Food has brought me to a student hostel at Short Street.

If the name sounds unfamiliar, the building painted in grey with big white fonts is near Selegie, diagonally across the famous Rochor Beancurd. Ample carparking space is available.

Sixty6 is the first F&B outlet opened there, an under-the-radar Thai restaurant. Its location is strategic though – close proximity to schools such as Singapore Management University, LaSalle College of the Arts, Nanyang Academy of Fine Arts, School of the Arts Singapore, as well as Kaplan.

“Our chef is having some personal issues.”

The response I gotten when I paid my first visit, which somehow didn’t strike an overly positive first impression. (The Facebook page wasn’t updated on the closure until much later at night.)

My next visit, friends didn’t appear confident of the shop. The entire restaurant was empty during a weekend lunch and staff appeared bored and sleepy when we took a peek inside, some obviously just waking up from a nap on the table. We ended up walking somewhere else (which happened to be a bad choice.)

I went back on my own again, sometimes having a penchant for new outlets with no business. It’s an I-should-help-them feel. The food turned out to be better than expected.

The recommended dishes were Thai Fish Cakes ($10 for 5 pieces), Som Tam ($8), Yam Woon Sen ($10), Tom Yam Seafood Soup ($15), Green Curry ($14), Panang Curry ($14), Tom Yam Fried Rice ($6), Green Curry Fried Rice ($6), Pad Krapow Special ($16) and Tom Yam Noodle Soup ($6).

Prices are friendly, like a Pad Thai cost only $6. No GST and service charge.

This is a small outfit – 2 Singaporean owners, a Thai wife, and a Thai chef. Dishes were pleasantly authentic-tasting. (I came to realise many Thai restaurants in Singapore would gradually mute the spiciness and intensity levels, and dishes turned out neither-here-nor-there. And so…)

When owner Guangxi brought out a metal scoop (reminiscent to those I use to get water for bathing LOL), I was slightly caught unaware and laughed. It turned out to be the container for the Tom Yum Soup and Green Curry, indicative of generous portions.

The Tom Yum was the type I liked – red, spicy, sour, flavoured with much Thai herbs, filled with ingredients from prawns to mussels. Great for sharing. While the Green Curry was slightly to the sweet side, the coconuty-thickness and robustness kept us scooping for more.

Special mention of the Deep Fried Chicken Wings ($10 for 4), well marinated and juicy, covered with a hint of black pepper for a faint kick on every bite.

Sixty6 seems to deliver some affordable and humble Thai dishes at a convenient location. Though as a new outfit, it really needs to get its name out there. I gave them some tips before I left – update Facebook, include a telephone number and email for contact, some basics which would help customers reach out to them.

1A Short Street, #01-03, Singapore 188210
Opening Hours: 12pm – 3pm, 5pm – 10pm (Mon-Sun)

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