PEr FYI

April 19, 2015

Sabai, Fine Thai on the Bay, Singapore…..easily forgettable

Chef Samlee is known for her skill and expertise in Thai Cuisine. After all for thirty years, she cooked for HRH Princess Srinagarindra while she travelled.

In my mind I couldn’t quite grasp the concept of Thai and fine dining together. I love them both separately so surely I’d love them just as much together? Unfortunately I must say that we were both pretty disappointed with the meal that I received at Sabai as I love Thai food very much.

Let’s start with the positives…The delicious Yam Mamuang (spicy green mango salad with prawns, chicken, roasted coconut, grounded peanuts and sweet sauce) is bursting with fresh flavours and exotic notes. The See-krong moo op nahmpeung (deep-fried smoked honey pork ribs) is unbelievably succulent.

From really good to really bad. The Gang gwio warn gai (authentic green curry with chicken, coconut cream, sweet basil leaves, eggplant and pea eggplant) has a rich, heady flavour that comes with well-seasoned curries but the overall effect is disappointing due to the crappy “Plastic chicken”meat texture which is so rubbery and tasteless. The Pls kao sam rod, ratt prik, tawd gratiem (deep-fried garoupa fillet with three flavoured sauce, spicy and sour sauce or garlic and peppercorns) was so dry…so bad tasting.

A Thai meal would not be complete without a bowl of Dtom yum gung, pla (spicy and sour prawns and fish soup with lemongrass, galangal, chilli, kaffir lime leaves, fish sauce and fresh lime juice). Beware though, this one is a tongue-numbing experience.

Sabai is somewhat more expensive than many other Thai restaurants in Singapore, but judging by my recent visit, easily forgettable compared to most Thai food I’ve had.This is the true truth as I say it as it is…

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