Thai Gold Food @ Selegie

This place was my go-to place for Thai food before we proceeded to drinks at nearby clubs. We knew how to go to the place, but only today I knew its name – Thai Gold Food Chinese Cuisine.

It is an unassuming place nested among the printing shops that arts and media students go to print their homework and projects. And because the location caters to the student crowd, the eateries here are value for money.

Tod Mun Goong ทอดมันกุ้ง | Thai Style Deep Fried Prawn Cake

Four pieces of plump and irregular shaped prawn cakes deep fried to crispy perfection, and served with a sweet and tangy, slightly spicy sauce. It was juicy and mouth burning hot, so be careful before biting into one.

Gai Hor Bai Toey ไก่ใบเตย | Chicken Wrapped in Pandan Leaves

I was craving for paper-wrapped chicken, but this Thai version of pandan leaves wrapped chicken would have to do for now. I could discern the frozen chicken thigh taste and the spices couldn’t cover that.

Goong Ob Woonsen กุ้งอบวุ้นเส้น | Prawn and Glass Noodle Roasted in Claypot

My introduction to this Thai classic was in Thai Shark’s Fin Restaurant in the 90s and it was dry and peppery hot. Although the menu said “roasted in claypot”, the prawn and glass noodles were cooked elsewhere because the wokhei was quite distinct. I find the lack of pepper in their version disturbing, but Princess loved it. Besides prawns, we found some pieces of squid as well.

Pla Neung Ma Nao ปลากะพงนึ่งมะนาว | Steamed Sea Bass With Lime and Garlic

Another Thai classic, and they even make a fish-shaped plate to serve this steamed fish. Steamed sea bass with lime and garlic was not steaming hot when serve. I loved the idea that the sauce was kept warm with the candle under the serving plate.

Gaeng Keow Wan Moo แกงเขียวหวานหมู | Thai Green Curry with Pork

Usually I would order chicken or beef with my Thai green curry, but we already had chicken and my family members don’t take beef for religious reason. So we opted for pork, and it went well with the sweet green curry as well.

Gai Chiaw Goong ไข่เจียวกุ้ง | Prawn Omelette

This is not the Jay Fai version but it was the classic omelette with the crispy sides that many Thai restaurant so famously served. It had to use a lot of oil to get that flaky, crispy edges. Prawn omelette is a hidden variation not on the menu, so remember to ask as I think prawn is better than minced chicken or pork. And this was the last of the dishes that we ordered to go with the Thai jasmine rice.

Thup Tim Krop ทับทิมกรอบ | Thai Red Ruby

And how can we pass up Thai dessert? Red ruby is made from water chestnut coated with tapioca flour dyed in red food colouring served in sweet coconut milk. My sister was disappointed that it came with evaporated milk and rose syrup, like a bandung. Princess and I didn’t mind the bandung.

While this place is value for money (they don’t charge GST or service charge), it wasn’t the best Thai food you can find in Singapore in terms of authenticity or quality. But what you get is solid home cooked Thai food which can momentarily bring you back to Bangkok.

Thai Gold Food Chinese Cuisine
91 Bencoolen St, #01-14/22 Sunshine Plaza, Singapore 189652
Tel : +65 6883 1575

Visited Jan 2024