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Soi 60 Thai Restaurant + Bar

3.9

Eatability rating

24 reviews

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AsianIndochineseThai
Address: #01-04, The Quayside, 60 Robertson Quay, 238252

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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

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+65 68846884
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$65 based on 24 submissions
After Work (10 votes), Alfresco/Outdoor Dining (8 votes), Ala Carte (7 votes)

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5

Easy Event!

On Saturday night we held an event for 50 people at Soi 60. We were really impressed by the venue, the food and the service. The restaurant was full because it was a Saturday night but the food kept coming out of the kitchen and our drinks orders were quickly dealt with. The food was divine. Clear favourites the Iberico Pork and Penang Curry. Many of the guests commented on the food quality and ambience!
 
 Thanks to Maureen, Mj and their team for the successful evening!

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Latest Community Reviews:
• 24 Aug 2015 • 1 review • 0 follower

Easy Event!

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On Saturday night we held an event for 50 people at Soi 60. We were really impressed by the venue, the food and the service. The restaurant was full because it was a Saturday night but the food kept coming out of the kitchen and our drinks orders were quickly dealt with. The food was divine. Clear favourites the Iberico Pork and Penang Curry. Many of the guests commented on the food quality and ambience!
 
 Thanks to Maureen, Mj and their team for the successful evening!
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• 26 Jul 2015 • 321 reviews • 21 followers

Classic Thai Food with a Twist

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[MEDIA INVITE] For the complete review, click here:
http://www.chubbybotakkoala.com/2015/07/soi-60.html 

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.
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  • The Bar
• 19 Jul 2015 • 151 reviews • 5 followers

Soi 60, a must-try Thai Restaurant c** Bar

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For more details, please visit http://www.foodesteem.com/2015/07/soi-60-thai-restaurant-bar.html   Located along Robertson Quay, Soi 60 has indoor and outdoor seating. Ample tables and ongoing music, with the typical decorations of a Thai restaurant being scrubbed away in Soi 60, giving a more modern and vibrant ambiance.   Thai Iced Tea ($8.00). I'm not really a taker for extremely sweet-drinks, and Soi 60's iced tea is just well-balanced in terms of its sweetness. If you are fond of sweet drinks, Thai Iced Tea might leave you a little disappointed.   If you are of those who thinks salmon has a fishy smell, the seasonings added by Soi 60 can make you enjoy the soft chunks of salmon which still enable you to relish the essence of salmon.   Crispy Duck Pancake ($12.00). Besides the roll of duck meat wrapped together with Thai herbs and black vinegar reduction sauce aside for dipping. The surprise is with the lychee fruit in it, which may seem to be a weird combination, but turned out pretty fine.   Mixed Seafood ($24.00), consisting of scallop, prawn, squid, chilli, lime leaf, and glass noodles. Although the Mixed Seafood's glass noodles is not a gravy-intensive dish, each of the seafood is fresh, and the glass noodles though averagely moist, is elastic and tangy.   Iberico Pork ($26.00) is slow cooked with Thai spiced crust, pickled ginger, and young ginger salad. The overall dish taste to me like pork being sprinkled with crushed black pepper, and each piece of Iberico Pork is crisp on the outer and minimal juiciness in it.   Fresh Spring Rolls ($10.00), consists of northern Thai sausage, Thai herbs, and peanut hoisin sauce. A refreshing and nutritious spring roll infused with sausage to make the entire spring roll not so vegetarian.   Black Sticky Rice ($10.00) with fresh mango and coconut cream. The rice seems like a mixture of glutinous rice and brown rice surrounded by coconut cream, with half a load of really fresh mango fruit placed on top, and finished with coconut shredding. Overall it looks like the Pulut Hitam which used to be one of my favourite breakfast when I was still in primary school.   Thai cuisine is widely-known for its spiciness, but Soi 60 almost did away the conventional idea, as we did not really find any spicy food throughout our meal, making the empty red chilli a nice addition to the presentation.   For more details, please visit http://www.foodesteem.com/2015/07/soi-60-thai-restaurant-bar.html
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