Canton-i, Gardens MidValley. The week that was.

OK, I admit. I am running low on steam and am finding it hard to get new ideas on what to blog about. Feeling a bit tired too, and am having backaches and headaches. Probably due the change in Medication recently. Moreover, the list of unread books have grown to more than 10. Now, that gets to my nerve more than anything else! Hence, just a brief run down on the week that was.

Firstly, lunch at Gardens. Wanted a change from my usual haunt at Sage, and henceforth twittered for some ideas. Joe (lotsofcravings) suggested Ri Yaki-Tori, but they are only open from 5pm onwards. The Android Craved for some dim sum and landed at Canton-i.

Clockwise from top: 1. Duck Floss in fried spring rolls 2. Steamed Fish Maw with fishpaste and 3. Conch with American Ginseng Soup.

The restaurant claims to offer authentic Cantonese cuisine as they have employed two chefs from Hong Kong and that piqued my interest as I am a big fan of Dim Sum. The Duck Spring Rolls were perfectly fried, with just a light trace of oil, but the savoury filling was a tad too salty and very dry. Steamed fish maw with minced pork and fish paste was an interesting twist to the normal dim sum offeerd elsewhere. Not spectacular, but adequate.

Clockwise from top left 1. Seven Belle Tea (The Jasmine Pops up!), 2. Double Boiled Milk 3. Pea Sprout and Scallop Dim Sum 4. Har Gao

The har gao or prawn dumplings were RM 10 per plate, which is a bit on the pricier side. The skin was perfect, not too sticky and soft nor was it tough. The most interesting of the lot was probably the pea sprout, spinach and sliced scallop dim sum which was filled with crunchy pea sprouts that offered a textural contrast to the otherwise uninspiring array of Dim Sum offered.

The Conch and American Soup was salty, but palatable. The double boiled fresh milk dessert with gnger sauce was beautiful and the most memorable of the dishes. I would have to mention that a lot of the items in the menu ar not available. No roast goose,I had to change my dessert 3 times before they found something that was available, and of the 6 varieties of soup offered, only one was available. Kind of disappointing. Do ask first before ordering to avoid disappointment.

Canton-i
Mid Valley City LG 202, 203 A
Lower Ground Floor
Lingkaran Syed Putra
Kuala Lumpur
+6.03.22.84.68.88

The rest of the week was unremarkable except for a few boring dinners with my Boss. Lunch this week at Sage was excellent.


The Cold Cappelini pasta with Salmon Confit and Baby Herbs brought tears of joy to my eyes. The stark simplicity of the taste and the freshness of the Salmon was astounding. The Aiguilette of Duck and Green Pepper Sauce with Foie Gras has probably been done to death elsewhere, but at Sage, the Duck breast (Aiguilette means sliced lean pieces) was done to perfection and topped with beautiful foie. Dessert was Baked Chestnut which retained a slight bitter edge from the skin, tempered down with almond flakes and vanilla ice cream.

Since Lots of Cravings Joe has been moaning about Pad Thai, I am posting the picture below, taken from Somtam Seafood at Jalan Alor. The best Pad Thai in KL.


Notice the chopped peanuts and Raw Bean Sprouts in the background? Squeeze the lime, give the al dente, full of wok hei noodles a toss. Close your eyes and munch. You are now in Bangkok. As good as the stall below my apartment in Sukhumvit. :D

That was my week, and hope you guys have a great one ahead too!

Sri Ayutthaya. USJ 11/3, PJ. Thai Odyssey In The Suburban Sprawl.

(no pork served)

Ayutthaya was at one time the Capital of Thailand. The kingdom Ayutthaya was in power for about 400 years, from 1350 until 1766 AD. One of the paintings or murals that you will surely encounter while in Bangkok will be of the war being fought by King Naresuan (from Ayutthaya) and the Crown Prince of Burma on elephant backs, resulting in the death of the Burmese crown prince. Until today, part of Thailand's Royal Regalia still consists of relics from the Ayutthayan Period, being King Naresuan's musket, sabre and hat.

This was the most tumultuous time in Thailand's history and continues to inspire the imagination of script writers. The epic movies "Suriyothai", "Naresuan" and "Bangrajan" are all based on the history of Thailand during this period which saw a lot of attacks from the Burmese and also some onslaught from the Vietnamese until the Kingdom fell after a successful full scale incursion by the Burmese army in which the whole city was razed and looted. This occurred while Thailand was under the reign of King Ekkatat and the Burmese was under the control of Aulungpaya. Until today, the sacking of Ayutthaya remains a sore point for the Thai's national pride.

