San Pellegrino-decorated chef David Thompson of Nahm fame has opened a Thai street food-style restaurant at MBS.
San Pellegrino-lauded David Thompson has brought his studied and wonderfully executed Thai cooking to a sprawling space at MBS. Street food motifs meet Wong Kar Wai-esque lushness at this sprawling space with a long open kitchen, graffiti from Bangkok's most celebrated street artists, retro Thai cinema pop-art and luxurious booths. On the menu are small plates like the tart and toothsome seafood vermicelli salad and earthy Chiang Mai mixed chicken salad bursting with unusual herbs. On the cocktail front, try Tears of the Black Tiger (mezcal, sherry and tamarind).
The buzz: San Pellegrino-lauded Bangkok-based chef David Thompson brings his studied take on Thai street food to Singapore's swanky casino.
The vibe: It's a cavernous space tucked away above the casino floors, so don't expect it to be intimate. While the decor is sexy, with textured wooden ceilings, street food motifs in Wong Kar Wai-esque lushness juxtaposed with unfussy wooden tables and graffitied walls, the space feels too big for the cozy food they're serving. Plus, to add more action, the space has two open kitchens (one of which is a noodle bar).
The food: It's all about small plates of street food here. There are meaty snacks to start with, like Southern-style beef skewers ($15) in cumin, coriander and turmeric, and poppable prawns and toasted coconut in betel leaves ($10), as well as the toothsome, if a little salty, noodles like Prin's noodles with pork, prawns and sriracha ($22). But if you're craving classics, go for the green papaya salad ($17) and the beef green curry with roti ($22) that are both flavorful and pack a spicier punch. That said, as far as Thai restaurants go, nothing is too spicy here.
The drinks: Conceptualized by the guys of Proof & Company, the cocktails (all $18) here are solid accompaniments to the spicy food. It's all about refreshing, tropical flavors like the 555 with Cocchi, gin, coriander, lemon and cucumber, as well as the Golden Leg made with cognac, green chartreuse, lemongrass, ginger and Champagne. Don't miss Tears of the Black Tiger, made with mezcal, sherry and tamarind, for something heavier.
Why you'll be back: Nothing is overly precious and the price points are kept reasonable. On top of that, it's a great place for a raucous night out with friends in a sexy atmosphere—once you manage to navigate the casino's labyrinth. (Tip: there are some hidden elevators at the Shoppes, that offer a slightly more direct route.)