Why We Still Love Running Our Family Restaurant Every Day
People often see the smiles in a restaurant, but they don’t always see the work behind them.
Running a family restaurant means early mornings, late nights, weekends, and holidays spent serving guests. There are deliveries to check, fresh ingredients to prepare, tables to set, and countless details that happen long before the first diner arrives.
So why do we keep doing it?
Because we love it.
Chef June has never seen cooking as just a profession. The recipes she prepares today are the same ones she learned from her parents and grandparents in Southern Thailand. Every dish is an opportunity to share a part of her family’s traditions with someone new.
For Indi, the greatest joy is meeting people. Every table is different. Some guests are trying authentic Thai food for the first time, while others are searching for the flavours they remember from their travels in Thailand. Helping guests choose dishes they’ll enjoy and seeing their reactions is one of the most rewarding parts of the job.
Of course, there are tiring days. Like every family business, we face challenges. But then a guest leaves with a smile, returns for another visit, or writes a kind review saying we made their first meal in Singapore memorable.
Moments like these remind us why we opened Thong Thai Bistro.
Our goal has never been simply to serve food. We want every guest to feel welcomed, cared for, and leave with a genuine taste of Southern Thailand.
If our guests leave happier than when they arrived, then we know we’ve done our job. Book here for your reservations or takeaway.