Location: Block 115 Aljunied Avenue 2, #01-35, Singapore 380115
Contact: +65 67478558
Operating Hours: Daily 11am – 12am
Accessibility: Aljunied MRT (EW Line)
Overall Rating: 4.0/5
Spicy Thai – Thai Cafe represents an authentic Thai dining experience in Singapore’s heartland, offering a compelling mix of traditional recipes and innovative creations. This neighborhood gem has built a loyal following through consistent quality and an ever-evolving menu that keeps diners returning.
Ambience & Setting
Physical Environment
Spicy Thai – Thai Cafe embodies the quintessential Singapore heartland dining experience. Nestled within Block 115’s bustling food center, the restaurant occupies a corner unit that maximizes both foot traffic visibility and operational efficiency. The space features practical fluorescent lighting that illuminates the vibrant colors of Thai ingredients and finished dishes, creating an authentic street food atmosphere reminiscent of Bangkok’s renowned food courts.
Dining Atmosphere
The open kitchen concept serves as the restaurant’s centerpiece, where diners can observe the theatrical preparation of dishes. The constant sizzle of woks, the aromatic clouds of garlic and chilies, and the rhythmic chopping of fresh herbs create a sensory experience that begins before the food arrives. The stainless steel preparation surfaces gleam under the lights, while large gas burners roar to life with each order.
Seating & Layout
Simple plastic chairs and laminated tables accommodate the no-frills approach, with seating for approximately 40-50 diners across both indoor and semi-outdoor sections. The layout encourages communal dining, with larger tables accommodating groups of 6-8 people. The proximity to neighboring food stalls adds to the authentic kopitiam atmosphere, with the gentle hum of conversations in multiple languages creating a truly Singaporean dining soundtrack.
Service Style
The service operates on a traditional zi char model, where orders are taken verbally and dishes arrive as they’re completed. This creates an anticipatory atmosphere where the arrival of each dish becomes a small celebration. The staff, predominantly Thai, communicate in a mixture of English, Thai, and Mandarin, adding to the authentic multicultural experience.
Peak Hour Dynamics
During dinner service, the restaurant transforms into a vibrant hub of activity. The queue system operates informally, with regulars often securing tables while newcomers navigate the ordering process. The controlled chaos of a busy service creates an energy that enhances the dining experience, making each meal feel like a special occasion despite the casual setting.
Culinary Excellence: Dish Analysis
Appetizers & Small Plates
Prawn Cake (3.5/5) – $2/piece
- Technique: Well-balanced flour-to-prawn ratio, avoiding the common pitfall of excessive batter
- Texture: Crispy exterior with bouncy prawn interior
- Recommendation: Ideal starter that showcases kitchen’s attention to fundamental preparation
Fish Cake (3.5/5) – $2/piece
- Flavor Profile: Springy texture with subtle heat
- Serving Suggestion: Pairs excellently with sweet chili sauce
- Quality Indicator: Homemade quality evident in texture and spice integration
Grilled Specialties
BBQ Pork Neck (4.5/5) – $10
- Preparation: Expertly marinated and grilled by Thailand-trained specialist
- Flavor Development: Perfect balance of sweetness, smokiness, and char
- Standout Feature: “Finger-licking good” quality demonstrating authentic Thai grilling techniques
BBQ Chicken Wing (4.2/5) – $6 for 4pc / $9 for 6pc
- Marination: Deep flavor penetration throughout
- Cooking Method: Precise grilling achieving optimal char without drying
- Value Proposition: Excellent portion-to-price ratio
Salads & Vegetable Dishes
Nam Tok Neua (Basil Beef) Salad (3.8/5) – $15
- Composition: Beef strips in spicy Thai sauce with century egg
- Flavor Profile: Carnivore-friendly with minimal vegetation, basil-infused
- Texture Note: Meat slightly tough but compensated by exceptional sauce
- Cultural Authenticity: Traditional preparation with modern presentation
Deep Fried Kang Kong with Special Thai Sauce (4/5) – $10
