Serving the best of both worlds

Yummy: A platter of barbecued prawn, lamb and squid.

Golden Orchid — Oriental Thai Cuisine Restaurant
No 12 and 14, Ground Floor, 
Jalan SS 22/25, Damansara Jaya, 
Petaling Jaya. 
Tel: 03-7722 2228 or visit
Business hours: Daily, 11.30am to 2.30pm and 5.30pm to 10.00pm.

THAI food is often associated with spicy tom yam but there is a wider selection of dishes than just that.

At Golden Orchid — Oriental Thai Cuisine Restaurant, guests can enjoy a wide range of dishes, especially from the central Thai region.

The dishes from here are also known as Thai Royal cuisine because in the past, only the king was able to savour good food.

The king was also presented with the best dishes from both the northern and southern parts of Thailand. Hence, food from the Thai central region has the best of both worlds.

Restaurant owner Alfred Foo, 33, said the chefs at his restaurant were from Thailand and were mostly former students of culinary schools in Bangkok and Chiang Mai.

He added that food served was authentic Thai fare with some changes made to suit local tastebuds.

“In Thailand, locals like to eat bean sprouts raw but Malaysians like it cooked, hence we cater to their needs,” said Foo, adding that the restaurant was a popular neighbourhood family dining outlet.

He said customers enjoyed the variety of seafood offered.

“Most of our customers are from the neighbourhood and they are the family crowd. Their main concerns are the freshness of the food served and the pricing,” said Foo.

He said the variety of fish served here were kept in the tanks and cooked based on orders.

“We also serve organic fish specially bought from a modern fish farm in Cheras where they are only fed organic food and kept in clean water,” he said.

The signature dish at Golden Orchid was the Fried Fish with Keng Som. The dish tasted similar to the local asam pedas. However, here it was served with green chilli belacan sauce.

Two types of fish popular among customers were the Sea Bass and the Australian Jade Perch. The fish were served either steamed or fried.

Grilled to perfection: Barbecued saba fish goes well with sambal dip.
[ YUMMY: A platter of barbecued prawn, lamb and squid.]

Customers could also opt to have their fish prepared Thai-Style steamed, fried with Three-Flavour Sauce, steamed with lemon chilli, fried with Keng Som, fried with mango, as Sweet and Sour Sliced Fish and Steamed/Fried fish with Soya Sauce.

Another must-try here is the barbecue platter.

The barbecued lamb, chicken and squid are served on a round tray garnished with vegetables such as cucumber and tomato. The dish is best eaten with the green chilli belacan sauce.

Foo said 12 suppliers provided the raw food items such as vegetables, fish and poultry to his restaurant.

“We only serve what we will feed our own family members,” he said.

Foo said drinks such as the coffee served at his outlet were from Ipoh.

“We place a lot of importance on what we serve our customers,” he said.

This is the writer’s personal observation and not an endorsement by StarMetro.

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Lifestyle , Thai food golden orchid


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