This Clementi kopitiam stall helmed by a chef-turned-hawker serves affordable restaurant-quality Thai dishes.
The stall, which opened last month, offers a wide variety of, including popular items like basil pork rice, tom yum and green curry. They also serve Thai-style steamed fish with lime and chilli, fried pork collar and mango sticky rice. Impressively, all the dishes are solely cooked by Palmy, a former restaurant chef who has been specialising in Thai cuisine for a decade.
On her decision to marry young, Amita’s parents had mixed reactions at first. “My mum questioned it. She asked if I was pregnant,” she quips. Her father was more accepting. “My dad met [Palmy] and saw that he’s able to take care of me. My parents married young too.”, left his hometown at 18 to pursue a diploma in Sydney.
. He learned to cook Thai food at restaurants such as Yok Yor Thai Food Factory, a modern Thai establishment in Sydney’s CBD. When his student visa expired after, Palmy returned to Thailand for a short while before landing a job at Time For Thai in Singapore, where he worked as a sous chef for three years.Besides the cuisine being Palmy’s specialty, Amita shared an unexpected reason for opening a Thai food hawker stall.
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