HUE Restaurant | Modern Thai Cuisine | Expect Creative Dishes Like Not A Tom Yum, Three Little Pigs & More!
Nested along Tyrwhitt Road, you can find modern Thai cuisine at HUE. With recipes from a royal Thai recipe book, modernized with contemporary cooking styling. Founded by a group of five friends, a chef two Thai nationals and interior designers.
We were welcomed with an amuse bouche of Melon First, a refreshing and crisp treat with crispy fried shallots. As the name suggests, Oychestra, fresh Irish oysters served with a medley of three different Thai dressing of lemongrass and beetroot, oriander and pineapple.
Interestingly Three Little Pigs ($19) presents oven roasted crispy pork belly with Thai herbs and spices.
Something new that we enjoyed is Garlilicious Prawn ($28). Each grilled fresh tiger prawn is perfumed with a special truffle sauce. The truffle sauce is so good and it would be perfect with a bowl of white rice so that we can savour the sauce!
Tom Yum is a dish where you can find it in almost all Thai restaurant. Here, at HUE, it offers Not a Tom Yum ($19). It is really not a bowl of spicy-sourish soup but a rich and thick prawn-based broth with smokiness from the charred prawns. Psssst, don’t forget to dip the crispy deep-fried omelette into the broth, so shiok!
The messy in-house golden brown lava sauce might look unappetising. But, don’t judge “Moocano ($23)” by its cover. The mooping grilled pork collar is simply tender and savoury served over sticky glutinous rice.
Uncover The Paper Fish ($23 for 180g; $45 for 360g) to reveal whole fillet of Barramundi soaked in the goodness of various Thai herbs and spices.
A popular street food in Thailand, instead of using Thai spring roll skin, “Wrap It Up ($19)” combines kway teow with sauteed minced pork, coriander, roasted peanuts and chopped chilli. You may wrap with a slice of fresh butterhead lettuce.
A refreshing summer dessert with the Sohm Choon ($15) made with sweet and sour fruits like lychee puree, lime zest over lychee shaved ice with peanut crunch for the extra texture.
Ending off with the first “Tea-ramisu ($14)” made with Thai milk tea. This milky Thai tea complements with lady finger biscuits, melt-in-the-mouth mascarpone, and rich ganache. HUE is closed on Monday and opens for lunch on Thursday, Friday and weekends, dinner is available on Tuesday to Sunday!