- Innovation Factor: Unique preparation method for traditional vegetable
- Texture: Crispy batter coating requiring sauce pairing
- Comparison: Similar concept to Indian rojak in sauce dependency
Signature Creations
Lala Beehoon (4/5) – $18
- Presentation: Silky beehoon buried under sweet clams
- Flavor Profile: Peppery kick providing “adrenaline rush”
- Technical Challenge: Pepper intensity potentially overwhelming clam sweetness
- Innovation: Creative interpretation of traditional zi char dish
Dill Pattie (Cha Om) Omelette (3.8/5) – $8
- Herb Integration: Generous dill pattie usage for pronounced herby flavor
- Value Stability: Consistent pricing over time
- Authenticity: Traditional Thai preparation method
Seafood Excellence
Red Emperor Snapper with Chilli Garlic (4.5/5) – Market Price
- Preparation Philosophy: Simplicity showcasing natural flavors
- Flavor Enhancement: Garlic, chili, and lemon zest combination
- Technical Note: Slight overcooking detected but overall excellent execution
Thai Walking Cat Fish with Spicy Lemon Soup (4.2/5) – $28
- Protein Choice: Unusual but flavorful catfish selection
- Texture: Firmer than snapper with excellent flavor absorption
- Cooking Method: Constant charcoal heat for optimal flavor development
- Sauce Mastery: Spicy lemon soup effectively masks earthy notes
Basil Mussels (4.2/5) – $15
- Herb Infusion: Basil flavor penetration throughout shellfish
- Aromatic Quality: Enhanced aroma complementing natural mussel sweetness
Dessert Program
Thai Red Ruby (4/5) – $3.50
- Cooling Properties: Ideal palate cleanser after spicy meal
- Traditional Preparation: Authentic Thai dessert technique
Sticky Glutinous Rice with Mango (4/5) – $6
- Classic Execution: Traditional preparation of beloved Thai dessert
- Seasonal Quality: Dependent on mango quality and ripeness
Tapioca in Coconut Milk (4.2/5) – $3.50
- Texture Achievement: Optimal steaming for perfect softness
- Flavor Balance: Coconut milk sweetness complementing tapioca
Pricing Analysis
The restaurant demonstrates excellent value proposition with appetizers at $2/piece and main dishes ranging from $6-$28. The pricing structure reflects portion sizes and ingredient quality, with premium items like whole fish at market price. Desserts are particularly well-priced at $2.50-$6, making it accessible for complete meal experiences.
Signature Recipes & Cooking Instructions
Lala Beehoon (Serves 4-6)
Ingredients:
- 500g fresh beehoon (rice vermicelli)
- 1kg fresh lala clams
- 4 shallots, sliced thin
- 6 cloves garlic, minced
- 3 bird’s eye chilies, sliced
- 2 tbsp white pepper (coarsely ground)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Chinese rice wine
- 1 tbsp sugar
- 2 tbsp lard or vegetable oil
- Spring onions for garnish
- Cilantro for garnish
Cooking Instructions:
- Clam Preparation: Soak clams in salted water for 2 hours to purge sand. Scrub shells clean and rinse thoroughly.
- Beehoon Preparation: Blanch beehoon in boiling water for 30 seconds until just tender. Drain and set aside in cold water to prevent sticking.
- Aromatics Base: Heat wok over high heat. Add lard and fry shallots until golden and fragrant (2-3 minutes). Add garlic and chilies, stir-fry for 30 seconds.
- Clam Cooking: Add clams to wok, cover immediately. Cook for 2-3 minutes until shells open. Remove opened clams and set aside.
- Sauce Building: Add white pepper, soy sauces, rice wine, and sugar to remaining liquid in wok. Bring to boil and reduce slightly.
- Final Assembly: Return drained beehoon to wok, toss with sauce for 1 minute. Return clams to wok, toss gently. Garnish with spring onions and cilantro.
Chef’s Secret: The key is the generous use of white pepper – it should make you sneeze slightly when cooking!
BBQ Pork Neck (Serves 4)
Marinade Ingredients:
- 1kg pork neck, cut into 2-inch thick slices
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp coriander seeds, ground
- 1 tbsp white pepper
- 2 tbsp vegetable oil
Cooking Instructions:
- Marination: Mix all marinade ingredients in a bowl. Coat pork thoroughly and marinate for minimum 4 hours, preferably overnight.
