Saturday, September 10, 2011

Thanying one of the pioneering Royal Thai cuisine in Singapore

After considering a few Thai food venue, we decided to go for Thanying, the pioneering Royal Thai cuisine that's been with located within the Amara Hotels. To make sure that we dine without a crowd,  a dinner reservation was madet for the Thanying restaurant at the Amara Sanctuary Resort Sentosa. True enough, the whole night we were dining in the reclusive Amara resort, there were only a total of 4 tables including us. Though there weren't too many guests, food standards didn't slacken and service can only be top notch.

Apart from the Thai dancer statue and some decor at the entrance, the interior of the restaurant has  a clean and modern design with soft warm lights that did not show any tell-tale signs of anything Thai.

The Soups ...

Tom Yam Goong - Thai Spicy Prawn Soup cooked with Mushrooms, Kaffir Lime Leaf, Lemon Grass and a hint of Chilli. A Royal Thai cuisine wouldn't be the same without this famous Thai fiery soup. 
Tom Yam Kra Krapong - Thai Spicy Fish Soup cooked with Mushroom, Galanga, Lemon Grass, Kaffir Lime Leaf and a hint of Chilli. This is a variation of the tom yam but thicker and more like a more dilute version of curry.
Gaeng Jued Tao Hoo Khao - Clear Chicken Soup with Soft beancurd, Minced Chicken, Shrimp and Mixed Vegetables. There's even an option for those who cannot withstand the fiery of the tom yam goong.

Peek Gai Sod Sai - Boneless Chicken Wing stuffed with Minced Chicken and Thai herb. This is a signature of Thanying. I wonder if it's created because the royalties would like more convenience eating chicken wings without the bones. Yummy!

Poo Ja - Deep Fried Crabmeat mixed with Minced Chicken in a crab shell topped with Salted Egg Yolk. Take care of you cholestrol level. first it's the crab meat and next comes the salted egg. There's the sweet and sour Thai chilli sauce, vinegar and normal chilli sauce. Love this.
Here's the crab shell that was used to contain the crab meat and then deep fried.

Pad Pak Ruammit - Stir Fried Mixed Vegetables with Oyster Sauce. This vegetable dish taste like something that you'll expect out of some Chinese restaurant. 

Pla Krapong Nuengmanao -  Steamed Seabass with Special Lime and Chilli Sauce. A typical thai steamed fish in a fish shaped plate with fire at the bottom still warming up the fish. We first had this dish at Laem Hin Seafood at Laem Hin Pier in Phuket. This sea bass was fresh but didn't seemed to be sweeter than the one we had in Phuket.

Khow Ob Nam-Liaeb - Fried Rice with Black Olive and Minced Chicken in Claypot. For staples, we opted for the fried olive rice that was fragrant and even slightly spicy with the added sliced chilli padi.

1 Larkhill Road
Sentosa Island
Tel : +65 6885 3881

Opening Hours:
Lunch 11.30am~3.30pm Daily
Dinner 6.30~10.30pm Daily

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