Songkran Festivities. Erawan Thai Restaurant, Kota Damansara, PJ.

(no pork served)

Banana Spring Rolls

There is something magical about Chef Korn's touch that transforms carefully selected commonly found ingredients into beautiful culinary creations. When he uses exquisite ingredients sourced from Thailand, the result is magical little pieces if culinary wonder that calms the laboured mind by overwhelming it with beautiful tastes and contrasting textures. Exquisite and imaginative creations that offer a beautiful vista of the diversity of Thai Cooking Techniques and usage of both traditional and non traditional ingredients.

Pandan Wrapped Salmon

Pandan Wrapped Salmon

Perfect cooking technique and the best and freshest ingredients does not make an extraordinary Chef. Like any artist, the culinary creations of a Chef reflects upon the soul of it's creator. One can only deduce that Chef Korn has a deep reverence for Thai traditions and yet challenges himself by experimenting with non traditional ingredients to recreate the taste of Siam. Most importantly, he has a heart.

"Jai" or heart is a very important word in Thai language. One would invariably encounter this word many times daily in Thailand, being a word that is frequently used in a phrase to describe one's relation with friends and family and his relationship with society in general.

Khanom Jeen or Thai Laksa

"Nam Jai" is probably the most difficult phrase to translate. It literally means "Water from The Heart", but if I were allowed to take some liberty and offer a more meaning that is closer to the real meaning, I would say that it actually means "The essence of the heart/soul".

The Thai society is steeped in Buddhist traditions. As one steps further away from the bustling urban areas deep into the heartland, the beauty of the Thai heart is more visible having cleared away the clutter of the commerciality and superficiality that invariably infects urbanites everywhere.

A person is deemed to have "Nam Jai" when he shares his material wealth, knowledge, time, good karma and love with everybody he encounters in his life, and the "good feeling" he imparts on those he encounters. In modern slang, one way of looking at it is a person who radiates good vibes.

Perhaps what makes Chef Korn great is his abundance of "Nam Jai".

Lotus Flower Petal Salad

Lotus Flower Petal Salad

Having been unable to share Songkran Festivities in Thailand this year wuth their family, the Management and Staff of Erawan Restaurant decided to spend it the next best way. Sharing their joy with friends.

Due to work commitments, I have not been able to celebrate Songkran with friends in Bangkok for the past 2 years. I was more than glad to accept the invitation to have a Songkran lunch at Erawan, where I was treated to an exquisite lunch. Where love oozed out from every tasty morsel from the dizzying array of beautifully prepared food that our host served.

Tod Man Pla or Thai Fish Cakes

Tod Man Pla or Thai Fish Cake

Our hosts were overly generous and the choices, extensive. In the spirit of renewal and rebirth of Songkran, I think the menu at Erawan will soon see some changes.

The Salmon wrapped in Pandan (Screwpine) leaves was a clever twist as traditionally, chicken is used. I thought the fish was a bit dry on the outside, but when eaten with a dollop of sweetish sauce, it was perfect. The texture of the Fish cakes made from 3 different types of fish meat was heart achingly beautiful, with a slight give and moderate bounce.

I found the Otak Otak to be thoroughly delectable, despite not being a big fan of coconut milk. Erawan's version was very well balanced and not over satiating.

Knotted Long Beans

Nam Prik Kaapi or Sambal Belacan served with various condiments

The Lotus Flower Salad was as delicious as it looked. And yes, the petals can be consumed despite misgivings by Tennyson and Homer, it does not induce narcosis nor is it hallucinogenic.

The gossamer light Khanom Jeen noodles screamed for some divine Green Curry Chef Korn is famous for. It came served with the usual condiments with the exception of pickled vegetables/mustard greens.

Australian Beef and Thai Eggplant Salad

The Banana Spring Rolls was delightful surprise, with razor thin and crispy skin. It had me gasping in awe.

Both the cockles and Australian Beef Salad was a welcome respite from the current hot spell we are experiencing in KL.

