Khun Mee Thai Noodle Bar: Bedok Trippin'
Labels:
bedok,
bedok point,
beer,
braised pork,
desserts,
durian,
family friendly,
food tasting,
no frills,
no GST,
no service charge,
thai food,
upper changi
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'Are we there yet?', those words kept ringing in my head as we made our way to Bedok on the crowded train from the west. Located on the second floor of Bedok Point, it's impossible to miss the signage as you look up upon entering the building.
Khun Mee Thai is a new Thai noodle bar and casual dining concept serving high quality and authentic Thai-Chinese street food. Khum Aum (or just Ahm as she prefers) is the founder and is proud of the fact that all Thai ingredients used are sourced directly from Thailand.
We started out with Thai Style Garden Roll (Guey Teow Lui Suan) [$5.80]. Rice paper rolls filled with Thai sausage, pan roasted peanuts, Thai sweet basil and Thai long-leafed coriander. Definitely a good dish to start with as our table all nodded in agreement on how the contrast of tastes and textures went down well. The chilli sauce on the side wasn't needed but added a nice tangy kick.
After what felt like eternity, the second dish finally arrived. The Egg noodles with dumpling, charshu and lava egg (Ba Mee Kiao, Moo Dang & Tai Tom) [ $5.80 - $8.80] is their signature dish. It comes with a variety of toppings and can be ordered as a soup or dry dish. We were served the dry version which was tossed with charshu sauce and oil that was infused with lard and garlic. The noodles were nice and springy bit was a tad dry. The dumplings were plump and juicy and you could tell they were definitely made in-house. With all parts combined, this dish actually went down really well. If you do find it a bit too bland or dry, there are condiments on the tables and a side serving of soup as well.
The Ba Mee Tom Yam with Milk ($8.80) was probably the most disappointing of all the dishes being served. It was spicy, but it lacked the sourness and was way too sweet. I would avoid this.
Ba Mee Kang Keaw Wan Gai ( Ba Mee with Thai Green curry and chicken) [ $9.80] - Aum told us the spices used in this dish was blended instead of suing those quick mixes readily available. I found her version way too sweet and lacking depth and felt like this dish was added to the menu as an afterthought. At least the vegetables were cooked well...
The Braised Pork leg in traditional Thai-Chinese Style (Kha Moo) [$7.80] is Aum's grandmother's traditional recipe. The pork leg is marinated for at least 2 hours before being braised for 4-6hours. You would be disappointed if you're looking for a total melt-in-your-mouth experience as the meat does still have some bite, which I really enjoyed. This dish really packs a punch in terms of flavor and richness and the blanched Thai Kai-Lan helped cut through it all. A clear winner of a dish as our table ordered seconds.
The Moo Yor Salad ($5.80) is a mix of Thai sausages with glass noodles in spicy dressing. The pork sausage is specked with crushed black peppercorns which helped lift the fragrance of the dish. Also in the mix were Thai celery, carrot and cucumber strips, sliced onion, shallots, mint, crushed chilli and pan roasted peanuts. Caution, the chilli and lime dressing really is spicy but addictive.
A popular bar snack in Bangkok, the Fried Chicken Joints (Khor Kai Tod) [ $4.80] or cartilages are deep fried to a crisp and lightly seasoned, and boy are they amazing. That crunch you get first from the batter, then the cartilage, shows they ain't mucking about. Best paired with beer. Thankfully they're having a July promotion of 4 bottles of Singha for $20, so get on it!
The Fried Rice with Shrimp Paste (Khao Clook Ga-Pi)[$8.80] is served with Thai sweet pork stew, sliced green mango, omelet strips, Chinese sausage, sliced cucumber, shallots and chilli padi. Aum came by as the dish was being served and told us to just mix everything up before eating. The sweet pork stew came in really small chunks hence they do fall apart pretty easily which made mixing things up easier. I felt my taste buds were getting a sensory overload from this simple yet stellar dish.
It was past 9pm as we reached out last dish for the day. The restaurant was still buzzing with a crowd and we were feeling a bit lethargic from all that eating. Out came the Durian with Sticky Rice (Khao Neow Tu-Rean) [ $5.80] and holy smokes, this one blew us away. Granted the pandan sticky rice wasn't too good, the durian puree was so light and airy, it wouldn't be out of place if you served it at Goodwood Park's Durian fiesta. The sweet yet supple chunks of durian helped give an extra burst of flavor and variance in textures as well. Enough said, just get it already.
Fundamentally flawed and S. dined as guests of Khun Mee Thai, but opinions are purely personal. Thank you Velda from Komars Management for the invite.
Khun Mee Thai Noodle Bar
799 New Upper Changi Road
Bedok Point #02-32/34
Singapore 467351
Tel: 6445 9932
Website: www.khunmeethai.com
This article is written by S (my better half). S is currently taking creative writing lessons to tackle his horrendous lack of verbal diarrhea. Also, S likes hats.
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1 comment:
I actually love the mango sticky rice.. Durian sticky rice is not bad either, but i love mangoes :P
http://www.foodesteem.com/2014/07/khun-mee-thai-noodle-bar.html
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