Chang Thai @ 151

Thailand is one of our neighbouring countries thus Thai food needs little introduction in Singapore, and I believe globally, as well. From the several posts I have done on my blog, you could tell I am a big fan of Thai cuisine 🙂

Last Tuesday I was invited by Christina to Thai food tasting in Bishan – Chang Thai @ 151.

Chang Thai Menu-1

Chang Thai Menu.
Photo credit: Chang Thai

Chang Thai Menu-2

Chang Thai Menu.
Photo credit: Chang Thai

Christina went through the menu with my guests and I and we decided on some of the restaurant’s signature fare which would be prepared by Chef Alex better known as Somkid (he’s a well known chef in Thai culinary world) and his assistant Mee (both are from Thailand).

We started off with classic Thai drinks like Cha Yen. Cha Yen is Thai black tea infusion served over ice with milk but the Green Tea Cha Yen was an interesting twist. The owners, believing green tea to be rich in antioxidants, introduced this as a healthier alternative.

I had originally ordered the Iced Green Tea with milk but changed my mind and replaced it with Lemongrass. I was not disappointed. It was not only refreshing, the lemongrass flavour was full-bodied. I was reminded of my Thai spa sessions – transporting my senses to pure exotic delight. Drinks was a good start but how’s the food?

Our sexy and delicious drinks all lined up and ready to face the wrath of our mouths! *Slurps!*  - Washiyama

Lemongrass, Iced Green Tea, Iced Green Tea with Milk, Cha Yen.
Photo credit: Washiyama

Lemongrass Drink.

Lemongrass Drink.
Lemongrass is a great ingredient due to its superior anti-microbial, anti-oxidant and anti-inflammatory properties.
Most of the places I had seemed water-downed but this was full-bodied.
Photo credit: Washiyama

Chang Thai @ 151

Cha Yen – Thai Iced Milk Tea.
All the tea drinks served in Chang Thai are made from freshly brewed tea leaves.

Chang Thai @ 151

Iced Green Tea with Milk.
The fragrance of the luscious tea leaves really brought about a different feel to the typical milk tea.

Chang Thai @ 151

Thai Fish Cakes.
All the fish cakes are made from scratch.
The meat is scraped off a whole fish, seasoned with Thai spices and shaped by hands into patties before pan-frying to achieve crisp outside and tender succulent insides.

Chang Thai @ 151

Prawn Cakes.
Not as spicy as the fish cakes but just as fresh, crisp and succulent.

Chang Thai @ 151

Tomyum – Seafood.
The quintessential Thai aroma!
Let the staff know the level of heat you want.

Chang Thai @ 151

Christina dishing out the Clear soup for us (there’s Chilli Paste or Clear).
A refreshing blend of lemongrass, chilli, galangal, kaffir lime leaves, shallots, lime juice and fish sauce shapes this classic soup, giving it its legendary spicy but not too tongue numbing kick.

Chang Thai @ 151

Pineapple Fried Rice.
One of the key ingredients in Pineapple Fried Rice is Chinese wax sausage and here, the difference is that they use fish in the sausage instead of pork.

Chang Thai @ 151

Phad Thai.
Thai fried noodles that is internationally well known.
Served with a wedge of lime, ground peanuts and chilli flakes, this dish was not overly sweet as in the case of many other eateries.

Chang Thai @ 151

Sirloin Beef Noodle Soup.
We ordered this dish without the noodles.
This soup is very very different from the ones I had in Australia, Singapore and Thailand.
I’m not talking about the handmade beef balls or the more expensive tender sirloin beef used which by the way comes in generous serving but the robust bowl of soup!
The nourishing broth has been slow-cooked until the essence from the beef sipped into the soup.
While the boys enjoyed it, I am still deciding if I liked it as much (soup’s a little on the heavy side for me).

Chang Thai @ 151

Garlic Honey Chicken (tossed in sweet tangy Thai-inspired sauce).
“Trust me, nothing gets me going more than a chicken dish done right, and this certainly was done right! Typical Garlic Honey Chicken when put into my mouth begets a “Damn, is this chicken or is this a piece of leather that is acting as a piece of chicken?!” Beneath the crispy outer layer of the chicken lies the soft juicy and tender meat. Each mouth brings a sweet moment of bliss (the kind of sweetness you get from a boyfriend and girlfriend in those extremely sweet relationships!). Coupled with the freshly sliced and fried garlic pieces, this was definitely a winner! (From our understanding from our hosts, this was one of the most popular dishes and many customers came back for this alone! It was even featured on the news!)” – Washiyama

Chang Thai @ 151

Pandan Chicken.
I normally do not enjoy Pandan Chicken as cited by Washiyama above that chicken can be leathery when fried too long but as you can see from this photo, these were moist.
I had Pandan Chicken in a famed restaurant in Macau recently and they were disappointing.
Here at Chang Thai, the meat was delicately fragrant, juicy and stunningly tender.

