Tasty Thai – Hat Yai-Style Thai Kway Chup & Thai Pork Trotter Rice in Bukit Batok!

Folks craving for a taste of Hat Yai cuisine should check out Tasty Thai, a stall that serves up tasty Thai-style kway chup and a series of braised Thai pork dishes in Bukit Batok. Helmed by former restaurant manager Phang Chun Fatt, alongside two partners, Tasty Thai sends out dishes made according to recipes developed by a true-blue Thai chef so you know you’re getting the real deal. 

Phang first made the switch to being a hawker by selling drinks at another hawker centre. When that didn’t pan out, he took the leap to venture out and build Tasty Thai despite his lack of experience in the kitchen. Thankfully, his partners were with him every step of the way and managed to get the basics down pat. 

Many key components of their popular dishes require a long painstaking process to prepare, such as the pork trotters that need at least two hours of simmering in a braising liquid comprising soya sauce, fish sauce and a medley of herbs and spices. 

The Thai Pork Trotter Rice ($4.90) and Thai Kway Chup ($4.90) are undeniably two of the most ordered items on the menu, but the stall also serves a la carte dishes such as Thai Pork Knuckle ($10/15/20), Thai Pork Trotter ($20/25/30), Braised Pig Intestines ($5), Braised Pig Skin ($3) and Thai Chicken Wing ($6). 

Paired with suan cai (preserved vegetables) and half a braised egg, the Thai Pork Trotter Rice comprised chopped-up pieces of pork knuckle and a mound of rice. Milder in flavour than I thought, the pork trotter meat was not as tender as I would have liked, but it was not overly tough to chew through. The fatty skin had a slight distinctive porkiness.

The house-made chilli on the side was jazzed up with a squeeze of lime and made for an adequate pairing with the meat. Also adding a tangy zing to the bowl was the suan cai, though I would have preferred it to be saltier. 

The Thai Kway Chup was unlike the usual kind you’d find in Singapore, which is typically on the peppery side. Tasty Thai’s rendition, made from the braising sauce for the pig trotters and boiled pork bone stock, featured a more herbaceous broth that had a sweet tinge. For those who decide to add chilli, the spice will hit you almost instantly with a pleasant heat. 

Everything from the kueh to offal were piled into the steaming hot bowl of soup. What’s interesting was that the kueh came rolled up instead of the usual silky flat pieces. This made them more chewy as they were thicker, though I have to say I prefer the smoothness of the flatter kueh over this style. 

I quite enjoyed the slices of  sweet fish sausage, as well as the soft and fatty pork skin that were very indulgent. There were also pork belly that had a good balance of meat and fat, pieces of lard, and meatballs that were rather intense in flavour, present

Tasty Thai does serve up a rather decent rendition of Hat Yai-style Thai kway chup that I wouldn’t mind tucking into on rainy days. This is definitely a warm and comforting bowl that will fill you up!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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