People who are thirsty for a taste of Hat Yai cuisine should visit Tasty Thai, a stall that serves delicious Thai-style dishes. kway chup and a series of Thai braised pork dishes at Bukit Batok. Led by former restaurant manager Phang Chun Fatt, alongside two partners, Tasty Thai sends dishes prepared with recipes from a real Thai chef so you know you’re getting the real deal.
Phang first became a hawker by selling drinks at another hawker center. When that didn’t work, he took the plunge and built Tasty Thai despite his lack of cooking experience. Fortunately, his partners accompanied him every step of the way and managed to master the basics.
Many key components of their popular dishes require a long, painstaking preparation process, such as pig’s trotters which require at least two hours of simmering in a braising liquid including soy sauce, fish sauce and a mixture of herbs and spices.
Thai Pork Trotter Rice ($4.90) and Thai Kway Chup ($4.90) are undeniably the two most ordered items on the menu, but the stand also offers a la carte dishes such as Thai Pork Knuckle (10 /$15/20), Thai Pork Leg ($20/25/30), Braised Pork Intestines ($5), Braised Pork Skin ($3) and Thai Chicken Wing ($6).
Paired with suan cai (canned vegetables) and half a braised egg, Thai pig’s trotter rice was made with chopped chunks of pork knuckle and a mound of rice. Softer than I expected, the pig’s trotter meat wasn’t as tender as I would have liked, but it wasn’t too chewy. The oily skin had a distinctive slight piggy appearance.
The homemade chili on the side was accented with a squeeze of lime and was an adequate pairing with the meat. Also adding a tart zing to the bowl was the suan caialthough I would have preferred it to be saltier.
The Thai Kway Chup was different from the usual type you find in Singapore which is usually on the peppery side. Tasty Thai’s rendition, made from braising pig’s trotters and boiled pork bone broth, featured a more grassy broth that had a sweet undertone. For those who decide to add chili, the spice will almost instantly hit you with a pleasant heat.
Everything from the kueh offal were heaped into the steaming bowl of soup. What is interesting is that the kueh came rolled up instead of the usual silky flat pieces. It made them fluffier as they were thicker, although I have to say I prefer the softness of the flatter kueh on this style.
I liked the slices of sweet fish sausage, as well as the soft and oily pork skin which was very indulgent. There was also pork belly which had a good balance of meat and fat, bits of lard and meatballs that were quite intense in flavor, present
Tasty Thai serves up a rather decent take on Hat Yai-style Thai kway chup that I wouldn’t hesitate to sample on a rainy day. It is definitely a warm and comforting bowl that will satisfy you!
MissTamChiak.com visited anonymously and paid for her own meal at the booth featured here.
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