The ambience inside the restaurant before packed hours
Creative light design
Tableware in front of each seat: wet tissue with restaurant branding, stainless steel duck spoon, pink-coloured disposable plastic sauce container, and small red bowl. Vintage menu book Special Set Menu, choice of Regular for 2-3 people or Large for 3-4 people.
Add-Ons Menu: House Specialties
Add-Ons Menu: Meat and Seafood
Add-Ons Menu: Vegetables and Others 6 Soup base selections: Tom Yum Prawn, Tom Yum Kungfu Red/Clear, Fish Maw, Coconut, Green Chicken Curry, Green Fish Curry
A La Carte Menu: Appetizer, Salad, Vegetables, Meat, Seafood, Whole Fish, Hot Plate, Noodle & Rice We ordered the set menu and Deep Fried Kang Kong.
The chilli added extra sensations to the whole meal.
What do you have first in your mind when you hear Singaporean food? My mum’s friend who lives in Singapore surprised us with so many varieties of food.
Chicken Rice. The Hainanese rice is rich in flavour, very lovely, one of the best Hainanese rice I’ve ever tasted.
Laksa – the signature, most recommended menu by mum’s friend. The laksa broth is very nice, but not enough spicy for me. One thing I don’t like is the clams. However, according to my mum’s friend, it is hard to find fresh clams in Singapore, it is seasonal.
Fish Ball Hor Fun Soup. The fish balls are fresh and bouncy. I like the packaging with colourful plastic straps.
Chow Mein. Not my favourite type of noodle.
Fried Dough Fritters – you tiao (cakue), butterfly bun and spring roll. I am only familiar with the taste of you tiao (cakue), and this is my first time trying a butterfly bun, which is actually made of the same dough with addition of sugar. The spring roll consists of turnip or jicama only, nothing else, but it doesn’t have pungent smell like Lumpia Semarang. Sorry, I didn’t take close up picture of the spring roll. The spring roll is also known as Fried Popiah.
Hanoi Tomato and Crab Noodle Soup (Bun Rieu). Bun Rieu is a northern regional dish, not commonly served in other Vietnamese restaurant, consists of crab, dried shrimp, tomato and garlic soup as its core, added with minced pork, light mashed crabmeat silvers of scrambled egg, bean sprout, fresh shrimp balls and thin vermicelli rice noodles.
Vermicelli Cake with Lemongrass Crusted Tofu (Banh Hoi Chay) is also not a common menu in any Vietnamese restaurant. Rice vermicelli cake (banh hoi) is a southern central Vietnam specialty, consists of a mass of fine strands of rice noodle, cut into squares, that are first steamed and then topped with flash-fried spring onion and deep fried garlic flakes, and are wrapped in lettuce leaf, mint and herb leaves and finally dipped in homemade fish sauce (nuoc nam).
Horapa is a Thai restaurant located in Menteng, which is a branch from Semarang. The word “Horapa” means basil in Thai. The facade of this restaurant is quite unique, symbolises authentic Thai cuisine.
It was empty when we dined there.
The smoking room is made of red bricks – the material my boyfriend likes the most.
The Thai Iced Tea was really dark in colour, it tasted very nice.
We ordered these three dishes:
i. Toua Kegh Pao Kai Sap: stir-fried string beans with minced beef, garlic and anchovies. The flavour is just right.
ii. Pad Kra Pao: stir-fried ground chicken with basil. I love the crispy basil leaves on top of the chicken.
iii. Hoey Thod Kratak Roon: stir-fried omelette with scallop, onion leaves and bean sprouts served with Thai sweet chilli sauce. I don’t really like the jelly part of this omelette, which is similar to Taiwanese Oyster Omelette (Ou A Cien 蚵仔煎), made of sweet potato starch.
Next time when I come here with my parents, I will try the crispy omelette – O Suan Krop, and Tom Yum soup that comes in a huge portion.
Time of Serving ●●●●○
Hoey Thod Kratak Roon (Omelette with Scallop) – small portion = Rp 45.000