New Kid on the Block – Nara Thai Cuisine

Nara Thai Cuisine started at the basement of Grand Hyatt Erawan Bangkok in 2006 to bring Thai street food into the comforts of an air-conditioned restaurant. Since then, another two branches have opened in Bangkok at Central World and Ei8ht Thonglor. And now its 1st overseas branch, a 112-seater located at B3 of Ion Orchard where Burger King used to be, opened on 12 Sep. There were a few available tables when we visited the place, which exudes extravagance with royal purple and lots of gold that stood out against wooden furniture, on a weekday evening. On the menu were signature drinks – a mocktail and two cocktails specially designed by Bar Stories, known for its artisanal concoctions, and inspired by the vibrant flavours of Thai cuisine as well as items not typically seen in other Thai restaurants in Singapore. The latter includes Kuay Tiew Rua, Ayuthaya boat noodles with beef or pork served dry or in soup, and Yum Som O, pomelo salad.

With more than 100 items on the extensive menu, we were spoilt for choice and asked for recommendations. We started with Hors d'oeuvre Nara, a platter of assorted food items before the main course. Nothing to rave about or fault on Satay Moo, barbequed pork in turmeric and coconut milk marinade, Tord Mun Plaor or Thai fish cake and what tasted like pomelo salad with prawn and cashew nuts presented in a little square box made of pandan leaf while Gai Hor Bai Toei (pandan chicken) was tender and well-marinated. For appetiser, we also had Yum Ma Muang Kung and Tom Yum Kung. The former was tangy green mango salad with prawns and the latter, river prawns in spicy lemongrass and lime soup, was so sour I could not bring myself to drink beyond a spoonful though my dining companions liked it.

Another seafood dish we had but with curry (red and green versions also available) was Phu Nim Phad Pong Karee, stir-fried soft shell crab with yellow curry that did not reek of rancid oil stench like some of those I had at other places. Interestingly, its combination of sweetness and spice reminded me of BBQ-flavoured Twisties and Mac Donald's curry shaker fries. Oops, you just realised how much junk food I eat outside the reviews I wrote. Last but not least, we ate Phad Pak Boong. Morning glory, better known as kang kong, was stir-fried in sweet oyster sauce instead of familiar sambal. My dining companions and I were pleased with most of the dishes, either because the ingredients were fresh or we were really hungry, despite the food here being more sweet than spicy and sour as its cuisine was largely influenced by the central regions of Thailand where sweetness was the predominant flavour of choice. Friendly staff was thoughtful and professional too.

Update: A 2nd branch has opened at Westgate.