Royal Thai Cuisine, Reimagined – A Taste of Thanying’s Refreshed Menu

A Royal Refresh: Thanying’s New Menu Brings Thai Tradition Into the Present

Thanying Restaurant, an icon of Thai fine dining in Singapore since 1988, has recently unveiled a refreshed menu under the guidance of Head Chef Gust. Staying true to its roots in royal Thai cuisine, the new dishes marry tradition with modern presentation—honouring the past while serving today’s discerning palates.

Among the highlights is the Miang Pla Tod, where crispy seabass and herbs are wrapped in delicate lotus petals, offering both visual elegance and a punch of flavour in each bite. This was easily a favourite, setting the tone for what was to come.

Another standout is the Massaman Kaeh—a slow-cooked lamb shank in a mellow, aromatic curry infused with Malay and Middle Eastern influences. While I appreciated the fork-tender meat and smooth texture, I found myself wishing for a stronger spice kick, but that may just reflect my personal taste.

The Gaeng Poo Bai Hoorapha, a southern Thai crab curry served with rice vermicelli, had a pleasant depth thanks to the use of fingerroot and turmeric, though it didn’t quite leave a lasting impression.

What did, however, was the Peek Gai Sod Sai—deboned, stuffed chicken wings filled with herbs and minced chicken. Labour-intensive and rarely seen on Thai menus these days, this dish was both nostalgic and satisfying.

From classic Tom Yum Soup (which could use a touch more heat) to beautifully plated King Prawns in Curry that reminded me of Bangkok’s seafood coconut curry, the experience felt like a culinary tour of Thailand’s regional diversity.

Even dessert had its moments of brilliance. While the Mango Sticky Rice was comforting and fragrant with pandan-infused glutinous rice, it was the Coconut Crème Brûlée that stole the show with its creamy, tropical finish.

If there was one slight letdown, it was the Olive Fried Rice, which lacked the bold, umami-rich flavour I’ve come to expect—though others at the table raved about it, suggesting this might come down to personal preference.

Whether you’re a long-time fan of Thanying or visiting for the first time, the new menu delivers enough finesse and variety to warrant a revisit.