555 VILLA THAI in the east of Singapore, a chill out place for mookata, drinks and live music. The 37,000 sq ft space is a collaboration between Hood Bar at Bugis and Tom Yum Kangfu. There are live music amix of English, Mandarin and Thai music, if music is not your cup of tea, there is karaoke music indoors. 555 VILLA THA is specialises in mookata eateries. Their seafood are really fresh.
UFO Mookata, Mookata is a Thai barbeque steamboat, they bring the best taste.‘Mookata’ loosely translates from Thai meaning ‘pork’ and ‘skillet’. It originated from Northern Thailand, though one may argue how the interesting ‘domed shape hotpot’ came about. I liked the origin story about how the soldiers in Chiang Mai grilled meat using their helmets, eventually creating a metal domed shaped hotpot we see today, To eat Mookata, first one has to lather the pork lard provided to grease the metal skillet, which then use to grill the meats. The surface eventually gets really charred though. Simple soup is also poured into the moat surrounding the skillet. Traditional Mookata in Thailand just use plain water. The lightness of the soup allows the broth to easily take up the essences of the grilled meat juice that flow down, mixing together with the boiled vegetables in the broth to create a flavourful and rich taste in the soup, we love having mookata because it’s an amalgamation of barbeque and steamboat the best of both worlds.
Mango Pomelo Salad, the pomelo tastes like a sweet, mild grapefruit very juicy, toss them together with mango for a fruity salad, with a dash of olive oil and vinegar. Sweet & sourish, light & fruity salad. This salad needs to be consumed immediately after it’s tossed. But it doesn’t matter because we finish it in one sitting.
Sea Bass wrapped with Sea Salt, the salt on the fish should be hard as a brick, so give it a whack around the edges with the back of a spoon, and if lucky, the whole top will peel off. Carefully brush the excess salt off fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates, garnish with the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil, makes for beautifully moist fish.
Seafood Tom Yam, one of my favourites is seafood Tom Yam soup. Deliciously hot and bursting with strong spicy flavours. There are seafood, mushroom, tomatoes, onion, garnish with coriander leaves.It's light but flavourful and undeniably delicious. Definitely worth trying.
555 Villa Thai surely knows how to impress.