Prime Cuts: Our Most Carefully Selected Seafood

Not every dish belongs on an ordinary menu.

At Thong Thai Bistro, Chef June has created a selection we call Prime Cuts.

Prices start from $59, and the reason is simple.

These dishes represent some of the ingredients and preparations where Chef June is least willing to compromise.

We don’t choose ingredients simply because they are inexpensive.

We choose them because they meet her standards.

And if an ingredient doesn’t meet that standard, it doesn’t enter the kitchen.

Why We Call Them Prime Cuts

The name isn’t about making something sound expensive.

It’s about the approach.

When you order from our Prime Cuts selection, you are choosing dishes built around carefully selected ingredients, particularly fresh seafood.

Chef June believes that premium ingredients deserve proper handling and preparation.

There is no point buying excellent seafood and then overwhelming it with unnecessary flavours.

The cooking has to respect the ingredient.

That’s particularly true with the seafood we have chosen for this section.

Threadfin: A Fish Chosen for Its Tenderness

Threadfin is our featured fish.

This is not an accidental choice.

Threadfin is known for its exceptionally tender, delicate flesh. It is traditionally valued in Chinese cooking and is commonly used in preparations such as soups and porridge because of its soft texture.

It is also a deep-sea fish with a clean, delicate taste.

For Chef June, the appeal is the texture.

A good piece of Threadfin should be tender and delicate rather than dominated by a strong or muddy fish flavour.

That makes it an excellent canvas for her Southern Thai preparation.

Jumbo Prawns in Tamarind Sauce

Then there are our Jumbo Prawns in Tamarind Sauce.

This dish is increasingly becoming one of the dishes people talk about when they visit us.

The prawns are substantial, fresh and naturally sweet.

Chef June’s tamarind sauce brings together the characteristic sweet and sour qualities of tamarind with the savoury elements of the dish.

And then there is the part nobody needs to explain:

The sauce is finger-licking good.

We have had guests tell us that they would happily order the dish simply for the sauce.

We understand completely.

Fresh Oysters — Keep Them Fresh

Our oysters are served raw and available in portions of 6 or 12.

This is deliberately simple.

Fresh oysters don’t need elaborate cooking.

Instead, Chef June provides her own selection of condiments to accompany them.

The idea is to experience the freshness of the oyster while allowing the accompanying flavours to add another dimension.

Sometimes the best cooking is knowing what not to do.

Fresh Squid in Lemon Sauce

Squid is another example of how Chef June approaches ingredients.

It sounds simple:

Fresh squid.

Fresh lemon.

But simple doesn’t mean easy.

Squid can be unforgiving if it isn’t handled properly.

Freshness matters.

Timing matters.

Preparation matters.

And the balance of the lemon sauce matters.

When everything comes together, a relatively simple dish can become something exceptional.

That’s exactly what Chef June is looking for.

Quality Is Not an Accident

When a guest says that our food tastes exceptionally fresh, it may sound simple.

But freshness doesn’t happen by accident.

There is planning behind it.

There is sourcing.

There is preparation.

There is inspection.

And there is Chef June’s final decision.

If something doesn’t meet her standard, it doesn’t get served.

That’s one of the reasons our approach can be different from a restaurant trying to serve food as quickly and cheaply as possible.

We aren’t trying to be that restaurant.

Why Prime Cuts Start at $59

We know that $59 and above is not an everyday price point for everyone.

We understand that.

Our philosophy has always been that diners should know our pricing before they visit.

We publish our menu and prices because we believe in transparency.

We also know that our restaurant isn’t competing with hawker-centre pricing.

Our focus is on quality ingredients, fresh seafood and food prepared with care.

There are many restaurants in Singapore competing on price.

That’s not our game.

Our game is quality.

Fresh Seafood Takes Centre Stage

Seafood is particularly important to Thong Thai Bistro.

We want diners to associate us with seafood that is carefully selected and properly prepared.

From our Jumbo Prawns in Tamarind Sauce to Fresh Squid in Lemon Sauce, our Prime Cuts selection reflects that philosophy.

We don’t want a large menu simply for the sake of having a large menu.

We would rather have fewer dishes that Chef June is genuinely proud to serve.

Chef June’s Standard

Chef June’s kitchen is unconventional.

