Sabai Fine Thai on the Bay

About Sabai Fine Thai on the Bay

Sabai Fine Thai on the Bay is a Thai fine dining restaurant in Singapore, located at Customs House on Collyer Quay. Founded in 2004 by owner Ms. Nakana (Jongkolnee) Thoboonme, affectionately known as Khun Noo, the restaurant was built on decades of her experience in Thai hospitality and restaurant management, with the vision of bringing an authentic Thai fine dining experience to international diners.

The restaurant's name, 'Sabai,' is a Thai word conveying comfort, happiness, relaxation and well-being — reflecting its stated philosophy that every guest should leave feeling welcomed, cared for and at ease. Many of the herbs, spices and signature ingredients are sourced from Thailand to preserve authentic flavours, with dishes freshly prepared using traditional recipes and time-honoured techniques alongside contemporary presentation.

Over the years, Sabai has built a reputation as one of Singapore's respected Thai fine dining restaurants, having welcomed diplomats, business leaders, celebrities and discerning diners, and receiving recognition from publications including Singapore Tatler, The Sunday Times, Wine & Dine, and the World Gourmet Summit. The restaurant offers a full à la carte menu spanning starters, salads, soups, curries, stir-fries, seafood, noodles, rice and desserts, with a dedicated vegetarian ('Jae') selection alongside the main menu.

Sabai Fine Thai on the Bay: Authentic Thai Fine Dining in Singapore's Customs House

Overlooking the water from Customs House on Collyer Quay, Sabai Fine Thai on the Bay has been part of Singapore's Thai dining scene since 2004. The restaurant was founded by Ms. Nakana (Jongkolnee) Thoboonme, known affectionately as Khun Noo, who brought decades of experience in Thai hospitality and restaurant management to the project, with a clear goal: to give guests a genuinely authentic Thai fine dining experience.

What 'Sabai' Means

The restaurant takes its name from a Thai word that conveys comfort, happiness, relaxation and well-being — and that idea runs through the restaurant's stated philosophy that every guest should leave feeling welcomed, cared for and completely at ease. Authenticity starts with ingredients: many of the herbs, spices and signature components in Sabai's kitchen are sourced directly from Thailand, and dishes are freshly prepared using traditional recipes and time-honoured techniques, paired with a more contemporary presentation.

A Recognised Name in Singapore Thai Dining

Over two decades, Sabai has built a reputation as one of Singapore's respected Thai fine dining restaurants, having welcomed diplomats, business leaders, celebrities and discerning diners from around the world. The restaurant has received recognition from Singapore Tatler, The Sunday Times, Wine & Dine, and the World Gourmet Summit.

The Menu

Sabai's à la carte menu is extensive, spanning starters like crispy rice crackers with minced chicken and prawn in coconut milk, deep-fried spring rolls, prawn cakes and chicken satay; salads including green mango, pomelo and papaya som tum, plus a grilled US Angus sirloin or roasted duck salad; and a full range of tom yum and tom kha soups available in pot or bowl sizes. Curries cover the classic green, red, panang and massaman styles with beef, pork, chicken or prawn, alongside a dry red curry with prawns or cod. Stir-fried dishes, Thai omelettes, vegetable sides, and seafood specialities like char-grilled tiger prawns and steamed whole seabass or cod round out the mains, alongside noodle dishes like pad Thai and rice dishes including pineapple fried rice and three types of steamed rice.

A dedicated vegetarian ('Jae') menu mirrors many of these categories with bean curd and mushroom-based versions of the salads, soups, curries, noodles and rice dishes. To finish, desserts include Sabai's classic mango with sweetened glutinous rice, durian with coconut cream and glutinous rice, and a homemade coconut sorbet, alongside a short list of after-dinner spirits.

