Som Tum – Papaya Salad

Som Tum, or also known as Thai Papaya Salad, is a big favourite, and a common dish all over Thailand. The dish originated from the North-Eastern Region, and gotten the influence from Lao. In the Lao dialect, this dish is known as Tum Mak Hoong, which translate to “pounded papaya”. The Thai name, Som Tum translates to “Sour Pounded”. There are many variations for this dish, but the main five S would be Spicy Chillies, Sour Lime or/and Tamarind, Sweet Palm Sugar, Savoury/Salty Fish Sauce.

The most common variation would be Som Tum Thai. This is most common for tourists, and widely found worldwide. Green papayas are pounded with peanuts, long beans, dried shrimps and tomatoes, together with garlic and chillies. Som Tum Thai is sweeter, and less sour and spicy.

Som Tum Thai

Another common variation enjoyed by the Thais would be Som Tum Pla-ra. Pla-ra would be the fermented fish sauce widely used in North Eastern cuisine. This variation is much hotter and more sour than Som Tum Thai. It is also extremely pungent from the fermented fish sauce.

Som Tum Poo Plara

Both Som Tum Thai, and Som Tum Pla-ra can have freshwater salted mud crabs added. The names would be changed to Som Tum Thai Poo and Som Tum Poo Pla-Ra respectively. The salted crabs add some pungency and salinity to the dish. The crabs can be consumed as well.

Tum Sua

Kanom Jeen Noodles, a Thai fermented rice noodles, are usually eaten as an accompaniment to the Som Tum dish. However, some might prefer the noodles to be mixed and pounded together before serving. Tum Sua, would be a variation that has Som Tum Pla-Ra mixed with the noodles before serving.

Almost any ingredients can be mixed and added to the Papaya Salad.

Added to Som Tum Thai:
Grilled Pork (Som Tum Kor Moo Yang)

Som Tum Kor Moo Yang

Salted Egg (Tum Kai Kem)

Som Tum Kai Kem

Using mixed fruits instead of green papaya (Tum Pollamai)

Som Tum Pollanmai

Accompaniments: Usually eaten with white sticky rice, and grilled chicken or pork. However, there is a style of Som Tum that is becoming very common in Thailand now. An EXTREMELY LARGE platter consisting of different accompaniments are placed on a large plate with the papaya salad dish in the middle.

Som Tum Tad! Which translates to “Papaya salad on a tray”. In the attached example, the som tum is in the middle, and surrounded by (in clockwise order), cucumbers, bean sprouts, bamboo shoots, water mimosa, kanom jeen noodles, dried shrimps, peanuts, deep fried crispy anchovies, naem(fermented pork), salted duck eggs. The idea would be to have a basic papaya salad in the middle, and we can choose what we would like to mix into the salad ourselves and have a variety.

Som Tum Tad

Difference between Singapore and Thai styles of the same dish

Thai dishes are predominantly a balance between salty, sour and spicy whereas Singapore dishes are generally sweeter and mildly spicy and salty. A same dish has 2 different versions and I would elaborate on the differences between the two styles, and my personal preference as a Singaporean. Do not get the misconception that Thai dishes are only spicy and sour. It is a harmonious balance of flavours.

This list is never ending, and I would update as and when I recall. Feel free to suggest dishes!

Chicken Rice (Khao Man Gai)

The Hainanese Chicken Rice can be considered as one of Singapore’s iconic dish. There are many versions of the dish in Singapore but across the board, there is fragrant fluffy rice, juicy tender chicken, and a chilli sauce that is dominantly ginger, chillies, lime and garlic.

The main difference between the two versions would be the sauce. It is a complex sauce has has tau jio (fermented soy beans), dark soy sauce, and light soy sauce together with chillies, garlic and white vinegar. The soy sauce and tau jio adds a depth to the Thai version.

