Jim Thompson was an American businessman who helped revitalize Thai silk industry in the 1950s and 1960s. I have visited the Jim Thompson House Museum in Bangkok, dining at Jim Thompson Thai Restaurant Singapore felt like revisiting an old friend.
A courtyard with matching black-colored tables and chairs fronts the entrance. Inside, high ceiling and huge ceiling fans keeps the restaurant cool without the need for air-conditioning. Pictures and ornaments scattered around the restaurant reminds me of the art pieces I saw at the Jim Thompson House Museum.
This is Jim Thompson’s ala carte menu but for simplicity’s sake, we went with the Thai Set Lunch at $42 per person.
Since I can’t take spicy food, I opted for Tom Kha Gai (coconut galangal chicken soup). The rich coconut milk adds creaminess to the fragrant chicken soup.
Honestly, I can’t really taste the difference between Gai Satay (Thai-styled marinated chicken) and the normal chicken satay that one can find in hawker centres in Singapore. Even the peanut sauce tastes pretty much the same.
Thod Man Pla (deep fried curried fish cakes) is pretty interesting. I can definitely taste the curry flavor in the fish cakes and they take on the brownish color of curry powder too. The accompanying sweet chilli sauce, peanuts and cucumbers adds different flavors and textures to the fish cakes.
Poh Pia Gai (deep-fried spring rolls) is the ultimate crowd-pleaser. Packed with minced chicken, vegetables and glass noodles, the spring rolls are deep-fried till the outside are crackling crispy.
I like having a variety of vegetables so I opted for Phad Pak Ruem Mitr (wok-fried mixed vegetables). The vegetables are stir-fried with mushrooms and oyster sauce. It’s a simple and wholesome dish.
Pla Nueng Manao (steamed sea-bass) is comforting and delicious. The sea-bass is very fresh and steaming it makes it melt-in-the-mouth tender. Paired with fragrant jasmine rice, it doesn’t get any better than this.
Khao Niow Ma-Moung (mango sticky rice) is one of the most classic Thai desserts. You can’t go wrong with this dessert. The mango is ripe and sweet which goes really well with sticky rice and rich coconut milk.
For something a little less rich, there is Tab Tim Grob (water chestnut in coconut milk). Topped with crushed ice, this is a simple desert that is perfect for Singapore’s sweltering summer heat.
For something simpler, there is Ice Cream Ma-Moung (mango ice-cream). The mango-flavored ice-cream is smooth and creamy, a perfect end to a great meal.
The ambience at Jim Thompson is casual with a touch of elegance, prefect for everything from business lunch to dinner dates.
Jim Thompson serves tasty Thai cuisine infused with Southeast Asian flavors that evokes familiarity in Singapore diners.
Address: 45 Minden Road, Dempsey Hill, Singapore 248817
Opening Hours: Daily 12pm – 3pm, 6pm – 10pm