the newly refurbished Erawan – two thai angels painted in gold and framed in red

loads of natural light that makes this cozy restaurant looks spacious and bright

The highlight of the lunch this time for me, was the Khao Chae. The whiter than snow, fragrant rice, chilled in jasmine-scented water, served with at least seven condiments, was a delicious treat to the senses. We learnt that this was actually a summer dish – one of King Rama V’s favourites, who loved cooling off with a meal like this in the hot summer months, in Thailand.

an incense candle is used to smoke the rice for this special thai summer dish known as the Khao Chae

The rice has to be cooked 70 to 80 per cent, then cold water is poured in, and the rice washed with both hands till the water runs clear, sometimes up to 20 washes! The rice is put in a muslin cloth and steamed 20 per cent. The rice is cooled, then an incense candle is used to smoke it for half an hour. For the jasmine water, the organic flowers are soaked in water, covered, for one night. The flowers are taken out, then smoked for half an hour. It’s kept in the fridge till needed. The rice is served in the jasmine water. Wow.. what a lot of patience, and dedication – talk about love’s labour! Only Chef Korn will toil like that, for his art!

the beautifully presented Khao Chae

jasmine water, where organic flowers are soaked in water, covered, for one night. The rice is served in the jasmine water

The seven condiments are pretty exotic- stuffed shallots with grilled catfish, herbs and spices, and sweet chilli stuffed with shrimp paste, salted fish, garlic, coriander root and pepper, then steamed and wrapped in a thin omelette. Another tasty favourite was the fried shrimp paste with grilled mackerel combined with herbs and spices, and ikan kurau saltfish soaked in water then grilled, pounded, then deepfried and later stirfried with sugar and crispy shallots. The beef jerky was actually tenderloin marinated in soy sauce, fish sauce, pepper and dried in the sun for a day, then grilled, and pounded, shredded by hand, deep fried, then fried again with crispy shallots. There was also a sweet preserved radish fried with palm sugar and garlic and finally, the last condiment was the beautifully carved wild ginger and cucumber – the ginger to tone down the taste of shrimp paste, and the cucumber to cool the tastebuds.

The seven condiments

Apart for the impressive Khao Chae, there was also a Rama V soup ( Tom Jeu ) , eaten by the king when he was feeling under the weather. It had beef, sweet potato, sweet basil and Thai basil and shallots, vegetables and chilli in a soup with tamarind and lime juice. It had a hearty flavour to it – no wonder the King liked it when he was feeling fluish!

Khao Yam – Blue Rice Salad

The fabulous Khao Yam or Blue Rice Salad which had a layer of blue rice – coloring from the blue pea flower, topped with shredded mango, beansprouts, long beans, shrimps, roasted coconut and wild ginger flower brought together with a sauce of budu water boiled with lemongrass, kaffir lime leaves, shallots, salted fish and palm sugar. Even I ate all my blue rice!!

beef noodles

One of my all time favourites of Chef Korn’s creations is a simple noodle dish, the Beef Noodles – delicious beefy stock, with loads of crunchy veggies and aromatic basil to bring out the gorgeous flavours of the meaty stock. Lovely!

Mieng Kam

Another all time favourite – the Mieng Kam which has a thick, sticky shrimp paste that is bursting with flavour

Thai beef Satay

Then there was the fork tender Thai beef satay which had been marinaded like forever, and  really melted in your mouth.

tapioca dessert

Finally, dessert a nice, rich, and sticky yet smooth tapioca in a syrup streaked with santan. I really loved this – carbo quota out the door!

All in all a terrific lunch at Erawan. Chef Korn is one helluva Chef, and worthy of many accolades.

thai money bags 

Walking into Rama V is always a welcoming experience – I always feel like I’ve walked into the living room of some Thai Ambassador’s home. Tasteful chandeliers draped in corners, Thai decoratives sit on beautiful antique tables, ornaments dangle from the ceiling and the whole place has a distinctively classy Thai air about it. Thai cuisine, known for balancing sour, sweet, and salty flavors with chili-infused heat, is represented at Rama V, by Thai cuisine of every persuasion.. myriad curries, deep-fried or sautéed duck curries, and chicken, beef, or seafood in sweet chili or hot curry pastes. Most of Rama V’s dishes originate in Bangkok, and are less spicy than the cuisine of the firecracker south. Salads are fresh and brightly flavored. A crispy fish salad doused in a sharp-and-tangy lime and chili sauce that spills over onto a bed of cashew nuts, julienned green mango, cucumbers, onions and garnished with juicy mint leaves,  is substantial and satisfyingly complex, as is texturally stimulating.