Rice wise, they are similar. Thai chickens are mostly overcooked whereas Singapore’s chickens are just cooked with a shade of pink at the bones. Flavour wise, both are considerably similar.

My verdict: Because Singapore has access to better grade Jasmine Rice, I would prefer Singapore’s rice, Singapore’s juicier chicken, and the Thai sauce.

Thai Sauce

Singapore Sauce

Char Siew (Moo Daeng)

The best part of a pig to use to make this dish would be the prized pork jowl; the strip of meat near the neck. Due to it’s higher cost, and that this dish is usually found at street food stalls, Thais use a cheaper cut such as the loin. The resulting product is not as well marbled. Of course, there are stalls in Singapore that uses the pork loin due to a healthier eating lifestyle Singaporeans are starting to embrace. The marinade is also less sweet in Thailand, which less sugars are added, resulting in lesser caramelization.

My verdict: I prefer the Singapore version that is sweeter, and more charred, with better marbling. My Thai friends agree that we do a better version that them. Some stalls version might be too rich for them though. For instance, I personally love Kay Lee’s but they felt that it is overly sweet.

Moo Daeng

Char Siew

 

Char Kway Teow (Pad See Ewe)

The basic ingredients for both versions are similar, ie, kway teow, garlic, sweet dark soy sauce and fish sauce.

Singapore has Chinese sausage, beansprouts, chives and blood cockles whereas Thai has sliced meat and kale. Singapore’s version is slightly sweeter as well.

I find that these ingredients do not make a difference except for the blood cockles. I am not a fan of cockles but my dish has to be tossed with cockles. The juice from the cockles makes a difference in the overall taste.

My verdict: The Singapore version. My Thai friends are half and half. They like the additional of our cockles, but the sweetness is slightly too much for them.

Pad See Ewe

Char Kway Teow

Hor Fun (Rad Na)

Exactly the same ingredients. The Thai version adds fermented soy bean paste to the sauce, and the Singapore version fries the kway teow until their is wok hei (wok’s breath) before pouring the sauce over.

The Singapore version is served with pickled green chillies. The Thai version is served with fish sauce, white vinegar, pickled green chillies, and dried chilli flakes.

My verdict: I love wok hei in my dishes. The sauce with added fermented beans does not change much. However, the eventual taste is dependent on how much condiments you add. I prefer the Singapore version.

Hor Fun

Rad Na

Otak (Hormok)

Both are made from a red curry paste, blended with fresh fish paste and coconut milk. Singapore uses a Malay red curry paste base, with flavours from salt and sugar whereas Thai uses a red curry paste with flavours from palm sugar and fish sauce. The Singapore version has finely shredded Kaffir Lime leaves mixed in before cooking whereas the Thai version  mixed Thai sweet basil before cooking and garnished with finely shredded Kaffir Lime leaves and coconut cream before serving.

The Singapore version is usually wrapped in banana leaves and grilled. The Thai version is poured into small cups made by folding banana leaves and steamed.

Singapore uses Mackerel. Thai uses a fish called Pla Krai, which is the Knife Fish, not available in Singapore. It is supposed to give a better bounce.

My verdict: From the ingredients, we can see that the Thai version, with sweet basil, fish sauce, and palm sugar added a lot of flavours and depth to the dish. However, steaming makes the custard much softer, and without the charred fragrance we get from the Singapore version. Both versions are largely different in the product. I have tried making the Thai version by grilling and I absolutely love the end product. It is a combination of the best points from both versions. I aim to put it on Rochor Thai’s menu soon.

Otak

Hor Mok

Kway Chap (Same name in Thai, Kway Chap)

Singapore version has kway teow noodles in a herbal broth, and a platter of mixed pig organs, hard boil egg, and pork belly in a braising sauce served with a spicy sour chilli sauce, similar to that of the Chicken Rice chilli.

Thai’s has thick rice noodle tubes with mixed organs, hard boiled egg, and pork slices served in a peppery herbal broth, served with the standard Thai condiments: chilli flakes, vinegar, fish sauce.