She is not interested in following a formula simply because another restaurant does it.

Her decisions are based on her own taste, experience and standards.

That means ingredients are judged carefully.

Preparation is important.

Freshness matters.

And the final dish has to pass her test.

Only then does it reach the dining room.

Come and Discover Our Prime Cuts

If you are visiting Thong Thai Bistro for the first time, our Prime Cuts selection is an excellent way to explore the seafood side of our kitchen.

Try the:

• Threadfin Fish
• Jumbo Prawns in Tamarind Sauce
• Fresh Oysters
• Fresh Squid in Lemon Sauce

Each is different.

But they have one thing in common:

Quality comes first.

That is the standard Chef June wants to maintain.

And that is why we are proud to put them under one heading:

PRIME CUTS

Thong Thai Bistro | Number One Thai Seafood Restaurant

Fresh seafood. Southern Thai flavours. Chef June’s standards.

Frequently Asked Questions

What are Prime Cuts at Thong Thai Bistro?

Prime Cuts is our selection of premium dishes featuring carefully selected ingredients and seafood. Prices start from $59.

What fish does Thong Thai Bistro serve?

Our featured fish is Threadfin, selected for its tender, delicate flesh and clean flavour.

What are the Jumbo Prawns served with?

Our jumbo prawns are served with Chef June’s tamarind sauce, creating a balance of sweet, sour and savoury flavours.

Are the oysters cooked?

Our oysters are served raw with Chef June’s selection of condiments and are available in portions of 6 or 12.

What makes the squid dish special?

Our squid is prepared with fresh lemon sauce. The dish demonstrates Chef June’s belief that simple ingredients can become exceptional when handled correctly.

Our Atmosphere Wasn’t Designed. It Came From Our Story.

When people talk about a restaurant’s atmosphere, they often talk about the décor.

The furniture.

The lighting.

The colour scheme.

The music.

Perhaps even the interior designer who created it.

At Thong Thai Bistro, our story is rather different.

Our atmosphere wasn’t carefully designed.

It happened.

And perhaps that’s why guests sometimes describe our restaurant as cosy, comfortable, friendly and homely.

Starting Again After COVID

When we returned from Thailand after COVID, we were starting almost from scratch.

We had three children.

We had no work.

And we had to figure out how to rebuild our lives in Singapore.

It wasn’t an easy period.

We didn’t have the resources to create a large, beautifully designed restaurant with an expensive interior.

So we made do with what we had.

And we started working.

Chef June volunteered to take charge of the kitchen.

Her motivation was simple: we needed to put food on the table for our children, rebuild our lives and become useful members of the community again.

That’s how Thong Thai Bistro began its journey.

No Fancy Designer. No Pretence.

We didn’t bring in an expensive restaurant designer to tell us what our restaurant should look like.

We simply created a place where people could sit comfortably, enjoy good food and have a conversation.

There is something quite liberating about that.

We don’t pretend to be something we’re not.

Our restaurant is simple.

Our food is real.

And our hospitality is personal.

Perhaps that is what some guests pick up on when they describe our atmosphere.

A Family Behind the Restaurant

Thong Thai Bistro isn’t a restaurant operated by a faceless company.

It is a family business.

Chef June is in the kitchen.

Her cooking is based on her experience, her taste and her understanding of Southern Thai food.

And outside the kitchen, we are doing everything we can to make sure our guests feel welcome.

There are good days.

There are difficult days.

There are days when the kitchen is extremely busy.

There are days when we wonder how we are going to get everything done.

But we keep going.

Because this restaurant is much more than a business to us.

It is part of how we rebuilt our lives.

Why Our Restaurant Feels Different

We believe hospitality doesn’t have to be complicated.

You don’t need expensive furniture to make people comfortable.

You don’t need elaborate décor to create a welcoming environment.

Sometimes it comes from something much simpler.

A genuine welcome.

A conversation.

Remembering a returning guest.

Helping someone decide what to order.

Laughing with customers.

And enjoying the work you’re doing.

We genuinely enjoy what we do.

And perhaps guests can feel that.

Our Food Follows the Same Philosophy

Interestingly, our approach to the restaurant is very similar to our approach to food.

We don’t try to make things look more impressive than they really are.

Chef June cooks with fresh ingredients and prepares dishes to order.

