Given the current climate surrounding COVID-19, many authorities are placing restrictions on social gatherings. In the best interest of everyone’s safety, we are continuously updating the availability of our partner restaurants to reflect these measures. We encourage people to still support the restaurant industry in other ways.Learn how
Dear diners, please be aware that the kitchen opens at 12 noon and last food orders must be placed by 9:30pm.
On Mackenzie Road in fashionable Little India is a funky eatery that is changing how Singaporeans and others see Thai food. Nung Len is a true modern fusion joint, breaking down the fundamental elements of Thai, Vietnamese and European cooking to examine the best way to reassemble them so as to bring out the best of each cuisine and ingredient. From succulent sliders to slurpy tom yum, familiar favourites are found in pleasantly unfamiliar ways.
food is awesome. love it. only thing lacking is aircon. might get abit stuffy but food wise is great. price is normal but still worth for money
Very nice this food, great for gathering. Love the kang Kong salad, pad Thai, meatballs, green curry. Ice milk tea was nice too and not too sweet.
Environment is nice with the decoration match with Thailand living style of relax. The food is taste better than what expected and even nicer compared to some authentic Thai food I had in Thailand. The price is quite average with local rate.
Singapore is never one to be too far behind the 8-ball when it comes to food trends, and so Nung Len seems to help prove. Echoing the new-wave Thai, Vietnamese and western fusion eateries that have taken the likes of Melbourne and Sydney by storm, Nung Len on Mackenzie Road is helping to keep Little India at the vanguard of global tastes. 27-year-old Fu Qian Li is the owner and chef of this super cool Thai fusion restaurant, decked out with graffiti-style tuk-tuk wall murals, polished concrete floors and sleek communal tables, where she is keen to show that diverse flavours shouldn’t simply be thrown into a mess together, but truly rewarding fusion food should take the fundamental elements of different cuisines and use them to inspire new creations in a different canon.
One example of this philosophy – and her mastery of the technique demanded by it – is something like a tom yum pasta available at Nung Len on Mackenzie Road, or some European dishes traditionally given depth and richness from meaty gravy but here brought to life by the use of a reduced green curry sauce in the gravy’s place. The tastes are staggering, and the reviews are glowing for Nung Len, so it’s best to book as soon as you can to get in on the action here in Little India.