Tucked away in the heart of the city, Foodlala Thai Cuisine promises a journey through Thailand’s vibrant culinary landscape — minus the excess salt, MSG, and pork. With a commitment to healthier cooking and the use of fresh, premium ingredients, this no-pork, no-lard eatery caters to those who crave genuine Thai flavours without compromising on wellness or dietary preferences.
A Thai Start with a Bang
We began with Jiang Kam, Thailand’s famous “one-bite wrap.” Served on fresh betel leaves, this appetiser is a perfect introduction to Thai cuisine — a medley of roasted peanuts, dried shrimp, lime cubes, ginger, toasted coconut, bird’s eye chilli and sweet tamarind sauce. Each bite was an explosion of flavour: sweet, sour, spicy, and salty, all at once. It’s interactive, fun, and beautifully balanced — a dish that teases your palate before the main courses arrive.
Seafood Stars
The Pla Ka Pong Seng Ma Naw, or Thai-style steamed sea bass with lemongrass, was a showstopper. The fish was impeccably fresh, steamed just right to preserve its natural sweetness. The tangy lime and lemongrass dressing cut through the richness, while fresh coriander and garlic lent a bold Thai aroma. What’s most impressive is how the dish retained depth despite the kitchen’s minimal use of salt and MSG — proof that quality ingredients and traditional techniques can do all the heavy lifting.
Of course, no Thai meal is complete without Tom Yum Soup, and Foodlala’s Spicy Tom Yum with Prawns and Mixed Mushrooms didn’t disappoint. The broth was rich, spicy, and slightly creamy with that signature lemongrass-ginger-kaffir lime trifecta. The prawns were plump and juicy, while the medley of mushrooms added earthiness and bite. Even with the reduced sodium approach, the soup packed heat and umami — a comforting and invigorating bowl that warms the soul.
Unique Bites with Homestyle Charm
A rare find on local Thai menus, the Kai Jew Pu — a fluffy Thai omelette made with duck eggs and chunks of crab meat — deserves a special mention. Crispy at the edges, golden, and rich with natural crab sweetness, the duck eggs gave it a richer, creamier body than regular chicken eggs. It’s a homely dish elevated by technique and ingredient quality.
Even more surprising was the Dok Kha Jon Pad Khi, a stir-fried cowslip creeper with egg, pickled squid, and glass noodles. The cowslip creeper added a lovely floral note, while the chewy pickled squid brought depth and texture. It’s a rustic, slightly funky dish that won’t be everyone’s favourite — but it’s authentic and shows the kitchen’s willingness to showcase traditional ingredients less seen in mainstream Thai menus.
To round off the savouries, we tried the Gad Tod Num Pal, or fried chicken marinated in fish sauce. Crispy, golden-brown and bursting with flavour, this was a crowd-pleaser. The fish sauce marinade gave the chicken a deep umami richness, balanced by a subtle sweetness in the crust. It’s one of those dishes you’ll be thinking about long after the meal is over.
Foodlala Thai Cuisine isn’t just another Thai eatery — it’s a thoughtfully curated dining spot where health meets authenticity. By stripping away the excess salt and MSG and avoiding pork entirely, they shine a spotlight on real ingredients and honest flavours. Whether you’re a Thai food purist or someone exploring it for the first time, Foodlala offers a soulful, delicious experience that respects both tradition and wellness.
Foodlala Thai Cuisine
Healthy, pork-free, and full of authentic Thai soul.
