Jim Thompson Thai Restaurant & Wine Bar
45 Minden Road,
T: +65 6475 6088
F: +65 6476 5388
This is the continuation of my previous entry. Notably, Thai food tend to encompass quite a variety of spice & flavors. And it’s only natural that diners tend to indulge in quenchers and desserts to cap the night.
The first salvo of quenchers introduced
Thompson Mojito – fresh lemongrass, fresh mints, fresh lime with lemongrass infused vodka. I find this to be refreshing, and soothing for the palates. Quite possibly a beverage for any day in lieu of the tropical climate.
Thai Basil Sangria – white wine, brandy, fresh orange juice, orange peel, and more. Not quite the typical red wine infused version. In my opinion, is also quite a respite for the climate, because some say the body absorbs orange better, than most other citrus flavors.
Lemongrass Infusion – fresh lemongrass, ginger, fresh apple juice & lemonade. This is a mocktail that’s friendlier for the liver. Lemongrass is known for a list of health benefits, and is a key ingredient in Thai menus.
The second salvo, where choices were made
Bangkok At Night – Mekhong whiskey, Malibu rum, kahlua and fresh pineapple juice. Served in a glass that looks almost like that of a pineapple. This comes across a little sweet, and the layers of the whiskey, rum & kahlua makes this a fun beverage to sip along.
Bangkok Sling – Mekhong whiskey, cherry brandy, amaretto, fresh pineapple juice, fresh lime juice, grenadine & bitters. In my opinion, this is a level up version of the Bangkok At Night. A little sweeter, and the flavors make it very enjoyable.
Classic Margarita – Hornitos reposado, Cointreau & fresh lime juice. Not very different from what we’re already accustomed to. But for the less adventurous, no fear of not having the familiar stuff.
Jim Thompson Cooler – Gin, fresh lime juice, homemade ginger syrup, fresh mint leaves & ginger ale. Served in a blue glass, this packs a double dose of ginger, so it comes across spicier than what we’ve had all night. The thought that comes to mind, Davidoff Cool Water.
And for the finale, desserts as authentic as can be:
Khaw niaw ma muang (trans. Mango sticky rice) – the size of the mango is quite an eye full, accompanied with a ball of glutinous rice covered with a coat of coconut cream, together with the all familiar orchid. It’s quite evident that much effort has been invested to reduce the starch content of the sticky rice, as the color & texture is less dense than untreated version.
Ice Cream Kati – this is a fusion of the old ways and new in one. A young Thai coconut cropped with an opening, filled with coconut flavored ice cream, and tiny strips of jack fruit. Carefully scrape the flesh of the coconut to go along with the ice cream, brings a smile on the face.
Tab Tim Grob – locally known as red ruby. Tapioca starch coated water chestnut chips, with strips of jack fruit, immersed in coconut milk, served chilled with crushed ice. Considerably, an all-time classic, and is still widely enjoyed.
The ambiance, the attention to detail, the instrumental classics, the service rendered, were somewhat like a flashback to the reign of the highly revered Rama V – Phra Bat Somdet Phra Poraminthra Maha Chulalongkorn Phra Chunla Chom Klao Chao Yu Hua (Thai: พระบาทสมเด็จพระปรมินทรมหาจุฬาลงกรณ์ พระจุลจอมเกล้าเจ้าอยู่หัว)
Though the food were slightly adjusted to accommodate the palates of expatriates in Singapore, I would say the overall experience was something unique.
I find this venue to be an appropriate venue to host business lunch or dinners, or, private functions if need be. Otherwise, take your family for an escape experience for their weekend luncheon buffets. Details available on: http://www.jimthompson.com/restaurants_bars/singapore.asp