Hours and Getting There

Sabai is open for dine-in Monday to Saturday, with lunch service from 11.30am to 2.00pm and dinner from 6.00pm to 9.00pm; the restaurant is closed on Sundays. Delivery and takeaway run on the same days and times, with an $18 delivery charge applied to delivery orders. All menu prices are subject to a 10% service charge and applicable government taxes.

The restaurant is located at 70 Collyer Quay, #01-02 Customs House, Singapore 049323, easily reached via Raffles Place or Downtown MRT stations. For those driving in, hourly parking is available at OUE Bayfront, One Fullerton, One Marina Boulevard (NTUC), or The Sail.

Signature items

• Kao Niew Mamuang
• Yam Neua Yang
• Satay Gai
• Gang Gwio Warn
• Pat Thai Gung
• Pla Neung Manao

Menu

Rice

• Kao Op Sapparod — Fried rice with pineapple, chicken, carrots and curry powder, topped with pork floss
• Kao Op Namliap — Fried rice with Chinese black olives and minced chicken, served with fresh chilli, lime, shallots and cashew nuts
• Kao Pat Neua, Moo, Gai — Fried rice with beef, pork or chicken, eggs and onions
• Kao Pat Gung, Bpuu — Fried rice with prawns or crab meat, eggs and onions
• Kao Pat Plakem — Fried rice with salted fish and eggs
• Kao Pat Gaprao — Fried rice with spicy minced beef, pork or chicken, fresh peppercorns, chilli and holy basil leaves
• Kao Hommali — Steamed Thai jasmine rice
• Kao Klong — Steamed brown rice
• Kao Riceberry — Steamed riceberry rice, high in fibre and antioxidants, a cross of three rice strains

Soups

• Dtom Yam Gung — Spicy and sour prawn soup with lemongrass, galangal, chilli, kaffir lime leaves, fish sauce and fresh lime juice
• Dtom Yam Pla — Spicy and sour red snapper soup
• Dtom Yam Ruam Mit Talay — Spicy and sour mixed seafood soup
• Dtom Khaa Gai — Coconut and galangal soup with chicken
• Dtom Khaa Pla, Gung — Coconut and galangal soup with fish or prawns
• Dtom Khaa Talay — Coconut and galangal soup with mixed seafood
• Gang Jued Tao Huu Orn — Clear chicken soup with soft bean curd, minced chicken, prawns and spring onion

Salads

• Yam Mamuang — Spicy green mango salad with prawns, chicken, roasted coconut, ground peanuts and sweet sauce
• Yam Som Oo — Spicy pomelo salad with prawns, chicken, roasted coconut, ground peanuts, chilli jam and sweet sauce
• Som Tum — Spicy papaya salad with dried shrimps
• Yam Neua Yang, Bpet Yang — Grilled US Angus sirloin or roasted duck salad with mixed greens, tomatoes, fresh lime and chilli dressing
• Larp Moo, Neua, Gai — Spicy minced pork, beef or chicken salad with ground roasted rice, shallots, ground chilli, fish sauce and fresh lime juice

Curries

• Gang Gwio Warn (Green Curry) — Authentic green curry with beef, pork or chicken, coconut cream, sweet basil leaves and eggplant
• Gang Daeng (Red Curry) — Famous Thai red curry with beef, pork or chicken, coconut cream, sweet basil leaves and eggplant
• Gang Gwio Warn Gung — Green curry with prawn, coconut cream, apple eggplant, fresh peppercorns, wild ginger and sweet basil leaves
• Gang Bpet Yang — Red or green curry with roasted duck, coconut cream, sweet basil leaves and seasonal fresh fruits
• Panang Neua, Moo, Gai — Thickened red curry with beef, pork or chicken
• Gang Mussaman Neua, Gai — 'Ancient' peanut curry with beef or chicken, shallots and potatoes
• Chuu Chii Gung, Pla Cod — Dry red curry with prawns or cod fillets, coconut cream and kaffir lime leaves

