What Makes Thong Thai Bistro Different from Other Thai Restaurants?

Singapore has no shortage of Thai restaurants, so guests often ask what makes Thong Thai Bistro different.

The answer begins with Chef June.

Unlike many chefs, Chef June never attended culinary school or worked in professional kitchens before opening the restaurant. Everything she knows about cooking was learned from her parents, grandmother, and family in Southern Thailand. The recipes served today are based on the flavours she grew up with, not recipes from textbooks or training manuals.

Authenticity is only one part of the story. We are equally committed to quality ingredients. Fresh seafood, carefully selected vegetables, and authentic Thai ingredients are essential to our cooking. When we cannot find the quality we need in Singapore, we import ingredients directly from Thailand.

Every dish is cooked fresh to order. We do not believe in shortcuts because great food takes time and attention to detail.

The other difference is hospitality. While Chef June is focused on the kitchen, Indi focuses on the guests. Having served Thai food since 2012, he enjoys helping diners discover new dishes and guiding them through the menu based on their preferences.

At Thong Thai Bistro, we are not trying to be the biggest Thai restaurant in Singapore. Our goal is much simpler: serve authentic Southern Thai food, use quality ingredients, and make every guest feel welcome.

It is a philosophy that has helped us build lasting relationships with diners from Singapore and around the world.