Best Dishes at Singburi

The signature dish. Aubergine is coated in tapioca flour, fried at low temperature, then finished at high heat to create fudgy flesh. It's then tossed in oyster sauce, fish sauce, chilli, garlic, wild ginger and either holy or Thai basil. Multiple reviewers call it 'a must-have' and say it's 'impossible to imagine anything so humble could taste so extraordinary'.

The herbs present cleanly in the curry sauce and heat rides in the background rather than dominating. The monkfish cheeks are springy yet yielding in texture. The sauce carries depth without oiliness — it's a lesson in balance and quality ingredient sourcing.

Succulent, juicy thighs coated with wild ginger and balanced with chilli, garlic, and basil. Reviewers consistently praise the authenticity of the spice blend and the tenderness of the meat.

Tender smoked pork belly with the rich, nutty creaminess of Panang curry. The smokiness of the meat contrasts beautifully with the spiced curry sauce. Often highlighted on the daily-changing menu.

Tiger prawns are split in half for easy eating, their pearly-white flesh stained by a viscous yellow-brown sauce that roars with funk and heat. One reviewer called it 'as good as any seafood dish from the original restaurant'.