Chang Thai @ 151

Minced Pork with Basil.
“Another mainstream dish in Thai cuisine, this Minced Pork with Basil was not overly spicy, even though chilli slices were all over! The taste of the basil made this very appetising and the long beans were cooked to perfection with no nasty after taste!” – Washiyama

Chang Thai @ 151

Stir-fry Eggplant in Spicy Sauce.
I enjoyed this dish and it would be perfect with plain rice.

Chang Thai @ 151

What a feast and we’ve got more coming 😀

Chang Thai @ 151

Steam Seabass with Lemongrass.
Most Thai chefs prefer to use a whole fish as it has more flavour than fillet.
As it is a steamed dish, it is utmost criteria that the fish must be fresh.

Chang Thai @ 151

I had wanted steamed fish with spicy and sour sauce but Christina suggested this.
It was a good call.
Here, the focus was mainly on lemongrass.
I was very impressed that Chef Alex was able to strike a balance in achieving that beautiful citrusy aroma that did not overpower the natural sweetness of the fresh fish.

Chang Thai @ 151

Tapioca with Coconut Milk.
This looked like a simple dish but the secret is in picking out quality tapioca that is not too fibrous.
Most places boil this dessert as it saves time.
I believe these were steamed as they were not slimy on the outside and the root were completely translucent right to the core.
Fragrant and tender with just the right amount of sweetness in the coconut sauce.
These were so good, Benny dabao-ed a packet home for his wife.

Chang Thai @ 151

Red Ruby with Jack Fruit.

Chang Thai @ 151

Rubies are actually fresh water chestnuts; diced and coated with tapioca flour before boiling to give them a crunchy chewy texture.

Mitsu, Chef Alex (aka Somkid), Assistant Chef Mee, John, myself, Washiyama and Ian.

Mitsu, Chef Alex (aka better known in the Thai culinary world as Somkid), Assistant Chef Mee, John, myself, Washiyama and Ian.
Photo taken by Zack.

Chang Thai @ 151

Chang Thai – where Thai heartiness abounds.
Officially opened on the 27th January 2014.

Below is an excerpt of what Washiyama shared on his Facebook page:

Question: What do you get when you combine a used cars salesman, a sales logistic and a logistic man?

Answer: Some darn good Thai food of course!

Being their first foray into the F&B industry, some might feel apprehensive or even doubt the standard and quality of food provided in this cosy little cafe. Let me assure you, you have nothing to worry about!

Employing only the best and freshest of ingredients, a chef with over 30 years of Thai cuisine experience and the willingness to conduct surveys with their customers, and implementing suggestions to improve on their food, this place, Chang Thai, is without doubt one of the best places for Thai cuisine you can ever find without having to travel to Thailand itself! (Best in Singapore, JB and some say Bangkok! Hehe!)

Now sit back, relax and enjoy the photos and my own personal reviews on each dish!

PS: Chang Thai does not implement any Service charges as well as GST! What are you waiting for people? GO GO GO!

*Disclaimer – Views expressed in this post is purely my own personal view and might not be similar to every person.

Hahaha… He even includes a disclaimer? Ah well, he’s in the banking industry, what can I say?

On a more serious note, the boys and I have different preferences over the dishes but we unanimously agreed that the star dish of the day was Steam Seabass with Lemongrass. We also acknowledged from a consumer’s point of view that there would be value for money as patrons. The skills of the shy chefs (took us a while to coax them out for photos) are clearly displayed in the unpretentious dishes we had the pleasure of partaking. Mitsu, John and Ian, are not just waiters to lay food on your table. In fact, they are the bosses and it is in their best interests to make you happy while you dine.

Conclusion: If you love Thai food, Chang Thai @ 151 is one place you wouldn’t want to miss. Zack is bringing his girlfriend there to eat soon 🙂

Thank you Christina for this food tasting invitation and Chang Thai for hosting us.

Chang Thai @ 151
Address: Block 151, #01-195,
Bishan Street 11.
Singapore 570151.

Tel: (+65) 8556 6899.

Opening hours: Daily
Sun – Thurs
Lunch: 11am – 2.30pm
Dinner: 5.30pm – 10pm

Fri – Sat
Lunch: 11am – 2.30pm
Dinner: 5.30pm – 10.30pm

Happy discovering 🙂

6 Responses to “Chang Thai @ 151”
  1. renxkyoko says:

    Oh, that’s so yummy. But where is your LIKE button?

  2. Lignum Draco says:

    Thai restaurants are everywhere these days. It’s important to find a good one and stick by it. It all looks good.

  3. My stepson’s wife is from Bangkok and unfortunately she is not a chef. Fortunately she did introduce us to some dishes we still make, albeit, much milder, make that much, much milder.
    Electric stoves do not make a very good Thai dish.
    P.S. all that food for how many people ???
    Love, hugs and a good nap…ME and the Boss

    (Just looking at all of that food made me sleepy)

    • Sam Han says:

      We usually feel sleepy after heavy lunch and hence after meal coffee is great, lol… The food was for 4 of us. I know I know, we eat like hogs, hahaha… Have a great weekend Michael 😀

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