Sino-Thai Cuisine (中泰菜式) Offered By Gin Khao At Tampines Safra

Sino-Thai is a marriage of Thai and Chinese cuisine over at Gin Khao Tampines Safra (TS). Helmed by Head Chef, Chang Wing Fai, a seasoned veteran in the culinary scene with more than 40 years of experience in Chinese and Sino-Thai undertakings, HK Chef Chang pledges to reinterpret the flavours of Sino-Thai cuisine for the novelty-chasing local market. The rest of the culinary team are aptly pooled with chefs trained in Sino-Thai cuisine. Newly minted on 17th April 2019, this 3,500 sq. ft. restaurant could accommodate up to 168 seaters and comes complete with hygge private dining areas and 10-seaters round tables, making it a perfect venue for gatherings and the likes.

Their Offerings
Taste the best of both worlds over at Gin Khao Tampines Safra, besides Sino-Thai cuisine, we also offer contemporary Chinese cuisine. For those with more polished gustatory yearnings, Chef Chang is open to customisation of menu other than our standard offerings, on the premises that there is at least one to two weeks’ prior notice.

Sino Thai Food has a strong Teochew heritage and is well known for its seafood and vegetable dishes, not relying heavily on flavouring but instead emphasizes on the freshness and quality of the ingredients (Our ingredients are sourced daily from Jurong Fishery Port) and of course on the chef’s culinary skills (i.e. the wok’s breath) to achieve its mesmerising taste. For the health conscious, it is all the more appealing that Sino Thai cuisine uses oil sparingly and instead rely on cooking methods such as steaming, braising, stir-frying and poaching to bring out the intended taste.

Chef Chang stresses that the key to Sino Thai cuisine is achieving the delicate balance of sweet, spicy, sour and salty. Besides the usual soy sauce, Thai herbs and spices, unique condiments for Sino Thai cuisine, includes the fervent use of Superior broth, reminiscence of a stock that always remains on the stove and is continuously replenished and Fish sauce. The latter served as a flavouring agent in soups, a component of dipping sauces as well as seasonings for dishes.

Thai staples include our Green Curry Prawn Fried Rice served in Coconut Husk, Salted Egg Squid as well as our Tom Yum Hotpot. Complete the meal in delicate renditions with Sino-Thai desserts such as Red Ruby with Golden Tapioca or Thai Chendol with Coconut Gelato. For our Chinese offerings, which revolve around braised meat, steamed fishes, soups and vegetables, perennial specialities include our Steamed Black Cod With Superior Sauce, Braised Thai Fish Maw with Crab Meat and Wok Fried Chinese cabbage with Thai Fish Sauce. There is simply something for everyone at the table with healthier choice variants (usually vegetables) and even Chinese dishes with no MSG added. ~ excerpts from Sino-Thai Gin Khao’s website.