Chuonkin can feel more like a low-key jazz bar than a Thai restaurant. The long lounges, jazz soundtrack, neon lights and piano in the corner certainly give off that ambience. And the team here provides all the comfort and familiarity of your favourite neighbourhood bar, albeit with the addition of Thai dishes spiked with sweet and sour lime, basil and tamarind.

The mains are divided into land, sea, stir-fries and curries. A crowd-pleaser is the five-spice duck confit, which levels up the classic French dish with a tangy, Thai and East Asian-inspired five-spice plum sauce. It comes with mixed berries and golden quail eggs, which are reminiscent of “golden treasures” often eaten to bring prosperity during cultural celebrations. The green curry chicken, bolstered by house-made curry paste, is more complex than most, while the Panang curry beef is a must-try for those after a sweeter, regional curry.

Its hearty stir-fry section includes the more familiar pad thai and pad see ew. Those after a spicier kick without the gluten should ask for the stir-fry spicy basil noodle – or order anything on the stir-fry menu and ask for it to be prepared gluten-free.

Drinks-wise, it’s mostly BYO here, so you can grab a bottle from nearby or order standard soft drinks.

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Updated: August 14th, 2023

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