The interior is filled with bright warm colours with neon elements, portraying a quirky and charming vibe (the owner used to be an interior designer). Tom Yum Kungfu has an eclectic, retro-pop feel in their restaurant at Circular Road. Currently, delivery and takeaway details are pending confirmation.Ģ5 Bukit Batok Crescent, The Elitist, #01-01, Singapore 658066 There is ample free parking at The Elitist and although a bit out of the way, quite convenient to drive to if you have a car. The table area is huge and spacious, unlike those in the usual cramped mookata restaurants. If you’re in a group of two to three, the Mookata Thai BBQ Steam Set (S$34.80) is worth your consideration. The variety of selection is not very wide, but the meats are marinated simply and prove to be quite tasty. The secret is in their Chiang Mai-style mookata non-MSG soup stock, made authentically by the owner’s Thai wife. At night, most of the other stalls stop operating while 1_345 Secrets of Thai Taste starts up in the evening and utilises many of the tables available. Located in the west, 1_345 Secrets of Thai Taste mookata can be found in a large food court at The Elitist building near many other industrial offices.
Lastly, you can enjoy a mookata without the stress of having to dress up! Skip your fancy attire and enjoy the conviviality of exchanging banter while grilling succulent meat at the table.
It’s casual fun to bond with family and friends while sharing a mookata pot. I love having mookata because it’s an amalgamation of barbeque and steamboat–the best of both worlds. The lightness of the soup allows the broth to easily take up the essences of the grilled meat juices that flow down, mixing together with the boiled vegetables to create a flavourful and rich soup. Traditional mookata in Thailand use only plain water, but the version in Singapore has been tweaked to use flavoured broth. The dome’s surface eventually heats up till sizzling, while the soup is poured into the moat surrounding the skillet. To eat mookata, you first have to lather the pork lard provided (yes, not butter or oil, but pork lard) to grease the metal skillet, on which you then grill the meat. My favourite version is the origin story about how the soldiers in Chiang Mai grilled meat using their helmets, eventually creating the metal dome-shaped hotpot we see today. It originates from Northern Thailand, though one may argue how its signature ‘dome-shaped hotpot’ came about. ‘Mookata’ loosely translates from Thai to mean ‘pork’ and ‘skillet’.
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