Hopping from a hole-in-the wall restaurant to al fresco street dining, then to a humble stall in a kopitiam and later, to an unpretentious mall restaurant, food tripping is one activity I cherish when I’m in Singapore. The food offering is so diverse I can eat different cuisines from different parts of the world depending on what my appetite dictates that day. During my week-long stay, I tried the different restaurants my friend recommended which were all good at the particular type of cuisine they serve yet inexpensive.
I’ve always had a penchant for Thai food ever since I’ve encountered it a long time ago way back when Flavors and Spices, one of the pioneers of Thai cuisine in the country, was around. Then, there was also the more mainstream but nonetheless delicious offerings of Sukhothai. I had this notion that it’s pretty hard not to like Thai food because for all the differences it had with local fare, there are some striking similarities – the use of a shrimp paste, nam pla, for example bears strong resemblance to our bagoong and patis. Some of the flavors are also familiar – the liberal use of lemongrass or tanglad, lime juice, chilis and coconut milk.
It’s not everyday that I hanker for Thai food but I somehow lament the fact that it’s not as commonly available as before. Until I found out that there’s a Thai restaurant along Pasong Tamo that serves great Thai food – Thai Sticks ‘n Steaks. The blurb outside says its cuisine is inspired by Sukhothai. Don’t let the funky name fool you, the food is really very good. So come inside and let’s taste what it has to offer.