Noodles

• Pat Thai Gung — Stir-fried noodles with prawns, chicken, yellow bean curd, eggs, ground peanuts and sweet tamarind sauce
• Raat Naa Neua, Moo, Gai — Fried rice noodles with beef, pork or chicken in thickened gravy
• Raat Naa Talay — Fried rice noodles with seafood in thickened gravy
• Guay Tiew Pat Kii Muo Talay — Stir-fried spicy noodles with seafood, chilli, holy basil leaves and fresh peppercorns

Spirits

• Taylor's 10 Yrs Old — Port
• Fernet Branca — Digestif
• Bailey's Irish Cream — Liqueur
• Drambuie — Liqueur
• Hennessy VSOP — Cognac

Desserts

• Mun Cheum — Steamed tapioca in syrup served with coconut cream
• Kao Niew Mamuang — Sabai's classic recipe: mango with sweetened glutinous rice
• Kao Niew Durian Nahm Gati — Durian simmered in coconut cream, served warm with glutinous rice
• Tap Tim Grop — Water chestnut in syrup and coconut milk
• Ice Cream Gati — Homemade coconut sorbet

Starters

• Khao Dtang Nar Dtang — Crispy rice crackers served with simmered minced chicken and minced prawns in coconut milk
• Por Peh Tawd — Deep-fried spring rolls (7 pieces)
• Tawd Mun Kaopote — Deep-fried sweet corn cakes (8 pieces)
• Peek Gai Sod Sai — Deep-fried stuffed chicken wings, per piece (minimum order 2 pieces)
• Tawd Mun Gung — Deep-fried prawn cakes (4 pieces)
• Gai Hor Bai Toey — Deep-fried chicken wrapped in pandan leaves, per piece (minimum order 2 pieces)
• Neua/Moo Dtaet Dtiew — Deep-fried seasoned beef or pork
• Satay Gai — Chicken satay served with peanut sauce (6 sticks)

Vegetable Dishes

• Pat Kanah Plakem — Stir-fried kailan with salted fish
• Pat Kanah Nahm-mun-hoey — Stir-fried kailan with oyster sauce
• Pat Pak Bung Fai Daeng — Stir-fried morning glory with yellow bean paste, chilli and garlic
• Pat Pak Ruam Nahm-mun-hoey — Stir-fried mixed vegetables in oyster sauce
• Pat Prik Khing Gung — Stir-fried morning glory or long beans with prawns in spicy shrimp paste

Stir-Fried Dishes

• Neua, Gai Pat Nahm-mun-hoey — Stir-fried beef or chicken in oyster sauce with young ginger, mushrooms and spring onions
• Pat Medmamuang — Stir-fried sweet and sour chicken or squid with cashew nuts and dried chilli
• Pat Gaprao Neua, Moo, Gai — Stir-fried hot and spicy minced beef, pork or chicken with fresh peppercorns and holy basil leaves
• Pat Gaprao Talay, Gung, Pla Meuk — Stir-fried hot and spicy mixed seafood, prawns or squid with chilli, fresh peppercorns and holy basil leaves
• See-krong Moo Op Nahmpeung — Deep-fried smoked honey pork ribs
• Kai Jiaw — Thai omelette
• Kai Jiaw Moo, Gai Sup — Thai omelette with minced pork or minced chicken
• Kai Jiaw Bpuu, Gung — Thai omelette with crab meat or prawns

Seafood Specialties

• Pla Kao — Deep-fried garoupa fillets with three flavours sauce, spicy and sour sauce, or garlic and peppercorns
• Gung Pat Pong Karee — Stir-fried tiger prawns with curry powder, eggs, spring onions and Chinese celery (3 pieces)
• Pla Meuk Pat Pong Karee — Stir-fried squid with curry powder, eggs, spring onions and Chinese celery
• Pla Meuk Tawd Kratiem Priktai — Deep-fried squid with garlic and peppercorns
• Gung Pao — Char-grilled tiger prawns with garlic sauce or without sauce (3 pieces)
• Pla Neung Manao — Steamed whole seabass or cod fillets with bird's eye chilli, garlic and fresh lime juice

