Nampla has recently opened and quickly became a neighborhood favourite, drawing long queues for its bold Thai flavors. Within a month, the restaurant expanded to a second dining space with a street-stall setup, now set to be reconfigured for more seating. On weekends, eager diners wait up to 30 minutes for a table, a testament to its growing popularity in Marine Parade.
The restaurant’s story began in southern Thailand, where business partners Simon Wong and Song Supansa first met. Wong, a Penang-born chef and Singapore permanent resident, was traveling through Nakhon Si Thammarat when he discovered Song’s cooking at a temple fair. The bold flavors of her Thai basil pork and seafood left such an impression that he sought out the chef behind the dish. Song, a private chef in Singapore for a decade, was thrilled at the chance to bring the tastes of her hometown to a wider audience.
Nampla’s menu reflects their shared passion for Thai street food, refined with careful execution. Signature dishes include Kung Klua Prik Krea, tiger prawns fried with chili, salt, and crispy garlic, and Train Fried Rice, inspired by a humble Bangkok food stall. Other favourites include Thai-style stewed pork leg rice and Kanom Krok, delicate coconut cakes infused with pandan. True to its name—Thai for fish sauce—the kitchen uses five varieties, though the chefs are keeping their choices a secret.
