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Thai food, Singapore-style, at Sarai

What it lacks in authenticity, it makes up for with good, honest cooking

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Jaime Ee

Published Thu, Oct 6, 2022 · 05:33 PM
    • The peachy-grey interiors of Sarai.
    • Amuse bouche of watermelon, toasted coconut and smoked fish in a crispy cup.
    • Trio of appetisers includes mussel satay, crabmeat on rice cracker and betel leaf wrapped with dried shrimp and ginger.
    • Fork-tender beef in green curry.
    • Pomelo salad with soft shell crab but without the pomelo.
    • Wild mushroom salad and river prawn.
    • Stir-fried squid with cured pork is salty, savoury and very tasty.
    • Sour orange curry with river prawns and Thai lotus roots.
    • Starfruit and baked taro custard sprinkled with fried taro 'bird's nest' crispies.
    • The peachy-grey interiors of Sarai. PHOTO: SARAI
    • Amuse bouche of watermelon, toasted coconut and smoked fish in a crispy cup. PHOTO: JAIME EE
    • Trio of appetisers includes mussel satay, crabmeat on rice cracker and betel leaf wrapped with dried shrimp and ginger. PHOTO: SARAI
    • Fork-tender beef in green curry. PHOTO: SARAI
    • Pomelo salad with soft shell crab but without the pomelo. PHOTO: JAIME EE
    • Wild mushroom salad and river prawn. PHOTO: SARAI
    • Stir-fried squid with cured pork is salty, savoury and very tasty. PHOTO: JAIME EE
    • Sour orange curry with river prawns and Thai lotus roots. PHOTO: JAIME EE
    • Starfruit and baked taro custard sprinkled with fried taro 'bird's nest' crispies. PHOTO: SARAI

    NEW RESTAURANT

    Sarai #03-122 Tanglin Mall 163 Tanglin Road Singapore 247933 Tel: 6737-0818 Open daily for lunch and dinner: 11:30am to 3pm; 5.30pm to 10.30pm

    ANYONE who thought authenticity couldn’t kill you probably never ate Thai food in Bangkok. You don’t call it The Land of a Thousand Smiles for nothing when they watch you with gentle mirth as you implode in chilli-induced agony – if not immediately, then several hours later, usually in an inconvenient location. All because you didn’t want to be the loser who opts for tourist-level spiciness, insisting on, well, authenticity.

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