Hor Mok Talay or Thai Otak Otak

In the olden days, refrigeration was a rare luxury in Thailand and food was prepared in a variety of ways to prolong it's shelf life. The Dry Curry Catfish was one of the ways to preserve fish. Shredded Wild Catfish meat is floured and spiced and later deep fried to remove it's moisture. It can be kept in airtight container for months.

Tempuraed Papaya Salad with Somtan Sauce

Yam Hoi Kraeng or Cockles Salad

Stuffed Chicken Wing

A lot of effort went into preparing the stuffed chicken, as the chicken has to be be deboned before being stuffed with vermicilli and herbs before frying.

The tempura-ed Papaya Salad should be a hit with the kids, and the dressing is sweet and not spicy.

Cod with Lotus Stem Soup

Crispy Salmon Salad and Dry Catfish Curry at bottom right

Imported Lotus Stems from Thailand were used to prepare the Coconut Milk Based Cod and Lotus Stem Soup.

Desserts as usual, was a treat and the belle of the ball had to be the Black Rose ice cream. Imported Bulgarian Roses were used and the fragrance of the natural rose essence graced each mouthful with a beautiful aroma .

Stewed Banana with Coconut Milk

Black Rose Ice Cream

Sago and Red Bean Dessert

Songkran is one of the best loved festivals in Thailand. Beyond the great water fights and parades, there is also a spiritual side to it that usually eludes the tourist. Merit making ceremonies, bathing of Buddha Statues and Monks, and a particularly beautiful ceremony called Rod Nam Dam Hua. This involves sprinkling the elder's hands with scented water as a sign of gratitude and respect to elders and to ask for their forgiveness.

The Inimitable Chef Korn

I have avoided being over effusive about their food, bearing in mind that this was a private function. But based on previous experiences, if there is one thing one can be assured of, it is the quality and passion that goes into the food. Dining at Erawan is like a degustation experience because if the ingredients are not up to standard, they will refuse to serve the food.

The Miele Guide Voting Season is on. The link to vote is available from Erawan's website below.

Despite a massive backlog of restaurants to blog about, I have chosen to blog about Erawan as the Songkran Season is not over yet!

Sawatdee Pi Mai Krab, and Suksan Wan Songkran.

Erawan Thai Restaurant
No.22-1, Jalan PJU 5/16,
Dataran Sunway Kota Damansara
47810 Petaling Jaya
Malaysia

Tel/Fax: + 603-614-123-93
Email: siamdb@msn.com
Website: http://www.erawan-classicthai.com/

Lunching Above The City. Sky Bar, Traders Hotel, Kuala Lumpur.

(no pork served, Invited Review)

 

"When you realize how perfect everything is, you will tilt your head back and laugh at the sky..."

~Ancient Saying~

View of the Twin Towers Sky Bridge

Even in the absence of perfection in one's life, it is easy to tilt back the head and laugh at the sky especially when you are at the Sky Bar. Perched on the 33rd Floor of the Traders Hotel, it offers a beautiful, unobstructed view of the sky via the openings of the high walls, framed like a beautiful impressionist painting. But more exquisite than any Degas or Monet, one can witness the cloud being chased by the winds and the colour of the sky unfolding in different hues according to the time of day. A living, evolving, organic feast of shapes and palette that is beautiful visually as it is calming spiritually.

Beautiful view of the "framed sky"

The Clouds and Sky appear so much nearer at that height and the architects have cleverly accentuated the feeling of space with the high ceilings and lots of natural light. Coming from the moribund environment of the office with the awful fluorescent lights and air conditioning, the Sky Bar was an instant relief. There are several sitting arrangements available there from comfortable couches, sunken poolside seats to high tables and bar chairs.

High Ceilings and a Power Blogger cum Celebrity Baker

The Sky Bar is disarmingly charming and casual. It seems like an ideal place to have a casual lunch or an informal discussion in a beautiful environment. There is a new Chef, Alan Wong and he has come up with a very interesting concept of a cross between a Sandwich and a Burger (?Sandburger? ?Burgwich?) which of course comes with more proteins than a regular portion of sandwich.

