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Tucked in a nook in Mid Valley Megamall, Tiffins balances out its modern industrial design with a touch of old fashion through its decorative elements, namely plenty of tiffins. Carrying on the juxtaposition, the restaurant is bright and spacious despite it bearing grey walls and being windowless. Overall, the laid back nature of the restaurant makes it perfect for a casual dinner, a family night out and even the occasional date.
Traditional Thai cuisine gets a touch of deconstruction as diners are involved with putting the finishing touch on their food. The eponymous tiffin makes an appearance when the classic seafood tom yum, stewed pork knuckle and kailan with crispy pork are ordered. The bowl of tom yum is served with half a dozen chopped chillies and lime on the side, letting guests adjust the acidity and spice level of the soup. The stewed pork is fall-apart tender with the perfect amount of vinegar to round out the flavour, while the siu yuk balances out the vegetable dish with its crispy texture and saltiness.
The fireballs are pork meatballs that are incredibly light and airy while packing a punch of flavour. The grilled pork neck with a side of glutinous rice and a spicy sauce comes highly recommended. Guests are encouraged to use the thinly sliced and well-seasoned pork as a wrap around the rice before dipping in the sauce and consuming.
If you’re not an avid pork eater, fret not, because beef takes the spotlight in the beef ball noodles. The large bowl of soup comes with four test tubes containing sugar, chilli flakes, vinegar and fish sauce, letting you play a part in getting the broth to the exact flavour you want it to be. The beef shines through here in the form of meatballs and chunky pieces that melt away in your mouth.
To accompany the meal, an order of the lemon basil mojito is a must. It is incredibly refreshing and pairs well with the rest of the dishes. While alcohol may not get much real estate on the menu, there are a variety of coolers and teas that go well with your meal as well.