SARAI brings a refreshed thai fine dining experience to  Singapore’s beloved shopping district

The revamped SARAI brings Thai fine dining to Tanglin Mall, helmed by Chef Chimkit Khamphuang (Lisa) 

(Above from Left to Right: Golae Hoy Malang Pluu, Mieng Mak, Plaa Heng Tang  Mo, Puu Sorn Glin) 

Fine dining restaurant SARAI joins the league of  restaurants on Orchard Road with a newly revamped food menu designed by Chef  de Cuisine Lisa, a curated beverage programme with in-house cocktails and  mocktails infused with Thai influences, and sleek new interiors.  

The inspiration behind the food menu draws upon rediscovering the authentic  flavours of classic Thai cuisine well-loved by Thailand’s royal family. With each dish  meticulously and beautifully plated, Chef Lisa is known for using high-quality  products whilst capturing the true essence of Thai ingredients in her dishes.

(Above: Puu Sorn Glin) 

Food standouts include the Set menus, from $68++ to $108++ served during lunch  or dinner, which start with an Amuse Bouche like Plaa Heng Tang Mo, a sweet savoury medley of fresh watermelon, toasted coconut and smoked fish with  roasted peanuts. Next come the three bite-sized starters, offering a tense balance  of freshness and crunchiness. Fans of Thai snacks will recognise, along with dried  prawns and wild ginger wrapped with betel leaves, the wildly addictive Mieng Mak and Puu Sorn Glin, crab meat with pickled garlic on a puffed rice cracker. And the  last of the trio, Golae Hoy Malang Pluu, comprises perfectly charred southern Thai style fresh mussels satay glazed with a tangy fiery sauce.  

The main course dishes highlight lesser-known ingredients aromatically cooked by  Chef Lisa. A soup that warms the soul is Sip Gaeng Jued Pad Yang, infused with  roasted duck, tender young coconut and topped with fresh Thai basil. Other dishes  executed with sophistication are the Gaeng Raweng Nuea – tender wagyu beef  short ribs simmered in thick Thai green curry and white turmeric, served dry, and  Yum Hed Goong Yang, a salad of wild mushrooms with freshly grilled river prawns  and chilli jams.  

A sublime trio of sweet treats ends the course on a soft note, featuring Khanom  Mor Gaeng, a baked taro custard with pandan; Peuak Rang Nok, shreds of sweet  taro presented in the form of a bird’s nest and Roy Kaew, freshly cured starfruit.

Dishes from the a la carte menu that are great for sharing include Yum Pak, a  refreshing Thai sweet fern leaf salad dressed in tamarind palm sugar that delivers  different textures and flavours in one plate. The set menus are rotated every two  months, following Chef Lisa’s experimentation with in-season produce. A delicious  vegetarian food menu is also available.  

(Above from Left to Right: Pandan Grasshopper, SARAI Rose Negroni) 

Complementing the food menu is the equally diverse beverage menu, serving  homemade Thai specialities, cocktails, spirits, beers, wine and non-alcoholic  options. Nine signature cocktails (S$22++ each), crafted in-house by an  experienced resident bartender, invite guests to explore the rich culture of the  entire Thai region. Gin lovers can look forward to the SARAI Signature, a delicious  tipple with bloody shiraz gin, elderflower and lime juice served with curls of smoke,  and the SARAI Rose Negroni, built with gin, Lillet rosé, and bitters. The rum-based  Pandan Grasshopper contains nutty pandan and coconut milk, with peppermint  liqueur in the mix.  

(Above from Left: SARAI Main Dining Hall, SARAI Private Room)

SARAI delights guests with impeccable service inspired by warm Thai hospitality in  a cosy setting, with a soft palette of blush tones, light wood and warm lighting and  furnished with comfortable leather chairs. For meetings and celebratory  occasions, guests have the option of a single private room that seats up to 12 pax  or combined private rooms that can hold up to 40 pax.  For more information about SARAI Restaurant and to make reservations, please  visit or connect with the restaurant on Facebook @saraifinethai  and Instagram @saraifinethai

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