So much about Thai Food delights recently.. how about catching up on Thai BBQ Steamboat instead ? Celebrating its upcoming one-year anniversary with a 2nd outlet on the cards, MooJaa is a unique Thai restaurant located along the row of shop houses at Keong Saik Road. Immediately distinguished by its iconic “Pig-Head” logo, the restaurant has attracted numerous raves about the quality of its food since opening.
The steamboat masks on the Binchotan charcoal, a kind of white-colored charcoal, specially imported from Japan. Unlike the black charcoal commonly spotted, Binchotan does not release smoke or other unpleasant odours, inevitably preventing you (most importantly, the clothes and your crowning glory) from the stinks after the meal, as in all BBQ would do to you.
Cheesy meat balls made an ideal option as some light snacks to begin the meal, with much caution to be exercised while biting into them when they are still piping hot. The abundance of melted cheddar cheese from within will make cheese lovers scream for delight, me for one in particular !
If you need some additional spice to go along, the Thai Chiili Sauce and Seafood sauce made good compliments. Especially the seafood sauce which comprises of 30 over different kinds of ingredients and travels all the way from Hat Yat to Singapore on a weekly basis, is a secret concoction from the local Thais.
Much about MooJaa is customized, from the steamboat pan to the dining table. Embedded in a hole built onto the dining area, the steamboat is made in such a way to avoid the oils and soups from splashing up as you grill and cook. As you can distinguish from the steamboat pan which is uniquely different from our usual ones, the grilling is done on the dome with a meaningful purpose. As the pork lard and meats are cooked along the dome, the oils that melts from them will flow down the dome, adding much flavour to the soup broth which will constantly be enhanced with such repeated actions.
If you are a noob in cooking foods using such a pan, the servers at MooJaa will be more than happy to give you a hand on the first helping. After all, you do need some skills in ensuring that the meats stay well grilled on the top and not slipping to the soup too often.
MooJaa focuses much on the quality of food, with premium steamboat variations such as abalones slices, fresh scallops…
And for sure, some premium Angus beef and Kurobuta pork…
The best way to grill the well-seasoned chicken is to flip it over when it is half grilled on one side already. In this way, the tenderness and moisture of the chicken is retained and the best flavour is well-kept within.
The chefs from MooJaa are true-blue Thais who serves up pretty decent Pineapple Fried Rice, having the ability to dish up every rice bit that is of appropriate stickiness and texture, of which they are neither drying nor oily. Every inch of it is tangy and flavourful, and it’s a no wonder that it tops the list as one of the most highly recommended item on the menu.
And so a Thai meal is never rightfully complete without a Tom Yam Soup, isn’t it ? Served on a different note, the tom yam soup here is rich of coconut milk and isn’t too spicy (on my tastebuds – bearing in mind, I am someone of extreme spice….). Understand from MooJaa that we can have the option of tom yam soup base for the steamboat as well and for sure, I am all hands up for it.
Though I never get to try the Thai Iced Milk Tea, which is quite its signature drink, the home-made Chrysanthemum tea was equally good that much helps to eliminate the bloatedness from the hearty meal.
Burppppp and MooJaaaa…….
There you go… now you know why here’s called MOOJAA ~~
Lunch: Monday to Friday 11.00am – 2.00pm
Dinner: Monday to Sunday 5pm – 11pm
To keep updated on MooJaa’s offerings, please hop to their Facebook’s Page here !
A big thanks to Shaun for the invitation ! ^-^