Our seafood is carefully selected.

Our vegetables are sourced frequently because freshness matters to us.

And we don’t believe in making food look spectacular for a photograph and then serving something different to the customer.

What you see is what we serve.

The same philosophy applies to the restaurant itself.

What you see is what you get.

We Are Still Building

We don’t want to give the impression that everything is perfect.

It isn’t.

We are still working hard.

We are still learning.

We are still trying to improve.

And, like many small family businesses, we are still finding our way.

But perhaps that’s part of what makes the journey meaningful.

We started with very little.

Today, we have guests walking through our doors from Singapore and from around the world.

Some come for the food.

Some discover us while exploring Little India.

Some come because a friend recommended us.

And some simply walk in because they happen to see us.

Whatever brings them here, we’re grateful.

When Guests Notice the Atmosphere

One recent guest described our restaurant as having a “lovely cozy homely feel” with a friendly owner and an excellent Thai chef wife.

Another guest gave us 5 stars for atmosphere.

These comments mean a lot because creating a homely environment was never something we set out to manufacture.

It came naturally from our circumstances.

We are a family.

We work together.

We care about what comes out of the kitchen.

And we enjoy meeting people.

Perhaps that is what guests are feeling when they sit down at our tables.

A Restaurant Built From a Difficult Beginning

Looking back, the period after COVID was incredibly difficult.

But it also gave us an opportunity.

An opportunity to start again.

An opportunity for Chef June to do what she loves — cook.

And an opportunity for us to create a restaurant that reflects who we are.

We may not have the fanciest restaurant in Singapore.

We aren’t trying to.

We want to be a place where the food is taken seriously, the ingredients are fresh, the cooking is authentic and the people are friendly.

That’s enough for us.

Come As Guests, Leave As Friends

Perhaps the greatest compliment isn’t when someone says the restaurant is beautiful.

It is when someone says:

“We felt at home.”

That is the atmosphere we hope to create.

Not manufactured.

Not pretentious.

Just genuine.

If you’re exploring Little India Singapore, shopping around Mustafa Centre, visiting the area’s temples and heritage attractions, or simply looking for an authentic Southern Thai restaurant, come and see us.

Sit down.

Have a meal.

Talk to us.

And hopefully, for a little while, you’ll feel at home too.

Thong Thai Bistro — a family-run Southern Thai restaurant in Little India, Singapore.

Stir-Fried Basil: A Thai Classic That Doesn’t Need Complicated Ingredients

Some of the best Thai dishes are surprisingly simple.

Stir-Fried Basil is one of them.

At first glance, it may seem like an uncomplicated dish — basil, chilli, seasoning and your choice of protein.

But simplicity doesn’t mean it’s easy.

Getting the right balance of aroma, seasoning, heat and texture requires careful cooking.

At Thong Thai Bistro, Chef June prepares our Stir-Fried Basil fresh to order, giving guests the freedom to choose exactly how they want it.

And there are more choices than you might expect.

Choose Your Stir-Fried Basil

Our Stir-Fried Basil can be prepared with:

• Minced chicken
• Prawns
• Squid
• Seafood
• Tofu
• Paneer

The most popular choice is undoubtedly minced chicken.

It is the classic combination many guests associate with Thai basil dishes, and the minced chicken works particularly well with the fragrant basil and spicy, savoury seasoning.

But don’t automatically choose chicken.

If you enjoy seafood, try prawns, squid or our seafood version.

If you’re vegetarian, you can choose tofu.

And for something a little different, we can prepare it with paneer.

Thai Basil with Minced Chicken

Our minced chicken version is an all-time favourite.

The minced chicken provides a wonderful texture because the seasoning coats the small pieces of meat, allowing every mouthful to carry the flavour of the basil and Thai seasonings.

It is also one of those dishes that can be adjusted to suit different preferences.

Want it spicy?

We can do that.

Prefer something milder?

That’s fine too.

The important thing is that Chef June cooks it fresh when you order it.

Stir-Fried Basil for Seafood Lovers

Thai cuisine and seafood are a natural combination.

Our Stir-Fried Basil can be prepared with prawns, squid or seafood, giving the dish a completely different character.

Fresh prawns bring sweetness.

Squid brings a different texture.

