Songkran is celebrated from Sunday 13th April – Tuesday 15th April and Slurp Thai’s  new menu (launching on April 8th) is ready.

Guests can dine on dishes curated by Thai restaurateur Saiphin Moore. Her recommended dishes on the menu include:

Bang Tod Cod Collar: Shallow fried cod collar in thai herb seasoning and seafood sauce dip.

Fried Tofu Cha Plu: Fried tofu atop a cha plu leaf, with sour spicy sauce, lemongrass and fried shallots. 

Hat Yai Chicken: The famed chicken from the south. Traditional deep fried chicken thigh marinated in coriander, garlic and white pepper. Topped with crispy shallots. 

Hainan Chicken Rice with Ginger Sauce: All of Southeast Asia lays claim to this dish. Soft chicken poached in stock, served with garlic and ginger white rice, cucumber, coriander and yellow bean ginger sauce. Served with a small bowl of soup for slurping. 

“Dry” Pad Prik Daeng Curry: Eel on the bone braised in fiery red crazy gaeng paste. A “dry curry” done like the Thai’s with no coconut milk, topped with fried lime leaves. Red hot!

Sen Su Kho Thai: A marriage of tangy, spicy, sweet and salty flavours. Sukhothai style noodle soup with rice noodles, long beans, celery, coriander, beansprouts and lime. 

Songkran celebrations can continue at Dang’s, Slurp Thai’s basement hideaway.

Celebrate the new year with Dang’s brand new cocktail menu featuring Thai-inspired cocktails, ice-cold beers, or crisp sake, including Banana Hibiki with Hibiki whisky, Cacao Rum and Crème de banane. One Night In Khao San, Khao San Gin, Lime, Lemongrass, syrup, and Birds Eye chili. Koh Foam, Tarquin Gin, Lemon, Coconut foam, and Thai basil syrup.