Soi Thai Soi Nice – Thai Seafood Hot Pot That You Will Fall in Love With

Step aside mookata as Thai hot pot is steaming its way to our table! Let your taste buds explore the four fundamental flavours of spicy, sour, sweet and salty with Soi Thai Soi Nice’s Royal Thai Hot Pot.

“Soi Thai Soi Nice adds something different to our group portfolio while strengthening our vision of providing unpretentious and comfort foods for our customers,” says Chiam Wee Leong, Managing Director of SIMYEE Holdings Pte Ltd that also owns Atmosphere Bistro & Bar, Shin-Do Japanese Casual Dining and Shin-Sapporo Ramen.

At the new Soi Thai Soi Nice, you will get to enjoy a spread of authentic traditional Thai dishes created by Chef Worawong Phairat (Olay). Chef Olay, who hails from Bangkok, has 19 years of experience in the kitchen and his cooking is fresh, vivid and intense.

This explains why I’m so interested in Soi Thai Soi Nice. The menu isn’t particularly adventurous but extensive. Most importantly, the cooking leaves a really deep impression.

Royal Thai Hot Pot is overflowing with fresh ingredients like crayfish, tiger prawns and roast pork. The ingredients are submerged in a classic home-made Tom Yam broth. The broth is mild on its own, but the fresh seafood gives a pleasant crustacean flavour that melds harmoniously with the broth. A regular pot ($38.80) is recommended for 2 pax while a big pot ($68.80) is good for 4.

Have you tried Cha-om, a tropical member of the acacia family? It is a well-loved herby vegetable among Thais. Honestly, its fragrance may not be well-liked by some but when cooked right, it’s so tasty that most people can’t stop eating it. The most common way cha-om is cooked is with beaten eggs, just like what Soi Thai Soi Nice has done. I enjoyed their Cha Om Omelette ($7.80) very much.

Deep Fried Pork Neck ($9.80) is another familiar sight. But the grilled pork neck here is more flavourful than usual, with a deeply satisfying crisp on the edges. There are other deep fried and grilled options such as Deep Fried Pork Belly ($9.80), Fried Garlic Pork Ribs ($9.80), Grilled Chicken Thigh ($8.80) and more.

Apart from familiar classic Thai dishes to go along with the signature hot pot, there are also many seafood dishes in the menu such as Steamed Egg and Otah served in coconut shell ($12.80), Sweet & Spicy Garoupa ($13.80) and Curry Prawns ($15.80).

Besides the usual Green Papaya Salad ($6.80) and Glass Noodle Seafood Salad ($8.80), Soi Thai Soi Nice has other unique appetizers such as Fried Egg Salad ($6.80) and Thai Mango Salad Fried Tofu ($8.80).

A favourite amongst kids, the former is a Thai’s take on the egg salad. The egg is fried till a thick omelette and complemented with sweet and sour sauce. Such simple ingredients but so tasty. The Thai Mango Salad Fried Tofu combines silky tofu with classic mango salad. The Seafood Tom Yum Soup ($9.80) is pleasant and diners have a choice of red or clear soup

Complementing the signature hot pot and dishes is a range of homemade sauces prepared with fresh ingredients and condiments imported from Thailand.

“We Thais enjoy eating extreme flavours – be it spicy or sweet or sour, and then we will gulp it down with a glass of super sweet ice milk tea” says Chef Olay. No wonder we can find a variety of cold drinks such as Thai Red Milk Tea ($3.80), Thai Lime Tea ($3.80), Lemongrass Lime ($3.80) and Coco Paradise ($6.80) on their menu. 

Our delicious dinner ended with Sticky Rice with Coconut Ice Cream ($5.80) and Mango Sticky Rice ($5.80). We don’t mind the limited choices of sweets because who judges Thai restaurants by their desserts anyway? What comes before is what counts, and the Royal Hot Pot had won me over by the end of the meal.

This post was brought to you by Soi Thai Soi Nice.

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