A hipster Thai restaurant Nung Len hits Mackenzie Road near Little India and seems to have the support of the Thai community in Singapore with fairly dynamic businesses.

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Thai Restaurant Nung Len

A white tuk-tuk parked at the entrance (how much did it cost to bring it?), A brownish wooded interior decorated with a painted tuk-tuk wall and a NON-air-conditioned space near the secondary road with the noise of the circulation.

The table next to us was a group of Singaporean and Thai friends chatting while drinking Singha beer. little india singapore

The table next to us was a group of Singaporean and Thai friends chatting while drinking Singha beer.

Close your eyes and you could almost imagine that you are in Bangkok again.

Nung Len means “sit back and relax”, opened by a young chef Fu Qian Li graduated from Le Cordon Bleu in London.

It was inspired by contemporary diners in Thailand who regularly serve Thai classics alongside Western signatures, and you could see that this is reflected in the menu.

The prices on the upper “Phaeng” side, no air conditioning, but the food seems to be quite authentic – in close proximity to what you might have in Bangkok.

It was inspired by contemporary diners in Thailand who regularly serve Thai classics alongside Western signatures, and you could see that this is reflected in the menu. Little india singapore

Recommended dishes include Tom Yum Talay (Crémeux Tom Yum Seafood Food $ 15), Kway Tiew Tom Yum Doran (Tom Yum Noodles with Pork $ 14), Khapow Moo Sab (Thai Basil Hinced Pork Rice $ 12), Gaeng Som Cha Om Goong (acacia leaf) omelet with spicy tamarind shrimp soup $ 15) and Spaghetti Pad Kee Mao ($ 17).

Starting with Thai iced milk tea ($ 3.90), there was a lingering tea and a stronger taste of orange blossom water than usual. Not bad, one of the best around. I would have liked it to be a cheaper dollar.

The dish I liked was the Kway Tiew Tom Yum Doran (Tom Yum noodles with pork $ 14), which captured the essence of the spicy-sour-salty Thai style with tender slices of pork.

I think I would skip the Green Curry ($ 15) next time. Their interpretation was to have grilled chicken on green curry. Something the ingredients did not combine well and the curry was a little milky. Personally, I prefer richer and thicker sauces.

There are dishes created using simple French techniques that the chef learned from school, as seen in the Gai Nung Len ($ 10) of crispy chicken strips drizzled with homemade sauce. Arok mak!

  • Nung Len
  • 33 Mackenzie Road, Singapore 228686 (Little India MRT)
  • Opening hours: 10:30 a.m. – 10:30 p.m., closed on Sunday
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