From Phuket to Little India: How Indi and June Built a Southern Thai Food Destination

When Indi and June opened Thong Thai Bistro, they had no grand plans to become one of the most talked-about Thai restaurants in Little India. Their goal was much simpler — serve authentic Southern Thai food and make every guest feel welcome.

Behind every dish is Chef June, whose cooking is rooted in family traditions, memory, and a lifelong passion for Southern Thai cuisine. Without formal culinary training, she has built a reputation for creating food that is bold, authentic, and packed with flavour.

At the front of the restaurant is Indi, who has been serving Thai food since 2012. While Chef June focuses on the kitchen, Indi focuses on people. Whether recommending dishes, explaining flavours, or sharing stories, he believes hospitality should feel natural rather than scripted.

Together, they have created something unique in Little India. Guests often arrive expecting a meal but leave remembering the warmth, laughter, and personal connection that come with the experience.

Over the years, word of mouth, online reviews, and returning customers have helped Thong Thai Bistro grow into a favourite destination for those seeking authentic Southern Thai food in Singapore.

For Indi and June, success has never been about becoming the biggest restaurant. It has always been about serving great food, treating people well, and building lasting relationships one table at a time.