It has been 8 long years since my last visit to Bangkok. If you ask me, I think it's about time to go back for a return visit given that Singapore is slightly closer to Bangkok as compared to flying out from Manila. Not only that, I'm sure there have been a lot of changes since our last trip and by that I'm pertaining to more restaurant and food places to discover. Here's making a mental note to plan for a quick weekend getaway to Bangkok sometime next year.
What makes Yentafo's noodles so special is its light pink color which I promise you is not made from artificial coloring. I found out that the pink sauce that colors the noodles is made from fermented red tofu and Thai red rice. That's all natural color, for you! Take the Yentafo Kruengsonge Soup (S$8.50), the house specialty, for example. It's a huge bowl filled with 8 ingredients namely fish ball, squid ball, tofu fish ball, fried tofu, black fungus mushroom, fried taro, fried fish skin and veggies. The noodles used are the flat hofun-like noodles which is so silky and smooth to the bite. It can be a bit tricky to eat with a chopsticks though but with a bit of concentration and determination, I'm sure you'll be able to do it.
As you know, a lot of Thai food can be really spicy and this is what I've been trying to avoid as I have a really low spicy tolerance. It's a good thing that you can choose your desired level of heat here at Yentafo Kruengsonge from Dek-Dek (not spicy) to Rod-Jeb (screaming spicy). Our first bowl of noodles was not spicy and I really enjoyed the slightly sweet flavor brought about by the pink sauce. So good!