Singburi

Friday night walkin 2 pax at 1900. No booking got a seat at the counter in front of one of the chefs. Super friendly host, servers greeting us as we walked to our seats. Recommend the lychee sour and pineapple daiquiri both were some of the best cocktails we had tried, they looked unassuming just clear but really packed a punch. We went with the very friendly and informative waitresses suggestions. Got the heritage cold smoked tomato salad and spicy raw beef laab to start. Both fantastic the laab had a kind of szechuan numbing heat. The tomatoes were better than i could imagine perfect temperature, mix of textures and almost a new flavour with each taste. The pork belly with burnt chillies had a gorgeous bbq smoky taste and the sauce was not too spicy had a delicious flavour. Aubergine dish was knockout, crispy exterior with a creamy centre and had been dressed in a banging dressing. Then to finish a prawn and pineapple curry, at first it reminded me of a Penang curry but missed the sweetness then when I had the pineapple with the sauce it balanced perfectly. The friendly chef was topping up our water and offering us more drinks the waitress didn’t feel rushed and made time for all our questions, even servers not in our section were saying bye as we made for the door. On departure I spoke with one of the co-owners who was also hosting tonight, he was keen to know about our visit we said we will be back! 10/10

3 weeks ago · via Google

Punchy flavours, succulent meats, refreshing and aromatic salads, full bodied fiery dishes - Singburi is deserving of the hype . We went during a quiet Easter weekend and booked for lunch rather than dinner, which I believe is much busier. The space is industrial but with a long bar to watch the chefs cooking up a storm over roaring gas stoves with traditional woks. It’s a hive of activity and I can imagine it being quite loud especially during peak busy service hours. We ordered conservatively knowing we often order too much. Well guess what? we still ordered too much. Lamb Riblets, Pollack, Colrabi salad, the Smokey cabbage, prawn curry and aubergine. It was all so delicious. Staff were super helpful and were very attentive to our need for refills of water. Don’t expect your food to be toned down, chilly is used liberally in almost every dish. We were reliably informed we could take any uneaten food home, but we powered home bellies busting and high off the Scoville’s. Amazing place and we can’t wait to come back.

4 months ago · via Google

Singbury is a masterclass in flavor, texture, and technical execution. For anyone who appreciates the science and artistry behind cooking, the open kitchen and the dedicated charcoal grill station set the stage for a spectacular culinary experience. The undisputed king of the meal was the Grilled Blythburgh Pork Chop; it was slowly cooked for 1 hour on a descending grill, and the resulting char and tenderness were masterfully achieved. The consistency across the entire menu was exceptional. Each dish brought a unique depth of flavor: Aubergine Pad Phet: This dish was truly out of this world. Scallop with Chu Chee: The richness of the dish was perfectly balanced Chicken Ka Prao with Fried Egg: Executed to perfection, with a great depth of spice The Full Culinary Spread in our table also included a variety of other plates: the Wild Ginger Chicken Thigh, Smoked Pork Belly with Burnt Chilli, Heritage Tomato Salad, Pork Fat Stir Fried Hispi Cabbage, Prawn & Pineapple Red Curry, and perfectly cooked Jasmine Rice demonstrated incredible technical skill and ingredient quality. If you value a kitchen that treats fine ingredients with genuine, uncompromising skill, this is an essential destination. Highly recommended.

2 months ago · via Google

Pretty authentic taste of Thai food (especially the Red Curry). You can smell and taste the smoked pork belly. The chicken thighs are pretty good. The scallops looked good. Menus can change daily but some are stock standard (especially the good dishes) Very busy and saw many people turned away who came without reservations.

3 months ago · via Google