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Thai Chicken Satay
Easy Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce! Makes a great appetizer or dinner!
If you’ve never made Thai Chicken Satay at home before you are missing out. This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce and curry paste then grilled. The chicken has so much flavor and is extremely tender. Best of all it’s served with a creamy peanut dipping sauce. The peanut sauce is sweet with a hint of spice.
Authentic Street Vendor Pad Thai– the Ingredients Matter
A lot of Pad Thai recipes cut corners and omit essential ingredients for the sake of convenience. Yes, salted radishes and tamarind concentrate aren’t exactly easy to find, but you really can’t make a proper Pad Thai without them. Fortunately, a well-stocked Asian grocery store will carry most of these items, or just order them online. I found these ingredients all available on Amazon:
Salted preserved radishes
Rice Stick Noodles
Palm sugar (I’ve read that you can also use brown sugar as substitute, but I went for the real thing)
Thai fish sauce (You can use really use any supermarket fish sauce. I picked up a Thai one for added authenticity. To make a vegetarian version, you can experiment with using vinegar in lieu of fish sauce)
Fortunately, the fresh ingredients used in Pad Thai were readily available at my local store. Note: while my recipe only calls for standard green chives, when I spotted these yellow chives I threw some in for good measure.
- 4 pounds beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- ¼ cup hoisin sauce (Optional)
- ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)
Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
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“There are kind of two types of cookbooks out there,” chef Jet Tila, frequent Food Network contestant, host, and judge says. “There is the ‘Yo, slap a bunch of this on this, pow, bang, zoom,’” the succession of onomatopoeias suggesting a set of haphazard, 15-minute recipes. “And then there’s the ‘Whoa, here’s the thousand-year history of Vietnamese food before French people took over’ book.” Tila believes the first one doesn’t teach the cook anything, and the second one can be intimidating to anyone but a scholar. So, Tila says, he “split the difference” for this, his first cookbook, 101 Asian Dishes You Need to Cook Before You Die, out now.
“I don’t fancy myself a scholar, but I’ve cooked a lot, I’ve studied a lot, and I’ve cooked my whole life,” Tila says. He’s cooked all over the world, opened restaurants across the country, has his own frozen foods line, and has set three world records: for creating the world’s largest stir fry (4,010 lbs.) the world’s largest seafood stew (6,656 lbs.) and the largest California roll (422 ft.). “I just want people to read this book and be like, ‘Oh, dude, I can do this,’” he says.
Tila’s friend and frequent collaborator Alton Brown wrote the book’s intro — and Tila says, was instrumental in making the book happen. “Alton basically said, ‘Jet, come on, get it together, you have to do this book,’” Tila says. “And who am I to argue with Alton?” A comprehensive guide to the most essential dishes from Korean, Thai, Vietnamese, Chinese, and Japanese cuisine, 101 Asian Dishes isn’t just a listicle of recipes but an intro course to Asian cooking.
“I call it birth luck,” Tila says. “I was born into the ‘first family’ of Thai food in Los Angeles.” Tila’s parents immigrated to the U.S. in 1966, and opened the first Thai restaurants and grocery stores inside LA’s Bangkok Market in the early 1970s. In 1978 they opened the famed Royal Thai restaurant, and one of the first dishes they put on the menu was pad Thai. Most Americans don’t realize that pad Thai isn’t actually Thai. It’s a Chinese dish that was adapted and decreed Thailand’s national dish — as part of a grand mission to modernize Thailand and ensure its citizens were eating healthfully — in the early 1940s by the country’s then Prime Minster. About 40 years ago it landed on American shores, thanks to entrepreneurs like the Tilas. Below, find the Tila family recipe for pad Thai.
The Last Pad Thai Recipe You’ll Ever Need
The most famous Thai dish in America! Making a good pad Thai takes time. There’s a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb water and soften. In the pan, they first get pan-fried with all the ingredients. Be patient in this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but are slightly al dente, add the sauce to finish their cooking.
My family was among the first to introduce this dish to America over 40 years ago, and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives versus green onions. I always say pad Thai is like pancakes. You’ll burn a few before you get the knack for it.
