Gin Khao is one of the newest addition to the F&B scene along East Coast Park joining Long Beach Seafood, Ju Shin Jung and the others. Gin Khao is yet another familiar phrase to me, when i first came across it during my OCIP trip, bringing back so much fond memories. It basically means ‘To Eat’ in Thai. It has a vintage hut looking appearance which open its door to a brightly lighted modernized rustic dinning corner with dining tables adequately spaced out.
We decided to place our order for drinks first while waiting for the dinner to begin. Instead of the usual Thai iced milk tea, i decided to go for something different – Coconut Mojito ($6.80). I was pretty excited and looking forward to it, but it turns out to be quite a disappointment. The coconut taste though was thin due to the numerous ice cubes but somewhat was still overpowering which makes the drink seems to be lacking of the mojito flavor.
Soon after, our dishes started to arrive one after another. First up was one of their Thai Street Delight – Prawn and Green Mango Relish served with Thai Rice Cracker ($7.80). The relish that was a little sourish with piquant sensation from bits of chilli padi is a total appetizer to whet ones’ appetite. It goes pretty well with the Thai Rice Cracker which was light and crispy.
The intriguing flavors did not seems to stop at the appetizer, somehow the flavor begin to build up one on top of another. The tangy Tom Yum Talay ($12.80) was up next. First mouthful of soup brings about the sourish note followed by the picante note at the aftertaste. What you will need now probably is a bowl of rice to go with this tantalizing soup base filled with fresh succulent seafood.
I find this Clams steamed and simmered in Thai Beer Broth ($12.80) quite an interesting dish. It’s more of a love or hate dish as it has an invasive strong taste of beer, so if you neither like beer nor alcohol, you probably will not take a liking for this dish. I myself was pretty surprise how strong the beer taste was and how it lingers around your taste buds for quite a while. I guess i still prefer my clams to be in white wine broth instead. Nevertheless, the mussels were really fresh, sweet and succulent!
Gai Tod Had Yai ($7.80) – Deep fried golden chicken chunks with the fragrance from the toasted garlic topped with bonito flakes accompanied with sweet chilli sauce. Meaty yet not oily, makes it a good dish to go with a glass of beer.
Stir Fried Squid with Runny Salted Egg ($14.80) was the gem for the night. The golden yellow runny sauce filled with bits and remnants of the salted egg coupled with it’s fragrance makes it such a delightful pairing with the soft squid. The dish has totally hit the right notes of taste, flavor and color!
Another surprise find was this Ka Nah Phat Pla ($8.80) which is basically stir fry kai lan in oyster sauce with salted fish. Simple it may sound but tasted well beyond its looks. Thick gravy filled with the aroma of oyster sauce and flavors enhanced with the salted fish giving the veggie a stronger overall taste. Kailan was fresh, crisp and flavorful. A dish that was refreshing to the taste buds from all the other taste stimulating dishes.
Phat Neua ($13.80), a plate of spicy stir fry slice beef. What attracted me most to the dish is none other than the smooth, tender and flavorful beef slices that have pretty much absorb all the gravy of the dish.
Phat THAI Kung ($13.80) – wok fried tang hoon with fresh river prawns. Lavish servings of 5 big and fresh prawns on a bed of tang hoon. Tang hoon was first stir fried with various spices, herbs and their secret sauce and after which cooked with the prawns to absorb and lock in the essence. Good that the tang hoon has a wok hei flavor but it has an over-sweet aftertaste when i was expecting something more savory instead.
After a round of hearty mains, it’s time for some mind-blowing and provocative desserts creations. First round was 2 scoops of ice cream – Palm Sugar and Tom Yum! Yes, you had it right, Tom Yum flavor! Tom Yum flavor may sounds a little shocking and heavy to many, and that’s pretty true. Instead of the usual sweet or light flavored ice cream,what we are having here is something a little salty, a little sour and a little spicy all concentrated into this tiny ball of ice cream. Palm sugar on the other hand is more manageable, sweet but not too overwhelming. Both scoops of ice cream melts pretty fast due to it being a little airy and icy.
Green Curry Gelato with Sticky Rice ($8.80) & Mango with Black Sticky Rice ($6.80) are another two enthralling fusion style desserts served to us that night entailing the burst of different flavors. The green curry gelato resembles that of an actual bowl of green curry but at a milder tone. The black sticky rice on the other hand was rather appealing with the right texture to chew on. Unlike the usual white glutinous rice, this black sticky rice is a little more grainy and gives a better mouth feel. For Mango with Black Sticky Rice, there’s a choice of traditional or fusion and what you are seeing here, is the fusion version. Instead of the usual chunk of glutinous rice that accompany the mangoes, it has transformed into a ball of glutinous rice ice cream. But the glutinous rice ice cream has failed to entice me as the sticky rice that was mixed within the ice cream was a little too hard to chew on. I guess i will prefer the pairing of sweet mangoes to the black sticky rice instead!
Last but not least was another different from the norm dessert – Thai Tea Molten Lava Cake ($8.80). The cake was moist and dense with subtle taste of thai tea. I was expecting thai tea lava to be oozing out but to my surprise, it was condensed milk instead. The condensed milk sweetens the overall taste of the lava cake but did little to bring out the taste of thai tea though. I find it special, but more could be done to perfect it!
If you’re looking for traditional Thai food served with a twist and novelty, Gin Khao is the place for you! Once again, thank you Burpple for this wonderful Tastemaker Eatup seesion!
Address: 1020 East Cost Parkway
#01-01 Singapore 449878
Value for Money: 3/5