Thai temptations


IT IS all about spicy food and tangy kerabu salads at the Saffron Brasserie, Ancasa Hotel & Spa, Kuala Lumpur, where Thai food is the highlight until June 13.

Thai chefs Sarawut Tangsre and Piphat Uhuphanit cook up a variety of dishes from their home country.

Yummy: The platter of baked mussels beckons customers at the AncasaHotel & Spa Thai Food Festival.

To kick-start your meal, try the spicy tom yam prawn soup or, if you prefer something milder, go for the spicy mango kerabu or papaya salad.

If it is something more savoury you fancy, the fried fish cakes is the dish to sample.

Among the more popular dishes at the main course buffet table are the stir-fried cashew nut chicken and green curry beef.

Guest chefs: Thai chefs (from right) Piphat Uhuphanit and Sarawut Tangsre cook a variety of dishes from theirhomeland for the Thai Food Festival. With them is Ancasa executive chef Fadzil Ismail

Not forgotten is the pandan-wrapped chicken, a popular item in Thai cuisine in our country, which is fried fresh at the buffet line.

There is an array of Thai desserts to wrap up the meal and a couple that is not commonly available locally are the tapioca in banana syrup and Thai pudding pumpkin.

Let's try it:(From left)WiwatchaiBoonyapak (right)and ToursimAuthority ofThailand publicrelations andadvertisingmanagerSoonboonCheanswathshelping themselvesto thespread during thelaunch of the ThaiFood Festival.

Tourism Authority of Thailand director for Malaysia and Brunei Wiwatchai Boonyapak launched the food festival earlier this week.

During the launch, guests were treated to a performance of traditional Thai dances while they tucked into their food.

Buffet lunch is available from 12.30pm to 2.30pm and buffet dinner from 6.30pm to 10.30pm on weekdays. The promotion is priced at RM42++ for adults and RM30++ for children.

For reservations, call 03-2026 6060 ext 7703.

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