When scouting for authentic Thai food at affordable prices in Singapore, Soi 47 Thai Food is one popular dining destination.

Its traditional flavours coupled with relaxing ambiance and welcoming service keep driving patrons back to their outlets.

You can find the casual Thai eatery at Blk 47 Toa Payoh Lor 6, King George’s Avenue (near Jalan Besar) and Clarke Quay Central.

And now a brand-new 4th outlet opens at Tiong Bahru, right at Yong Siak Street.

(It took over where Cheng’s 27 was, though Cheng’s 27 continues to sell their Chiffon Cakes, Kueh and Artisanal Kaya here.)

Another ideal spot this side of town for a casual meal with family and friends.

Expect to treat your taste buds to a bevy of classic dishes, including Steamed Seabass with Thai Lime Sauce, Tom Yum Soup, Green Papaya Salad, Homemade Breaded Prawn Cake, Green Curry, and Pad Thai.

Here are 10 of the recommendations at Soi 47 Thai Food, Tiong Bahru, including newly launched dishes:

Crab Meat Omelette ($20)
Don’t miss Soi 47’s rendition of Kai Jiao Poo, a fluffy Thai-style omelette that takes skill to perfect its soft texture and crisp edges.

This is made differently from the usual. The omelette is cooked in a hot round pan, with fresh eggs beaten vigorously until bubble are covering the surface – done almost like the Western pancake or crepe.

Once the oiled pan reached high temperature, the batter is poured from an elevation then gradually lowered to allow airy layers to develop inside. This process makes it softer and puffier.

Chunks of crab meat are blended into the golden yellow omelette to add a nice touch of sweet seafood flavours.

Yellow Curry Crab Meat ($20)
A main dish to enjoy is Yellow Curry Crab Meat, a treat for fans of creamy seafood dishes.

Made from a blend of tender crab meat chunks, yellow curry paste, chopped onions, and coconut milk, this dish is both rich and flavourful.

Fragrant spices add bursts of colour, fragrance, and a distinct curry flavour mix.

As you bite into the tender sauce-coated crab meat, you get some soft crunch from the onions as well. Best paired with plain or fried rice to complement its robust flavours.

BBQ River Prawn ($15 for 2pcs)
Dive into this seafood special featuring River Prawns, prized for their size and sweet taste.

Sweeter and larger than regular prawns, they are marinated in assorted Thai herbs and spices to bring out their natural flavour. Once grilled, they develop a smoky aroma.

BBQ Salt Crusted Fish ($19.80)
Pla Pao or Thai grilled fish is common in local Thai markets, featuring a whole fish encased in a thick layer of salt crusted over its skin.

While grilling, the salt keeps the meat moist inside and enhances its flavour. Plus, the flesh is protected by the skin and scales from burning thanks to the salt’s insulating properties.

Complement your fish with a chili garlic seafood dipping sauce.

Steamed Sotong with Thai Lime Sauce ($18.00)
Known as Pla Muk Neung Manao, this zesty and spicy dish combines sour lime juice, chopped red bird eye chillies, garlic, lemongrass for the Thai lime sauce.

It is poured over the steamed sotong and served with fresh coriander leaves and sliced lime – tangy and refreshing that you can pour over your rice too. Please eat this hot.

Salted Fish Fried Rice ($6.80)
There are a number of new salted fish dishes in the menu, included Salted Fish Kailan, Salted Fish Fried Rice, and Salted Fish Bean Sprout

This Salted Fish Fried Rice captures the strong flavours of salted fish, which are fried to a crisp then flaked into small pieces.

These bits are tossed into the wok-fried rice, seasoned with a mix of soy and fish sauces to impart savoury flavours, and of course wok-hei. I found this slightly on the saltier side (expectedly) so you can order a plainer-tasting dish to complement.

Deep Fried Sotong with Baby Garlic ($15)
Another new Soi 47 dish. Sliced into bite-sized rings, the squid is deep-fried to seal in the juice while its exterior turns crisp.

The delicate taste of squid is enhanced with baby garlic, which is much milder and somewhat sweeter than mature garlic.

Together, they create a rich, complex pairing of textures and aroma – crisp yet slightly chewy sotong mingling with crunchy bits of garlic.

Claypot Tang Hoon with Seafood ($12.80)
The Claypot Tang Hoon served with assorted seafood is one of the signature dishes of Soi 47.

Despite the name, these Tang Hoon (or glass noodles) are cooked in a metal pot which helped to retain heat well.

Here, the springy noodles absorb all the flavours of the savoury sauce and mixed seafood, including fresh large shrimps, squid rings, and mussels-in-shell.

Grass Jelly with Attap Seed ($4)
For desserts, there are the signature Red Ruby ($3), Mango Sticky Rice ($5), Chendol ($4), and Tapioca with Coconut Milk ($5).

Wanting to try something newer here, I had the Grass Jelly with Attap Seed.

A refreshing bowl of slippery cubes of grass jellies with sweet, crunchy pieces of attap seed.

Cool down and cleanse your palate with their medley of colourful drinks, including Thai Green Milk Tea ($3.00), Lemon Lime Soda ($3.50), Plum Soda ($3.50) and the popular Iced Thai Milk Tea ($3.00).

Soi 47 Thai Food – Tiong Bahru
27 Yong Siak Street, Singapore 168654
Tel: +65 6588 4747
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)

Clarke Quay Central #02-78, 6 Eu Tong Sen Street, Singapore 059817
Tel: +65 6788 4747
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)

Blk 47 Toa Payoh Lor 6 #01-130, Singapore 310047
Tel: +65 6266 4747
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)

111 King George’s Ave, Singapore 208559
Tel: +65 6255 4747
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)

* This post is brought to you in partnership with Soi 47 Thai Food.


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