Friday, 12 August 2016

Thai villa in the east is happiness when we eat

555 Villa Thai is a perfect place for chilling out, with live band & yummy Mookata!. Don't be fool by its simple facade as this restaurant serves one of the best Thai food in town, hood bar & cafe, is also breaking the mould with its fresh concept. 555 Villa Thai is the winning formula that is credited to the supply of fresh seafood and mookata, it’s an amalgamation of barbeque and steamboat, the best of both worlds.
555 Villa Thai
Mango Pomelo Salad, the pomelo tastes like a sweet, mild grapefruit very juicy, together with the mango for a fruity salad, with a dash of olive oil and vinegar. Taste sweet & sourish, light & fruity.. This salad needs to be consumed immediately after it’s tossed. But it doesn’t matter because we finish it in one sitting.
555 Villa Thai
Mookata is refering to a dome-shaped grill with a soup trough that is placed over charcoal embers, along with live seafood, moo means pork in Thai, kata is skillet. In Thai barbeque steamboat, they bring the best taste. It originated from Northern Thailand, though one may argue how the interesting ‘domed shape hotpot’ came about. The origin story about how the soldiers in Chiang Mai grilled meat using their helmets, eventually creating a metal domed shaped hotpot we see today, To eat Mookata, first one has to lather the pork lard provided to grease the metal skillet, which then use to grill the meats. The surface eventually gets really charred though. Simple soup is also poured into the moat surrounding the skillet. Traditional Mookata in Thailand just use plain water. The lightness of the soup allows the broth to easily take up the essences of the grilled meat juice that flow down, mixing together with the boiled vegetables in the broth to create a flavourful and rich taste in the soup. The mookata makes for a great family dinner.
555 Villa Thai
Salt-Baked Tilapia fish, the fish is wrapped with thick salt, it's hard as a brick, so give it a whack around the edges with the back of a spoon, and if lucky, the whole top will peel off. Carefully brush the excess salt off fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates, garnish with the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil, makes beautifully moist fish.
Seafood Tom Yam,  creamy seafood tom yam soup. The dish uses fresh seafood and mushroom, and is finished with evaporated milk to give you a perfect blend of spicy flavours balanced with a creamy soup texture. Deliciously hot and bursting with strong spicy flavours. It's flavourful and undeniably delicious.
Kang kong fritters served with a spicy coconut dip and all their sauces are made from scratch.

Therefore, what are we waiting for? head now to 555 Villa Thai for the delicious food and enjoy the live bands.
30 Cosford Road, Singapore 499550.
Open daily: 5PM-2AM

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