Sabai Sabai Thai Private Kitchen

Sabai Sabai also does a tasty salted egg calamari.

The squid is chewy and tender with a good bite to it and the batter crisp. The salted egg sauce is a good blend of creamy and savoury. I like the use of laksa leaf which complements the sauce.

The food at Sabai Sabai can be a tad pricey but I think it's value for money quality-wise!

I am a recent convert to the culinary delights of the humble eggplant and it has been a must order for me, be it in the neighbourhood cai png store or a Thai/Chinese restaurant.

Sabai Sabai serves a really wonderful stir fried eggplant with minced pork. I can't seem to find this dish on their regular menu so it was probably an off the menu item. The eggplant is flavoured with an umami filled sauce made from fermented bean sauce, garlic, Thai sweet basil, soy sauce and oyster sauce. All of these flavours are soaked into the tender "meat" of the eggplant. I also love the sweet caramelised notes of the minced pork and onions, and the licorice-like taste of the Thai basil.

This dish is excellent over rice and a literal rice thief!

Sabai Sabai is literally and figuratively a little hidden gem. It's hidden in the sense that it is located in a small little enclave in an obscure corner of another eatery (i.e. Nam Kee Pau) in Valley Point. You literally have to enter Nam Kee Pau to spot the entrance to Sabai Sabai.

I have visited this cosy and intimate restaurant several times over the years and their food has never failed to disappoint. I usually have their green curry fried rice but their green curry chicken is good as well.

I love that Sabai Sabai's green curry chicken comes with nice decent chunks of chicken meat (instead of scraps) and loads of Thai eggplant.

For the uninitiated, Thai eggplant has a nice crunchy bite and its mild bittersweet and earthy flavours remind me of brussel sprouts! The curry is creamy and packs a nice fiery kick. It is enjoyable on its own or over rice!