The hype: The Royal Thai Embassy’s Thai Select award-bearing chef Roy Ng leads the Chalerm kitchen in dishing out tantalising Thai eats that detail the 13 years of experience he has had in some of Singapore’s best Thai restaurants. The restaurant takes after the name of Bangkok’s Sala Chalermkrung Royal Theatre, befitting of its current position at The Capitol Kempinski, that also houses the Capitol Theatre.
The vibe: Situated next to Capitol Milk Bar and Berthold Delikatessen, Chalerm Thai’s double-storied facade fits right into the scene. The terraced restaurant is dressed in a light-hearted yellow theme, coupled with a significant amount of natural light and ample greenery, inviting guests to experience a little piece of Thai heaven right in the middle of town.
The food: Satisfying Thai meals should present a good harmony of sweet, sour and spice, which is exactly what Chalerm does. Start with an appetiser that does its job of hooking you in; the Yum Pan Boong Krob ($8) is a dish of deep-fried morning glory that’s as light as it is crispy.
And it would be borderline sacrilegious not to order a bowl of Tom Yum soup—the Tom Yum Goong ($15) served is spicy, but not excruciatingly painful to enjoy. Relish the tang from the broth that’s provided in a flaming pot crammed with all your favourite seafood ingredients like prawns, fish, clams, mussels and squid.
Another staple that’s not to be missed is the Kao Phad Sappoarod ($15), which is the traditional fried rice flavoured with fresh pineapples and served in a hollowed-out pineapple for good measure. Curries make unsurprising hits at Chalerm; the Kang Khao Wan ($18) is a fragrant green curry with chicken, sweet basil and eggplant, while the Phu Nim Phad Pong Karee ($20) is among the restaurant’s bestsellers, featuring a tender soft-shell crab that’s doused in a creamy, coconut milk-heavy yellow curry. It’s also commendable for maintaining much of its structural integrity (and crunch) despite being drenched in gravy.
Finally, end-off your meal with some traditional sweets; the Kao Neow Muang ($10) is a quintessential mango sticky rice dessert, served warm and with a side of fresh mango slices, although the real star of the dessert menu is the Bua Loy ($8)—chewy, bite-sized pumpkin and yam dumplings in a tepid coconut milk soup that brings out its mellow flavours.
The drinks: Whether you’re ordering beverages to put out the fire in your mouth or just to savour the authentic flavours, the house-made Thai drinks boasts a selection of Thai favourites such as the Sour Plum Ice Tea ($9) and Roselle Cold Tea ($9). Or if its cheat day, go straight for the Thai Green Milk Tea ($7).
Why you’ll be back: For quality Thai dishes in a stylishly sophisticated environment, this one hardly breaks the bank.
