Thailand’s leading beer brand, Chang, celebrates the delicacy and diversity of Thai cuisine with the return of its annual gastronomic adventure Chang Sensory Trails, a multi-sensory experience focused on iconic Thai flavours. Chang Sensory Trails 2018, the third edition, travelled to London and Los Angeles, will land in Singapore from 31 August to 1 September 2018 at The Lawn at Marina Bay with free admission.
A total of 8 participating outlets will be at Chang Sensory Trails 2018, serving a handful of signature dishes. Little Elephant Thai Bistro is one of them and I have an opportunity to dine at the restaurant to experience the quality dishes ourselves.
Thai cuisine, like the crafting of Chang beer, embodies the Thai philosophy of Lamiat, which emphasises attention to detail and looking beyond the ordinary. Underpinning this philosophy is the deep and authentic appreciation of the small things that refine and produce perfection.
Chang Sensory Trails 2018
As part of the Chang Sensory Trails 2018, I visited Little Elephant Thai Bistro located at Tiong Bahru area.
Decked in a coffeeshop-esque setting (the venue used to be an coffeeshop selling local delights), the interior has been designed to incorporate an old-school vibe with modern elements to keep its look up-to-date. The indoor dining area is smaller than the al-fresco dining area outside; whilst the al-fresco dining area is largely made up of usual seatings, patrons can also choose to take a seat at the tables that are shaped like wooden boats meant for two pax for a more unique experience.
Nam Tok Kor Moo Yang
This Grilled Pork Neck Salad gets its balanced flavour from a tangy homemade dressing made with ground dried chillies, lime juice, mint leaves, fish sauce and fresh spring onions. The tender pork neck has a light chewy texture and it makes the dish incredible and win me over.
Kor Moo Yang
Selected Pork Neck grilled with low temperature is soft & tender in every bite. Perfectly complemented with homemade tamarind sauce for a bold sour sweet spicy kick.
The beef in the Stir Fry Sliced Beef with Holy Basil is sous vide for 48 hours at 65 degrees before stir-fried with holy basil and bell peppers. The bell peppers / capsicum make the dish looks so colourful and also give a lovely fragrance and crunchy texture. Highly recommended.
Kung Tod Thakrai
Fresh, Juicy deshelled prawns tossed in a sticky herbal sweet gravy that has a strong fragrance of lemongrass and honey. It makes the dish remarkable. Best paired the Stir-fried Prawn in Lemongrass & Honey Sauce with a bowl of jasmine rice.
Pla meuk pad kai kem
The chef brings soft and chewy squid to fried with delicious salted egg. The Fried Squid with Salted Egg has a bouncy chew to texture and it gets cloying on its own.
Tom Yum Kung
A classic Tom Yum Goong is characterized by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. The prawns are large and fresh, there are also chunks of mackerel fish, oyster mushrooms and ripe tomatoes. The level of spiciness is just nice to me.
Little Elephant is one of the participating restaurant at the Chang Sensory Trails 2018, provides to be an excellent choice offering good quality and affordable Thai food.
57 Eng Hoon Street #01-72 Singapore 160057
Tel: +65 6224 1646
Tuesday – Fridays 1200 to 1500, 1800 to 2300 | Saturdays & Sundays 1130 – 2300 | Closed on Mondays
- East-West Line – Tiong Bahru station
- East-West or North East Line – Outram Park (EW16/NE3)
- Blk 1 or 18 along Tiong Bahru Road 5, 16, 33, 63, 123, 195, 851
- Blk 55 along Tiong Bahru Road 75, 970
- Eton House Pre-School along Outram Road 75, 970
*Disclaimer: This was a media invite.