Pad Thai Sauce
4 tbsp (60 ml) Thai fish sauce
3 tbsp (45 ml) bottled tamarind paste
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) rice vinegar
4 tbsp (50 g) sugar
2 tbsp (30 ml) vegetable oil
2 cloves garlic, minced
2 tbsp (30 g) packaged shredded sweetened radish
1 tsp dried shrimp
½ cup (95 g) sliced baked tofu
½ cup (95 g) thin strips of chicken breast or thigh
10 large shrimp, peeled and cleaned
3 cups (750 g) medium rice sticks, soaked
2 tsp (10 g) paprika
3 green onions cut into 3" (8-cm) julienne
¼ cup (50 g) chopped dry-roasted unsalted peanuts, divided
1 cup (240 g) bean sprouts
To make the sauce, combine the fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves, then reserve.
Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add radish, dried shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
Push the ingredients in the wok to one side and let the oil settle in the center of the pan. Crack the eggs into the pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over for about 30 seconds or until the eggs begin to set and scrape any bits that are starting to stick. Now stir together to combine all the ingredients in the pan.
Add the shrimp and allow to cook for about 30 seconds until they just start to turn color and become opaque. Add the soaked (and drained) rice noodles and cook for about 2 to 3 minutes until soft. Add the reserved sauce mixture and paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
Place the green onions in the center of the noodles, and then spoon some noodles over the green onions to cover and let steam for 30 seconds. Stir in 3 tablespoons (38 g) of the peanuts. Transfer to a serving plate and garnish with bean sprouts and the remaining peanuts.
From 101 Asian Dishes You Need to Cook Before You Die by Jet Tila, Page Street Publishing Co. 2017.
WELCOME TO THAI TASTE
Our mission is to provide delicious food at reasonable prices.
We’re dedicated to giving you the very best experience, with a focus on quality, customer service, and uniqueness.
Thai Taste offers some of the freshest and best food in town. We offer a diverse menu of authentic Thai food, all prepared to order. All items are available for dine in or carryout and now delivery through GRUBHUB Carryout.
Most dishes can be made vegetarian, and some can be modified for our vegan guests. At Thai Taste, we take careful stock of our ingredients, allowing us to cater to our guests with food allergies and sensitivities as well.
At Thai Taste, each dish can be spiced to your preference. We offer a spice scale of 1-10. Like it hot? Get the 10. Don’t? Go for the 1. Any way you like it, we can do it.
100 S Illinois Ave
Carbondale, IL 62901
Lunch Monday – Saturday:
Dinner Monday – Thursday:
Dinner Friday – Saturday:
First, let&rsquos look at the list of ingredients to prepare Thai basil chicken.
This dish is best to prepare with boneless chicken, according to how it is done in Thailand. The meat can be cut the meat into small cubes or minced. I prefer small cubes as it has a better presentation and mouthfeel. The cubes should be small as it has a larger area to absorb the sauce.
You can choose between breast or thigh meat. Many westerners are used to breast eat, which is excellent for this dish. However, we use thigh meat in our recipe, which is entirely our preference.
Use Thai holy basil if you can get it. Unfortunately, Thai holy basin is not available in certain part of the world. In such case, you have to settle with the sweet basil or any basil you can get.
Thai Basil leaves are used in this recipe. It can be quickly grown in the tropical weather over here. Use only the leave and discard the stems.
Thai Basil Chicken is a very forgiving dish. You can vary the amount of basil. Add more than what is indicated in the recipe if you like the flavor.
Basil is the last ingredient you add to the wok. It will take less than a minute to wilt (and cooked). Dish out, and it is ready to serve
The seasoning plays the most crucial role in this dish, as it defied the typical Thai flavor that everyone from abroad will expect.
The main items are bird&rsquos eye chili, soy sauce, fish sauce and sugar.
There is no fix sequence of adding the seasoning to the chicken. Some people blend the chili with the garlic and onion and saute at the initial stage, while others would like to add the chili in the late part. We remix the sauces and chopped chilies in advance in our restaurant and add a fixed amount to the chicken
The sauce should be stir-fry until nearly dry and glaze onto every morsel of food. This chicken will absorb the maximum amount of sauce achieve the concentrated flavor. It is not dish sits on a pool of sauce.
You will expect a combination of spiciness, sweetness, and saltiness bursting in your mouth. Here is the brief description of the seasonings. (I have mentioned chili in the previous section. )
I use the ABC brand sweet soy sauce made in Indonesia. It is the closest substitute for Thai soy sauce I can get at the local market. Another good replacement is Malaysia made dark caramel soy sauce.
Fish sauce and soy sauce are both salty, but the flavor is different. The combination of both made the taste more wholesome. Some of the Thai brands are available online.
