Soi 60 is a contemporary Thai Restaurant + Bar at Robertson Quay, offering fresh, modern Thai flavours, expertly-crafted cocktails and drinks amidst a chic and welcoming atmosphere along the Singapore River. Soi 60’s menu has been designed with award-winning Chef Martin Boetz of Longrain Restaurant & Bar (Sydney & Melbourne), considered to be one of the world’s best Thai restaurants and the leader in modern Thai cuisine in Australia.
Wed - Sat: 17:30 - 00:00
Sun: 12:00 - 15:00
Sun: 17:30 - 00:00
Closed: Mon, Tue
Are you sure you want to delete this photo?
[MEDIA INVITE] For the complete review, click here:
Soi 60 represent a fresh approach to traditional Thai Cuisine. Helmed by Chef Nam Pongpanich, she combines her mastery in French Cuisine with Traditional Thai Recipe. The set up of Soi 60 is modern and trendy. The music was lively creating a good vibe to dine and to chill out.
I started the dinner with dishes from the Small Plates section. Crab Betel Leaves (picked crab, coconut milk, peanuts) and Northern Thai Sausage (Sai Oua) in Rice roll. The crab betel leaf provide a refreshing start using the natural sweetness of crab meat. Meanwhile the dense and well spiced Northern Thai sausage in rice roll provide a bolder flavour of Thai. A good wake up call for the palate.
Salmon Tartare, mini salmon cubes tossed with lime, herbs, chilli, not a traditional thai dish, however Chef Nam infused the Thai influence here. The salmon is fresh, while the lime, herbs and chilli provide the tangy Thai twist to the dish. Eat it with the prawn crackers to add crispy texture to the dish.
Crispy Duck Pancake, looks like a jumbo version of spring roll. Although it took me a while before I bit into it, the skin is still crispy. The shredded duck meat fillings are generous, combines well with the sweetness of the lychee, freshness of thai herbs and tanginess of black vinegar reduction. What an explosion of flavours in your mouth!
Beef Panaeng Curry is the signature curry dish here. The beef has been cooked over long period. The texture is so tender that melts in your mouth. The curry is thick, rich, filled with spices and creamy while the curry packs a subtle heat. As the cut of the beef is quite thick, I find the curry did not absorbs into the middle part of the meat. My suggestion is when this curry arrived on your table, cut the beef and let it soak in the curry for a few more minutes before you dig in. I am certain the taste will then be amazing.
For the sweet ending, I have combination of: Black sticky rice with mango, Ginger Creme Brulee and Passion Fruit cream. Unlike the normal sticky rice that we find in Bangkok, black sticky rice with mango has a tougher grain. Soi 60 made this dessert taste like pulau hitam with mango. Ginger Creme Brulee is nicely executed. Thin sugar crust on top, with a smooth ginger infused crème in it. Once you swallow the crème, you can feel the subtle warmth in your throat. The Passion Fruit Creme is smooth and tangy. A delish way to end the meal. If you can only pick one dessert, I absolutely recommend the Ginger Creme Brulee.
Overall, I really enjoy my meal or should I say degustation menu. While there are some dishes that I can't get used to, most of the dishes here are nicely executed. As the dishes here is slightly different than the traditional Thai dishes, do come with an open mind when you dine here. Enjoy the food and enjoy the environment. Cheers!!
Thank you very much for the Soi 60 team for the tasting invitation.