I used to visit Thailand at least once a year mainly for its food. Travel restrictions since last year means I haven’t had my gastronomic fix in a while and I’m suffering some withdrawal syndrome.
I’m sure those who enjoy authentic Thai food would agree with me: it isn’t easy finding really good Thai food outside of Thailand.
But if you’re looking for something as close to the real deal as possible in Singapore, try Blue Jasmine. My recent visit to the restaurant got me out of Thai food cold turkey.
After all, Blue Jasmine is helmd by Chef Nipaporn Doungiaisantisuk, who is originally from Chiang Rai and has been working her way up the F&B business ladder since 2008, starting out as a kitchen helper at a Thai restaurant in Malaysia.
New signatures at Blue Jasmine
Chef Nipaporn has recently refreshed the Blue Jasmine menu with new signature dishes that are whipped up without any pork or lard. These items are slightly adjusted to suit local palates but retain the robust flavours of authentic Thai food.
You can look forward to classic regional specialties and elevated street food in its comprehensive menu made up of appetite-whetting starters, comforting soups and curries, hearty mains, and refreshing desserts.
At the media tasting session that I attended, we started off with the Crispy Kang Kong (S$13), an appetiser that is great for sharing. This is made up of fresh kang kong leaves and oyster mushrooms tossed in fish sauce and pepper, before they’re battered in Thai tempura flour and sent for deep-frying upon order.
Paired with the tantalising house-made sweet and sour tamarind chilli sauce garnished with house-roasted peanuts, this is a dish that you’ll keep going for, thanks to its irresistible crunch.
Next came the Tom Sapp Beef Soup (S$24), an aromatic spicy broth that makes for a good alternative to the classic tom yum soup if you’re looking for something more unique.
The star of this soup is certainly the generous portions of beef chunks that are incredibly tender. Boiled with cherry tomatoes, kaffir lime leaves, galangal, lemongrass, long coriander, coriander root, dried chillies, and shallots, the beef is extremely flavoursome and I really loved that it was fork-tender, so it almost melts as I sink my teeth in.
Those who aren’t good with spicy food may find this soup a little too hot to handle. While I couldn’t finish it, I really loved how fragrant it was, thanks to the long cooking process and the zesty lime juice, housemade roasted rice powder, and chilli powder that were added in as final touches.
The crowd-favourite has to be the Cha-Om Crab Meat Fried Egg (S$22). This golden brown omelette is an addition that’s inspired by Cha-Om Omelette, an all-time bestseller at Blue Jasmine, and features silky crab meat, thin ribbons of acacia leaves, and an additively moreish nam prik kapi.
This dip is made with fermented shrimp paste, lime juice, palm sugar, red chillies, garlic, dried shrimps, and pea eggplants. These ingredients are painstakingly hand-pounded till fine in a mortar and pestle to make sure that the best flavours and fragrance are presented.
For northern Thailand flavours, try the Sun-dried Chicken with Green Chilli (S$20). This is a beloved dish from Chef’s home village that’s marinated overnight in palm sugar, pepper, and fish sauce. Traditionally, this is dried outdoors under the sun, but for hygiene reason, at Blue Jasmine, it is dried in a combi oven at low heat to imitate the process.
This is served with an assortment of fresh vegetables and a housemade green chilli dip that offers a punchy kick.
The robust and mouth-watering Gaeng Som (S$26), or Thai Orange Fish Curry, is not to be missed. This is a product of Chef’s special blend of yellow turmeric, fresh red chillies, lime juice, fish sauce, and palm sugar. This spicy and tangy broth complements the sea bass and half-ripe green papaya that are cooked till soft and succulent.
If you’re someone who needs to have at least a bowl of rice at your meal – especially when enjoying Thai cuisine – you’re going to love how this is the perfect gravy to soak your rice in.
End off your meal with the Ruam Mit (S$14), a coconut milk dessert that’s served with jackfruit, sweet corn, cendol jelly, grass jelly, sweet red beans, as well as housemade red ruby and coconut jelly, complete with rich and creamy coconut milk and coconut ice cream.
This refreshing sweet treat gives you a feast for your eyes and your palate, thanks to the vibrant colours, flavours, and texture you’d experience.
Alternatively, go for the Housemade Thai Milk Tea (S$6) that is brewed with Thai-imported black tea leaves and gives you the authentic Thai flavour you’ve been missing. You can even add on boba pearls at an additional S$2 per serving!
Blue Jasmine is located at 10 Farrer Park Station Road, Park Hotel Farrer Park, Level 5, Singapore 217564. Call 6824 8851 or email [email protected] to make a reservation.
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