It doesn’t seem that recent, but last Monday, after a long day at the office (one of those interminable strategy planning retreats filled to the brim with good intentions), 12 of us adjourned to a Thai restaurant along Purvis Street for dinner.
YhingThai Palace enjoys an excellent reputation – someone told me that the Ministry of Foreign Affairs entertains guests there – and it did not disappoint. Put aside the appetite-whetting mango salad, the wholesome and satisfying fish maw soup (with generous rolls of fish maw, rather than cut and minced), the deep-fried pomfret chunks so crispy they could be eaten without fear of bones, the exquisite pieces of otah, the boneless chicken wings, each with a slice of mushroom and an asparagus shoot.
Put all that aside, because the real star of the show was the olive rice. The rice was presented centred on a plate, with the condiments (dried shrimps, onions, chili padi, lime etc.) around it, so that one could take what one preferred. The rice was fragrant, not oily, and the taste of olives full-bodied, not overpowering.
Everyone liked it – despite patting our stomachs repeatedly, we ordered an additional plate :)