Un-Yang-Kor-Dai located at South Bridge Road is a community restaurant in Thailand. The brand is the biggest community restaurant in Khao Yai where people from the community, both young and old, come together to share their culinary passion.
Un-Yang-Kor-Dai means ‘anything goes” is founded by Panchana Vatanasathien, a lady who used to be a lawyer and an adviser of the Amata Foundation. We are fortunate enough to meet her in person on that day. She shared her stories and inspired us with her love and care for the community to create opportunities for exchanges of ideas and experiences among individuals from various backgrounds.
The restaurant specialises in north-eastern Thai or Isaan cuisine. It is rather interesting as north-eastern Thai cuisine has slight influenced by Khmer cuisine and northern side of Thai cuisine is more suitable for cooler valleys and forested mountains of the Thai highlands. Thus, this explains the differences in the spices, ingredients and cooking method here in Un-Yang-Kor-Dai.
Let me share the delicacies we tried that night:
Som Tum Thai Kai Kung Sod S$13.50
Papaya salad served with fresh juicy prawns.
Tom Yum Kung Num Kon S$18.90
Tom yum served with fresh prawns, oyster mushrooms and coconut milk. Although the colour of the soup looks spicy, apparently it was not at all. It has the aromatic spices and herbs with familiar hot and sour flavours that fill you up.
Kai Yang Sa-moon Prai PenLaos – Half S$12.00 / Whole S$21.00
PenLaos signature grilled chicken dish was my favourite dish of the night. And surprisingly everyone on our table loves it. Perfectly grilled chicken with flavourful taste goes well with the spicy dipping sauce. I personally enjoyed it by its own. The meat was tender and juicy. This is because the meat is marinated with a mix of white peppercorn and fresh coriander for three days.
Kor Moo Yang S$12.90
Grilled pork neck is also a common found Thai dishes that goes well with a flavourful Isaan spicy dipping sauce. The pork neck is marinated using homemade blend. Thus, this explains the flavour.
Pla Ka-Pong Tod Num Pla S$28.00
Deep-fried whole seabass with premium fish sauce and mango salad. The seabass is deep-fried into golden brown and the sauce tasted hot and sour, which is perfect to go with rice.
Kung Mang Korn Phad Kai Kem S$78.00
Stir-fried lobster with salted egg sauce which spiciness in it. Although the lobster meat tasted fresh and sweet, we can’t really taste the salted egg sauce elements though. The spiciness was overpowering the overall taste of the dish.
Khao Niew Dum S$2.00
Glutinuous brown rice which is also known as sticky rice. This is a staple food in local cuisines of north-eastern Thailand. It has the nutty taste and chewy texture that goes well with the dishes just like the usual jasmine rice. The best part is that it is served in a katip, handcrafted Thai basket made from bamboo and palm.
Khao Niaw Ma-Muang S$9.00
Sweet sticky rice with mango sourced from Thailand.
We learnt a lot after the dinner that night. I hope I get to visit Khao Yai one day to explore the other side of Thailand. The restaurant also has a corner where they sell snack bites from Thailand and also handmade crafts.
Address: 57 South Bridge Road
Tuesday – Sunday 11:00AM-3:00PM| 6:00PM-10:00PM
Follow me on Facebook and Instagram for insta updates!