Some chef only uses the soy and fish sauce. I prefer to add a small amount of oyster sauce, perhaps due to the influence of Chinese cooking. As such, I would say this is MY Thai basil chicken recipe, and will not claim that it is an authentic Thai recipe.
Always use ground white pepper for Asian dishes unless it is stated otherwise. I can only think of some fusion Asian cuisine such as black pepper steak (Asian style) use black pepper instead of the white counterpart.
The aromatic and chilies
Garlic and onions are both the aromatics to form the body of the sauce. Minced the garlic and cut the onion into thin slice. Saute in vegetable oil until aromatic before adding the remaining ingredients.
Alternatively, grind the garlic, onion, and chili with the mortar and paste coarsely. (Or use a food processor for a large batch to keep for future use). Grinding enable the aromatics to release extra depth of flavor, which will make the dish more spicy and garlicky.
As of the chili, Thai bird&rsquos eye chili is the choice. This type of chili is very spicy, albeit of its small size. Thai people can take very hot food, and add plenty of chilies without removing the seeds.
You can reduce the number of chilies if you are not used to the fiercely hot food. One way is to slit open the chili lengthwise. Discard the chili after stir-frying.
If you want it to be spicier, clean the chilies, remove the stem and cut them into thin slices lengthwise, or grind it with the garlic to form a paste.
Authentic Pad Thai on the streets of Thailand has a distinct fishy/prawny “funk” (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If authentic is what you’re after, try this Prawn/Shrimp version I shared from Spice I Am Thai restaurant.
On the other end of the spectrum, a quick Google is all it takes to find a myriad of basic westernised versions which are typically made with not much more than something sour (vinegar, lime juice), soy sauce and sugar. These recipes will not taste like any Pad Thai you’ve had from a restaurant.
This recipe I’m sharing today lies in the middle between hardcore authentic version (which even I find borderline too fishy) and very basic westernised recipes that tend to lack the proper depth of flavour and are typically too sweet.
It truly stacks up to your favourite Thai takeout – except less oily (restaurants tend to use loads of oil) – but you will not need to hunt in the dark corners of an Asian store to find the ingredients.
20 Thai Eateries In Singapore That Are Cheap Cheap Good Good
No one really knows why or where Thailand got its nickname, ‘The Land Of Smiles’, but we like to believe that one of the main reasons is their local delicacies.
Thai cuisine is renowned for its distinctive flavours which heavily relies on four fundamental tastes: sour, sweet, salty, and spicy. Whether it’s a bowl of tom yum soup, green curry, pad thai or simply a mango sticky rice dessert, you are bound to be left extremely satisfied.
Anytime is a good time for some tasty and affordable Thai food so here is our list of affordable Thai eateries in Singapore.
A bustling Thai food haven along Tan Quee La Street, Ah Loy Thai is an institution that has captured the hearts of many. We like that prices are kept affordable for the masses and their small menu allows them to dish out food of exceptional quality every time.
Their Butter Calamari is one of their signature dishes and for good reason. The dish is deep-fried to a light, golden crisp and coated with a spiced butter that oozes the most intense umami flavour ever.
9 Tan Quee Lan Street, #01-04,
Tel: +65 8488 6528
Mon to Thu: 12pm – 3pm, 4.15pm – 8.30pm
Fri to Sun: 12pm – 3pm, 4.15pm – 9pm
Nearest Station: Bugis
Popular among the nightlife crowd for being one of the only Thai eateries around that opens until 6am, Aroy Dee Thai Kitchen on Middle Road does tantalising classics from pineapple rice to a good old, lip-burning tom yum soup.
These people don’t mess around when it comes to spice so it would probably do you good if you tell the staff to go easy on the spice when you order.
262 Middle Road,
Tel: +65 6336 8812
Mon to Thu: 11.30am – 3pm, 5pm – 6am
Fri to Sun: 11.30am – 6am
Nearest Station: Little India / Dhoby Ghaut
New to the dining scene in Singapore is Baan Ying, a contemporary Thai restaurant with seven outlets from Bangkok so you can be assured that the chefs themselves come all the way from Thailand and are very experienced in Thai home-style dishes.
Some noteworthy dishes include Thai Red Curry with Chicken, Thai Basil Stir Fry and Tom Yum Goong.
Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.
