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WINE&DINE
212
April15
By Amy Greenburg
While there’s no shortage of Thai
cuisine in Singapore, Soi 60’s
delectable modern Thai cuisine –
plus its well-crafted cocktails and
hip, riverside atmosphere – sets
it apart. Since opening in August
2014, it has become a go-to spot
for fresh and stylish Thai dishes:
coconut chicken salad, caramelised
pork belly, irresistible corn cakes,
fishcake sliders and to-die-for basil
chicken. In the kitchen is 28-year-
old chef NAM PONGPANICH, a
Bangkok native who perfected
her skills at the Culinary Institute
of America and worked under the
tutelage of Michelin-starred Daniel
Boulud in New York.
Did you always know you wanted to be a chef ? How did you get
started?
I love cooking and eating, but at first I didn’t think about becoming a chef; I went
to university in Bangkok and majored in information and library studies. (I also
love books!) I just did whatever I was interested in, not necessarily something
I would have a career in.
Then, after thinking long and hard about it, I decided to go to culinary school.
From there, I headed to New York, where I worked for a year full-time at DB Bistro
under chef Daniel Boulud, and then for four months or so at Extern del Posto.
When and why did you decide to move to Singapore?
After New York, I decided to head to Singapore, primarily because it’s close to
Thailand. I worked at DB Bistro Moderne in Marina Bay Sands before becoming
a chef at Soi 60.
What do you think sets Soi 60 apart?
We’re contemporary Thai, not traditional. We offer Thai flavours with a twist.
When it comes to ingredients, we can use just about anything and make it
Thai – so long as it’s fun and tasty. That goes for cooking techniques as well.
We’ve got everything from
confit
and poached dishes to banana cheesecake
and chicken larb.
What’s Soi 60’s most popular dish?
I’d say the crispy duck pancake with lychee, Thai herbs and black vinegar
reduction.
What do you think of Singapore’s dining scene?
There’s so much diversity; you can get anything here. There are a lot of nice
restaurants, from celebrity restaurants to cool cafés – my favourites include
Burnt Ends for the open atmosphere, and, for Italian food, Mozza. I also enjoy
discovering the best hawker places.
60 Robertson Quay, #01-04 The Quayside
6635 6675 | soi60.com.sg
Photo by Ken Tan