ThaiExpress (2013 Menu)

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As promised in my Bugis+ Food Trail post, here’s the full review of ThaiExpress.

It’s been more than a couple of years since my last trip to Bangkok –it used to be a yearly affair until I decided I should use my available time to venture into new countries rather than feeding my insatiable appetite for Thai street food, hence I temporarily bid Bangkok goodbye.


I still miss the food terribly. Fortunately, ThaiExpress allays the tremendous hankering, with its wide variety of Thai dishes –especially with its newly revamped menu of over 130 items. The menu is inspired by the endless array of authentic Thai dishes found in different parts of Thailand.


Tom Yum Peek Gai (Crispy Tom Yum Chicken Wing; $8.30)

As mentioned in my Bugis+ Food Trail post, “the wings exceeded my expectations… It is lightly crisp on the outside and succulent on the inside. Nicely seasoned, it needs no condiment.”


Khoa Tang Naa Tang (Thai Rice Cracker served with Special ThaiExpress Creamy Chicken and Shrimp Sauce; $7.90)

Also mentioned in the Bugis+ Food Trail post, this dish comes highly recommended. Dunk the light and crispy rice cracker in the creamy chicken and shrimp sauce that’s fragrantly redolent of coconut cream –this action will go on incessantly until you realise there isn’t enough on the platter.


Krophoa Gai Kai Yeow Maa (Stir-fried Minced Chicken with Thai Basil and Century Egg; $9.30)


Gai Op Pattaya (Thai-style Roasted Chicken Thigh; $9.90)

With that absolutely tender leg of a chicken, oh-so-well-marinated under that crispy skin, it is no doubt that ThaiExpress does justice to birdkind. I might feel the pinch paying almost $10 for that one chicken leg –an accompanying side of fragrant fried rice or something along that line would’ve made this value-for-money.


Mee Krob (Crispy Caramelised Noodle with Chicken Cube; $7.90)

The Mee Krob is one of my personal favourites. The addictive crispy caramelised vermicelli noodle is lightly coated in a sweet-sour sauce; tiny cubes of flavour-coated chicken are added for a meaty textural contrast.

This is not the neatest dish to consume, especially when you’re mentally debating between using a fork, a spoon or a pair of chopsticks –but whichever utensil you choose to use, it goes into your mouth with pure satisfaction and delight.


Roti Krob (Crispy Roti stuffed with Minced Chicken Salad; $10.40)

The Roti Krob is basically a light and crisp puff pastry sandwiching minced chicken salad that’s enlivened with a tangy dressing.


Kway Teow Lui San (Thai-style DIY Minced Chicken and Dry Kway Teow Salad; $9.30)

For a fun and refreshing treat, get your friends or family to get their bare hands on the food, and wrap the smooth slippery kway teow around tasty minced chicken, fresh lettuce and a teaspoon or two of the accompanying sauce.

This dish is worth trying.


Kway Teow Sukhothai (Stick Noodle with Minced Chicken and Prawn in Chilli Oil Soup topped with Crushed Peanut; $11.30)

The soup packs a spicy kick; so those with a low tolerance for spice, you’ve been warned.

This fiery soup is bound to stimulate your appetite.


Mee Sua Phat Kee Mao Talay (Fried Mee Sua with Seafood and Vegetable; $10.30)

The Mee Sua Phat Kee Mao Talay is not a new dish, but an all-time favourite that’s screaming to elude from being forsaken. (They should never consider taking this off the menu!) I totally could not recall if I had ordered this during my previous visit in June 2012 (due to my very poor memory), because I knew I would have ordered it if I saw it (I love mee sua). Still questioning myself in my head if I’ve tried it or not, we ordered it anyway –and I loved it exceedingly. I vaguely remember that I’ve tasted something like that before, and I was pretty sure it was the same dish. Returning home, I found the link to my June 2012 post, and indeed it was the exact same dish –except it’s a $0.40 price increase now.


Khoa Tom Pla (Thai-style Fish Porridge with Special Sauce; $9.30)

Adapted from an old recipe, the Thai-style Fish Porridge is especially comforting on a cold rainy day.


Lod Chong (Green Emerald Thai Lod Chong; $5.30)

Improvising the classic award-winning Thai Lod Chong, this Singaporean version comes with a host of sliced jackfruit and red ruby doused in coconut milk.


Ta Kor (Famous Thai Fragrant Pandan Jelly with Coconut Custard; $6.80)

Except for the corn kernels, I finished this dessert, and was smacking my lips after.


Mun Cheam (Steamed Sweet Potato with Coconut Milk; $5.30)

The Mun Cheam is a highlight. Emphasising on pure simplicity, vibrant orangey-red sweet potato is steamed till soft and tender, and modestly drizzled with sweetened coconut milk. We couldn’t ask for a simpler and better ending to our meal.

This new menu is now available at all 24 ThaiExpress outlets islandwide. For the list of outlets, visit thaiexpress.com.sg.

Check out my previous ThaiExpress (June 2012) post for some useful Thai phrases: http://melicacy.com/?p=3960