There aren't many pictures now- for some reason I haven't gotten round to take as many as I want to- but don't be surprised if one day I end up with a whole big album of pictures featuring all the meals that I've had at Thai diner Soi 47 Toa Payoh Lorong 6.
I've always been a fan of Soi 47.
When it was we first started eating at their places, I don't know, but my friend and I oft went to their outlet in Chinatown, then Central Clarke Quay, then Orchard Central, even the one near Lavender.
Toa Payoh Lorong 6 we started going only this year.
And from the looks of it we should be going more.
Why not, when we have good reason to be at Lorong 6. and when we love Thai street food?
Soi 47 is not just about street food, mind.
They've got a great selection of steamed fish and seafood and huge mains- poultry, pork, everything, but for some reason I kind of lean towards their casual dishes more than their mains.
Their green curry beef is a favorite of mine.
So is their Thai basil rice.
Amongst some of their dishes I've had include, of course, the noodles, where besides the Pad Thai, I have the Pad See Ew too. There've been times where I've had the vermicelli tang hoon, but between one and the other, I always go towards the flat rice noodles more than the glass.
This afternoon we ordered three dishes.
There was a plate of Pad See Ew, there was an omelet, and for extras, decided to get a Salted Egg Chicken.
I like Pad See Ew, so no questions asked, it was a good dish.
What makes their Pad See Ew interesting is that whilst it might not be fried in the fire in the wok Chinese wok hei style, there was a smokiness about it that comes from their expert three turn, four turn, five turn wok stir.
It's always lovely to be able to enjoy a plate of my favorite noodles.
Better yet when it comes with dishes I love, like the omelet that for this afternoon I cannot remember what filling it was we had but it might well have been chicken or pork.
Those who know the Thai omelet will know its fluffiness, its unique savory taste, and its oil.
Don't have the omelet if you're squeamish about oil.
You won't be able to stomach the burst of oil that comes out when you have it.
The trick, I think, is to have it with rice.
The warm rice, soft as it is, mixes well together with the deep-fried omelet and adds a lovely, muted mushy feel to the dish.
Perhaps one day I should try the egg with green curry.
I should love to know how the flavors taste like.
The one thing that did surprise me about this meal was the salted egg chicken.
You know how some places tend to drown their pieces of meat in the sauce so much so that you feel like you're drinking the sauce instead of having the meat rich with its supposed flavors?
This one here had it cooked in such a way that the sauce seemed to wrap itself around the meat. There was hardly any sauce on the plate.
Instead each individual piece had the salted egg sauce coated all over it, letting the chicken hold a flavor of its own, yet, at the same time, it wasn't dry, or hard.
What I liked best was how the sauce squished out when I took a bite.
Maybe I'll order the larger plate next time I come.
I had thought this meal would be all.
But then came a surprise.
A bowl of Red Ruby on the house, in exchange for a positive Google Review, which, considering how huge a fan I am of Soi 47, was a blessing more than an obligation.
I love Thai desserts.
Whether it be Chendol, or the Tapioca, or the Red Ruby, I love them all.
And why not, when its a literal full bowl of ice-cold rich coconut milk mixed with bright red small tapioca flour balls and topped with strips of sweet, juicy jackfruit?