Vegetarian (Jae) Menu

• Som Tum Jae — Vegetarian version of Thailand's favourite spicy papaya salad
• Por Peh Jae — Deep-fried vegetarian spring rolls (7 pieces)
• Yam Tua — Peanuts mixed with spring onions, shallots and lime
• Yam Medmamuang — Cashew nuts mixed with spring onions, shallots and lime
• Dtom Yam Het — Spicy and sour mushroom soup with galangal, lemongrass, chilli and kaffir lime leaves
• Gang Jued — Clear vegetable soup
• Dtom Khaa Het — Coconut and galangal soup with mushrooms
• Panang Tao Huu — Deep-fried bean curd topped with panang curry
• Gang Mussaman Tao Huu — Peanut curry with bean curd, shallots and potatoes
• Tao Huu Raat Prik — Deep-fried bean curd topped with spicy and sour sauce
• Tao Huu Pat Medmamuang — Stir-fried crispy bean curd with dried chilli and cashew nuts
• Tao Huu Pat Gaprao — Stir-fried crispy bean curd with chilli, long beans, fresh peppercorns, mushrooms and holy basil leaves
• Tao Huu Neung Manao — Steamed tofu with bird's eye chilli, garlic and fresh lime juice
• Pat Pak — Stir-fried vegetables and mushrooms in soy sauce
• Pat Thai (Vegetarian) — Stir-fried noodles with yellow bean curd, eggs, shallots, beansprouts, ground peanuts and sweetened tamarind sauce
• Raat Naa (Vegetarian) — Stir-fried rice noodles topped with bean curd and thickened gravy
• Guay Tiew Gaprao (Vegetarian) — Stir-fried spicy noodles with deep-fried bean curd, chilli, fresh peppercorns and holy basil leaves
• Kao Pat Kai — Fried rice with eggs
• Kao Pat Pak — Fried rice with kailan

Frequently asked questions

What are Sabai's dine-in hours?

Monday to Saturday, lunch 11.30am-2.00pm and dinner 6.00pm-9.00pm. Closed on Sunday.

Is delivery available?

Yes, delivery and takeaway run Monday to Saturday, 11.30am-2.00pm and 6.00pm-9.00pm, with an $18 delivery charge.

Where is Sabai Fine Thai located?

70 Collyer Quay, #01-02 Customs House, Singapore 049323, near Raffles Place or Downtown MRT.

Is parking available nearby?

Hourly parking is available at OUE Bayfront, One Fullerton, One Marina Boulevard (NTUC), or The Sail.

Does Sabai have vegetarian options?

Yes, a dedicated vegetarian ('Jae') menu covers salads, soups, curries, noodles and rice.

Who founded Sabai Fine Thai?

Ms. Nakana (Jongkolnee) Thoboonme, known as Khun Noo, founded the restaurant in 2004.

Has Sabai received any recognition?

Yes, from Singapore Tatler, The Sunday Times, Wine & Dine, and the World Gourmet Summit.

Tips

• {"body":"Reservations can be made online; the restaurant has a set lunch (11.30am-2pm) and dinner (6pm-9pm) service.","title":"Book ahead for dinner"}
• {"body":"Raffles Place or Downtown MRT stations are both close by.","title":"Take the MRT"}
• {"body":"A full Jae (vegetarian) menu mirrors most of the main menu's categories.","title":"Try the vegetarian menu if needed"}
• {"body":"Delivery orders carry an $18 delivery charge on top of menu prices.","title":"Factor in the delivery charge"}

Good to know

• {"dietary":"Dedicated vegetarian ('Jae') menu available","parking":"Hourly parking at OUE Bayfront, One Fullerton, One Marina Boulevard (NTUC) or The Sail","payments":"All prices subject to 10% service charge and applicable government taxes; $18 delivery charge applies to delivery orders"}