I first dined at Restoran Sri Ayutthaya at USJ 2 years ago, after being brought there by some friends. Although the flagship restaurant under the Sri Ayutthaya chain is located at Damansara Heights, I prefer the USJ branch because I felt that the service here is better and being smaller, it is also cozier and less grand. And the noise levels here are lower. The owners took particular care to design the restaurant to replicate an ancient Thai house with a pond and a decorative Spirit house greeting diners upon entering the restaurant. The the lighting is muted and comfortably dim and the interior filled with faux antique replicas of a bas relief, ceramic and wood carvings.

The menu is a mixture of Thai and Chinese, with an emphasis on seafood. The wine menu is visibly lacking and budding oenologists may be disappointed here.

One of the most compelling reason to dine here would be the oysters. Delicious, plump, fresh oysters flown in from New Zealand. My favourite oyster dish at Sri Ayutthaya would be Kerabu Oyster, but unfortunately my dining companion has an irrational fear of raw food. So, we ordered the New Zealand Oysters Baked Thai Style, and in this case, the performance of the Soloist was overshadowed by the accompaniment. The oysters came baked with some cheese with garlic and then topped with corriander, chilli and some lime juice. Although still succulent, the subtle briney flavour of the oyster was overpowered. If you are here and have the stomach for raw oysters, try their Kerabu Oyster. A tantalising dish, where a bed of corriander, garlic, onion and bird's eye chilli lay on top of the oysters in their shell and then slathered with lime juice. The textural and taste contrast is absolutely amazing!

Next we had the Baby Octopus Fried with Dried Chilli, which was a very lively and vivacious. The Octopus was crunchy and aromatic and the sauce was not too spicy and piquant.

The Rambutan Kerabu was basically the normal Thai sweet and our salad, but interestingly they added some canned rambutans to the mix of salad veges and black fungus. The version I had in South Thailand was fresh rambutans. Still, and interesting dish if you are itred of the usual kerabu mangga or mango salad.

The next dish is more interesting. Roast Thai Chicken wrapped in Lotus Leaf. They used free range chicken for this dish, and the chicken was roasted before being steamed in some lotus sead paste and some chinese herbs. The resulting chicken was bursting with flavour and the lotus seed paste imparted a slightly sweetish tinge to this otherwise savoury dish. The herbs very balanced and not overpowering. I have not had this chicken anywhere else before.

Overall, the dining experience was good. Beautiful ambiance, very attentive service. The food was above par when compared to the other Thai Restaurants in KL but they should look into their wine list and dessert menu, which was rather run of the mill.

Sri Ayutthaya
22, Jalan USJ 11/3J
UEP Subang Jaya
Selangor

Tel: +6.03.56.31.88.33

Celadon Royal Thai Cuisine. Level 6, Pavilion KL. Thai Food Deja-Vous?

(no pork served)

Pavilion. One of my favourite places to hang out during precious off days, after my routine of braving the wet market. What's there not to like? Lots of spaces in the mall, boulevard wide retail area and specific allocation of space dining area and easy parking. Off hand, there seems to be a lot of dining choices. In reality, there are not many good places to get good food, despite the numerous and still mushrooming restaurants that have opened there. Nestled among posh looking Asian Restaurants the Fine Dining 6th Floor of Pavilion KL, a distinctive Purple Coloured sign board stands out prominently. Celadon. Royal Thai Cuisine.


Although Thailand has never been colonised by any western countries, since the turn of the 20th century, there has been a lot of European influences in Thai Architecture and Interior Design. King Chulalongkorn, revered till today Architect of Modern Thailand had traveled extensively in Europe during his reign. His first trip was in 1897, and he had opened Bangkok as a trading hub with European Countries. Thailand was negotiated to be a political buffer for the other colonised countries surrounding it. To the north, and West, Burma was being colonised by the British who also controlled the Malay States South of Thailand. Laos and Kampuchea in the North-East and East respectively were governed by the French .

In turn, the Europeans and the King himself have brought with them prevailing Architectural trends in their home country. For those who have had the opportunity to visit the Vimanmek Palace in the outskirts of Bangkok and the Glai Kangwon Summer Palace in Hua Hin would have been able to witness for themselves the beauty of this intermarriage of Thai and European influences. Beautiful Teak mansions, while maintaining the Thai form and grammar with European inspired French Louvre windows, Bay windows and lovely white flowing lace curtains and numerous Thai object d'arts ornamenting the rooms of the Palaces.


I am seldom effusive about the interior of the restaurants I patron, but the interior of Celadon was breath taking in simplicity and was a beautiful blend of East and West at it's functional best. Lanna styled figure heads stenciled onto the dining chair cushion covers, lovely multicoloured silk cushions used to adorn the walls, beautiful lights and chandeliers and lots of woods, faux windows plus a tasteful addition of glass and steel functioning as wine racks took my breath away. The Blue Elephant in Bangkok is an example of a Thai restaurant with the same interior concept as the Celadon.

