At Thong Thai Bistro, we take pride in serving authentic Thai food crafted with heart and dedication. For us, every dish is more than just a meal — it is an expression of tradition, care, and a deep respect for Southern Thai flavours.
Quality and freshness are at the core of everything we do. From the moment ingredients arrive in our kitchen, only the best are selected. Anything that does not meet our standards is simply not used. This commitment ensures that every plate we serve reflects the true essence of Thai cooking.
All our dishes are prepared fresh in-house, from our curry pastes to our sauces. We do not believe in shortcuts. Chef June, who leads our kitchen, is meticulous in every step of the process. Having been trained through years of home-style cooking, she brings an authenticity that is rarely found in commercial kitchens.
We believe that great food comes from patience, passion, and integrity. That is what makes the difference on the plate — and what makes every dining experience with us truly special.
Indi is the one you’ll usually meet on the floor — welcoming guests, making recommendations, checking in, and keeping the energy warm and relaxed. But his story goes a little deeper. Back in 2013, Indi was running Gypsy @ Rawai in Phuket, so his understanding of Thai food isn’t just from the dining room — it comes from real, hands-on experience.
These days, while Chef June is in the kitchen, Indi often does a final round of inspection before dishes reach the table. It’s his way of making sure everything is up to standard — from presentation to balance — before it gets to the diner.
Thong Thai Bistro is really built on both sides:
Chef June crafting the food with precision, and Indi making sure the experience and final delivery are just right.
In many ways, Indi is very much part of the story behind the success of Thong Thai Bistro.
“Magic on your taste buds” — wah, we should frame that one! ✨
Thank you for trusting us with your dinner. Every dish that comes out of our kitchen starts from scratch — fresh herbs pounded, sauces balanced carefully, seafood selected with care — so hearing that it tasted awesome really means a lot to us. Chef June will be smiling when she reads this.
We’re also glad the short wait was worth it! Good food takes a little time, but we promise it’s never by accident — it’s always measured, intentional, and cooked with heart.
Thank you for recommending us. Next visit, we’ll try to create even more “magic” for you. 🔥
Nandita… this review is dangerous 😄 10/10 and you even gave bonus marks ❤️
Hearing that it’s one of the most authentic Thai meals you’ve had outside Thailand means a lot to us. Chef June takes that very seriously — every curry paste, every balance of sweet, sour, salty and spice is done the way she grew up with. No shortcuts, no “adjust to suit market” style. Just real Southern Thai soul.
And thank you for mentioning the draft beer 🍺 Ice cold, properly chilled, because good Thai food deserves a proper companion.
Now… the Durian with sticky rice. That one is not for the faint-hearted. When it’s in season and the durian is right, it becomes something else entirely — creamy, bold, unapologetic. Out of this world? Chef June will sleep well tonight hearing that.
Thank you for trusting us with your dinner. Next time we try to break your own record — 11/10? 😉
“Best Pad Thai we’ve had in Singapore” — that is a serious statement 😌🙏 and we don’t take that lightly at all.
Our Pad Thai is something Chef June has truly obsessed over. It’s cooked less oily, perfectly balanced, and the wok heat has to be just right — not rushed, not overworked. The sauce isn’t just sweet; it has depth, tang, and that gentle smokiness that makes you keep going back for another bite without realising it.
And of course, you’re always in control of the spice level — from Bare Minimum to Extra Spicy — because great Thai food should suit your palate, not punish it 🔥
Indi will be very happy to hear you enjoyed the personal service and atmosphere (he takes that part very seriously… and maybe a little theatrically sometimes 😄).
Thank you for coming, and we’ll be ready for Round Two when you are.
Tom Yum Fried Rice
The Tom Yum Fried Rice has never looked so good!
Tom Yum Fried Rice is a fun one for us because it’s not just “fried rice with chilli.” Chef June builds it from scratch — using the same aromatics you would find in a proper Tom Yum soup: lemongrass, kaffir lime leaf, galangal, fresh lime, and chilli. It has to be rich but not heavy, spicy but still balanced, and fragrant without being overpowering. That depth is what gives it that comforting yet exciting taste in every spoonful.
