Thanying Restaurant


Date of reviewJun 24, 2016
Cuisine Thai
LocationTanjong Pagar

165 Tanjong Pagar Road, Level 2 Amara Singapore Singapore 088539, Tanjong Pagar , Singapore

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Lunch hours

Mon-Sun 11am-3pm

Dinner hours

Mon-Sun 6.30pm-11pm

Dress Code

Smart Casual







Private Room


Accept Credit Card


Smoking Area




Thanying Restaurant has spacious interiors, and although it looks a little outdated, it still serves the purpose of transporting you to Thai royal house surrounded by wooden walls. The main dining room  has old-fashioned cabinets, wooden tables covered in pastel pink cloths as well as the typical Thai carved wooden chairs. Near the entrance is a dessert buffet which adds some life to the place with its colourful and delectable offerings.


Established in 1988, Thanying Restaurant has remained consistent with the quality of dishes. Its miang pla-tu consists of herbs, peanuts, fried mackerel and betel leaves that you have to assemble yourself. The leaf is slightly bitter but the saltiness from the fish, spiciness of the chilli, nuttiness of the peanuts and tanginess of the lime make for one memorable appetiser. 

The tom yam ruammit talay (Thai spicy seafood soup) is a good follow-up as the soup is warm and comforting. Although it’s served in a small bowl, it’s generously packed with seafood and mushrooms; it bursts with flavours from the kaffir lime leaf and lemongrass. The kick is at the bottom when you feel a tongue-numbing sensation from the chilli.  

Dinners at a Thai restaurant won’t be complete without a curry dish, and while Thanying has a number of choices, it’s best to go with the gaeng ped ped yang (Thai spicy red curry with roast duck). It has a thick soup that is mildly salty, but still addictive with its rich and piquant soup and generous slices of tender roasted duck. 

Opt for the buffet dessert bar packed with tropical fruits and typical Thai desserts. But for the mango sticky rice, you have to order from the menu. It comes with two sweet mango slices with a scoop of sticky rice drizzled with sweetened milk. The rice crispies also give the dessert a different texture—a definite plus. 


The wine list is compact, especially the housepours which only consist of two whites from Chile and Australia, and three reds from Australia, Chile and New Zealand. While most offerings by the bottle come from the New World, there is a small selection from the famous wine-producing countries like Italy and France.


Service staff are polite and professional, and give guests enough space to think about their orders. But they’re more than willing to help out with the recommendations, as the menu here is quite extensive.

Price   $$$$$

It's still reasonably priced considering it's a stalwart in Thai fine dining.