We may not be able to celebrate Songkran with large-scale water fights here, but we can still make merry.

We may not be able to celebrate the Songkran festival with large-scale water fights in Singapore, but we can still make merry with ThaiExpress‘ four new dishes, rolled out in conjunction with the traditional festival.

For a refreshing appetiser, try the som tum ($9.90). A mix of freshly shredded Thai green papaya and carrots mixed with chilli padi and their specially-concocted sauce, it made for a very refreshing start to our meal.

The pla muk khi khem ($10.90)–a Thai-style salted egg calamari–is a twist on our local tze char favourite. Delicious as it is coated with batter and deep-fried for that light crunch, what really seals the deal for us is the slathering of the chef’s special Thai-style salted egg sauce on the crispy squid, which packs a good amount of heat.

If you like your prawns big, the phad mee Phuket ($16.90) will not disappoint. The homemade sweet and sour sauce stir-fried with the Thai-style bee hoon lifts the entire dish. To top it off, the dish is served with large tiger prawns, making for a very hearty main course that is perfect for sharing.

What we’d keep all for ourselves is the Songkran wing ($10.90), even though it is portioned for sharing. Our favourite of the four dishes, the chicken wings are deep-fried till golden brown, then sprinkled with crispy basil leaves, fried garlic flakes and dried chilli before arriving, piping hot, at the table. The result is a savoury and crispy exterior which reveals the succulent meat beneath–sinful, but oh-so-delicious.

With any amount spent at ThaiExpress, you will also receive a free mini water gun for your very own Songkran water fight. The promotion and menu items will be available till 30 April 2015, at ThaiExpress outlets islandwide.

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