The menu, however was not very extensive for a Restaurant that is supposedly serving Royal Thai Cuisine. The ingredients and the dishes used in Thai Royal Cuisine or Aharn Chao Wang in Thai, does not differ much from normal Thai cuisine. It is generally served in smaller portions in addition to being visually stunning with a lot of carved vegetable and fruits used as garnishing. The taste is usually not too spicy (we can't have Royalty breaking out in undignified sweat during meals) and a lot of emphasis is placed on the natural taste of the ingredients used. The meat is usually small bite sized portions and do not necessitate the usage of knives during meals. An example of a Thai Restaurant serving delectable Royal Thai Cuisine would be the famous Bussaracum. Their web site has their menu together with photographs of the dishes served there.


I ordered the Pomelo Salad (Yam Som O) which came fairly rapidly. Pomelo sacs played peek a boo with blanched prawns, coarsely minced chicken meat, shallots, fried shallot crisps, dried chilli (Thai version) and mint leaves. It came bathed in a dressing of Fish Sauce and Lime Juice. Noticeably absent in Celadon's version were peanuts, toasted coconut and dried shrimp. This dish was refreshing for a hot Saturday afternoon. Cool, sourish and sweetish Pomelo sacs juxtaposed with the saltiness of Fish Sauce and Sour Lime. The Mint leaves were an interesting twist to this traditional dish, but I would have loved some peanuts and crispy dried prawns to provide some textural contrast and for some added complexity to the flavour as well. All in all, the tastes are fairly balanced and in all honesty, it was one of the better tasting Yam Som O in KL.


The Tom Yam Kung (Thick Version) or Tom Yam Kung Nam Khon came in an individual bowl with 2 prawns inside. The Tom Yam was thickened with a little bit of coconut milk, giving the soup a slight body and an aromatic, tropical fragrance. Their version of the ubiquitous Tom Yam was piquant, heavily infused with Galagal and Lemongrass but the Chef was slightly heavy handed with the Lime. Normal Medium sized ocean prawns here, which was slightly disappointing, as river prawns would have flavoured the soup more richly.


Next was the Prawns with Tamarind Sauce or Kung Makham, which was 2 pieces of huge river prawns which had been deep fried and then served with Special Tamarind Sauce. The prawns were huge and flavourful and the natural sweetness and succulence of the prawns were well maintained and contrasted with the tangy and slightly sourish Tamarind Sauce. It was served with a fork and knife. Here's the interesting part.

It is common knowledge that Rama V was the king who introduced the usage of fork and spoon in Thai dining. A famous anecdote relates one day, the King was interested to see how westerners ate. He invited the British Consul to breakfast, and observed how the Consul partook his meal . King Rama V (or Chulalongkorn, the present King Bumiphol is Rama IX) then decreed that fork and spoon is good, but added haughtily he has no use for the knife at the dining table at all, since his meat and food has already been cut for him. And so far, I have not dined in any Thai Restaurants serving Royal Thai Cuisine in Bangkok that included knives as their cutlery.


The Dessert at Celadon was really limited, which was disappointing to say the least. I ordered the lychee mint freeze as a substitute. It was good as the mint leaves tasted quite good with the lychee, but was too sweet, even though I have told the waiter that I wanted half the amount of sugar that they usually put into the drink.

The meal at Celadon evoked a kind of deja-vous for me. Where have I had something similar before? Before I could ask the waiting staff whether Celadon shares the same owners as Amarin Thai at Mid Valley MegaMall, I was presented with a customer satisfaction survey form and the listed outlets there include Flying Chillies, Bangkok Jam and Amarin.

Dining ambiance and service was very good. For me, the food was just good compared to the other Thai Dining outlets in KL, but not exceptional. And I would be hard pressed to classify it as Royal Thai cuisine. Prices here are slightly higher. All the dishes above plus a Coke Light and Plain Rice came up to RM 115.70 (plus taxes), which would have bought me a three course lunch at Sage with a welcome drink, a bottle of San Pellegrino and coffee.

Celadon
Lot 6.37 Pavilion KL

Tel: +6.03.21.48.87.08

Thai Somtam Seafood. Changkat Bukit Bintang. The Heart of Thai Soi Food In The Heart of KL.

