All Thai-ed up


  • Lifestyle
  • Saturday, 01 Apr 2006

MY THAILG7 Feast Floor Starhill Gallery181 Jalan Bukit Bintang 55100 Kuala LumpurTel: 2148 6151 

Pork-Free 

Pineapple Fried Rice

MY Thai’’ means wood, fire or silk, according to the different Thai pronunciation. To the Jim Thompson group, it's the wood that furnishes its newest restaurant at Starhill Feast Village, the fire that heats its woks and the silk that ripples through the brand's history. According to Carl Kjellqvist of Focus Food Service & Hospitality Consultants, My Thai is inspired by Bangkok’s vibrant street food scene. It aims to replicate the essence of Thai “fast and fresh’’ cooking.  

“The menu showcases simple, delicious and fresh Thai dishes that Jim Thompson himself would be proud of,’’ he said.  

The owners wanted an open-kitchen concept that not complements the rustic ambience of My Thai, but emulates the “feel” of Bangkok's famed Chatuchak market food stalls. Consequently, Creative Kitchen Planners International Sdn Bhd came up with a highly functional kitchen that boasts a concrete counter top and six cooking “stalls” which blend in with the décor.  

“We also took the cold station right into the dining area which gives diners a close-up look of how the appetisers, starters and salads are prepared a la minute,” said Alburn S William, president of Creative Kitchen Planners International Sdn Bhd.  

“The large wooden table laden with fresh herbs, spices and ingredients creates a certain 'buzz' with diners when they see the chefs bustling around it, conjuring up tempting delights.”  

Indeed diners are welcome to walk up to any of the stalls and see how the dishes are prepared or simply sit back and relax in the homely setting that incorporates teak wood furniture, colourful Thai silk throw cushions and interesting collectibles. 

The menu, whipped up by executive chef Tanadchai Akarasriprapai, focuses on more classical Thai fare unlike its sister Jim Thompson cafés that hinge on Thai fusion and Western specialties. The My Thai Sampler (RM30) is an apt introduction to the many Thai appetisers. Ample enough for two persons, the platter of spring rolls, chicken and beef satay, seafood salad and thod mun pla (fried fish cakes) was a hit and miss affair.  

The skewers of barbecued chicken and beef were good enough to be eaten on their own but the distinctive peanut sauce gave the well-marinated meat a nice piquancy. Equally good was the mildly spicy and sour salad of succulent squid and prawns tossed with shredded young mango. 

Maeng Kam

Despite the enticing aroma of kaffir lime leaves and sweet basil in the fish cakes, we found them to be tough and leathery. The deep-fried spring rolls fared better although they were not particularly outstanding.  

Maeng Kam (RM15) is a healthy starter and a truly authentic Thai delicacy. Just take one of the wild betel leaves and fill it with the accompanying condiments of dried shrimps, diced shallots, ginger, roasted coconut flakes, fresh lime, red chilli and ground peanuts. Smear some sweet sauce over the whole combination, wrap it up and pop the whole leafy parcel into your mouth. One is unlikely to forget this unique delicacy's intriguing mixture of tastes and textures in a hurry. Another typical Thai salad, Yaam Soon O (RM16), has juicy pomelo sacs tossed with minced chicken, prawns and dry-roasted grated coconut in a mild briny and tangy dressing. Each mouthful was enlivened by delicate bursts of the pomelo's inherent sweetness.  

The dish that stole the limelight was the Pla Thod Som Roj (RM30), deep-fried fish in sweet, sour and spicy sauce. The first few mouthfuls seemed ordinary but the sauce slowly revealed its sublime mélange of spicy-sweet-salty nuances as we proceeded into the meal.  

A staff member at My Thai makes Kanom Krok, a Thai dessert.

It was the ideal complement to Khao Phak Sapparoj (RM20) or Pineapple Fried Rice. The tasty yellow rice was beautifully presented in a hollowed-out pineapple half, studded with diced chicken, shrimps and raisins.  

Redolent with basil leaves and tiny round eggplants, the rich Gaang Khew Waan Gai (RM16) or Green Chicken Curry is guaranteed to whet your appetite. Let the robust spice and herb flavours of this delicious curry come through with plain white rice. 

For dessert, we ordered Kanom Krok (RM6), Thai-style Coconut Pudding. The fluffy and sweet discs with its coconut cream and sweet corn centre concluded our meal on a high note. W

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