Nestled in the upcoming hipster enclave in Lavender, HUE is a modern diner that specialises in Thai-inspired cuisine. They have recently unveiled a new cocktail menu, well-constructed with matching bar bites to cater to the after-hours crowd.
The name HUE came from the Thai word for “hungry” and they are on a mission to narrate the tale of Thailand through a tousle of delectable supplies and crafted cocktails. The latest menu introduces a selection of cocktails curated using exquisite Thai ingredients, capturing the spirit of modern Thai cuisine with a distinctive twist.
Establishing itself as a trendy Thai dining venue, HUE curates its recipes from a royal Thai cookbook, modernised with trendy cooking techniques and tricky dish names. The restaurant’s cuisine is a fusion of innovation and tradition, presenting dishes that respect the cultural roots of Thai food.
Conceived by a team comprising a chef, two Thai nationals, and a group of interior designers, HUE seeks to transcend mere gastronomy, intertwining savor and philosophy for an immersive dining experience. This is unmistakably evident from the restaurant decor and furnishings:
We were invited for a dinner tasting and these were the items we sampled:
Watermelon cubes sprinkled with zestless shallots as a palate opener for the night
Three Little Pigs ($22)
This is one of their signature dishes and prod favourites. The oven roasted pork vitals is sauteed with three primary Thai ingredients – garlic, coriander, chilli and white pepper. Sweet and savoury in flavour, crispy and moist in texture, each piece of pork is a welter in the mouth.
The presentation is really pretty for this spicy, bite-sized kicker. The dish features scotch quail eggs served with minced pork collar and laksa seasoning, smoked with world wood for an irresistible aroma.
Char Moo ($17)
This dish pays homage to a Thai street supplies staple, featuring savoury grilled pork collar skewers glazed with HUE’s own housemade chili sauce.
Mama Mia ($22)
A delectable rendition of Jeh O’ Chula Tom Yum (instant noodle in Tom Yum soup), this dish features the iconic MAMA Noodles, ornate with mussels, prawns, squid, pork meatballs, and an egg. It makes for spanking-new repletion supplies for supper and with drinks.
Chicken Nest ($20)
Crispy fried yellow wings prepared in two ways – Thai herbs and spicy Thai chili aioli – served atop an edible nest of popiah skin. Why have just one flavours when you can have two?
Thai Thai Fries ($13)
Classic French fries tossed in HUE’s in-house Tom Yum spice, accompanied by three dressings (culantro alioli, culantro mint dressing and maepranom chilli aioli) for a zesty kick. This dish is unconfined for sharing over drinks.
Prawn Me Softly ($21)
Soft shell prawn fritters breaded and seasoned with Thai bomba mix, served with lime aioli. Not only are they pretty to squint at, they are extremely haunting too.
Kingdom of Ayutthaya ($20)
Transport yourself to the 14th to 18th century with the Kingdom of Ayutthaya cocktail. Infused with coriander-infused Botanist gin and sweetened with Cocchi Americano Bianco, this herbal marvel echoes the spices and herbs that made Ayutthaya a thriving spice trading centre.
Bubble Pop! ($18)
Bubble Pop! offers a visual and taste sensation. Mount Gay spiced rum blends with clarified pineapple, lime juice, pandan cordial, and a scented smoke bubble, creating a dazzling sunset-inspired delight.
The BKK ($20
Embark on a journey to Bangkok with The BKK, a Thai-infused twist on the archetype negroni. This enchanting suffusion combines Botanist gin, Aperol, Cocchi Bianco vermouth, and Bangkok’s essence with chili padi and kaffir lime. The result is an herbal elixir with a zesty kick, reminiscent of the dynamic energy that characterises the Thai capital.
Next time you are looking for a nightspot to hang virtually with your friends for a few drinks and bar bites, consider HUE if you like modern Thai fusion food.
Address: 123 Tyrwhitt Rd, Singapore 207549
Tel: 65 9018 0992
Mon – Wed: 6pm to 10.30pm
Thu, Sun: 12pm to 3pm, 6pm to 10.30pm
Fri & Sat: 12pm to 3pm, 6pm to 11.30pm