The clear Tom Yam soup really stole the show with a great aroma of mussels and seafood permeating this all time Thai favourite. Wedges of crispy, succulent reconstituted chicken which are stuffed back into the shape of a chicken wing and served with a sweet and tangy chili sauce studded with chilie bits were a delightful surprise. And though the Thai cuisine served at Rama V looks spicy, nothing on the menu is actually too fiery that it should shock you out of your seat. Heat freaks, take a note – you may find the dishes too mild, but you can always request for Rama V’s special chili padi sambal to add some fierceness to your meal!

So, what on earth, is an à la carte buffet?

Well, this buffet just means that you are allowed to order off the à la carte menu, at 5 dishes per time, per person. But essentially, though it is à la carte (in quality), it’s still an eat all you can buffet. And you can keep going and ordering, so long as you finish all the food you order.

So where’s the catch?

There is no catch – it’s really that affordable and the booze is free flow too.

That’s a terrific deal, if I ever heard of one;)

Tom Yam Pla Chon – this clear Tom Yum Seafood soup had tons of fillet fish, mussels, squid, seafood and mushrooms in it

We had so many terrific starters to choose from, we had to mentally tell ourselves to slow down, as we had not even reached the mains yet.

If you want authentic Tom Yam Pla Chon (without coconut milk), this is the one. Featuring all four of the famous Thai spices – salty, sour, sweet and spicy – this Tom Yum soup served at Rama V provides a pungent and zesty feast of flavors with every slurp. The boiled lemongrass, chilies, and galangal make this soup a must have dish, to accompany any Thai meal.

Yam Pla Duk Fu - crispy catfish salad

This is a fun salad to order, and one of my favorites. Frying the shredded catfish creates a cloud of delicious crispiness, hence its name. When paired with the sweet and sour dressing and crunchy green mango, the perfect balance is created.

 Yam Pra In - Spicy Eggplant Salad with Shrimp

This dish was new to me - Grilled eggplant, shrimp, hard boiled eggs, onion, dried shrimp and shallots tossed in spicy lime juice. I loved the juicy texture of the eggplant .. and who can go wrong with hard boiled eggs (incidentally, this is my staple before a strenuous workout) and fresh shrimp.

chor ladda – flower dumpling stuffed with minced chicken and peanut

A gorgeous dish that needs no intro – this is like the blue flower trademark of Rama V. The Chor Ladda is a flower shaped dumpling stuffed with minced chicken and peanut. The combination flavours of savoury, fragrant and titillating textures from the peanuts, confer a nice crunch to the dumplings, as the little blue sacks explode when you bite into it.

 Pik Kai Tod – Chicken Wing stuffed with Minced chicken and Mushroom

Ah, this was the starter that Cumi and I loved! It reminded us of the reconstituted fish dish we like – only this was chicken. These stuffed chicken wings were delicious. Super addictive and crispy on the outside with a tasty minced chicken and mushroom stuffing. Another great one for the kids.

Gaeng Ped Pol Linchee – Roasted Duck Curry with Lychee

An all time favourite – the lychee in this curry really accentuates the flavours of the duck.

Kai Hor Bai Toey – fried chicken in pandan leaves

Everybody loves a good pandan chicken and especially so, if you have kids in tow. This is the Kai Hor Bai Toey. This fried chicken in pandan leaves is meaty, juicy and tender, and you don’t even have to de-bone the chicken.  The heavenly aroma of pandan leaves permeate the chicken making you want to reach for more rice!

Kao Pad Rama V – Rama V Thai style fried rice

Speaking of rice..

Pad Thai Kung Reu Kai – Thai Fried Rice Noodles with Shrimp or Chicken

And for those who do not like rice… there is always the flat noodles fried Thai style – Pad Thai

Nuer Pad Prik Thai Orn – Sauteed Beef with Young Pepper, Chili & Oyster Sauce

Extraordinarily tender, melt in your mouth beef. A must order.

