Two years ago on 22 Feb 2015, I did a review of Yhingthai Palace Restaurant. Since then the establishment has been listed in the 2016 Michelin Guide for Singapore as the inspector’s favourite for good value under SG$45.00. So I was interested to see what has changed if at all.
The restaurant is still at the same address. There are three rooms decorated with Thai artefacts, and waitresses dressed in traditional Thai dress. Lighting is good but the noise levels quite high from the absence of sound absorbing materials like curtains or carpets. We went as a party of five people and had a screaming child across the room which was very distracting in an unpleasant way. The service is very good as usual, warm and helpful, friendly and accommodating. The menu has not changed much.
At the recommendation of the waitress, we ordered the Set menu for four adults costing $268.00 ++ , adding where needed, an extra portion for the 5th diner in the group. There were 8 (a lucky number for Chinese) dishes plus a desert and since it was the last night of the Chinese Lunar New Year celebrations, we started with the Fa Cai Yu Sheng with salmon. Although this was a small plate portion, there was enough for each person to have a generous helping of Yu Sheng. They used rice crisps and pickled small white onions with roasted almonds.
Next was the deep-fried, de-boned, chicken wings stuffed with asparagus, Shiitake mushrooms and chicken meat. This one of their signature dishes and our favourite. Glad to say it did not disappoint us. Crispy skin, piping hot filling, nicely flavoured even without the sweet chili sauce.
The deep fried pomfret with mango sauce was next, again another of their popular dishes. Crispy on the outside, tender fleshy meat going well with a chili sauce and a sliced garlic red chili sauce on the side. We wanted something different from their usual mango sauce. Crab meat fried rice came and had a delicious aroma and generous helping of crab meat. The stir fried baby Kailan with dried Sole fish was also flavourful. The Tom Yum sea food was also very fragrant, with generous amounts of sliced of lemon grass. We liked that the soup was clear, spicy but not chili hot.
The Thai green curry with chicken and winter melon was next. This has to be eaten with steamed white rice, but it’s also good on it’s own. They had tender slices of chicken meat and winter melon cubes which was a change. The Red Ruby served in shaved ice, with water chestnut, Jack fruit, Palm fruit and coconut milk made a refreshing end to the meal. The crunchy bits of the water chestnuts and the Jack fruit strips were delicious.
Although the set menu was for four adults, the five of us ate till we were thoroughly stuffed! Not cheap, but this is to be expected here in a fine dining Thai restaurant. I would have liked changes of soiled plates, more so considering that the restaurant was not packed full at the time we were there. WiFi not available. Wheel chair friendly, toilets available in the restaurant premises.
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