A Train Reaction Of Modern Thai Food

There is a street-style noodle stall at the entrance of Saigon’s newest Thai restaurant, Amdang Typhoon, and the moment you walk in the door, the feeling of Bangkok is everywhere.

Signature plates from head chef, Nattapon Saipech, include a giant, grilled, river prawn imported from Thailand, a signature Spicy Chili Crab, and the Amdang Typhoon dessert, a surprising combination of tofu and tapioca flour, deepfried and doused in a nutty powder made from cashews and sesame. These and a wealth of other seafood, rice, veggie and noodle dishes, were enough to propel the restaurant’s first location into the 2020 Michelin Guide. At the Saigon location, slated to open in June (lockdown willing), customer service is prioritised: any and all dishes can be spice-adjusted based on a guest’s personal preference. It’s that attention to detail that make this newest edition to the city’s Thai culinary scene an absolute must-try.