- Grilling Preparation: Prepare charcoal grill to medium-high heat. Oil grates to prevent sticking.
- Grilling Process: Grill pork for 6-8 minutes per side, basting with remaining marinade. Look for nice char marks and internal temperature of 145°F.
- Resting: Allow meat to rest for 5 minutes before slicing against the grain.
Pro Tip: The pork neck’s natural fat content keeps it moist during grilling – don’t trim too much fat!
Thai Walking Cat Fish with Spicy Lemon Soup (Serves 4-6)
Ingredients:
- 1 whole catfish (1.5kg), cleaned and scored
- 4 cups chicken stock
- 3 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 inches galangal, sliced
- 4 bird’s eye chilies
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- Thai basil for garnish
Cooking Instructions:
- Soup Base: Simmer chicken stock with lemongrass, galangal, and lime leaves for 20 minutes to develop aromatic base.
- Spice Paste: Pound chilies, fish sauce, lime juice, palm sugar, and tamarind paste into rough paste.
- Fish Preparation: Score fish diagonally every 2 inches. Stuff cavity with some lemongrass and galangal.
- Charcoal Cooking: Place fish in banana leaf (or foil) with spice paste. Cook over charcoal for 20-25 minutes, turning once.
- Final Assembly: Serve fish with hot soup base poured over. Garnish with Thai basil.
Red Emperor Snapper with Chilli Garlic (Serves 4)
Ingredients:
- 1 whole red snapper (800g-1kg)
- 8 cloves garlic, minced
- 4 red chilies, sliced
- 2 tbsp vegetable oil
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 lime (zest and juice)
- Cilantro for garnish
Cooking Instructions:
- Fish Preparation: Clean fish, make diagonal cuts on both sides. Pat dry and season lightly with salt.
- Steaming: Steam fish for 12-15 minutes until flesh flakes easily. Remove and drain excess water.
- Sauce Preparation: Heat oil in wok, fry garlic until fragrant. Add chilies, soy sauce, sugar, and lime juice. Cook for 1 minute.
- Plating: Pour hot sauce over steamed fish. Garnish with lime zest and cilantro.
Critical Point: Fish should be just cooked through – overcooking makes it dry and tough.
Nam Tok Neua (Thai Beef Salad) (Serves 4)
Ingredients:
- 400g beef sirloin, grilled medium-rare
- 2 tbsp sticky rice, toasted and ground
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 shallots, sliced thin
- 2 spring onions, chopped
- 1 cup Thai basil leaves
- 2 century eggs, quartered
- Bird’s eye chilies to taste
Cooking Instructions:
- Beef Preparation: Grill beef to medium-rare, rest for 5 minutes, slice thinly against grain.
- Dressing: Whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.
- Assembly: Toss warm beef with dressing, toasted rice powder, shallots, spring onions, and chilies.
- Plating: Arrange on platter with basil leaves and century egg quarters.
Authenticity Note: The toasted rice powder adds essential texture and nutty flavor – don’t skip this ingredient!
Recommendations
Must-Try Dishes:
- BBQ Pork Neck – Exemplary grilling technique
- Lala Beehoon – Signature creation worth the journey
- Red Emperor Snapper – Simple perfection
- Thai Walking Cat Fish – Unique protein preparation
Best for Groups: Sharing-style dining recommended for optimal variety experience
Ideal Visit Time: Dinner service when full menu availability ensured
Areas for Improvement
- Meat tenderness consistency in salad preparations
- Spice level calibration for broader palate appeal
- Fish cooking precision to avoid overcooking
Final Verdict
Spicy Thai – Thai Cafe succeeds as a destination Thai restaurant through authentic preparation techniques, innovative menu development, and exceptional value. The restaurant’s commitment to traditional methods while embracing creative interpretations makes it a standout choice in Singapore’s competitive Thai dining scene. The combination of skilled grilling, thoughtful spice balance, and generous portions creates a compelling dining experience that justifies repeat visits.
Recommended For: Thai food enthusiasts, group dining, authentic neighborhood experience
Not Recommended For: Those seeking refined ambience or mild spice levels
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
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