Seafood provides a combination of flavours and textures in every bite.

The basil and seasoning tie everything together.

Vegetarian? You Have Options Too

Thai food isn’t just about meat and seafood.

At Thong Thai Bistro, our Stir-Fried Basil can be prepared with tofu or paneer.

Tofu provides a lighter, more traditional plant-based option.

Paneer offers something completely different — a richer, more substantial texture that works surprisingly well with Thai basil and seasoning.

This gives vegetarian diners more choice rather than simply removing the meat from a dish.

The Spice Level Is Your Choice

Thai food has a reputation for being spicy.

And sometimes that’s exactly what you want.

But not everyone has the same tolerance for chilli.

That’s why we allow guests to choose their preferred spice level.

Whether you prefer very mild, less spicy, regular spicy or extra spicy, let us know when ordering.

The goal isn’t simply to make the dish as hot as possible.

The goal is to make it enjoyable.

Why Fresh Cooking Matters

Stir-Fried Basil is a dish that benefits enormously from being cooked fresh.

The basil needs to retain its fragrance.

The protein needs to be cooked properly.

The seasoning needs to come together in the wok.

And the dish needs to reach your table while everything is still at its best.

That’s why Chef June prepares it when the order reaches the kitchen.

There is no need to overcomplicate the process.

Fresh ingredients + proper cooking + the right balance = a great plate of Thai food.

Which One Should You Order?

If it’s your first time trying our Stir-Fried Basil, we’d suggest starting with:

🥇 Minced Chicken

The most popular and the classic choice.

🥈 Prawns

Ideal if you enjoy the combination of Thai basil and fresh seafood.

🥉 Squid or Seafood

For seafood lovers who want something a little different.

🌱 Tofu

A great vegetarian option.

🧀 Paneer

For vegetarians looking for something less conventional.

There really isn’t one “correct” version.

The best version is the one you enjoy.

A Simple Thai Dish Done Properly

One of our guests recently described our food simply as:

“Very delicious! Highly recommend.”

We love comments like this because Stir-Fried Basil is exactly the kind of dish where technique matters more than unnecessary complexity.

Chef June doesn’t need to turn it into something fancy.

She simply wants it to taste right.

And that is what we aim for at Thong Thai Bistro.

Try Stir-Fried Basil at Thong Thai Bistro

Whether you choose minced chicken, prawns, squid, seafood, tofu or paneer, our Stir-Fried Basil is prepared fresh to order.

Choose your protein.

Choose your spice level.

Then let Chef June do the rest.

Thong Thai Bistro — authentic Southern Thai cuisine in Little India, Singapore.

Frequently Asked Questions

What protein can I choose with Stir-Fried Basil?

At Thong Thai Bistro, you can choose minced chicken, prawns, squid, seafood, tofu or paneer.

What is the most popular Stir-Fried Basil?

Our Stir-Fried Basil with minced chicken is the most commonly ordered version.

Can Stir-Fried Basil be vegetarian?

Yes. We offer both tofu and paneer options.

Can I choose the spice level?

Yes. Guests can request their preferred level of spiciness, from very mild to extra spicy.

Is Stir-Fried Basil cooked fresh?

Yes. Chef June prepares the dish fresh to order.

Why High-Quality Ingredients Make Better Thai Food

People often ask us why our food tastes different from many other Thai restaurants.

Some think it’s a secret recipe.

Others believe it’s the spices.

The truth is much simpler.

Great taste begins long before the cooking starts.

Quality Begins With Fresh Ingredients

At Thong Thai Bistro, every ingredient has a purpose.

Fresh vegetables are delivered daily because vegetables lose their flavour and texture over time. Chef June carefully checks every delivery, and if the quality isn’t right, we don’t use it.

Fresh herbs such as lemongrass, galangal, kaffir lime leaves, Thai basil and chillies give Southern Thai cuisine its unmistakable aroma. When these ingredients are fresh, they don’t need much help to shine.

Fresh Seafood Makes All the Difference

Seafood is one of the biggest reasons guests notice the difference in our cooking.

Fresh prawns are naturally sweet.

Fresh fish has a delicate texture remains tender instead of becoming rubbery.

That’s why we carefully source our seafood and never compromise on quality. Every seafood dish should allow the freshness of the ingredient to be the hero of the plate.

