If you are a regular traveler to Bangkok, you would be familiar with Yentafo – a distinctively pink noodle dish in Thailand. The “pinkiness” comes from the fermented soybean paste added to the soup. It imparts a distinctive sweetness and essence to the broth.
Although it’s not as popular as Thai Boat Noodles, Yentafo is a staple choice of noodles amongst the locals.
If you are not aware, Yentafo Kruengsonge is an authentic Thai yentafo brand with 28 outlets in Thailand and two in Laos. In Singapore, this is the third outlet after the opening of its first outlet at Cathay Cineleisure Orchard in November last year. The second outlet is at [email protected]
While waiting for the mains, we dig into some of their fried appetizers.
There are four choices of yentafo to choose from the menu. The top pick is the Signature Kruengsonge Soup. They use only flat wide rice noodles and the toppings include fish ball, squid ball, fish ball with tofu, fried tofu, seasoned fried taro and black fungus mushroom. There are 3 spice levels to choose from so kids could enjoy the non-spicy version. I opt for level 2 and the spice level is just right for me.
Besides their signature noodles, I also get to sample some of their new noodles dishes in their menu.
This popular Thai rendition of fried kway teow is brimming with the aromatic ‘wok-hei’ and the heady fragrance of Thai garlic and umami flavor makes me want to give this dish a double thumbs-up.
The pork rib has a melt-in-the-mouth texture. While the meat is infused with perfect blend of spices and flavor, the richness of the meat starts to get to me after a few bites. Other than that, this makes a very substantial meal on its own. This dish is available with noodle soup as well.
This is a spicier and punchier option of the signature yentafo noodles soup.
Do not underestimate the heat level in this plate of unassuming-looking fried rice. Hidden inside is a liberal sprinkle of finely-chopped Thai red and green chilli padi that is enough to set anyone’s tongue on fire. That being said, if you are a chilli fiend, then this is a perfect dish for you. I truly enjoy the addictive pieces of crispy, garlicky pork loin that came with it.
To cool down our burning palettes, we opt for the Santol Sweet Delight and Kanom Tuay.
This Santol Sweet Delight contains cottonfruit which I’ve never tasted before until now. It has a very unique soft and mushy texture, yet chewy. The sweet, tart and savory taste makes it a perfect digestif after a meal.
This simple no-frills coconut dessert definitely tastes better than it looks. I absolutely adore the perfectly salted coconut cream, sweet and sticky bottom layer of palm sugar combination.
Even though I’m not a connoisseur when it comes to yentafo, I really liked what I had. I thought the noodles are excellent and flavors are spot-on.
*This is a collaborated post in partnership with Yentafo Kruengsonge.
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