My verdict: Because Singapore has access to better grade Jasmine Rice, I would prefer Singapore’s rice, Singapore’s juicier chicken, and the Thai sauce.īoth are made from a red curry paste, blended with fresh fish paste and coconut milk. Flavour wise, both are considerably similar. Thai chickens are mostly overcooked whereas Singapore’s chickens are just cooked with a shade of pink at the bones. The soy sauce and tau jio adds a depth to the Thai version. It is a complex sauce has has tau jio (fermented soy beans), dark soy sauce, and light soy sauce together with chillies, garlic and white vinegar. The main difference between the two versions would be the sauce. There are many versions of the dish in Singapore but across the board, there is fragrant fluffy rice, juicy tender chicken, and a chilli sauce that is dominantly ginger, chillies, lime and garlic. The Hainanese Chicken Rice can be considered as one of Singapore’s iconic dish.
Rad nah moo mak update#
This list is never ending, and I would update as and when I recall. Do not get the misconception that Thai dishes are only spicy and sour.
A same dish has 2 different versions and I would elaborate on the differences between the two styles, and my personal preference as a Singaporean.
Thai dishes are predominantly a balance between salty, sour and spicy whereas Singapore dishes are generally sweeter and mildly spicy and salty.
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