Quality Ingredients Need Less Disguise

One of the wonderful things about authentic Thai cooking is that fresh ingredients don’t need to be hidden behind heavy sauces or excessive seasoning.

Instead, Chef June focuses on balance.

Sweet.

Sour.

Salty.

Spicy.

Each flavour supports the others without overpowering the main ingredient.

When the ingredients are fresh, nature has already done much of the work.

Quality Is Hundreds of Small Decisions

People sometimes imagine there’s one secret behind a memorable meal.

There isn’t.

It’s the decision to reject vegetables that aren’t fresh enough.

It’s the decision to source better seafood.

It’s the patience to cook every dish only after it’s ordered.

It’s refusing shortcuts even when they would save time and money.

These are the small decisions guests rarely see, but they experience them with every bite.

Our Philosophy

We’re fully aware that we’re not the cheapest Thai restaurant in Singapore.

That has never been our goal.

Our goal is much simpler—to serve authentic Southern Thai food made with fresh ingredients, cooked with care, and shared with genuine hospitality.

For us, quality isn’t a marketing slogan.

 It’s a promise we make every day to every guest who walks through our doors to dine in or takeaway.

Why Thong Thai Bistro Is Perfect for Group Dining, Corporate Dinners & Family Celebrations

Some of the best memories are made around a dining table.

Whether it’s a birthday, corporate dinner, family reunion, anniversary, or simply a gathering of good friends, sharing a meal brings people together in a way few other experiences can.

At Thong Thai Bistro, that’s exactly how we believe Thai food should be enjoyed.

Authentic Thai Food Is Made for Sharing

Unlike individual plated meals, authentic Thai cuisine is traditionally served in the centre of the table for everyone to enjoy together.

One person may love seafood, another prefers vegetables, while someone else wants something spicy. Sharing allows everyone to experience a variety of flavours during a single meal.

It’s one of the reasons large groups often leave saying they discovered dishes they would never have ordered themselves.

We Help Curate Your Meal

For larger tables, we don’t simply hand you a menu and wish you luck.

Indi enjoys speaking with guests to understand their preferences, dietary requirements, favourite ingredients, and spice tolerance before recommending a selection of dishes that complements the entire table.

Whether your group includes vegetarians, seafood lovers, adventurous diners or guests who prefer milder flavours, we’ll help create a menu everyone can enjoy.

Perfect for Every Occasion

Thong Thai Bistro regularly hosts:

• Birthday celebrations
• Corporate lunches
• Corporate dinners
• Family gatherings
• Anniversary dinners
• Tourist groups
• Community and association events
• Friends catching up over dinner

Our upstairs dining area is especially popular for larger groups, while our cosy atmosphere allows everyone to relax and enjoy quality time together.

Four Levels of Spice

Every group has someone who loves chilli—and someone who doesn’t!

That’s why many of our dishes can be prepared in four spice levels:

• Bare Minimum
• Less Spicy
• Regular Spicy
• Extra Spicy

Everyone gets to enjoy authentic Southern Thai flavours at their own comfort level.

More Than Just Great Food

Guests often tell us they remember the hospitality just as much as the food.

For us, that’s the greatest compliment.

Because at Thong Thai Bistro, we don’t simply serve dinner.

We help create occasions people remember. For RESERVATION or TAKEAWAYS.

Why Chef June Was Never Meant to Be a Chef—Yet Became One Anyway

People often assume that every chef dreamed of becoming one.

That wasn’t Chef June’s story.

She never trained in a culinary school or worked in professional kitchens. Everything she knows about cooking came from growing up in Southern Thailand, learning family recipes from her parents and grandparents.

What truly makes her special isn’t formal training.

It’s her personality.

Long before Thong Thai Bistro existed, we were preparing for our wedding. One task seemed simple—buying our wedding bands. We spent days visiting jewellery shops, comparing designs, discussing details, and trying to find the perfect rings. Only after giving it careful thought did June decide that the ring she wanted was one we had seen much earlier.

That experience taught me something important.

June never settles until she believes something is exactly right.

Today, that same meticulous approach defines the kitchen at Thong Thai Bistro.

She checks the freshness of seafood. She insists on vegetables being delivered daily. She tastes, adjusts, and balances every curry until the flavours are exactly as she remembers from home in Southern Thailand.

