December 11, 2011
Still a notch above many of the Klang Valley's other Thai & Indochinese restaurants, thanks to a fantastic setting & a food selection that are both one-of-a-kind.
Spicy duck salad, an amuse bouche that might succeed as a succulent main course.
Khmer salad of thinly sliced cured beef with lime dressing. This luscious Cambodian carpaccio boasts enticingly zesty flavors, brilliant for whetting the appetite.
Laotian chicken curry with wild bananas, illustrating the restaurant's keen use of interesting ingredients to transform its recipes into something less ordinary.
Andaman tuna with wild ginger sauce. Is this Cambodian? Laotian? Vietnamese? We couldn't tell (though we'd probably rule out Vietnamese).
Vietnamese duck egg omelet with eggplant. Maybe there was a psychological effect, but this seemed creamier than a regular chicken egg omelet.
Laotian coconut milk soup of watermelon & seafood. A less fiery version of tom yam soup, but with the bonus of crunchy, subtly sweet watermelon.
Khmer stir-fried pumpkins with prawns. As sumptuous as it sounds.
Dragon fruit with rum & raisin ice cream, for a refreshing, chilled-out finish.
Pan-fried bananas with coconut milk & sesame seeds. Quintessentially Asian.
Cocktails: Ballistic Basil Martini (gin, fresh basil, apple juice, ginger syrup) & Pandan Pina Colada (bacardi rum, pandan syrup, coconut milk, pineapple juice).
Dessert cocktails: Black Forest (vodka, xeres vinegar, dark cacao, cherry, morello, baileys) & Apricot Cider (bourbon, apple cider vinegar reduction, cinnamon, apricot compote, mint syrup).
Wine is available by the glass, carafe & bottle, but prices can be prohibitive.