My verdict: None. It’s a preference thing. If you like a version with soup, the Thai one would suit you more. However if you are eating it because of the braised platter, the Singapore version would be preferred.

Kway Chap Thai

Kway Chap Singapore

Sambal Kang Kong (Pad Pak Boong Fai Daeng)

Loosely translated, the Thai names means to stir fry kangkong with fire.

Thai version has kang kong, garlic, chillies, oyster sauce, sugar, and fermented soy bean paste all placed on a plate. The oil is heated up until smoking, and everything gets into the wok at the same time with a little water. This caused the wok to catch fire momentarily. Although personally, I feel that if you are using a high powered pressure burner, you do not need the wok to catch fire to achieve the wok hei flavour.

Singapore version has blanched kang kong stir fried with a sambal paste. The sambal makes or breaks this dish.

Some might argue for the Thai version, you do not sauteed your garlic and chillies until fragrant before adding in the vegetables and herbs. There is no need to. The dominant flavours are from the oyster sauce and fermented soy bean paste. It covers the fragrance of the garlic. The Thai version is topped with deep fried garlic at the end for additional flavour as well.

My verdict: I like both. Both styles are quite different in tastes. Of course the Singapore version has to have a good sambal.

Pad Pak Boong Fai Daeng

Sambal Kang Kong

Omelette (Kai Jeaw)

The Singapore/Chinese omelette is a big flat round omelette seasoned with salt and pepper.

Thai omelette is a fluffly egg omelette that is seasoned with fish sauce and pepper. There is a technique to achieve this. It is definitely more fluffy that the Singapore version but some might might it too fluffy and you are not biting into egg but air.

My verdict: Somehow, the Thai omelette goes with Thai food, and the Singapore omelette goes with local food. Hmm..

Kai Jeaw

Omelette

Gong Bao Chicken (Cashew Nut Chicken)

The main ingredients are the same, ie, chicken, dried chillies, cashew nuts, garnishes (bell peppers, onions, spring onions). The main difference lies in the sauce. There is black vinegar in the Singapore version. The Thai version has Thai chilli paste (Nam Prik Pao). Both versions look exactly the same.

My verdict: I am not a fan of black vinegar. It’s a personal preference. I prefer the Thai version.

Cashew Nut Chicken

Fried Rice (Khao Pad)

Singapore version stir fries garlic, then egg lightly cooked, then rice, achieves wok hei, adds spring onions and seasoned with salt, sugar and pepper.

Thai version stir fries garlic and white onion, then egg fully cooked (they do not want an egg smell on the rice), then rice, no wok hei, adds spring onions and tomatoes, and seasoned with golden mountain sauce, light soy sauce, and pepper. Served with prik nam pla, a dipping sauce of chillies and garlic in a lime juice and fish sauce concoction.

My verdict: Both are different. But at Rochor Thai, we do the Thai version with wok hei. The onions add a natural fragrance and sweetness. I like the best of both worlds. For the Thai version, I cannot live without the dipping sauce whereas the Singapore version is good on its own.

Fried Rice

Khao Pad

Chin Chao / Grass Jelly (Chao Kuai)

Singapore version has the jelly softer, and in long thin strips usually served in a basic sugar syrup as a beverage. You can request it to be served as a dessert as well.

Thai version has firmer jelly cubes, and served with ice and a brown sugar syrup as a dessert. You can request it to be served as a beverage as well.

In terms of taste, both are almost the same. Only textures are different with one being firmer.

My verdict: Exactly the same thing. But I prefer the Thai version with a firmer texture.

Grass Jelly

You Tiao (Pa Thong Ko)

Singapore version is longer than the Thais, and usually eaten plain. Both versions do eat with soy bean milk. The Thai version is served with sangkaya, a pandan custard or something similar to our Singapore kaya.

