Fuss-free enjoyment of Thai-Teochew cuisine

The hustle and bustle of its old-style surrounds at the Goodwood Park Hotel gives you the firm impression that Thai Village's approach to cuisine is straightforward and fuss-free.

There's no need for fancy designer decor when you know people go there to take advantage of its $50 discount coupons and generally down-to-earth ala carte pricing.

Think 80's Chinese restaurant with 'hi-tech' elements like a tableside control panel that allows you to press a button for water, the bill, or to order, and you have this restaurant down pat.

There's no denying the crowd appeal of this restaurant, many not averse to ordering the house specialty of braised whole comb of sharksfin with your choice of crab meat, chicken or abalone starting at $60 that allows for two generous servings.

The food is done Thai-Teochew style hence the dark brown thick broth smothering the huge shark's fin comb - it's not top quality but it sure looks impressive.

The rest of the menu is comprehensive, with stalwarts like crab and mungbean vermicelli baked in a claypot, which at $29 is a generous portion of sauce infused noodles and large pieces of fresh crab with enough roe – which would have been more enjoyable if it wasn't so bone dry – to keep you happy.

Other specialties include its signature braised duck web, dry-fried fish maw plain or with shrimp, and other dishes you would find in regular old-school Chinese restaurants but done the way the Thai Teochews do it back home in Bangkok.

From now till 31 December 2008, Citibank cardmembers enjoy 10% off total bill with a minimum spend of $50.

This article was first published in The Business Times on September 1, 2008