D K L E

Funky Villa @ [email protected]

May 19, 2010



Even someone like me who isn't really into Thai food can appreciate Funky Villa's many charms _ its catchy moniker, cool vibe, chirpy service and cost-friendly cocktails.


The extensive menu includes offbeat options such as a northern Thai specialty of boiled eggs wrapped with fish cakes. Not exactly mouthfuls of gooey goodness; instead, the eggs and fish cakes seemed dry and overcooked, scarcely complementing each other.


Deep-fried minced chicken with herbs & crunchy rice. Crisp, but way too salty.


Stir-fried squid with salted egg. Rather subtle in flavour, especially for those of us accustomed to all those Chinese restaurant crabs and prawns coated in rich, thick layers of salted egg yolk. But this was still fresh and springy enough to recommend.


Tom yam prawns, with young coconut flesh for a dose of extra sweetness.


Yellow curry with soft shell crab. A generous serving of an interesting recipe. The crab was perfectly battered and blended well with the creamy, eggy curry.


Salt-baked sea bass. Firm and meaty, but could have been more moist.


The Nut Cracker, one of the most massive cocktails ever, containing vodka, Irish cream, amaretto, hazelnut liquor & vanilla ice cream.


Many other cocktails and shooters here cost as little as RM21, including the VIP Villa (vodka, peach schnapps, prosecco) & Villa Asta Lavista (vodka, baileys, kahlua, tia maria).




Funky Villa,