Your reservations!
Take Aways!
Kind words about the food, service, and warm ambience — that’s exactly the experience we work hard to create every day.
We’re also happy that so many of our signature dishes, from Pad Thai Thong Thai and Tom Yum Soup to the Tamarind Prawns, Thai Fried Rice, and our freshly made Red Ruby 🍧. That’s a spread very close to our hearts.
We’d also like to share something special with you and our readers: Thong Thai Bistro was recently voted by Secret Singapore as the No. 1 Thai Restaurant in Singapore — and, surprisingly, also ranked again at No. 3 in the same article. We were genuinely taken aback by this recognition. To be clear, this was not a paid feature or advertisement. In fact, we’ve declined many paid influencer and subscription offers over time.
Discover the exotic flavours and culinary wonders that Singapore’s Thai restaurants have to offer. Here’s our top picks of Thai eateries for you to tick off in the city:
Our belief is simple: if the food is honest and cooked with heart, it will speak for itself. Chef June cooks from her family recipes, and we stay true to authentic flavours without shortcuts. We’re as genuine as our food — no frills, no hype, just authenticity on the plate.
Thank you once again for your support, and we look forward to welcoming you and your group back very soon 🌸🍽️.
The food at Thong Thai Bistro especially the fluffy Thai egg and the kang kong with wok hei. Those two are simple dishes on paper, but when done right, they speak volumes about the kitchen.
Behind every dish is Chef June, who cooks the way she was taught at home — by family, instinct, and heart. No shortcuts, no commercial tricks, just honest Thai cooking done fresh every day. She’s meticulous, demanding (in the best way 😄), and won’t let a dish leave the kitchen unless it meets her standard.
And yes, the “boss” you met is Indi. What started as a couple sharing food and dreams has now turned into a family journey — three kids later, they’re still humming along, laughing loudly, arguing about seasoning, and doing what they love every single day. Indi takes care of the front, chats with guests, makes recommendations, and keeps the energy alive, while June quietly holds the fort in the kitchen, making sure every plate tastes just like the last — consistency is her obsession.
Together, they balance each other out — flavour and fun, discipline and laughter — and that’s really the heart of Thong Thai Bistro.
Our Squid in Fresh Lemon Sauce is indeed one of the most technical dishes on the menu at Thong Thai Bistro. It looks simple, but timing is everything. A few seconds too early and the squid is undercooked. A few seconds too late and it turns tough. The window is very small — and that precision is what makes the texture just right: lightly crisp on the outside, tender and soft inside.
Beyond timing, the balance of the fresh lemon sauce is equally important. It must be bright and refreshing without overpowering the natural sweetness of the seafood. Chef June went through many, many trials before perfecting it.
What makes it even more special is that Chef June was never trained in a commercial kitchen. She did not learn under another chef. All her recipes come from her family — refined through experience, instinct, and repetition. Every dish carries that personal touch and heart.
We’re also glad you noticed the freshness — we take seafood quality very seriously.
Jumbo Prawns in Tamarind Sauce
Our Jumbo Prawns in Tamarind Sauce is truly one of the stars of the menu at Thong Thai Bistro. We don’t use small prawns — only properly sized jumbo ones that are fresh, firm, and naturally sweet. The texture is important to us. When cooked correctly, the prawn should be juicy with a slight bite, never mushy or overdone.
The real magic, however, is in Chef June’s tamarind sauce. It’s not just sweet or sour — it’s layered. You get the tanginess of tamarind, a gentle caramelised sweetness, a touch of savoury depth, and just enough heat to balance everything. The sauce is reduced carefully so it clings beautifully to every prawn.
It’s one of those dishes that looks simple but requires precision — especially with seafood. Timing is everything. Too long in the wok and the prawn loses its natural sweetness. Chef June is very strict about this.
