Thai Ruk Thai – New Stall in AMK Selling Tasty Thai Street Food!

Edmund Teo is a 23-year-old hawkerprenuer who’s passionate about Thai food. Having had prior experience co-managing a Thai hawker stall, Edmund decided to strike out on his own and open Thai Ruk Thai in the heart of Ang Mo Kio a month ago. Thai Ruk Thai specialises in two main items — Ba Mee Moo Daeng, or Thai Wanton Mee ($4/$5/$6), and Khao Kha Moo, also known as Pig Trotter Rice ($5.50/$7.50). Needless to say, we gave both of them a try!

I think the biggest difference between Thai wanton mee and our local version lies in the noodles’ seasoning. Thai noodles just seem more fragrant somehow! Edmund revealed that he tosses his wanton mee in pork lard and fish sauce only. He believes in minimal seasoning to allow for the fragrance of pork lard and fish sauce to shine through. I really like how the sinfully oily and glistening noodles boast a lovely lard fragrance. Admittedly, this wanton mee may not be the healthiest! The char siew here was thinly sliced, which I personally felt lacked bite. Edmund explained that authentic Thai char siew actually has a cardboard-like texture. He prefers his char siew to be fattier at Thai Ruk Thai, the char siew has a higher fat to lean meat ratio. The stall also makes their own char siew. Edmund marinates the meat overnight before roasting it for 45 minutes. The wantons are decent enough, with the fried wantons being more memorable. The golden hue is indicative of how the dumplings are nicely fried till crisp. They are packed with a substantial amount of pork filling too! The steamed wantons, on the other hand, were smooth and slippery, albeit slightly on the powdery side.

The Pig Trotter Rice was a weaker contender as compared to the Thai wanton mee. My main gripe was the lack of flavour. The braising sauce was on the bland side, while the braising sauce did not penetrate the collagen-rich trotter well enough. This was strange considering how their pig trotters are marinated for four hours every day. The accompanying chilli sauce was fantastic though! Edmund told us that a vinegar-based chilli is specially used as its acidity cuts through the jelakness of the fatty pig trotter. I found myself dipping the chunks of pig trotter into the sour and appetising chilli sauce repeatedly!

Thai Ruk Thai is an honest, no-frills hawker stall that gives you a glimpse of Thai street food. It probably won’t paint the best, nor the most representative, picture of what Thai street food has to offer, but the stall still dishes out a pretty good bowl of wanton mee that’s definitely worth a shot.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Thai Ruk Thai. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Thai Fusion Wanton Mee where a young hawker serves the traditional dish with a twist!

Join us on our Telegram channel!