Soi 47 Thai Food has made a name for itself by delivering authentic Thai flavours at inexpensive prices that won’t break the bank.

Good news for those staying in the West of Singapore.

Other than the original Toa Payoh outlet, you can also find branches at King George’s Avenue (Jalan Besar), Clarke Quay Central, Tiong Bahru, Orchard Central, there is a brand-new outlet at 354 Clementi Avenue 2.

To find the eatery, it is of walking distance from 353 Clementi Food Centre and Market.

With a menu filled with varied Thai dishes such as Tom Yum Soup (both cream and clear styles), Thai style Omelette Seafood and Pineapple Fried Rice, this particular branch also serves up items good for family dining.

You can expect sharing items such as Steamed Seabass with Soy Sauce, Salted Egg Chicken, BBQ Salt Crusted Fish, Jumbo Cockles, Deep Fried Crayfish with Baby Garlic, to Sweet & Sour Pork.

For individual dining, there are also popular items of Basil Pork Rice with Fried Egg ($5.80), Egg Fried Rice ($6.00), Phad Thai with Seafood ($6.50), Fried Kway Teow with Seafood ($6.50), to Hor Fun with Beef ($8.00).

Here’s more on what you can expect at Soi 47 Thai Food at Clementi Ave 2:

Steamed Seabass with Thai-style Lime Sauce ($22.00)
The Steamed Seabass with Thai-style lime sauce is a good sharing option that showcases the brilliance of simple, fresh ingredients.

The fish is steamed till it maintained its delicate texture and natural flavour.

The Thai-style lime sauce was zesty with tangy notes of lime and infused with chilies, which provided an invigorating kick that enhances the mild taste of the seabass.

Also, I liked that the sauce was rather soupy, good to go with rice.

Do provide a 20 minutes waiting time as the fish is prepared fresh.

Tom Yum Mama with Roasted Pork and Meatball ($12.80)
This takes their popular ‘creamy’ spicy-sour Tom Yum soup to another level, by incorporating the ubiquitous Thai instant noodles or “Mama”.

The broth itself was comforting with notes of lemongrass, galangal, and lime leaves intermingling with the spicy chilies.

While I thought that the roasted pork could be a little crunchier on the outside, the meatballs brought a delightful soft texture.

Yellow Curry with Crayfish ($19.80)
To me, the draw was the curry which cooked with coconut milk and spices which imparted a gentle heat to the richness of crayfish.

Deep-Fried Crayfish with Baby Garlic ($19.80)
This presented plump crayfish deep-fried to a golden brown and tossed with aromatic baby garlic pieces.

The crispy exterior gave way to tender, succulent meat, while the garlic could be rather addictive.

Green Curry Chicken ($6.80)
The Green Curry Chicken with tender chunks of chicken offered a comforting and familiar taste, executed with flair.

Customers can also pick beef, pork, prawns or seafood to go along with the green curry.

The curry was robust with a blend of green chilies, lemongrass, and coconut milk forming a creamy base.

Claypot Tang Hoon with Seafood ($14.50)
The Tang Hoon (or glass noodles) was cooked in a metal pot which helped to retain heat well.

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

Hotplate Beancurd ($15.00)
The homely tasting Hotplate Beancurd was served sizzling on a hot plate, with a mixture of egg as the base, minced pork, and prawns.

The beancurd was silky and soft, soaking up the flavoursome gravy that carries hints of garlic, soy, and Thai basil.

Salted Egg Prawn ($16.50)
Coated in a creamy salted egg sauce with slightly grainy texture, the prawns were cooked just right, maintaining their natural juiciness.

Stir-Fried Dou Miao with Garlic ($6.80)
If you need a vegetable dish, the Dou Miao (pea sprouts) maintained a crunch and freshness.

The aroma of garlic permeates the dish without overwhelming the delicate flavour of the greens.

Mango Sticky Rice ($5.50)
The iconic Thai dessert came with generous slices of ripe, succulent mango that were wonderfully sweet and tangy.

If you would like other desserts, available sweets include Tapioca with Coconut Milk ($5.00), Red Ruby ($3.50), Glass Jelly with Attap Seed ($4.00) and Chendol ($4.00).

Thai Milk Tea with Grass Jelly ($3.80)
The real surprise comes in the form of grass jelly cubes that settle at the bottom of the glass.

These had a cool, refreshing taste and a jelly-like texture that offered a contrast to the rich milk tea.

Soi 47 Thai Food – Clementi
354 Clementi Ave 2, #01-235, Singapore 120354
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)

Last orders 2:30pm for lunch, 9:30pm for dinner

Other Soi 47 Thai Food outlets
Clarke Quay Central: Clarke Quay Central #02-78, 6 Eu Tong Sen Street, Singapore 059817
Jalan Besar: 111 King George’s Ave, Singapore 208559
Orchard: Orchard Central #04-08, 181 Orchard Road, Singapore 238896
Tiong Bahru: 27 Yong Siak Street, Singapore 168654
Toa Payoh: Blk 47 Toa Payoh Lor 6 #01-130, Singapore 310047


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