Suk’s Thai Kitchen: Authentic Thai with modern decor & standout dishes in the heartlands of Singapore
I was surprised to learn that I’d not known about Suk’s Thai Kitchen, which opened in October 2020. It’s hard to keep me away from a claim of “authentic Thai cuisine”, though, and I set off for Tessensohn Road with 2 colleagues this week. We were going to put that claim to the taste test.
Looking on their website at pictures of the restaurant, I smiled at the neon signs inside the establishment. Part of the reason that the concept works is the location. It would have been hard to pull this vibe off in the middle of a bustling mall.
On quiet Tessensohn Road, it’s much easier to immerse yourself in the illusion that you are sitting just off a rustic Southeast Asian street.
What I tried at Suk’s Thai Kitchen
We opened our account at Suk’s Thai Kitchen with Suk’s Appetiser Platter (S$32.80). We were told that this was a new addition to their menu, and so we had to try it!
It is a combination of the other 3 appetisers, Thai Fried Chicken Wing (Peek Gai Tod) (S$11.80), Thai Pork Skewers (Moo Ping) (S$11.80), and Thai Prawn Cakes (Tod Mun Goong) (S$12.80). There were pieces of each variety.
The Moo Ping was the best part of this combo. For one, the servings were huge— every skewer was laden with a generous chunk of meat glistening in sauce. And the sauce…oh! It was some fabulously sweet-spicy and very tasty marinade that lit up my taste buds.
I liked the prawn cakes, too— they were chock full of prawn bits, making every bite a reward in flavour and texture. The chicken wings had a nice crispy skin and were simply addictive! If you have to choose between these 3 appetisers, definitely go for the moo ping.
We were alerted to the arrival of the Steamed Seabass with Spicy Lime Sauce (S$33.80) by its aroma. Sizzling away in its fish-shaped platter (cute!) on a moat of chilli-speckled yellow gravy, it was the epitome of pleasant presentation.
Cooked to super soft perfection, the flesh peeled easily away under my fork. I found the gravy to be characterised more by the zingy tang of citrus than the hot spiciness of chilli. They combined with the aromatic herbs and spices to create a heady whirlwind of flavour. Importantly, there wasn’t the slightest hint of a fishy smell or taste.
A massive bowl of Tom Yum Soup with Prawns (S$14 Regular, S$26 Large) followed. You can choose between a red, clear or coconut tom yum soup base and we chose the red. Thank heavens because this dish quickly proved to be an all-round favourite!
“Everything a tom yum soup should be… and more!” declared Ansel, my colleague. The centre of attraction was obviously the prawns. Spicy and flavourful, they were especially succulent for having soaked up the soup base.
I loved the way it came together visually, too. Scandalous red soup, verdant sprigs of coriander, and enthralling orange prawns— what a treat for the eyes!
Suk’s Thai Kitchen also serves Tom Yum Soup with Seafood (S$14 Regular, S$26 Large) and Tom Yum Soup with Chicken (S$12 Regular, S$22 Large).
I was having a wonderful meal and it only got better when another new kid on the menu, the Stir Fried Basil Pork Belly (Pad Kra Pao Moo Krob) (S$18.80) rolled around. This is pork belly that is first deep-fried to crisp perfection, then stir-fried in aromatic hot basil leaf and Thai seasonings.
It had an exquisite mouthfeel, with crisp edges giving way to pillow-soft flesh within. The aromatics and heat from the chilli complemented the pork in a seamless union of fragrance, texture and flavour.
It seems I spoke too soon when I declared the Tom Yum Soup with Prawns my “favourite”. Everything changed when the Stir-fried Yellow Curry Squid (Pla Meuk Phad Pong Karee) (S$18.80) arrived.
I was mesmerised first by the fragrance of this dish, then by its brilliant yellows and greens and, finally, by the perfection of its consistency. All this and I hadn’t even had a taste.
When I did, the curry washed smoothly over my tongue. The squid was not overly chewy and held its own among the myriad of flavours inherent in the curry. If you’re a fan of Thai curry with a creamy texture and bold flavour, then this dish is sure to impress. It is so wonderful to have with rice, and I kept scooping up more.
Last on our wonderful Thai culinary journey was Fried Tiger Prawn With Salted Egg (Goong Tod kai Kaem) (S$19.80). Exciting news— this is also a new addition to the menu, and it’s a delectable and delicious new dish!
Large, juicy tiger prawns battered and deep-fried to a golden crisp were tossed in a creamy sauce of salted egg yolk. I got hints of the butter, chilli peppers and curry leaves in which the yolk had been cooked. They melded with the aroma and flavour from scallions and coriander, creating a delightfully rich dish. Every mouthful of this was a joy.
Final thoughts
Suk’s Thai Kitchen lives up to its motto of Authentic Thai Cuisine & Cosmopolitan Style Dining. The 6 dishes I tried there definitely had the look and taste to match the dishes I’ve had in Thailand. My colleagues and I enjoyed the decor, too— it was simple but embodied the vibe to a ‘T’.
I can see us returning here and you can bet we’ll share the Moo Ping platter and I’ll indulge in my favourite dish, the Stir-fried Yellow Curry Squid, alongside trying out some other new dishes.
Expected damage: S$20 – S$40 per pax
* This post was brought to you in partnership with Suk’s Thai Kitchen.
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