{"id":34428,"date":"2015-06-16T07:13:00","date_gmt":"2015-06-15T23:13:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=34428"},"modified":"2017-01-31T09:25:52","modified_gmt":"2017-01-31T01:25:52","slug":"soi-60-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/06\/16\/soi-60-singapore\/","title":{"rendered":"Soi 60 Thai Restaurant, Robertson Quay: Prejudice and Modern Thai Cuisine"},"content":{"rendered":"

\"SoiHumans compartmentalize things to save time for unlimited information we receive. When someone or something behaves out of the norm, we judge them quickly without giving them a chance\u2014that\u2019s prejudice.<\/p>\n

\"soiPrejudice is also strolling past Soi 60 countless times, seeing white people inside, and thinking it can\u2019t be any good. On my first bite, I knew I was prejudiced and wrong.
\n<\/p>\n

\"soiCaramelised pork belly ($22)<\/em><\/p>\n

Soi 60 combines traditional Thai cuisine with modern ingredients, interpreting Thai food in surprising and refreshing ways. For instance, in crab betel leaves<\/strong> (4 pcs, $14), Soi 60 uses crab instead of shrimps in the\u00a0traditional Thai streetfood\u00a0miang kham<\/em>, giving a sweet, cool, and appetizing sensation in this heatwave.<\/p>\n

\"soiRed crispy duck curry ($22)<\/em><\/p>\n

Besides the crab betel, my other favorite was the gluten-free crispy duck pancake<\/strong> ($12). The shredded duck meat was rolled up in egg pancake, like a big fat burrito, and the duck was jam-packed with Thai herbs that made it piquant, pungent, tasty.<\/p>\n

\"soiThere were, however, two areas for improvement. Firstly, the meats were generally over-cooked, such as the prawns in the pad thai<\/strong> ($22, above), and caramelised pork belly<\/strong> ($22, below), and as a result, they might be tougher than usual. Secondly, the combination of modern ingredients with curries didn’t quite gel\u00a0for us, for both\u00a0duck confit in curry<\/strong> ($22) and\u00a0lamb shank in curry<\/strong> ($26).<\/p>\n

\"soi<\/p>\n

\"Soi60Lamb Massaman (lamb shank in curry, $26)<\/em><\/p>\n

But there were many mitigating factors, including the Thai-inspired cocktails (below), which were original, potent and fun; the menu provides gluten-free and vegetarian<\/strong> options; and Soi 60 gives rather good value<\/strong> for the food.<\/p>\n

\"soiRaspberry Mule (Vodka, house-made ginger beer, raspberry,
\npassionfruit, $18) and The Coconut (Thai rum, lemongrass, fresh coconut water, coconut cream, nutmeg, served in a fresh coconut, $18)<\/em><\/p>\n

\"soiOne more reason why Soi 60 is a superior Thai restaurant: desserts<\/strong>. Instead of the boring mango sticky rice<\/strong>–well, they do have that too–the butterfly pea tapioca<\/strong> ($10, above) was a stunner, stunning in terms of its striking\u00a0shade of purple, which came naturally from the flower (bak zhang uses this flower too), and stunning in terms of taste. Pineapple sorbet, coconut milk, pomegranate, tapioca, dried pineapple, coconut strips – cooling and refreshing in hot weather.<\/p>\n

\"soiThai-tea tiramisu ($10)<\/em><\/p>\n

Superstitious people say Thais use black magic on tourists, so tourists will crave for their hospitality and return to marry them. This happened to my friend who was gaga over a gogo-boy till she, listless, couldn’t eat. I think Soi 60 has the same effect on me; it has bewitched me and as I am writing this, I’m dreaming of returning to Soi 60.<\/p>\n

Soi 60 Thai Restaurant + Bar<\/a><\/strong><\/h1>\n

60 Robertson Quay #01-04 The Quayside, Singapore 238252
\nT: +65 6635 6675
\nM-F 5.30pm-late, Weekends 12noon-late
\nfacebook
\n<\/a><\/p>\n

Service: NA (tasting)
\nValue: 7.25\/10
\nDecor\/Ambience: 6.5\/10
\nFood: 6.75\/10
\nRating: 3.417\/5<\/strong><\/p>\n

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

This is an invited tasting.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Prejudice is also strolling past Soi 60 at Robertson Quay countless times, seeing white people inside, and thinking it can\u2019t be any good. On my first bite, I knew I was prejudiced and wrong.<\/p>","protected":false},"author":263488,"featured_media":34732,"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: Soi 60 Thai Restaurant, Robertson Quay: Prejudice and Modern Thai Cuisine http:\/\/wp.me\/p1DEqF-8Xi #sgfood #singapore 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