Every shop in both countries have their own specials. Some are more fluffy, some crispier, some fatter, some thinner etc.

My verdict: Having eaten this my whole life, I can still unable to appreciate it with kaya. My vote goes to the Singapore version. I enjoy holding a long stick and slowly munching my way down rather than a short stick that finishes in 2 bites.

Pa Thong Ko

You Tiao

Laksa (Kanom Jeen Nam Ya)

Both versions are complex dishes with a spice paste base in their broths. The Thai version has many versions. Kanom Jeen is their “laksa noodles”. Nam Ya is the name of the sauce. There are nam ya, nam ya gati, nam ya pla etc. However, using nam ya as a guide, the Thai laksa doesnt have any seafood. It is a spicy sweet sauce mixed with Thai herbs and fresh raw vegetables. It is a coconut based heavy broth, but balanced with the fresh herbs and raw vegetables. The spice paste has some cooked fish meat pounded into it. This is a Thai method to add depth and protein to the dish.

The Singapore version is more satiating with a very rich coconut based broth made with prawn stock and dried shrimps.

My verdict: Both are very different in tastes but the Thais relate our Laksa to Kanom Jeen Nam Ya, and Singaporeans relate their Thai laksa to our Laksa. It all depends on the craving at that moment.

Kanom Jeen Nam Ya

Laksa

Sticky Rice

Thais eat white sticky rice as a staple. They pair it with certain dishes and eat it in place of white rice. As a guide, they only steam their rice for about 20-30minutes. The Thai like it with a bite and note mushy.

Singaporeans would link sticky rice to lor mai gai, a steamed sticky rice with chicken. This dish has mushy and sticky sticky rice. More often that not, first timers who eat Thai sticky rice would find it hard and undercooked.

My verdict: I like a rice that is al dente and with a bite. Thai version.

Roti Prata (Roti Gluay)

Both versions are similar in taste and texture. However, Singaporeans eat it usually with curry as a meal whereas Thais eat it sweet as a dessert. Roti Gluay has condensed milk and bananas with the prata. Somehow, the Thais find it weird to have a salty prata as a meal.

My verdict: Both are different and we love both versions!

Roti Gluay

Roti Prata

 

The list is never ending, and I will add on as and when I recall something. Feel free to comment if you can think of a similar dish!

Types of Basil in Thai Cuisine

In general, Thai cuisine uses 3 types of basils to perfume, and to bring the flavours of food together.

Sweet Basil / Thai basil – bai horapa

Sweet Basil

A herb with purple stems, and green leaves with a sweet anise-liquorice fragrance. As the name suggests, it sweetens any dish that it is used it. Sweetens the fragrance and not the taste per se. However, heat dissipates the fragrance rapidly. It should be added to the dish only at the end of the cooking process, and given a quick mix. Most commonly used in green and red curries.

Holy Basil / Hot Basil – bai krapow

An essential ingredient to the popular “Stir Fried with Holy Basil” dish. There are 2 types of holy basil.

The red holy basil has purple stalks, and some reddish tint on the leaves while the white holy basil has green stalks and leaves. The red holy basil is more pungent. The leaves of both are pointed and with pronounced jagged edges. The is a fragrance similar to cloves, and a slight sharp fragrance that shoots through your nose. It also has a slight numbing effect on the tongue when eaten raw. It is commonly used in stir fries that are hot and spicy. The herb elevates the spiciness of a dish.

Red Holy Basil

White Holy Basil

Lemon Basil – bai meanglak

Not commonly used in dishes found in Singapore. The Lemon Basil has small green leaves with a citrus fragrance. The fragrance dissipates within two days, and should be used within a day after harvesting. 2 common dishes that must have Lemon Basil added would be gaeng liang, and old style clear healthy broth and kanom jeen nam ya, in Singapore terms, Thai Laksa.

