Tucked away in a small, cozy space at Bugis, Sawadee Thai Cuisine exudes a quiet sense of simple luxury. Deep royal blue walls adorned with intricate gold accents and warm, rustic touches echo the essence of a traditional Thai wooden house. The newly reimagined interior strikes a harmonious balance between modern elegance and the timeless charm of Thai culture.
Refreshed Menu, featuring authentic flavours of Si Sa Ket Province in Thailand
At first glance, Sawadee Thai Cuisine seems to just be another Thai restaurant, but their newly refreshed menu showcases a delightful array of signatures which are heavenly. We had the pleasure of trying their Tom Khlong Soup, Green Mango Salad, Crabmeat Omelette, Phad See Ew, Lemongrass Seabass, Wagyu Beef Green Curry and Red Ruby. You may also check out their full menu right here.
Sawadee Thai Cuisine’s kitchen is helmed by female Thai Chef
Reopening its doors in early January to mark an impressive 24-year milestone, Sawadee Thai Cuisine continues to uphold its legacy of authenticity under the helm of Chef Ning. Hailing from Si Sa Ket in Northeastern Thailand, Chef Ning’s deep-rooted understanding of Thai cooking was shaped by her childhood spent working on her mother’s rice plantation, where she learned to appreciate fresh ingredients, hard work, and the delicate balance of Thai herbs.
She curates her menu with the finest produce from her hometown — including oblong-shaped shallots prized for their mild sweetness and garlic with a bold, fiery kick. These humble yet flavour-packed ingredients lend each dish a distinct depth and complexity that speaks of homegrown Thai soulfulness.
Dishes we’ve tried at Sawadee Thai Cuisine
Zesty Lime Fizz ($10)
The Zesty Lime Fizz, a refreshing mocktail with a subtle hint of mint and a gentle sparkle, serves well as a light palate cleanser between the bolder dishes. While its crisp, citrusy profile is pleasant enough, the price point does feel a little steep.
Sawadee Coco Breeze ($18)
The Sawadee Coco Breeze is a visual and tropical delight — a cocktail that arrives in a dreamy pastel blue hue, courtesy of the blue pea flower. At first sip, the sweet, milky richness of coconut takes centre stage, followed by a subtle hint of pineapple that gently lingers on the palate.
Made with Phraya Golden Rum, this cocktail carries no sharp taste of alcohol, making it incredibly smooth and approachable. With its smoothie-like texture, it is best enjoyed stirred — blending the fruity layers with the creamy coconut base for a well-rounded, indulgent sip.
Green Mango Salad Yum Ma Muang (Small: $16 / Big: $24)
The Green Mango Salad offers a sweet, refreshing start to the meal, with a subtle tangy aftertaste that lingers just enough to awaken the taste buds. The green mango brings out a mild sourness, while dried shrimps introduce a savoury contrast, enhancing the overall flavour profile. Light and zesty, it is a great dish for sharing, comfortably serving two to four, and providing a delightful balance of sweetness and tang in each bite.
Tom Khlong Soup ($14 per bowl, min. 2 bowls )
The Tom Khlong Soup is an aromatic bowl that delivers a perfect balance of sourness and spice. The soup portion we ordered is for 2 pax, since there is a minimum order of 2 bowls (as shown in the photo above).
The piquant heat builds gradually, warming the stomach with a fiery intensity, while the cherry tomatoes add a subtle sweetness to mellow the heat. The snakehead fish, tender and soft, complements the rich broth beautifully. The fish is smoked in small batches over wood fire by Chef Ning’s own mother, imparting a slightly deep, smoky flavour that adds a distinct, homemade touch. This hearty soup is ideal for sharing, serving about two to three people.
Crabmeat Omelette Khai Jeow Pu ($36)
The Crabmeat Omelette is a rich, comforting dish where the deep fried egg is both crisp and fluffy, with a slightly salty edge, likely from the crab itself. The tender chunks of Blue Swimmer Crab meat offer a subtle sweetness, but the overall flavour is somewhat overshadowed by the oiliness of the egg.
As the dish sits, the oil tends to release, making it a bit jelat (rich and heavy), so it is best enjoyed as a shared dish. The bottom of the omelette is slightly charred, adding a hint of bitterness. A satisfying treat for those who love a generous serving of crab, but best enjoyed with others.
Phad See Ew (Small: $22 / Big: $34)
The Phad See Ew stands out with its perfectly cooked horfun (rice noodles), which are wonderfully chewy and dry. The flavours are deeply infused, with a subtle sweetness from the tender Kurobuta pork that complements the fragrant charred ‘wok hei’ flavour. The dish is aromatic and deliciously fragrant, delivering an outstanding horfun experience that feels both comforting and bold. You should definitely try this flavour-packed dish.
Lemongrass Seabass Pla Ta Krai ($48)
The Lemongrass Seabass is a standout dish, with the sea bass conveniently sliced. The Seabss is crisp on the outside, yet tender and soft on the inside. The fried pounded lemongrass adds an interesting texture, though the Seabass is perfectly enjoyable without it. The dish is stunning on its own, but the accompanying sauce truly elevates it, offering a refreshing, slightly zesty sour twist that enhances the natural flavours of the fish. With a generous portion size, this dish is best shared among four or more, making it an ideal choice for a group looking to indulge in something exceptional.
Wagyu Beef Green Curry Gaeng Kiew Wan Wagyu Nua ($58)
The Wagyu Beef Green Curry is a rich, indulgent dish that brings together an unexpected yet brilliant pairing of flavours. The green curry is creamy with a touch of sweetness, balanced by just a hint of spice, while the charred beef adds a smoky depth that contrasts beautifully with the curry.
The beef itself is incredibly soft and tender, melting in your mouth with each bite. Though the combination may be unconventional, it creates a delightful contrast of flavours that is both intriguing and satisfying.
Red Ruby Tup Tim Krob ($10)
The Red Ruby is a delightful traditional dessert to end the meal on a refreshing note. The creamy base is perfectly balanced, not too sweet, and topped with a beautiful mix of vibrant colours, including strips of coconut flesh, jackfruit, and the classic red ruby. A unique twist comes with the addition of blue pea-infused red ruby, which adds a delicate lilac hue to the dish. The water chestnuts are crunchy on the inside while soft and jelly-like on the outside, creating a satisfying bite. The jackfruit stands out with its strong, aromatic flavour, complementing the creamy base in a way that makes this dessert both visually stunning and an enjoyable treat.
Our Verdict
Our experience at Sawadee Thai Cuisine was marked by the warm and soothing greeting from the service staff, who made us feel instantly at home. The small, cozy space was bustling with families and diners on a weekday night, with most tables filled. So it is best to make a reservation.
Many of the dishes are meant to be shared, which makes this place great for family gatherings. There is also the option to adjust the spice level on certain dishes — leaving some leeway for those who cannot tolerate spice or want a bit more kick. Prices are on the higher end but for quality of dishes presented, it is worth trying the food here especially if you are into Thai food.
The Phad See Ew and Wagyu Beef Green Curry are must-orders, offering a unique take on Thai cuisine that is hard to find elsewhere. And if you are in the mood for a drink, do try the Sawadee Coco Breeze.
Sawadee Thai Cuisine
Address: 9 Tan Quee Lan Street, TQL Suites #01-01, Singapore 188098
Opening hours: Opens daily
Lunch (11am – 2.30pm, last order 2pm)
Dinner (6pm – 10pm, last order 9.30pm)
Check out our other food reviews here.
