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.

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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.