Lemon Basil

 

If you do grow your own basil, do remember to not let the flowers sprout, and to always cut away buds. The plant is said to be useless after it sprouts. This is because all energy is channelled towards the flowers for reproduction. In nature, all living organisms would strive to reproduce to pass on their genes. Once the plant sprouts, the leaves would lack fragrance and cannot be used in cooking any more.

Thai Style Oysters

There are many different species of Oysters in the world. The best way to eat oysters would be eating a freshly shucked oyster straight from the shell with condiments and sauces.

In Western cuisine, fresh oysters are usually served on a bed of ice with a dressing by the side. Fresh lemon wedges and Tabasco sauce may be given as well. The dressing would be a citrus based dressing with finely chopped herbs mixed in.

In Thai cuisine, there are 2 common ways to eat oysters.

On Ice With Condiments:
Similar to the Western style everyone is familiar with, freshly shucked oysters are served on a bed of ice. At big restaurants, the oysters would be served in the shell. However, smaller outlets usually serve the oysters without the shell, and would just place the meat on ice.

 

Lime: The souring agent is given in place of lemon. Lemon is not used in Thai cuisine at all.

Deep Fried Shallots: Provide crunch and fragrance

Thai Chilli Jam: A blend of dried chillies, garlic, shallots, shrimp paste, fish sauce, palm sugar, and tamarind paste. This gives a depth of flavour that complements the oysters. Some may feel that this overpowers the oysters and would prefer a lighter “SeafoodDipping Sauce” instead.

Seafood Dipping Sauce: A blend of chillies, garlic, coriander, lime juice, palm sugar and fish sauce. This is a very spicy but light tasting sauce that goes very well with any seafood. It accentuates the sweetness of fresh seafood.

Sliced Garlic: To add flavour

Sliced Chillies: To add spiciness. Usually, most people add lime juice, garlic, and chillies to the Seafood Dipping Sauce to suit their preference, before adding the sauce to the oysters.

Herb kratin: A leafy herb that is very astringent. It covers any fishiness. Might be too pungent to most people.

Thai oysters are bland themselves and need these condiments to season them.

 

With an Egg Omelette

The other most common way would be to eat oysters with an egg omelette. Unlike French omelettes with a soft smooth centre, Thai omelettes are instead fluffy in the middle, and crispy at the sides. An oyster omelette is cooked by mixing some tapioca starch in the egg mixtures with fish sauce. The egg mixture is fried on a cast iron man until the sides turn crispy. Bean sprouts and spring onions are added, and given a quick toss before fresh oysters are given a quick stir with the mixture. Perfect with Sriracha Chilli Sauce.

Thai dishes are very flexible, and there are many ways Thai eat oysters. However, these are the 2 most common preparation methods. A large percentage would prefer their oysters raw and uncooked though.

 

Types of Thai Cuisine

Thai cuisine can be classified as street food, mid range, and fine dining.

Thai fine dining are in upmarket Thai outlets that most locals do not visit. They serve expensive Royal Thai cuisine with on beautiful crockery with intricate fruit and vegetable carvings. There is a certain standard of English, and for us to visit such places, it is not difficult. Thai Prawn Cakes, Massaman Curry and Pandan Chicken are examples of dishes that you can only find at such establishments in Thailand.

Street food is everywhere, at every corner. Most Singaporeans are not adventurous eaters, and would choose to eat things that are familiar. The Thais eat street food most often as well. Their street food carts/stalls are similar to our kopitiams / coffee shops. The bulk of all Thai food Singaporeans are familiar with come from this category simply because it is everywhere. Examples include Pad Thai, Chicken Rice, Papaya Salads, Fried Chicken, Noodle Soups, Basil Minced Pork Rice, Tom Yum, Stir Fried Noodles, BBQ Meats, and the plethora of desserts everywhere. The list is never ending. Enjoyed by both Thais and Singaporeans alike.

