Do you like classic Thai dishes such as mango sticky rice, BBQ pork collar and soups or stir-fries that are hot, sweet, sour and savoury?
If so, then you’re in for a treat this March with Town Restaurant presenting a tantalising Thai feast that has been created by three Thai guest chefs: Mrs Premrudee Sae-Khow, owner and chef of the famed King Seafood Restaurant in Pattaya; Mrs. Kwintra Jittivuthika; and Mrs. Pendee Kamhom. Presented in partnership with Thai Airways, the dishes will form part of the extensive selection at Town Restaurant.
|Tom Seap Nuea, a hot and sour beef soup|
A wide array of Thai dishes including hot and cold appetisers, live noodle and salad stations, soups, BBQ, main dishes, hot and cold desserts will be served in addition to the perennial favourites such as the cold seafood selection, Japanese section, pizza, local delight live station and desserts.
Whet your appetite with appetisers such as the Kratong Tong, crisp savoury cups filled with sweet corn, chicken and mushrooms; or Tom Seap Nuea, a hot and sour beef soup that makes for a welcome alternative to the usual tom yam. The Live Noodle Stations are a draw, ensuring that guests get their fill of Pad Thai; Khow Soy Gai, Chiang Mai curry noodle soup; Kanom Jeen Namya Phoo, vermicelli with crab meat in yellow curry; and Mee Kati Rice, noodle with peanut and bean curd in coconut sauce.
|Grilled Chicken with Lemongrass|
From the carving station, don’t miss Thai spiced barbecued quail and Thai style roast beef, served with assorted condiments. Available on Fridays and Saturdays only, the BBQ station will additionally dish up beef ribeye steak, lamb chop and Moo Yang Nam Jim Jaew, pork collar steak marinated with coriander and lemongrass. Seafood lovers will head straight for the Pla Kapom Nung Ma Nao, steamed seabass with chilli, lime and coriander; Gaeng Phoo, flower crab in aromatic yellow curry; Hor Mok Talay, steamed minced fish, tiger prawn and squid marinated in red curry and served on a banana leaf; and Goong Nang Con Sauce Makham, rock lobster with tamarind sauce.
To finish the meal in classic Thai fashion, creamy sweet treats are in store. Mor Kang Purk, baked taro with coconut cake, heads up the hot desserts, while Thai Ice Milk Tea Ice cream proves irresistible. Cool down with Tap Tim Grob, Thai red ruby; Kao Niew Ma Muang, sticky rice with mango; and Tapioca Pudding in Pandan Cups.
A Thai Feast: Fit For a King
|Dates:||16 to 29 March 2020|
Thai, local and international buffet
Sunday to Thursday 6.30 to 10.30pm
|S$59++ per adult S$30++ per child*|
|Thai, local and international buffet with BBQ station and free-flow grilled lobsters
Friday to Saturday 6.30 to 10.30pm
|S$87++ per adult S$44++ per child*
Add S$10 nett for a glass of house beer, wine or Singapore Sling
*Children from 6 to 11 years old
For enquiries, please contact Town Restaurant’s Dining Reservations at +65 6877 8911/8912 or email email@example.com.