Longstanding Thai restaurant Thanying unveils new creations, showcasing the finesse of royal Thai cooking

New dishes hit the spot just as well

Besides Thanying’s longtime favourites, the restaurant’s new additions are worth a try, too  — they’re just as eye-catching and delicious.

For starters, the miang pla tod (S$22) is a must-try. Traditionally a betel-leaf appetiser with crispy fish, herbs, and vegetables, Thanying gracefully elevates it with deep-fried seabass that’s paired with crushed peanuts, lime, and herbs perched atop delicate lotus petals. 

Each dainty wrap — including the flower petal — delivers a vibrant myriad of textures, and goes well with the accompanying spicy-sour sauce. 

Protein lovers should go straight for the massaman kaeh (S$32) — a rich, aromatic curry centred on a hefty, fall-off-the-bone lamb shank with onions and potatoes. 

Even if curry isn’t usually your thing, the layers of spice and unbelievably tender meat might just convert you. Though the curry draws on strong Middle Eastern and Malay influences, that deep, rounded flavour is really the result of a slow, six-hour simmer.

For those who don’t quite enjoy lamb, the khaw moo yarng (S$22, grilled pork jowl) is a reliable alternative. Despite being a naturally fatty cut from the cheek, it has a nice balance of lean and juicy fatty meat — all the while being wonderfully succulent.

If you’ve saved room for dessert, the creme brulee mapraow (S$18) that’s served in a coconut husk is a delightful finale.

As any typical Asian would say, it’s “not too sweet” for us — smooth and creamy, with gentle coconut notes that keep it refreshingly light.

Iconic classics are here to stay

Thanying’s loyal fans would know the beloved peek gai sod sai (wings stuffed with minced chicken, S$26 for four) is a non-negotiable — you haven’t really been to the restaurant unless you’ve ordered it.

According to the team, this heritage dish is a rare find even in Bangkok, much less here in Singapore, thanks to its labour-intensive, full-day preparation.

Each wing is meticulously deboned first, packed with minced chicken and Thai herbs, baked till tender, then deep-fried, only upon order.

And I swear — this dish did something to me. It’s so wildly addictive and fulfills the oh-so-comforting joy of fried chicken. The herb-laden filling is juicy and savoury, too, allowing a hearty hit of classic Thai flavours in every bite.

The tom yam ruammit talay (S$15) is another powerhouse, bringing together the familiar ensemble of mushrooms, kaffir lime leaf, and lemongrass.

But in true royal Thai fashion, this bowl gets the deluxe treatment: Plump prawns, tender fish, and crab legs. 

At first glance, it might look like your standard tom yum, but Thanying’s imperial version offers a more clean-tasting broth, while staying incredibly well-balanced despite its intensity.

You still get that signature tom yum kick, but the heat from the Thai chillies unfolds slowly, rather than all at once. And best of all, the sourness is bright, without being abruptly sharp. We’re convinced this would easily win the hearts of any bold, spice-loving foodie.

One dish I’ve not quite come across before is the goong phad pong kari (S$56). It features king prawns stir-fried in a unique curry sauce that’s made with fresh milk, egg, and sliced chilli.

This dish somewhat reminds me of our local chilli crab — creamy, mildly spiced and undeniably comforting. Instead of the bolder Thai curries you might expect, this gravy leans more towards a yellow, sweet-and-savoury blend, accompanied by a lush, custardy consistency from the eggs.

This was easily one of my favourites of the evening. There’s something so warmly satisfying about it that I found myself reaching back for more… and, of course, pairing it with some rice.

This was a hosted tasting.

If you’re in town and you’re looking for other Thai food options, check out Naakin at Amoy Street Food Centre and Fi Woodfire Thai at Shaw Centre.