103 Irrawaddy Road
#02-07, Royal Square At Novena
Tel: +65 9111 7852
Daily: 11am – 3pm, 6pm – 10pm
Nearest Station: Novena
Beerthai House Restaurant at Golden Mile Tower offers a selection of affordable Thai main dishes, desserts and drinks. The restaurant’s Tom Yum Soup was one of our top favourites among all the other dishes that we tried.
Some of their other items that we highly recommend include the Stir Fried Pork Garlic with Rice, Pork Leg Rice and Thai Steamboat.
5001 Beach Road
Golden Mile Tower
Tel: +65 6392 2491
Daily: 10am – 10pm
Nearest Station: Nicoll Highway
There is no lack of Thai food options when you find yourself wandering around Golden Mile Complex but one of the more prominent stand-outs is Diandin Leluk Thai Restaurant.
Its menu is comprehensive and nothing is overly expensive. You may take a while to decide on what to order, but you must not skip their Phad Thai and Thai Mango Salad.
5001 Beach Road
#01-67/68/69 Golden Mile Complex
Tel: +65 6293 5101
Daily: 24 Hours
Nearest Station: Nicoll Highway
The first Thai restaurant is an old steward that sits on Purvis Street. It is one of the more well-known no-frills Thai Restaurants, and their Tom Yum Seafood is a must-order.
Serving standard Thai dishes, you have to consider their Olive Fried Rice and Fried Prawn Cake.
23 Purvis Street
Tel: +65 6339 3123
(Closed on Mondays)
Tue to Sun: 11.30am – 3pm, 6pm – 10pm
Nearest Station: City Hall
Located a stone’s throw away from First Thai, Jai Thai at Purvis Street is a perennial favourite whenever we find ourselves at Bugis or craving for Thai food in general. Cheap and good sounds overrated, but it describes exactly what dining at this humble restaurant entails.
They fry one of the better Pad Thais in town and at only S$5, you get a generous serving with fresh prawns included!
27 Purvis Street
#01-01 An Chuan Building
Tel: +65 6336 6908
Daily: 11am – 3pm, 6pm – 10pm
Nearest Station: Bugis/City Hall
KinMoo is a Thai eatery that has been gaining a steady reputation for their mouthwatering and inexpensive Thai food among the locals and the Thai community in Singapore as well.
If there is one dish on their menu you have to try, it would be their signature, Thai Wanton Mee—springy, eggy and given a severely unhealthy dose of deep-fried pork lard.
2 Tan Quee Lan Street, #01-02
Tel: +65 9767 7784
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Bugis
Setting up shop in some of the more prominent heartlands of Singapore, namely Bedok, Hougang and Ang Mo Kio, Nakhon Kitchen has undeniably won the hearts of Singaporeans islandwide.
Practically every dish is flawless—from their basil chicken to their green curry. The queues are insanely long but you can bet that they are worth it.
212 Hougang Street 21, #01-341,
Tel: +65 6286 8785
(Closed on Wednesdays)
Mon to Sun: 12pm – 3pm, 5.30pm – 10pm
Nearest Station: Kovan
Fuss-free, with a large selection of authentic and delicious Thai food at humble prices, Nana Thai Restaurant is one of our favourite Thai eateries at Golden Mile Complex.
We go absolutely berserk over their Thai Mango Salad, but nothing makes us salivate as quickly as their Pad Thai.
5001 Beach Road
#01-51/52 Golden Mile Complex
Tel: +65 6297 8498
Daily: 24 Hours
Nearest Station: Lavender
Having been around for more than a decade, Sawadee Thai Cuisine teleports you all the way to the Land of Smiles with its decadent dishes made using ingredients imported from Thailand and soft Thai jazz music serenading you while you dine.
Given its close proximity to offices in the Bugis district and communal dining concept, Sawadee Thai Cuisine is an ideal dining destination for working professionals during lunch time.
9 Tan Quee Lan St
Daily: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Bugis
A popular haunt at Sunshine Plaza, Thai Gold Food offers simple and satisfying Thai food at extremely reasonable prices. From their Mango Salad to Tom Yum, Green Curry and Mango Sticky Rice, everything at this small and homely Thai eatery is cooked just right.
Those who are on a tight budget will be pleased that most of the items on their menu are reasonably priced below $10.
91 Bencoolen Street
#01-14/22 Sunshine Plaza
Tel: +65 6883 1575
Mon to Sat: 11.30am – 10pm
Sun: 11.30am – 9.30pm
Nearest Station: Bugis
For those who are working near Labrador Park, an affordable eatery to check out is The Thai Street Co. A sister outlet to the now-defunct Great Thai @ East Village at Upper Changi Road, this relatively unknown Thai eatery is located at Fragrance Empire Building.