Free flow Flamingo Bay White and Red

Top L – R Clockwise: Pumpkin Custard, Steamed Tapioca in Coconut Milk, Mango Sticky rice, Water Chestnut Dumplings with Jackfruit in Coconut Milk

The all new mulitpurpose room at Rama V

After lunch, we go upstairs of Rama V, to take a look at the latest edition to the family. A spacious, multi-function room that has been sheathed with tasteful wood frames and swags of Thai silk is the latest extension of Rama V. Situated upstairs of the main bungalow, this fully AV equipped , meeting room is available of rental. A couple of tastefully auspicious framed Buddha pictures adorn the walls. The room can sit 50 pax comfortably for round table dining; for theater style meetings, 70 pax, and has space to spare for a buffet line up, at the back of the room. It comes furnished with and en suite bathroom, for the guest.

With that, we end lunch on a high note – a great Weekend à la carte Buffet Lunch indeed at Rama V! We will be back!

That’s right folks, Erawan Classic Thai and Fusion is one of Asia’s Finest Restaurants – Ranked 3rd , in the Top 5 Best Restaurants in Malaysia, Miele Guide 2011/2012 ! 

For the second consecutive year 2010/2011 and 2011/2012 they have been listed in The Miele Guide Asia because their food is nothing short of fabulous. Chef Korn, their resident Chef, constantly produces cutting edge Thai cuisine and is at the forefront of cuisine innovation and creation. If I had to pick one all time favourite (oldie but a goodie), it would have to be the cockles curry with betel leaf dish you see below. And the newest fusion dish which is now my current favourite is Erawan’s Fusion Pad Thai (great for cocktail parties) with a really cool fusion twist – the croissant. Apparently it was suppose to be a puff pastry but a croissant may also be employed to fashion this fusion pad thai dish. Oh, the croissant does wonderfully too if you ask me!

Cockles curry with betel leaf

Yes indeed, Thai food shines at this affordable cozy, restaurant in Kota Damansara, with clean wood tables, tastefully colored walls, and intricate hand made decorations. The unusual suspect of fusion Pad Thai, sidles up with more mainstream preparations like deep fried Garoupa, Curry Massaman, Cockles with betel leaf, and Duck with Basil Leaves. Equally well-prepared are the Thai noodles – where the white, springy curls of noodles don’t stick together in a hot mess and the sauces with fish balls can be added over the noodles at your own leisure.  The deep fried garoupa fish that’s garnished with mango bits is heavenly- the acidity nicely cuts through the heaviness of the battered fish.

Fusion Pad Thai – Mini Croissant infused with Thai Pad Thai

The other delightful surprise came in the form of individually plated Whole scallops topped with Erawan Thai styled sauce and Salmon Sashimi Salads – light and too addictively easy to eat. Gravy heavy dishes like the Chicken curry, arrives spicy and rich, but not overwhelming, with firm, huge chilies that resemble peppers, in a sauce ideal for spooning over white steamed rice, which I ended up eating because you must use it to mop up all that gorgeous, yummie sauce.. you must! And if all that does not make your jaw drop, the climax of this spread should be the emergence of this one “lost dish” – a recipe long forgotten that Chef Korn managed to salvage from the depths of his inner chi, or something like that – the ‘Kaeng Hang Lae’ northern styled beef curry. So tasty you’d wish you ate less of everything else. But no..  not really. It’d make you wish you had an extra stomach. Yes, that’s more like it.

Photos at the Erawan Celebratory Lunch:

Sashimi Salmon Thai salad

Smoked ducked miang kum

‘Flying’ deep fried garoupa with special Thai pineapple sauce

Sauted prawns with lemongrass

Anan and Jo-ann give the opening remarks before the mini feast starts

Chef Trakool Yodsuk, a.k.a. Chef Korn

Grilled duck breast with crispy basil leaves

Top Clockwise – Mini fish cake burger with Thai sauce, Whole scallops topped with Erawan Thai styled sauce, Mini Croissant infused with Thai Pad Thai

Thai laksa with ‘khanom je en’ noodles served with thick and clear laksa broth

L – R Clockwise : Massaman premium lamb curry, Erawan beef panaeng curry, Chicken with spices curry, Lost food – ‘Kaeng Hang Lae’ northern styled beef curry

‘Luk Chup’ individually crafted fruit pieces made from mung beans

Caramelized black pepper and spiced apples served with vanilla ice-cream

Namprik, generally pronounced “Nam phik”, is a generic term for thick spicy chili based, hot sauces typical of Thai cuisine. Thai sambal if you like, and this place is supposed to specialise in this spicy and tasty namprik.. evident on their business card that reads, ” The Taste of Thai Sambal”. The owners of Namprik are the same people behind Surisit in TTDI.

