Fancy authentic Thai cuisine in the heartlands? Wang Thai Kitchen is a casual eatery that is fitted with mouthwatering dishes from the Land of a Thousand Smiles in Lorong 4 Toa Payoh.
Opened by chef-owner Ivan who travelled to Thailand to learn the art of making Thai sauces, Wang Thai Kitchen is fitted with Thai-themed decor and florals aplenty that transport you to your favourite Bangkok eatery.
Wang Thai’s menu is very extensive, with close to 60 dishes ranging from noodles to seafood. Comforting choices like Stir Fried Tang Hoong with Seafood ($6 for regular, $12 for large) are great for slurping up on cooler evenings, with the tom yum flavour dialled down just a notch to suit local palates.
The Fried Kway Chap with Cai Po ($10) is a crowd pleaser, with its dangerously addictive wok hey beckoning you to take that next spoonful. Very very sinful. You’ll be halfway done before you realise it.
Seafood appears to be Wang Thai Kitchen’s strong suite. From the intensely flavoured Crayfish with Tom Yum ($18 for regular, $25 for large), to the milder tasting Steamed Seabass with Thai Lemongrass ($35) which serves up a fresh whole seabass with tofu and tang hoon. I imagine the tom yum sauce would pair very well with fluffy white rice.
Other dishes you shouldn’t miss include Homemade Thai Fish Cake ($9 for 3 pcs) and Homemade Tofu with Cai Po and French Bean and Prawn ($18). The meat-based dishes we tried would have fared better had it been piping hot.
End your meal on a sweet note with classic Thai desserts like mango sticky rice and ruby, which are equally mild-flavoured.
If you’re looking for a less intense take on Thai cuisine, with a side of homely atmosphere, Wang Thai Kitchen is the place for you.
Address: 92 Lorong 4 Toa Payoh
Nearest MRT: Braddell NS18
Friday to Wednesday: 11.30am – 2pm
Closed on Thursday
Contact: +65 6358 2938