Entry Guidelines :
1. Make, or order one of your favorite American or Thai dishes.
2. Take a picture of that dish, write a caption describing the dish, then tag @singhabeer and #SinghaChefs.
3. Photos do not have to include the Singha bottle, but all eligible captions must mention the brand.
Hoy Laay Nam Prik Pao (หอยลายน้ำพริกเผา). Stir fried Scottish surf clams with chilli jam. Beaut hard bastard clams from @wilsonscatchoftheday (thanks for enlightening me @leonora.jb), they are probably the best monger I’ve seen, and mega helpful too. I have a spider crab with my name on it for this weekend 🤞. This is spicy, sweet and aromatic from the sweet basil, with crunchy hits of raw chilli and soft garlic. Sticky rice to mop it all up. #wilsonscatch#wilsonscatchoftheday