Took Lae Dee which means “cheap and good” is Bangkok’s most famous 24/7 restaurant chain, has finally opened its doors in Singapore.
The concept is brought in by Hersing Culinary, and the opening of its Singapore outpost marks its first-ever overseas foray. Over the years, Hersing Culinary has successfully launched Tim Ho Wan, the world’s cheapest Michelin-starred dim sum as well as Tsuta, which was the first ramen eatery ever to win a Michelin star in Tokyo. It also empowered Chef Chan Hon Meng of Liao Fan Hawker Chan, Hong Kong Soya Sauce Chicken Rice and Noodle, which doles out the world’s cheapest Michelin-starred meal, to open his first restaurant. Hersing Culinary is always on a lookout for the best renditions of beloved dishes, and is very excited to launch Took Lae Dee.
Hersing Culinary believes that good food should be priced affordably so that everyone can enjoy it. Now, it is poised to recreate its past successes with Took Lae Dee. Took Lae Dee is the seventh reason listed in the CNN article titled “World’s Greatest City: 50 reasons why Bangkok is No. 1” — the media outlet touted it as the best all-night food counter in the city.
Took Lae Dee Singapore will serve one of the cheapest Thai dishes in a restaurant setting, with prices starting from S$3.80. All the items are offered at nett prices, with no additional service charge and GST. The signature Pad Krapow is a crowd pleaser, its simplicity belying the complexity it takes to cook the dish. It requires high heat and all the ingredients need to go into the wok at the correct timing to ensure perfection. It features a choice of minced chicken or minced pork tossed with fragrant Thai holy basil leaves. This is a comforting street food dish that will whisk you away to the heart of Thailand.
Then, tuck into the Pad Thai, regarded as one of Thailand’s national dishes. It comes with rice noodles stir-fried with eggs, tamarind pulp as well as fresh bean sprouts. The roasted peanuts on the side add a nice crunch. Red chilli flakes are served as condiment, and diners can choose to add them and kick up the spice level if they wish. There are different renditions to enjoy here, such as Pad Thai Hor Kai.
Other must-try Thai classics include the Tom Yum Thai Spicy & Sour Soup Chicken/Seafood. Fresh ingredients such as lemongrass, kaffir lime leaves, lime juice, chillies and a potpourri of Thai herbs and spices all contribute to a moreish interplay of hot and sour flavours. Choose to have the chicken or the seafood option. Then, go for the Kang Keaw Wan Thai Green Curry with Chicken/Pork/Beef. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk, fish sauce. Fragrant and satisfying, sweet and savoury all at the same time!
Pair the food with Took Lae Dee Iced Milk Tea, a well-loved Thai concoction made from tea, a blend of condensed and evaporated milk, sugar and real Ceylon tea. Great on a hot day, this cooling beverage has a creamy texture as well as a rich flavour. The ice cubes are made from tea, and as such will cool the drink but not dilute it. The condensed milk is served on the side.
Or go with the Iced Butterfly Pea Tea — the blue flowers are brewed and mixed with refreshing soda, and when they react with the citrus they turn purple. They lend a sweet aroma to the drink.
Took Lae Dee
18 Tai Seng Street, #01-34/35/K9