Addictive Fried Chicken Skin & Wings By Thai Hawker Who Names Stall After Twins
Shuang Bao Thai serves unique Hat Yai-style fried chook with sticky rice and mango salad.
If you miss authentic Thai street food – make a trip down to Shuang Bao Thai. The new hawker stall specialises in Hat Yai-style fried chicken and chicken skin (among other hearty Thai dishes). They’re cooked using recipes from 31-year-old Thai national Piyanuch Tianthong’s grandmother, who hails from Satun, a province near Southern Thailand where Hat Yai is located. Hat Yai fried chook typically comes topped with deep-fried shallots and is served with glutinous rice.
The Bangkok-born lady boss (who goes by Tiffy Wong here) opened the stall on July 16 together with her Singaporean husband Wayne Wong, 45, in a kopitiam in Bedok a stone’s throw from High Street Tai Wah Pork Noodle’s second branch and Chef Wei HK Cheong Fun.
The stall’s name Shuang Bao Thai, an amalgam of the Mandarin phrase shuang bao tai (“twins”) and its Thai cuisine on offer, is an homage to the couples’ bright-eyed 11-month-old fraternal twins. Meet Macklin (left in pic) and Melody (right), whom their parents brought along for 8days.sg’s shoot. The babies, who’re also the mascots on the stall’s logo, were well-behaved despite the hustle and bustle of the kopitiam. Melody even reached out to grab our pen as we interviewed her mum. Aww.
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