Thai Sois. Soi is the equivalent of Lorong in Malaysia. Small narrow roads leading off the main road into apartments, houses and an entire microcosm. The Sois in Bangkok form a very intricate network and often, just exiting the main road into the soi, one will be transported into another time and dimension. Quietness prevails, with a lot of trees for shade. Small little cheap hostels interspersed with Bungalows/Mansions, Luxury Apartments and Village Houses. They will have their own small provision shop cum markets, convenience stores and are like villages by themselves. Unfortunately in Bangkok, some sois are now big main roads! Well known ones will be Soi Nana and Soi Cowboy.

Food will usually be available from small little restaurants, the converging point of the community. From labourers to rich Khunyings (who may not dine there, but would send out their maids for food). The fare is usually simple Thai Food, and some more enterprising ones may have a karaoke machine, where one can insert some coins to belt out a song. Right in the heart of KL, there is a restaurant that offers this kind of charm and ambiance. At the junction of Jalan Alor and Changkat Bukit Bintang, look out for this restaurant called "Thai Somtam Seafood".


Nothing fancy, but you know the food is the real McCoy here. Thai Newspapers and Magazines are available for sale here as the owner orders the Herbs and the Condiments from Thailand too. Thai TV Drama Serials, where The Drama Queens are really bitchy, weepy, flamboyant and glamorous are available for sale and hire. Desserts (they were fresh out that day) such as grilled bananas, crystalized pumpkin and other varieties also awaits those who are more adventurous.

This has been my watering hole for comfort food, when I miss Thailand, and as far as I know, the only place where I can recreate my experiences when I was in Bangkok.


Palm Fruit drink. Don't bother to hunt for it in the Supermarkets. The owner brings it in herself from Thailand. Sweet, fresh, fragrant and refreshing. Nectar from the swamps in Southern Thailand. The ONLY place I know so far where I can get my fix in KL.


Throw away the Tom Yams, boys and girls and meet the Modjo of Tom Yam. This soup is called Tom Sep. Very very spicy, with lots of dried chilli powder on top and small little chili padis below. Lots of Basil, Galagal, Lemon Grass and Kaffir Lime leaves. One sip and then kaboom! Sweating, salivating, and oohs and ahhs! Filled with delectable babi balls and very lean babi meat. I don't think it's in the menu, just tell tham you want tom sep. Beef version also available.


Thai Fish Cakes (Tod Man Pla). Thai fishcakes are mixed with egg whites for thier consistency. Also inside will be some Sweet Thai Basil, lime leaves and chilli. Their version is perfectly fried. All the oil on the outside, none inside. Fabulous!

Lots of other interesting dishes such as cat fish salad, duck salad (but sadly, not the Lao version), and steamed fish. Will post later.

Ooh Cha @ Jalan Yap Ah Shak. In search of Thai Food.

Thai Food. Whenever my friends talk to me about Thai Food, the only response from them is that it is sour and hot. But that's just skimming the surface. Just consider the ubiquitous Tom Yam, for instance. The ingredients includes galagal, lemon grass, kaffir lime leaves, onions, (shallots and garlic and tamarind in the Nam Prik Pao that gives it the red colour), lime juice and chinese corriander and some chefs add a dash of coconut milk to it too. Good Thai chefs are almost mini botanists, given the amount of herbs and spices required to make a dish.

The mixture of sweet, sour, salty, bitter and spiciness that gives me this affinity towards Thai cuisine, with it's distinctive Southern, Central, Nothern and North Eastern flavours. OK, enough about that before I appear to be a boorish, opinionated snob.

Stumbled upon Ooh Cha by chance on the way to Yut Kee, and decided to give it a go for dinner the same night. For those who hit the night scenes regularly, it is just opposite Maison and opens till 3am on Fridays and Saturdays.


Started off with their Miang Kum. It was already served with the condiments on the leaves. That saves you the trouble of picking up bits of grated toasted coconuts, lime, ginger, peanuts, lime, etc to put onto the leaves. The sauce was sweet, with the taste of shrimp paste.


The obligatory Seafood Tom Yum. Piquant but slightly too sour. One of the better Tom Yams I have tasted in KL, but not great.


Papaya Salad (Som Tam Malagor). Sour, did not have cherry tomatoes inside. Not enough dried shrimps and they did not use palm sugar. Give it a miss. So far, the only place that has preserved crabs and fermented fish in the Papaya salad is at Jalan Alor's Thai Somtam Seafood Restaurant.



Fried Prawns with Garlic. Nice and fragrant. The prawns were very fresh.


Probably the best dish of the night. Chicken with Basil. They used local "selasih" leaves which are different from Thai Basil, but it was still good.

Left out the bland Kangkung Belacan. Prices reasonable, 15 to 20s per dish. Service OK. Still have not found the "Thai Food" joint yet. A pilgrimage to BKK seems imminent.