Thai mid range dishes are the dishes Rochor Thai brings to Singapore. These chill out restaurants, usually with a live band, are found everywhere in Thailand, more in the cities. Most of these places are only patronised by local Thais, and unknown to tourists. This is because very little English is used, including in the menu. Had my Thai friends not brought me to the first, I would not have discovered this range of dishes as well. Dishes that cost more than just simple one dish meals, good for groups to share, and with wonderful complex flavours. The Thais love to chill chill which means chill out. Think Timbre? Singapore’s Timbre? In a totally Thai environment. That is with a live band performing Thai songs, eating only Thai dishes, and catching up with friends. Ah.. Wonderful! If the dish in the menu is unknown to you, it is in this category. MENU

Aside from these 3 general categories, there are actually 4 main regions in Thailand with representative dishes.

Central Thai / Eastern Cuisine

The world famous Thai dishes are mainly from this region. This is because this is the Centre for any international exchange. All things going in and out of Thailand would have to pass through the city capital of Bangkok, which belongs to the Central region of Thailand. As a result, the first meals that foreign visitors have would be food from this region.

The cuisine is the most complex amongst the four regions because aside from ingredients which were native to the region, the fertile land allows for cultivation of food from other remote parts of Thailand as well. As a result, there is a large variety of ingredients in which the cuisine evolved from.

Flavours: Although spicy and sour are dominant tastes, they are usually well balanced with other flavours. The main salting agent would be fish sauce, sourness lime juice or tamarind paste and the sweetness from white sugar and palm sugar. There is a strong Chinese influence from Chinese immigrants, thus resulting in many stir fries and dishes of Chinese origin.

Common dishes in Singapore: Green Curry, Pad Thai, Tom Yam Soup, Thai Fish Cake

Less common dishes in Singapore and a must have at an outlet specializing in Central Thai dishes: Gaeng Som(Orange Curry), Miang Kham, Hor Mok (Thai Otak)

 

Gaeng Som

Hor Mok Maprao On

Gaeng Som Pla Chon (Orange Curry with Whole Fish and Vegetables)

Miang Kham

North-East Region

The most commonly found dishes along the streets of Thailand, and even Singapore would be from this region. For a simple reason that this region has the highest population of Thais, and the Thais would travel out of their hometown to look for jobs.

The North-Eastern region experiences extreme wet and dry seasons every year. As a result, it is very hard to cultivate crops and the region has become deforested. A Thai’s standard meal would be dishes to be eaten with rice. Because there is so little food that can be cultivated to be eaten with rice, the food is extremely pungent and spicy.

The most common ingredient would be pla raa, a fermented fish sauce that provides the salinity for most dishes in this region. As there is very little fuel and fat, most dishes are eaten raw, grilled or boiled. Many preserved and dried food is eaten. A good source of protein would be from insects as well. An extremely popular dish with the Thais would be kai mot daeng, or red ant’s eggs.

Flavours: Extremely spicy, sour and pungent. The flavours are very distinct, but not complex. The main salting agent would be pla raa, and sourness from anything that is sour such as red ants or tamarind. Sweetness is very minimal. Most Thai outlets in Singapore have Chefs from this region, and the flavours of dishes they serve might be too spicy, sour and pungent.

Common dishes in Singapore: Papaya Salad, Grilled Meats, Laab (Usually a minced meat salad)

Uncommon dishes in Singapore and a must have at an outlet specializing in North Eastern dishes: Tom Saeb(spicy pork ribs soup), naem(fermented pork), sai grop(Thai Isan Sausage. There is another sausage from the Northern region, and both are distinctively different)

Naem

Laab

Tom Saeb

Sai Grop

Northern Region

The Northern region is mountainous with many forests. Excellent geography for cultivating food. The food is not as strong in taste compared to the other regions because food is readily grown and easily available. Similar to the North-Eastern Region, sticky rice is preferred over white jasmine rice.

