Northern Thai dishes on offer.
22 Jalan USJ 9/5N
THAI cuisine is popular in Malaysia. If you can find good, affordable Thai food in your neighbourhood, then you’re considered to be very lucky.
There are a few successful eateries in Kuala Lumpur offering Thai food. With the opening of a fourth branch of myElephant, this restaurant proves to be one of them. Seven years after the first restaurant opened in Section 17, Petaling Jaya, myElephant expanded to Sri Hartamas and Aman Suria.
The new outlet in Subang Jaya’s USJ 9 marks another new chapter for myElephant.
“What makes myElephant different from existing Thai restaurants is the fusion of our contemporary presentation with authentic Thai recipes and ingredients,” says Patrick Cheng, co-founder and managing director of myElephant Group.
“Most Thai restaurants in the Klang Valley and Malaysia serve Southern Thai food, but (executive) chef Nikom (Uatthong) hails from Chiang Rai and so what myElephant serves is Northern Thai cuisine.”
The restaurant has a modern feel with it steel-blue walls and crisp table cloths. It spans two floors and can seat 100.
Chef Nikom strongly believes that authenticity means simplicity. During the launch of the newest outlet, he served the trinity of signature dishes that have been on myElephant’s menu since it first opened in 2007: Green Curry Chicken (RM19), Tom Som seafood soup (small, RM20) and Tod Man Plah (RM12) (handmade Thai Fish Cakes).
We raved over the Green Curry Chicken. It features chunks of tender chicken breast, simmered in a homemade green curry sauce along with healthy vegetables such as long beans and brinjal. Chef Nikom says that “unlike regular, watery green curries, I use the local flavour of santan to thicken it”.
The Tom Som is a variant of the Tom Yum soup, but with the addition of Chinese wolfberries to give it a herbal taste. The sourness of the tamarind made for a lip-smacking sip. myElephant’s famous Pandan Cooler cleanses the palate before proceeding.
The fish cake is myElephant’s most talked about dish. It was fragrant, and beautifully golden brown. Apart from the fresh chilli paste in it, Chef Nikom would not reveal his secret recipe. These cakes are best eaten fresh out of the pan, served with Thai sweet chilli sauce, chopped cucumber, fresh coriander and a squeeze of lime juice.
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