This is another under-the-radar Thai restaurant in Singapore.
Singaporean foodies who are smitten by the delicately balanced flavours of Thai cuisine can enjoy it at Ob Woon, located at Djitsun Mall along Bedok North Street.
If you have never been to the mall itself, it is of walking distance from Bedok MRT station and interchange.
“Ob Woon”, the Thai parlance for “warmth”, is that warm and happy feeling you get when sharing a meal with family and friends – which is what the restaurant hopes to achieve.
Deep-rooted in Asian culture, this feeling is given life at Ob Woon through its traditional home-made Thai fare offerings in a relaxed ambience.
Their array of strong-flavoured dishes speak nothing short of authenticity, using the freshest quality Thai ingredients available, cooked up by Thai chefs.
Other than family-style dishes, they have recently launched a NEW noodle menu. Ready to try Ob Woon’s new line up of dishes? Read on and give your palate a preview.
Pork Leg Noodle ($9.80)
Leading the new set of dishes is the Pork Leg Noodle, featuring Ob Woon’s signature braised pork leg served atop a bowl of Thai-style egg noodles noodles.
This fork-tender pork leg is braised in a home-made spiced soy sauce to give it a deep umami taste.
The pork meat and gelatinous fatty skin are balanced with some fresh kalian leaves on the side.
Pork Collar Noodle ($9.80)
A spin-off of Ob Woon’s bestselling signature grilled pork collar, this noodle dish combines the comforting warmth of noodle soup and the satisfying marbling of prime meat cut.
Its ideal fat-meat ratio makes it really succulent, especially when grilled.
Touted as the best Thai-style pork collar in Singapore, the grilled slices of meat (best when dabbed with their in-house Issan-style dip) are served over a mound of dry cooked egg noodles.
Served with half a boiled egg, fresh kailan leaves, and a sprinkling of crispy pork lard.
Tom Yum Noodle ($9.80)
The sour and spicy soup is full of umami and sweetness from Ob Woon’s home-made seafood stock with no added MSG.
Infused with the Thai trinity of herbs (lemongrass, kaffir lime leaves & galangal), the clear stock is then seasoned with nam pla (fish sauce), fresh lime juice, chilli paste, sugar, and salt, then mixed with the Thai noodles.
Garnished with half a boiled egg, cilantro and fresh Thai chilies, this noodle dish is best enjoyed as is or with a spread of other Thai dishes.
Dry Tom Yum Noodle ($9.80)
While tom yum is often associated with soup, tom yum in Thailand is available dry with the noodles mixed with a special sauce to prevent them from clumping.
An option for those who prefer dry-type noodles, the Dry Tom Yum Noodle packs the same, intense Thai flavours of tom yum (sour, sweet, spicy and salty) but minus the soup.
Tom Yum Noodle with Cheese ($10.80)
If you love both the flavours of tom yum AND cheese, you’re in luck. Ob Woon offers a cheesified version of this Thai classic, topped with melted cheese to give you that gooey stretchy cheese pull.
Birthday Noodle ($9.80)
Birthday noodles, also known as Longevity noodles, is a Chinese concept to symbolize long life.
Served with various meats and vegetables, this stir-fried noodle dish also comes with 8 pieces of quail eggs which are indeed the best things on the dish.
Cashewnut Chicken Wings with Cheese ($10.80)
This poultry dish makes use of chicken wings – both the drumettes and wingettes with tip- and recommended as an appetiser or paired with an ice-cold Chang Beer or their Mango Mango drinks.
Deep-fried, then glazed in a special home-made sauce, the chicken wings are topped with roughly chopped roasted cashew nuts and slathered with melted cheese.
Prepare the table napkins as this dish can get pretty-messy delicious.
Deep Fried Sea Bass with Sweet & Sour Sauce ($29.80)
This dish features a live whole sea bass, also known as ”squirrelfish” (sung shu yu) for the way it looks once the head and its curled up deep-fried body are arranged on a plate.
Preparation starts with a unique de-boning process, where they leave the 2 fillets still attached to the fishtail.
The fillet is scored in a criss-cross fashion to keep it from curling, then deep-fried in hot oil to achieve golden brown colour.
While crispy on the outside, the fish remains tender and moist inside. Served with a sweet & sour sauce to further enhance the flavour of the fish.
Deep Fried Fish with Fish Sauce ($29.80)
Another fish dish in the new menu is likewise served whole and deep-fried, but this time it uses a special nam pla (fish sauce) as its accompaniment.
Nam pla is an essential condiment in Thai cuisine, made from a mixture of fish, water and salt and fermented for at least a year or so.
To complement the crunchy fried fish flavour, you’ll get a side dish of mango salad, a mix of sour mangoes, chilli and shallots in a sweet-savoury sauce.
Tangy with a bit of heat, this Thai salad will cut through the taste of fat in your palate.
Mango Mango Bubble And Chizo Drinks
“Mango Mango” is the drink kiosk right next to Ob Woon, and you can always order the drinks as accompaniment to the spicy food.
Their signature cup is the Mango Smoothie ($6.80), layered with mango smoothie, signature cream, mango sorbet then topped with cubes of fresh mango fruit.
They have launched two new series, the Bubble and Chizo Tea.
Expect your boba pearls to appear in drinks such as Orange Latte, Thai Tea Latte, Varlhona Choco, Mango Latte and the trending Brown Sugar Milk.
As for the “Chizo”, the refreshing fruit drinks are topped with a lazy of cheesy-milk foam, and you can go for the Mango, Strawberry or an Oolong for a less-sweet version.
Djitsun Mall, 445 Bedok North Street 1, #01-07, Singapore 469661
Tel: +65 9632 8135
Opening Hours: 11am – 12am (Mon – Thurs), 11am – 1am (Fri – Sun)
* This post is brought to you in partnership with Ob Woon.