{"id":26799,"date":"2014-05-29T07:45:46","date_gmt":"2014-05-28T23:45:46","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=26799"},"modified":"2016-08-17T20:15:40","modified_gmt":"2016-08-17T12:15:40","slug":"rochor-thai-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/05\/29\/rochor-thai-singapore\/","title":{"rendered":"MOVED: Rochor Thai, Novena Regency"},"content":{"rendered":"

NOTE: Rochor Thai has moved to Novena Regency.<\/strong><\/p>\n

\"Rochor
\nPreviously located at Rochor Centre building, Rochor Thai serves food without MSG<\/strong>. Pastes and sauces are made from scratch<\/strong>. Rochor Thai\u00a0is\u00a0one of the few restaurants in Singapore to have an experienced Thai chef<\/strong>. Chef Padungpong Chuthongchai<\/strong> graduated from Dusit Thani College in Western-Thai Cuisine, and has worked at 5-star hotels such as Dusit Thani and Amari Orchid.<\/p>\n

\"Rochor
\nAll four of us had different favorites that night. Mine\u00a0was\u00a0pla krapong neung ma nao\u00a0<\/strong>($24.80), an extremely fresh, wild seabass that was steamed lightly and had a juicy, sweet,\u00a0bouncy flesh. The limey-refreshing sauce\u00a0with\u00a0just a tinge of heat complemented and\u00a0did not overpower\u00a0the delicate sweetness of the fish.
\n<\/p>\n

\"Rochor
\nMs Atas’s favorite, and my second favorite, was Rochor Thai’s speciality,\u00a0hoey pad prik pao<\/strong> ($14.80 Small portion shown above, $22.80 L). The flower clams, flambeed in wok, were stir-fried with chilli jam and chef’s homemade stock, giving it a sweetness before a slight spicy and pleasantly pungent aftertaste set in.<\/p>\n

Huccalily’s favorite, and Ms Atas’s second favorite, was\u00a0the Thai classic,\u00a0tomyum talay\u00a0<\/strong>($8.80 S, $15.80 L). The tomyum broth was fiery and 14K sweated on first sip. It had a kick like Solange, but mellowed into a seafood sweetness. I couldn’t take spice but still found\u00a0it shiok<\/em>.<\/p>\n

\"Rochor
\nThe\u00a0kalam pad nam pla<\/strong> ($8.80 S, $11.80 L, above), stir-fried cabbage with fish sauce, was liked by all: a simple dish, it was flavorful and crunchy with a hint of sweetness.<\/p>\n

So it seemed like the fish, the clams, the tomyam, and cabbage were winners<\/strong> that night.<\/p>\n

\"Rochor
\n14K’s favorite,\u00a0gaeng som goong sod\u00a0<\/strong>($16.80), was a dish served only during festive seasons. Acacia omelette was topped with poached sea prawns in orange curry: it tasted like\u00a0a tomato-y tom yam. Some of us, who were dictators in our past lives, overruled his preference because we prefer our omelette dry.<\/p>\n

\"Rochor
\nThe\u00a0pad thai talay<\/strong> (seafood, $7.80 S $14.80 L, pictured above) was okay. At first, we didn’t quite like the\u00a0gaeng kaew wan gai\u00a0<\/strong>($11.80 S $16.80L) as the too milky green curry didn’t seep into the chicken. When we let it sit and returned to it, the chicken now had the flavor of green curry, and the curry itself had thinned, making it more palatable.<\/p>\n

\"Rochor
\nOnly 14K enjoyed the\u00a0tub tim grob\u00a0<\/strong>($4.80);\u00a0the rest\u00a0thought the red ruby, though crunchy, didn’t go well with the coconut milk. If you’re sharing, go for\u00a0khao niew ma muang<\/strong> ($7.80). As it was the mango season, the sweet mango evaporated in the mouth. And the slightly hard rice, doused in coconut, had a wonderful\u00a0bite and a beautiful balance.<\/p>\n

A good mix of Thai food <\/a>that Singaporeans like, and dishes that are less known to us, Rochor Thai does not disappoint. Worth visiting if you stay in the East.<\/p>\n

Rochor Thai Singapore<\/a><\/h1>\n

340 Joo Chiat Rd Singapore 427592
\nT: 6440 3270
\nfacebook<\/a>
\nM-Th: 11.30am-2.30pm, 5.45-9.45pm; F & Sat: \u00a011.30am-2.30pm, 5.30-10.30pm; Sun, PH eve & Ph: 11.30am-9.45pm
\nClosed every 2nd and 4th Monday of the month.
\nRating: 3.267\/5 stars
\n\"chope-reservations\"<\/a><\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks, Joel and Kenny, for the hospitality.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Rochor Thai serves food without MSG. Pastes and sauces are made from scratch. Rochor Thai is one of the few restaurants in Singapore to have an experienced Thai chef. Chef Padungpong Chuthongchai graduated from Dusit Thani College in Western-Thai Cuisine, and has worked at 5-star hotels such as Dusit Thani and Amari Orchid.<\/p>","protected":false},"author":263488,"featured_media":27086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: No MSG; pastes & sauces made from scratch; experienced Thai chef. 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