She isn’t trying to cook quickly.

She is trying to cook correctly.

Perhaps that’s why guests often describe our food as authentic. They aren’t simply tasting recipes. They’re experiencing the care, patience, and attention to detail that Chef June brings to every meal.

At Thong Thai Bistro, authenticity isn’t created by a recipe alone.

It’s created by the person behind the recipe.

For reservation.

Why We’re Not the Cheapest Thai Restaurant in Singapore—And Why That’s Intentional

One of the questions we’re occasionally asked is why some of our dishes cost more than those found elsewhere.

The answer is simple: quality ingredients.

At Thong Thai Bistro, we’ve never tried to compete by offering the lowest prices. Instead, we’ve chosen to invest in the freshness and quality of every ingredient that reaches your table.

Our seafood is carefully selected because freshness is one of the foundations of authentic Southern Thai cuisine. Fresh vegetables are delivered daily so they retain their flavour and texture. When the ingredients we need aren’t available locally at the standard we expect, we source them directly from Thailand.

Every dish is then prepared fresh to order by Chef June using family recipes that have been passed down through generations. There are no shortcuts, because we believe authentic food deserves patience, care, and attention to detail.

We also understand that value is about more than price alone. Many of our guests tell us they appreciate knowing their meal is cooked from scratch using fresh ingredients rather than relying on pre-prepared sauces or frozen components.

We’re proud to offer honest, authentic Southern Thai cooking made with ingredients we’d happily serve to our own family.

For us, quality isn’t an upgrade.

It’s our standard.

Is Thai Food Always Spicy? Not at Thong Thai Bistro.

One of the biggest misconceptions about Thai food is that every dish is extremely spicy.

While Southern Thai cuisine is famous for its bold flavours and aromatic chillies, authentic Thai cooking is about balance, not simply heat. Sweet, sour, salty, savoury and spicy flavours work together to create every dish.

At Thong Thai Bistro, we believe every guest should enjoy authentic Thai food at a spice level that suits their own taste.

That’s why most of our dishes can be customised using four simple spice levels.

🌶️ Bare Minimum

Perfect for children, diners who don’t usually eat chilli, or anyone trying authentic Thai food for the first time.

🌶️🌶️ Less Spicy

A gentle level of heat that allows you to enjoy the herbs, spices and fresh ingredients without overwhelming your palate.

🌶️🌶️🌶️ Regular Spicy

Our recommended level for guests who want to experience authentic Southern Thai flavours as they are traditionally enjoyed.

🌶️🌶️🌶️🌶️ Extra Spicy

Designed for serious chilli lovers who enjoy the bold, fiery flavours that Southern Thailand is famous for.

Every dish is still prepared fresh to order by Chef June using authentic family recipes, fresh vegetables delivered daily, carefully selected seafood, and quality ingredients sourced from Thailand whenever required.

Whether you’re dining with children, vegetarian guests, first-time visitors, or dedicated chilli enthusiasts, everyone can enjoy the same authentic Southern Thai cuisine prepared to their preferred spice level. We do the same for vegetarians dishes.

Because at Thong Thai Bistro, the flavour stays authentic—the spice is your choice.

Nice Food Brings You In. Nice People Bring You Back.

Every restaurant hopes to serve great food. But the restaurants people remember usually offer something more.

At Thong Thai Bistro, we believe and genuine hospitality go hand in hand. Chef June prepares every dish fresh to order using family recipes, fresh vegetables delivered daily, carefully selected seafood, and quality ingredients sourced from Thailand whenever needed.

Equally important is how we welcome our guests. We enjoy getting to know our diners, recommending dishes based on their preferences, and making sure everyone feels comfortable and relaxed throughout their meal.

Many guests tell us they came for the food but returned because they felt genuinely looked after.

Whether you’re visiting after shopping at Mustafa Centre, exploring Little India, or celebrating a special occasion, you’ll always receive a warm welcome alongside authentic Southern Thai flavours.

📍 Thong Thai Bistro
120 Desker Road, Little India

Just minutes from Mustafa Centre, Farrer Park MRT and Jalan Besar MRT.

Authentic Southern Thai cuisine. Fresh ingredients. Nice people. Memorable dining.