Chef Behind Michelin-Starred Le Du Brings Bangkok Street Food Brands To New Orchard Food Court

Designed to evoke Bangkok's neighbourhood sois (streets), the food hall features rustic market-style structures, communal dining spaces, and a stage for performances. Diners can order from the various stalls via QR code, without having to queue at individual counters. Menu prices have yet to be confirmed, but are expected to range from $6 to $14.

The dining destination is curated by acclaimed Thai chef Thitid “Ton” Tassanakajohn, who helms one-Michelin-starred fine Thai restaurants Le Du and Nusara in Bangkok. Le Du was ranked No. 1 on Asia’s 50 Best Restaurants list in 2023.

For Soi Stories, Chef Ton has drawn on his experiences growing up in Bangkok to curate the line-up and oversee the culinary development of nine original concepts.

Bangkok krapow specialist makes its Singapore debut

One of the Bangkok imports is Khun Chui Kaprow, a specialist in pad krapow (Thai basil stir-fry). Last year, it was awarded the top prize for its signature dish by The Spoon, a television competition celebrating the country's street-food vendors.

Its menu highlights include Minced Pork Kaprow, Crispy Pork Kaprow (with fried pork belly), and Beef Kaprow, served with rice and a fried egg. One of the stall's special touches is its crispy sunny-side-up egg, with golden, deep-fried whites and a runny yolk.

Several Google reviews of its Bangkok outlet have praised the pad krapow for its good balance of spicy and garlicky flavours, as well as the distinctive holy basil aroma.

Fried kway teow by Top Chef Thailand contestant

Also making its Singapore debut is Kua Kai Ai Khao, which specialises in guay tiew kua gai, or Thai fried kway teow with chicken. Chef-owner Oat gained popularity after winning an elimination challenge on Top Chef Thailand 2023. He is also a three-time Golden Spoon champion recognised by The Spoon for his street-food expertise.

Kua Kai Ai Khao is a humble, no-frills eatery in Bangkok's Chom Thong district. Its signature dish features wide rice noodles stir-fried over high heat, giving them lightly charred edges and a smoky wok aroma.

At Soi Stories, diners can choose from three versions: Classic Guay Tiew Kua Gai (wrapped in a thin omelette), Heritage Guay Tiew Kua Gai (stir-fried with egg) and Crispy Guay Tiew Kua Gai (extra crispy served with sunny side-up egg).

Other stalls to look out for

Beyond the two Bangkok imports, Soi Stories has a mix of Thai comfort food and street-food favourites, including some less commonly found in Singapore.

Mor Khao Mor Gaeng is a mini restaurant serving home-style dishes inspired by Chef Ton’s family recipes, such as Green Curry, Red Duck Curry and Massaman Curry. Siam Beef Co. specialises in Thai-style beef noodles, while Phad Thai Arai showcases Chef Ton’s take on the classic stir-fried noodle dish.

For something different, Talad Guay Jub serves guay jub, a peppery Thai-Chinese noodle soup featuring wide, flat rice noodle sheets that curl into tubes when cooked. Heng Dee Fishball offers yen ta fo, a distinctive pink noodle soup made with a fermented tofu-based broth, alongside handmade fishballs.

Other stalls include Jok Thong for Thai-style congee with house-made pork balls, Khao Chao for Thai coffee-and-toast breakfast sets, BKK Fried Chicken for street-style fried chicken, and Mae Ka-nom for Thai sweets and desserts.

Bar serving Chang beer on tap

Nam Jai, the food hall's in-house drinks bar, will feature what is billed as Singapore's first six-tap Chang beer system, serving Chang Classic alongside Chang Espresso and Chang Cold Brew.

There will also be a retail pop-up, Sarapad Thai, selling souvenirs, dry goods and lifestyle products from artisanal Thai brands.

Soi Stories is expected to open in early December. Located at #01-33 C/D/E/F/G/H/M & #01-K5, The Centrepoint, 176 Orchard Rd, S238843. More info via Instagram.