Sanaa Choudry enjoyed a journey into Southeast-Asian street food on a visit to Spice Market.

Meandering into the familiarity of the Spice Market, we couldn’t wait to tuck into cuisine that we knew would not only be a feast for the eyes, but a delectable and satiating meal that was sure to linger in the memory – long after it was devoured. Since opening its doors, this hot spot has hosted an array of fantastic chefs who have all brought something new to the menu of Southeast-Asian street food cuisine, served in a dimly-lit and effortlessly-chic dining room that hosts everything from a celebratory gathering with friends to small business lunches amongst colleagues.

Just over four months into his tenure in the Spice Market kitchen, we were warmly welcomed by Aphithak Withihit, our chef for the evening. Hospitable and passionate, he took the time to personally introduce each dish. As true food lovers, we happily let him take the reins, trusting his expert recommendations. And after two hours of endless feasting, it is safe to say: he did not disappoint.

With soft Oriental music serenading us and amber lighting casting a warm glow over the wooden walls, we settled by the window overlooking the bustle of West Bay. After refreshing our hands with warm towels and with the aromas of lemongrass and ginger making our empty stomachs gurgle, we were ready to dive straight in.

To wet our palates, we sipped on the Himalayan mocktail – a sweet yet tangy blend of passion fruit purée and homemade hibiscus syrup, balanced by the sharp bite of ginger ale. This quickly proved to be a favourite as I ordered another midway through the evening – thanks to the recommendation of our wonderful waiter, Promise.

After a quick sip and some light conversation, we were more than ready to have a taste of the ‘small bites,’ which – despite the name – were anything but. Starting with the green papaya salad, its crisp bean sprouts and papaya delivered a satisfying crunch, though my taste buds were truly awoken with the fiery kick that accompanied each bite, hitting the back of the throat. Did somebody say hot? The crispy chicken gyozas were well-balanced: their golden shells giving way to a rich, savoury filling, perfectly bound with a soy garlic dip. Needless to say, these were polished off the plate in no time. Another standout on the table was the classic tom yum soup—piping hot and brimming with tender fish, succulent prawns and plump mussels, all swimming in a vibrant, zesty tomato-based broth. Tom yum indeed!

The highlight of the appetisers was the black shrimp. Paired with delicate cubes of dehydrated pineapple, we followed the chef’s recommendation to eat them in a single bite, allowing the smoky, peppery depth of the shrimp to meld with the concentrated sweetness of the pineapple – an explosion of flavour that was vibrant yet irresistibly balanced with notes of garlic, ginger and lime. As one often does after savouring something truly delicious, I found myself reminiscing about it throughout the night.

Onto the Mains

Knowing that I would need room for dessert (of course), I settled for just two: the roasted hammour nestled above a Malaysian chilli and Thai basil sauce, and the famous glazed short ribs.

As expected, the hammour was succulent and flaky, rich and buttery all at once, with the chilli and basil providing the perfect counterbalance to the fish’s density. But the true star of this course was the juicy, sticky ribs, accompanied by a velvety celeriac purée. Chef Aphithak took a moment to share the preparation process with us. The ribs are marinated for at least 24 hours, infused with a delightful array of flavours, including pear and orange zest. Finally, they are slow-cooked at 160 degrees until the meat is tender and falling off the bone. Melting in my mouth, each bite offered a beautiful fusion of fruity sweetness and savoury richness.

The theme of contrasting flavours – sweet with salty, spicy with zesty – remained a hallmark of the Spice Market menu, beautifully extending into the desserts. The Matcha Cheesecake, Its velvety texture and umami, nutty flavour created a rich, earthy density that was beautifully balanced by the yuzu sorbet. The sharp, citrusy tang of the sorbet refreshingly cleansed the palate, instantly awakening the taste buds. I found myself both intrigued and delighted by the contrast of flavours, eagerly reaching for another bite, until, all too soon, it was gone. Complementing this was the ever-reliable coconut pandan cake – an enduring favourite. Served with pineapple jewels and a luscious caramel sauce, it was deliciously delectable.

Spice Market stands the test of time, offering the pinnacle of Southeast-Asian cuisine that tastes just as exceptional now as it did when it first opened. Whether you’re there for small bites, a sushi extravaganza or a decadent three-course meal, it never fails to impress and it’s guaranteed that you will be back – time and time again. ✤

GO: CALL 4453 5135 OR WHATSAPP 7794 3975 FOR MORE INFORMATION OR TO MAKE A BOOKING.