Food

Authentic Thai regional food at Krung Thep

So far as appears to be like go, Krung Thep isn’t your backyard selection Thai restaurant. Ensconced within the model new gastronomic enclave of Republik in Damansara Heights, Kuala Lumpur the restaurant has dim lighting, an enormous open kitchen and a distinctly fashionable vibe that mimics all of the enthralling qualities of an upscale nightclub.

The eatery is the brainchild of founder Tan Boon Wy, whose firm Wy & Co additionally runs quite a few different F&B shops, together with PS150 in addition to Tickets, which is simply subsequent door to Krung Thep.

Tan opened Krung Thep a number of months in the past on the again of a worldwide Asian meals development he had seen. “What we noticed over the previous few years globally has been a push for Asian cuisines so we began in search of an Asian idea. Subsequent we felt that in Malaysia, we had by no means skilled the complexity of regional Thai meals. So as an alternative of the standard Thai menu, we experimented on a nose-to-tail idea and sophisticated flavours,” says Tan.

The kitchen is helmed by seasoned Thai chef Piyanat Yowabut, higher referred to as chef Gug, who has a repute for elevating family-style fare into restaurant meals. Gug’s menu traverses Thailand’s many areas, from north to northeast (Issan), south and central Thailand.

The restaurant is refined with a really fashionable vibe.

At Krung Thep, all of the spice pastes are made the normal approach, utilizing a pestle and mortar whereas a binchotan (charcoal grill) additionally performs an essential function. There’s additionally a powerful give attention to authenticity, which is why all of the recipes have remained intact, impervious to finicky native tastebuds and predilections.

“We’ve got chosen to remain 100% genuine. In Thailand, the flavours could be very highly effective, and whereas we’re cautious of this, we rigorously choose sure dishes that are palatable for Malaysians with out compromising how that dish must be historically served. As we serve a number of regional dishes, there must be one thing for everybody,” says Peter Lamb, the restaurant’s basic supervisor.

Gug is a Thai native who ably helms Krung Thep’s kitchen.

Every meal begins with complimentary deep-fried hen pores and skin, which interprets to gentle, crispy shards laced with hedonism.

Having accomplished that scrumptious opener, dig right into a plate of Pla Merk Go Lek (RM26) which is basically grilled child squid in a southern type curry. The squid is cooked phenomenally properly and is so mushy and tender, it yields willingly within the mouth with nearly no mastication required. The dry curry that coats it is usually pleasant and has traces of coconut that linger pleasantly on the palate.

Up subsequent, attempt the Som Dtam (RM24), a dish that originates from northeastern Thailand.

The som dtam is vivacious, tangy and spicy sufficient to jolt your senses awake.

“It’s thought-about one of many basic elements of Thai meals on this area. At Krung Thep, our rendition relies on the central Thai model, sometimes called ‘Som Tam Thai’, which incorporates Sida tomatoes. These tomatoes are imported from Thailand, as they’re sourish in nature, and as soon as pounded, they launch that addictive tang which is a key attribute of a scrumptious Som Dtam,” says Lamb.

Right here, Hat Yai inexperienced papayas coalesce with lengthy beans, Sida tomatoes, fowl’s eye chillies, dried prawns and peanuts in what proves to be a tangy, uplifting affair with textural contrasts and fiery warmth lurking in each crevice. In the event you’re even the tiniest bit sleepy, this providing is more likely to perk you proper up.

The Tom Yam Pla Insee is the kind of nourishing panacea you may be after if you’re feeling down.

In the event you’re after one thing served piping scorching, you’ll admire the nourishing qualities of the Tom Yam Pla Insee (RM38). The clear soup is gentle, with an overarching bitter element and a definite selfmade high quality to it. It’s the kind of factor you received’t be capable to cease eager about if you’re having a flu or simply feeling within the doldrums, though honest warning – the sourness may not discover followers in all diners.

The Gung Orb Woon Sen (RM42) or claypot baked sea prawns, with glass noodles, ginger and inexperienced chilli sauce has a quite simple, unadorned high quality to it. The truth is, it’s so easy, it’s like an encounter so uneventful, you’ll overlook it as quickly because it occurred.

The fiery gravy that suffuses every bit of kampung hen is the rationale behind the success of the Pad Ped Gai.

The identical can’t be stated concerning the Pad Ped Gai (RM42), a southern type fiery dry curry with Ipoh kampung hen, inexperienced peppercorns, wild ginger and holy basil. The dry curry is inherently spicy and laces each fibre and molecule of the hen completely. It’s nearly like a Thai model of a dry-style rendang (rendang tok).

Maybe the star providing on Krung Thep’s menu in the intervening time is the Phu Gup Goong Pad Gong Garee (RM48) which is basically Pulau Ketam flower crab, ming prawns, yellow curry powder and coconut milk.

“This can be a typical seaside dish that may be very standard in eating places which might be situated alongside the coastal areas in Peninsular or southern Thailand. At Krung Thep, we use the flower crab from Pulau Ketam, which we discover has a beautiful flavour and the good thing about being contemporary and regionally sourced,” says Lamb.

Crab and prawn co-mingle harmoniously in opposition to the backdrop of a wealthy, creamy yellow curry within the dish of Phu Gup Goong Pad Gong Garee.

The dish is intoxicatingly good – plump morsels of crab and prawn slathered in a sumptuously creamy, barely candy gravy that’s extraordinarily endearing and really, very addictive.

Up the luxe quotient of your meal with the Neur Yang Jim Jaew (RM118) or 120-day grain-fed Angus rib eye with a blended herb salad. The meat has been grilled on the pinchotan, which in flip has yielded an exterior with a stunning crackly crust and an inside that’s nonetheless pink and tender. It’s the proper mixture of smoky flavours supplemented by velvety mushy meat. The salad on the facet in the meantime is contemporary and herbaceous, with extra pronounced Thai flavours.

It’s evident that a number of time, effort and a spotlight has been poured into getting the dishes at Krung Thep good. Though parts are usually not princely (and costs are usually not low-cost), practically each dish effortlessly captures your consideration and continues to captivate your senses lengthy after the meal is over.

On condition that the eatery is just a few months outdated now, Tan says he’s in no hurry to broaden, though he’s retaining an open thoughts.

“At this stage we need to hold it humble with simply the one restaurant though ought to a chance come up for us to broaden the model and showcase the depth of Thai flavours, we are going to contemplate it,” he says.

Krung Thep

Floor ground

Republik

Jalan Medan Setia 1

Bukit Damansara

50490 Kuala Lumpur

Tel: 03-7622 8760

Open day by day: 11.30am to 2.30pm; 5.30pm to 10.30pm

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