Golden Mile Complex is up for collective sales. It is most likely the new owners will redevelop this place we called Little Thailand. So let’s make sure we enjoy the wonderful Thai restaurants that are in there as long as we can!
Rung Mama have been serving authentic Thai home-cooked food since the 1980’s. Started off as Udonthani to Sakhon and to Dee Tongue Thai, all situated within Golden Mile Complex throughout the years, Rung Mama’s children decided to pursue and expand the culinary skills of their mother and hence, Dee Tongue Thai was opened. Dee Tongue Thai served an array of recipes using home-made sauces, marinades and chillies that leads each dish to its unique taste.
We started with Goong Chae Nam Pla, raw prawns marinated with Thai lime sauce. You have to eat it with the raw garlic to get the full punch. I remembered the time I had this in Kowloon and had food poisoning. The environment for this restaurant wasn’t exactly Category A in hygiene, so it was a bit of Russian roulette here. But the prawns were really fresh, so I recommend that you eat this quickly and not let germs start growing by leaving it on the table for a long time.
Classic Esan special of Moo Yang was usually made with meat from pork neck. Here, they used another cut that was leaner but equally well-spiced to produce the same taste. But you would still need the pork neck for the complete experience.
Pra Meuk Yang can be a disaster if they grilled the squid a bit longer. But they nailed it here with a perfectly grilled squid.
You need a lot of oil to make Kai Jeow Moo to get that fluffy, crispy, burnt texture of egg omelette. They have done it to perfection, the inside remained fluffy, the omelette was not dry, and the minced pork was not overcooked.
The Tom Yum Talay really woken up our palates. It had all the umami and the sour elements that would push our appetites even higher.
Classic Thai dish of Pad Ka Na Moo Kop was made with their homemade crispy pork that remained crispy even when cooked with the kailan and sauce.
Lad Na is my comfort food. Sticky bean paste gravy over charred kway teow. The kway teow had “wok hey” and thinly sliced beef complemented the lad na. Not exactly like the Lor 9 Beef Horfun, but this was one of the best lad na I had in Singapore.
Fanta used to be a favourite among us, with different colours like red (raspberry), orange, green (lime), purple (grape) and other funky colours. I especially liked Fanta Green, or used to be called Fanta Lime. It had a hint of pandan and not so limey.
The place is not fine dining, but it serves really authentic Thai food. If you are going for a client meeting afterwards, please be aware that you would smell like lunch after dining here as the ventilation is quite bad.
But I would recommend all to come before it really is gone forever.
Dee Tongue Thai by Rung Mama
5001 Beach Road, Golden Mile Complex, #02-33, Singapore 199588
Tel : +65 9626 1913
Date Visited : Nov 2018
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