This week Chef Nam Pongpanich of Soi 60 shares with us the recipe for one of their signature dish, THE RED DUCK curry. If you are a fan of thai food, you have to try this contemporary approach to traditional thai cooking.

Soi 60 has arrived with an all-new contemporary Thai Restaurant + Bar concept at Singapore’s Robertson Quay. The popular dining enclave is now home to fresh, modern Thai flavours by award-winning Chef Martin Boetz (formerly of Sydney’s Longrain restaurant), filling a niche in a scene dominated by high end “Royal” Thai or hawker style fare.

Soi 60’s relaxed urban atmosphere is complemented by upbeat lounge music at the bar where patrons can look forward to a Soi 60 Thai-inspired cocktail or two. These irresistible cocktails such as the Royal Julep with Kaffir lime leaves, and Gula Melaka over crushed ice, and the Tamarind Sour with bourbon shaken with tamarind essence, have been specially designed in keeping with the theme of the restaurant, using only premium spirits, fresh juices and quality ingredients.


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