Settling down to dinner, we found the Thai fare authentic tasting and well prepared. Since we were there on the opening night, there were no ala carte dishes but rather a buffet menu. Thai cuisine, as we all know, is known for balancing sour, sweet, and salty flavors with chili-infused heat. This is definitely represented at Namprik by their Thai noodles. The Thai Laksa with Chicken and Bamboo shoot Yellow Curry is heavenly! So full of aroma that you will be guzzling the soup up along with everything else. Also myriad curries, deep-fried or sautéed chicken and fish; seafood in sweet chili or hot curry pastes – most of it is infused with a heavenly burn. I like my food spicy, and so I like it here. Namprik freaks, take note, the Thai chili dips here that complement the raw vegetables, are fabulous – the Namprik Kapi (shrimp paste chili dip) and the Namprik Kai Kem (Salted Egg Sauce) are really addictive. I am definitely going back this week to check out their regular menu.

Thai Laksa – springy thai noodles

A rich, coconut based, yellow curry stock with lots of baby bamboo shoots and chicken – the Thai laksa here is to die for!

Thai Otak otak and prawns go terrific with sambal and rice

One of the specialties here is the Thai Sambal – they have several different kinds that go delightfully well with the raw vegetables/salad (Ulam). My favourite is the deep fried aubergine and sambal – super addictive!

Delicious dessert of Pengat pisang  - sweetened bananas in coconut milk

Tapioca in coconut milk dessert

We found the environment at Namprik clean and relaxed – ideal for the lunch crowd that wants to get away from the heat of the coffeeshop. Service was prompt and the prices affordable. The modern set up is ideal for larger groups as well – there is an upstairs area with break out rooms for bigger groups. I will definitely be going back to check out their ala carte menu this week;)

Cumi actually found this great place for Tom Yam in Seri Sentosa, and not only does it taste great, it’s chock full of ingredients and only for the price of RM6 per bowl. Surprisingly enough, this price has not changed, in over a year.

Though Tom Yam is a Thai national dish, it is not uncommon to find these spicy sour noodles being sold at coffee shops throughout Malaysia. A good Tom Yam has tons of natural herbs in it, such as gallangal, lime, lemon grass, kaffir lime leaves, coriander leaves and the all essential, component – chillies. Oh yea, I like my Tom Yam sour (but not too sour), slightly sweet and super spicy. Depending  on my mood, I like either vermicelli (bihoon) or egg noodles (yee mien) in my Tom Yam. In Kuala Lumpur (KL) we normally get the red, murky sort of Tom Yam, characteristic of South Thailand, sold in coffee shops. You can only find clear Tom Yam, the kind you get in North Thailand, at Thai Restaurants. It has to be said though, that the Tom Yam sold in coffee shops in KL have been tweaked to our local taste-buds – it tastes good but of course it cannot beat the authentic Tom Yam Kung from Thailand.

In addition to a tasty broth topped with fresh fragrant greens, tom yum soup should always have a decent amount of proteins in it. I’m pretty happy with a tom yum that’s got either squid, prawns and fish, or a mix of seafood in it. Depending on which type of protein is added to the soup, the flavours of the dish are somewhat modified.

In KL, you can even buy tom yum paste in a jar, at the supermarket or at the wet market, that is made of the basic ingredients in tom yum soup. This paste can be reconstituted into a broth to make tom yum soup. Of course, it taste better if  the soup is made with fresh ingredients, but I sometimes cheat and use this paste to make my Tom Yam noodles at home;)

The Indonesian lady at this Tom Yam stall cooks a fine Tom Yam. It still tastes great after all this time and the portion has not shrunk;)

My Tom Yam with Yee Mien.. only 6 bucks..  sedap!

This place also does a decent Hakka Mee