Grilled Free Range Chicken Sandwich, Melted Brie Cheese and Black Pepper Sauce served on Turkish Bread. RM23++

Unlike most hotel poolside restaurants which serves the usual Burger or Club Sandwiches more as a perfunctory obligation like like a frigid wife, the Sandwiches at Sky Bar are unrelentingly passionate. The interesting pairing of ingredients should pique even jaded palates and when served on some of the most beautiful bread found in KL, it is exemplary.

Grilled Minced Lamb Loin Burger, Pesto Mint and Sour Cream served on Sesame Bun. RM 23++

Take for instance, the Grilled Free Range Chicken Sandwich I had. It was a blissful union of moist chicken and cheese. Like any successful marriage, the Brie was unabashedly compromising and not aggresively dominant. It complemented the salinity of the Meat with it's sweetness and lushly smooth creaminess. Lovingly fondled with some gossamer light Black Pepper Sauce, it was served with delicious Turkish Bread.

Vegetarian Spring Rolls from the Snack Menu

The delightful Lamb Burger came miraculously devoid of gaminess associated with Lamb Patties probably by masterful seasoning. It offered an playful twist to Pesto Sauce with the addition of Mint which complemented the meat exquisitely.

Grilled Black Angus Sirloin, Beef Bacon, Caramelized Onion and Blue Cheese served with Door Step Rye Bread. RM 42++

Just a small note about the glorious brute sized French Fries that came with  sandwiches. Those who firmly believe that Fries are evil Sirens who lure dieters sailing to the island of  Sylphic Proportions shipwrecking them to drown in the sea of Obesity, please tell the kitchen to omit them.

One look at the mutants, you will delve into them with careless abandon. I succumbed, and carry a message from the evil side.

A state of euphoric, Nirvanic bliss is easily attainable by ingesting the right proportion of fat and carbohydrates in the form of potato starch. More so if you are 33 floors above ground.

Grilled Australian Sirloin, Beetroot and Eggs served on Freshly Backed Ciabatta. RM 32++

Of the two beef based sandwiches, I preferred the grilled Australian Sirloin. Served with some lightly pickled beets and eggs, it was a lively ensemble of flavours and textural contrasts.

Caesar's Salad from the Snack Menu

The Angus Sirloin, caught bringing home the Bacon was too intensely grilled by the ICAC, who should have subjected the heat treatment to dubious politicians and underworld figures if they were interested in finding out who was skimming the fat from the cream.

Having said that, poor Angus survived the interrogation pretty unscathed save for a slightly overdone meat.

Pan Seared Cod Fillet, Green Pea Puree served with Sesame Bun. RM 28++

The Slices of Salmon were served on perfectly scrambled eggs together with some truffles. It would make the perfect brunch sandwich. Light, sinfully opulent and healthy.

Scrambled Eggs, Black Truffle, Smoked Salmon Sandwich served on White Bread. RM 23++

Belonging to a strange Oriental Cult which believes that Funeral rites of a regal piece of Cod should not involve Sesame Buns and Green Pea Puree, I refrained from participating and will leave the Cod's eulogy to Fat Boy Bakes and Aly.

Chef Alan Wong

The most surprising thing about the lunch besides the lovely vista of KL was the price, which I found to be reasonable.

The Sky Bar is reputed to have a beautiful Sunday Cocktail Buffet, which I hope to try soon if I can escape from my weekly Sunday obligations.

I would like to extend my gratitude to Theresa Goh, the Communications Manager of Traders Hotel for hosting beautiful lunch, and to FBB and Aly for the invite.

Fat Boy Bakes aka FBB

Slim Girl Eats aka Aly

Aly and the affable Theresa Goh from Traders Hotel

Waterfall at the KLCC Park, just in front of the entrance to Traders Hotel

Sky Bar
Level 33
Traders Hotel Kuala Lumpur
Kuala Lumpur City Centre
50088
Malaysia
Tel: +6.03.23.32.98.88

Parking is easily available at the KL Convention Centre.

Disclaimer: The cost of the meal was entirely borne by Traders Hotel. There was no coercion for me to do a favourable write up nor did I receive any other compensation in cash or in kind.