in a double room

Single room

Hotel 3 *

1345 $

1484 $

Hotel 4 *

1415 $

1660 $

Hotel 5 *

1642 $

2115 $

Please specify the cost of the tour when booking.
Attention! We are recruiting groups of 8 people so that everyone gets the maximum attention.

Hotels according to the program:

3 *

4 *

5 *

Bkk palace std

Prince palace superior

Berkeley premier north

Rimkok superior

Mantrini boutique super

Mantrini boutique super

Chiangmai Gate superior

Duangtawan superior

Dusit D2

Aiyaree sup nara

Jomtien Palm sup main

Royal Cliff ms S

Attention! If your tourists want another hotel, please let us know. We will recalculate.
If there are no places in these hotels, the price may change.

National cuisine of Singapore | Rest in Singapore

The term Singaporean cuisine today means a large number of a wide variety of dishes popular in Singapore and brought into the country by descendants of immigrants from many parts of the world. Singaporean cuisine has evolved under the influence of different peoples – it includes dishes from Chinese, Malay, Indonesian, Indian, Peranakan and European, especially English and Portuguese cuisines.At the same time, the national dishes of different ethnic groups for centuries of communication have been enriched with ingredients from neighboring culinary traditions.

It is food in multinational Singapore that is considered the most important element of national identity, and Singaporeans themselves consider food their “national obsession” ( national obsession ), what unites them in preferences and communication, regardless of views and religious affiliation. This love of food is clearly evidenced by the abundance of street stalls and stalls, food courts, restaurants, bars and cafes, generously scattered over a small area of ​​the country.You don’t have to go far to sample the hundreds of available dishes, everything is within walking distance, wherever you are – from cheap eateries to gourmet restaurants.

That is why Singapore is considered the gastronomic capital of Asia, and the country’s authorities are doing everything possible to ensure that Singaporean cuisine serves as a full-fledged tourist attraction and a lure for travelers, promoting food with gastronomic festivals and supporting the opening of various catering outlets.But what is most interesting, being a “food paradise”, tiny Singapore independently produces only a very small amount of food, importing the bulk from other countries of the world, both nearby and very distant.

Diverse and delicious Singaporean cuisine is a true gourmet feast

The quality of Singaporean national cuisine is evidenced by the fact that for all the country’s obsession with food, the average life expectancy in Singapore is 82 years, and the number of obese people does not exceed 2% of the population.

Chinese food

Chinese cuisine, brought with them by Chinese immigrants, has been creatively reworked in Singapore using local ingredients, so its dishes differ from classic Chinese examples. Much of Singaporean Chinese cuisine comes from the southern regions of mainland China – from the Hokkien, Teochu, Hainan, Cantonese and Hakka ethnic groups.

Malay food

Although the Malays are the indigenous people of Singapore, the local Malay cuisine differs from the regional variations in the Malay Peninsula itself and has been greatly influenced by Indonesia.And in some cases, Malay dishes include Chinese ingredients or have Muslim adaptations.

Indian food

Singapore Indian cuisine has been influenced by different ethnic groups of India, so here you can find both the culinary traditions of the northern and southern parts of the Indian subcontinent.

Peranakan food

Peranakan dishes are a mixture of Chinese, Malay and Indonesian dishes combined with a lot of aromatic spices and herbs.

Intercultural food

In addition to dishes that have retained their original national identity, there are many hybrid dishes in Singapore that have emerged as a result of intercultural gastronomic exchange.

Seafood dishes

Not surprisingly, as an island nation, Singapore offers a wide variety of seafood dishes – fish, squid, stingrays, crabs, lobsters, mussels and oysters.

Singapore desserts

Desserts in Singapore are plentiful and have a rich history of origin.They can be found in large numbers both on the streets and in the food courts of the city.

Singapore Fruit

Almost all tropical fruits are available in Singapore all year round, although the country imports most of them from overseas. The most famous is the “king of fruits” durian, and this despite the fact that because of its specific smell, under the threat of a serious fine, it is forbidden to transport it in public transport and use it in some hotels and public buildings.

Mangosteen, jackfruit, longan, lychee, rambutan and pineapple are also very popular in Singapore. They are eaten both fresh and as part of other dishes.

Singapore Drinks

Singaporeans themselves rarely drink alcoholic beverages. But coffee (“kopi”) and tea (“te”) are drunk a lot and with taste. Various fruit and herbal drinks and cocktails are also common.

Tours in Singapore:

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In addition to airline tickets for self-travel in Singapore, you will also need to choose a hotel or private accommodation, make insurance, arrange a transfer and maybe rent a car.If you book all of these services in advance, you can get a good discount and save on your vacation costs.

90,000 Complete List of Interesting Activities – Osaka, Japan

Complete List of Interesting Activities – Osaka, Japan

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