Rochor Thai prides itself in its meticulous preparation and the use of fresh ingredients to ensure the authenticity of its food, with flavours found nowhere else in Singapore.
Finally, some Pad Thai with wok-hei. Rochor Thai’s take was wetter and sweeter than most I had in Singapore, and certainly one of my favourites.
The Drunkard’s Prawn lives up to its name. The spicy kick was addictive! There was no doubt about the freshness of the prawns, but it was the strong flavour of this dish that made it so endearing.
Grilled to the perfect tender consistency throughout with a light caramelised overcoat, these already delicious slices of pork collar were flavoured up even further with the subtly sweet-sour Issan style dip made from tamarind.