Because it is so far away from the centre of Thailand, Bangkok, many dishes from other regions have been given a “northern” touch from the countries nearby. One ingredient that is only found in Northern dishes would be macquen (dried berries of a prickly ash with is a cross between sour plum and peppercorns). There are very little raw dishes from this region due to availability of fuel.

Flavours: Predominantly spicy and salty, with some bitterness. The bitterness is from fresh herbs/leaves from the vast fauna around. Sugar is uncommon and usually comes from the accompanying fruits and vegetables.

Common dishes in Singapore: As mentioned, there are many dishes that have been given the “Northern touch”.. Khao soi (Crispy Chiangmai Noodles)

Uncommon dishes in Singapore and a must have at an outlet specializing in Northern dishes: Hung Lay Curry, nam prik ong (a tomato based minced meat relish), Sai Oua (Grilled Minced Pork Sausage)

Khao Soi

Hung Lay Curry

Sai Oua

Nam Prik Ong

Southern Region

Personally, many dishes that I have eaten from this region gives me a Malay cuisine feel. This is because the South is heavily influenced by Malaysia. The distinctive ingredient used would be Turmeric. In terms of spiciness, this region serves the spiciest Thai dishes. Unless that of the North-Eastern where the spicy-ness stays in the mouth and on the tongue, the South serves dishes that chokes you as well.

Coconut cream and seafood is heavily used. The proximity to the sea allows for it. The famous pla tuu (Thai mackerel) are mainly caught from this region. Because there is an abundance of seafood, a lot of dried and fermented seafood products are used as well. The most pungent shrimp paste is made from this region. Tai pla (Fermented fish innards) are used as well.

Flavours: Extremely hot and spicy and sour. Sweetness from seafood and fresh raw vegetables.

Common dishes in Singapore: Massaman Curry, Thai Satay, Thai Style Briyani

Uncommon dishes in Singapore and a must have at an outlet specializing in Southern dishes: Gaeng Tai Pla (Fermented fish innards curry), Krua Kling (A dry curry stir fry with minced meat) Similar to the North, there are variants of common dishes with a “Southern touch”.

Krua Kling

Gaeng Tai Pla

Introduction

Hello! I am Joel, the Chef Owner of Rochor Thai. I am a Singaporean who loves everything about Thailand. This blog is started for me to share with everyone, especially Singaporeans, on my knowledge of Thai cuisine, and the differences with our Singapore cuisine.

I am 27 this year, and have never enjoyed Thai food at all until I went to Thailand in 2012. It was my first trip to Bangkok, and it opened my eyes to Thai culture and cuisine. The food is really different to what I had always eaten in Singapore. As I read up more and made more trips to Thailand to immerse myself with the culture, I started reading up on the history. In short, the history creates the culture, which is felt in the cuisine. Over the past couple of years, I have been learning the language and constantly reading up and understanding more about Thailand. Rochor Thai is born to share real authentic Thai cuisine to Singapore.

Most Singaporeans would link Thai food to the standard few dishes: Mango Salad, Pad Thai, Pineapple Rice, Tom Yum, Pandan Chicken, and Green Curry. However, the Thais do not really eat these. Rochor Thai aims to bring to our guests Thai dishes that Thais loves, and not what Singaporeans are comfortable with. It is a uphill task, but as long as the finances can keep us going, we would continue on.

Most of my posts will not be too detailed. The details would be posted only if I get enough requests to elaborate more.

I hope this blog will open the eyes of fellow Singaporeans to Thai cuisine, and to enjoy Thai food like a Thai.

Eat Thai like a Thai.

Disclaimer: When I use “most Singaporeans”, I am referring to a large percentage of my Singaporean friends. I am assuming that the sample size is large, and fair enough. Everything on this blog are my own personal thoughts, and understanding from various sources online, and on print. Photos are mostly taken off the internet on Google. If there are any objections to any pictures I ripped off the Internet, I would remove it as soon as I can. If there are any mistakes, do correct me. Thank you.