Drop by for the set lunches which include Basil Pork Rice or go for their a la carte options such as Pad Thai and Green Curry.
456 Alexandra Road
#01-06, Fragrance Empire Building
Tel: +65 6266 8511
(Closed on Saturday & Sunday)
Mon to Thu: 11.30am – 10pm
Fri: 9am – 5pm
Nearest Station: Labrador Park
Thai Tantric at Orchard Towers is our all-time favourite Thai restaurants in Singapore. It is not a fancy restaurant but boy is their food legit.
What makes this no-frills eatery a place we constantly return to is its inexpensive menu and its insanely delicious Thai fare. Their Steamed Seabass in Thai Sauce is stellar but if you decide to visit alone, then the Pineapple Fried Rice with Floss should set you up just right.
You will have to brave the unwanted attention in Orchard Towers to get to Thai Tantric, but trust us, it is definitely worth the trip.
#03-23 Towers, 400 Orchard Road
(Closed on Sundays)
Mon to Sat: 11.30am – 10.30pm
Nearest Station: Orchard
If you ever find yourself craving authentic Thai boat noodles or Thai street fare in general, then allow The Original Boat Noodle over at Changi City Point to be your guiding light towards all things rustic and delicious.
Their boat noodle selection is limited to two classic flavours but, make no mistake that by the end of your meal, you’ll probably be shocked by the number of bowls you have towering over your table.
Other than the classic Thai boat noodle, this humble Thai eatery also offers a range of delicious and affordable Thai dishes including Kra Pow Chicken Rice (S$8.80) and Som Tam Thai (S$4.80).
5 Changi Business Park Central 1,
Changi City Point #B1-34A
Daily: 11.30am – 9pm
Nearest Station: Expo
Serving up hearty bowls of Thai Boat noodles that come in various flavours, Tiew Mai Boat Noodles is one place you should definitely check out.
As far as Thai boat noodles are concerned, their menu consists of three types of soup bases (Pork/Beef/Tom Yum) with a variety of noodles for you to choose from. The Beef Thai Boat Noodles here comes with generous helpings of beef slices and beef balls.
1187 Upper Serangoon Road
The Midtown Residences
Tel: +65 6238 0184
Nearest Station: Hougang
If you are looking for another option at Golden Mile Complex, Siriwan Thai Food is a decent choice. Guests can expect classic Thai dishes including Basil Pork, Tom Yum Soup, Pineapple Rice with Prawn and Pad Thai.
For the hearty eaters, some tantalising side dishes to complete your meal are the Salted Egg Salad, Veg Samosa and Deep-Fried Prawn with Breadcrumbs.
5001 Beach Rd,
Tel: +65 6913 5981
Nearest Station: Nicoll Highway
Up for some spicy, sour and full-flavoured Thai cuisine? Make your way to Soi Thai Kitchen in Serangoon Gardens where you can feast on tom yum soup, basil pork and Thai fried rice to your heart’s content.
Dishes range from S$6 to S$10 and customers save on GST and service charges when they dine there.
58 Serangoon Garden Way
Tel: +65 6282 3788
Daily: 12pm – 3pm, 6pm – 1.30pm
Nearest Station: Serangoon
To satisfy your craving for authentic Thai-style wanton mee, your best bet would be to pay Soi 19 Wanton Mee a visit. Two main dishes take centre stage here—their Thai-style wanton mee and pig trotter rice.
A bowl of wanton mee begins at S$4 right up to S$6—which might seem pretty hefty—but it definitely beats the price of an air ticket.
9 Yio Chu Kang Road [email protected] #01-56
Tel: +65 9138 8881
Nearest Station: Serangoon
A hidden gem in the Toa Payoh is Soi 47, a year-old Thai eatery that specialises in authentic Thai fare at wallet-friendly prices. A substantial meal here—drink and dessert included—will not set you back at more than S$15 per head.
Some of their hit items include their Steamed Sea Bass with Soy Sauce as well as their Stuffed Chicken Wing With Minced Chicken. It is also good to note that the good folks pride themselves on the fact that they do not use MSG.
Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 1 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.
47 Lorong 6 Toa Payoh,
(Closed on Tuesdays)
Mon to Sun: 12pm – 2.30pm, 5.30pm – 10pm
Nearest Station: Braddell / Toa Payoh