Asparagus & Pea Soup With Herb Crackers

With the temperatures well into the 90s already, it's crazy to feel that Spring almost feels like a distant memory. But it is. Almost. I know how short the seasons can be for fruits and vegetables when I am able to find asparagus at the farmers market one week and hardly the next. I love seeing the display of these vibrant green or sometimes purple stalks.

Asparagus season always brings about fond memories of Sunday dinners back home in France. My heart strongly swayed in favor of freshly steamed artichokes but my mother had a knack for making steamed asparagus so perfectly well that my palate was all out of sorts when it came to pick a favorite. My favorite way to eat them was when she'd serve them with a light vinaigrette. Just like I liked artichokes in vinaigrette or leeks in vinaigrette. Clearly, I have a thing for vinaigrette!

However, there are enough salads and vinaigrette in my Southern warm life to want to change things up. One of our other staples for dinners is often a big bowl of soup and a poached egg on top. We are big fans and big believers of the "life is better with poached egg on top". Makes leftovers take on a brand new life, brings a simple dish of sauteed kale and garlic to new and wonderful heights and well, just makes us weak in the knees to see that yellow yokey goodness from a farm fresh egg ...

I disgress..! .S oup! Yes! Soup holds a special place in our meals. When I was growing up, my mom would start every dinner with a small cup or bowl of soup. Just veggies, pureed smooth, no starch. Piping hot with a little swirl of creme fraiche. It was her ritual to ensure we'd get our veggies in. I created a whole game around it to try and name as many veggies she included as possible. I think it played a major role in developing my palate over the years.

When I was planning my move to the US in the late 90s, there was no doubt in my mind that I would keep this tradition of having soup at dinner. Then I moved to the South. The hot and humid climate of the region turned me away from steamy soup for a while. I went all out on gazpacho, Vichyssoise, cold cucumber and dill, etc... Slowly, over the years, I went back to warm, sometimes piping hot soup, no matter the weather. Not just vegetable soups like I had eaten all my life. I was onto lentil soup, chowders, single vegetable based soups, etc...

One day last week that I was making dinner for my parents(they are visiting us here), it felt as if I had turned their world upside down when I said I was going to make Asparagus and Pea Soup as a starter for dinner. We never had a soup with just two veggies when I was growing up! I knew this one would win them over just the way it had won B. over a couple of weeks before.

Some really tasty meals can come out of throwing a bit of this an! d a litt le of that together in a pot. It happened with this soup. One I could make time and time over and eat just about as much. It tastes a bit different every time. It wraps the house with the softest smell of Spring.

I guess you can make it all year long and still enjoy some of the lovely flavors. You can have anything pretty much all year long the way supermarkets are set up these days. But I encourage you to take advantage of the ingredients in season where you are. Their taste is so intense that it will often surprise your tastebuds with this "I had forgotten an eggplant had this much flavor!"

It happened with this soup when I combined the first asparagus of the season with a few handful of pea blossoms I picked up at the market. I knew the season would be short and I had waited long enough for each ingredient! That's also why I love seasonal cooking. The wait and anticipation of the first raspberries, squash blossoms. Then the explosion of flavors in our mouths sending signals of goodness all through our souls.

This soup fits the bill perfectly. Simple. Satisfying. I bet it would be even better with a poached egg on top but the herb crackers I made to go along were a great complement and a nice change to croutons. Worth waiting another Spring for!

Asparagus And! Pea Sou p with Herb Crackers:

Serves 6 to 8 as an appetizer and 4 as meal

Ingredients:
1 bunch asparagus (about one pound)
1 to 2 cups pea blossoms, pea shoots or peas (fresh or frozen)
2 gloves garlic, skin removed
salt and pepper to taste

Directions:
Snap the ends of the asparagus. Bring a large pot filled with water to a boil over high heat. Throw in the asparagus and cook them for 5 minutes. Remove from the heat and remove the asparagus from the water with a slotted spoon and place them in a blender or food processor (or deep bowl if using an immersion blender). Do not discard the cooking water. Bring back to a boil, throw in the pea blossoms, pea shoots or peas and cook for about 3 minutes if using pea shoots/blossoms, and 5 if using fresh or frozen peas. Add the garlic at the same time you add the peas. Remove from the heat and remove the pea shoots/blossoms/peas and garlic with a slotted spoon. Reserve the cooking liquid. Place in the blender with the asparagus and puree until smooth. You might need to add some of the cooking liquid to reach the consistency that you like. Season with salt and pepper and serve either hot or room temperatures.

Herbed Crackers:

Makes about 24 small ones

Ingredients:
1 stick butter at room temperature
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped oregano
1 teaspoon finely chopped thyme
1 cup millet flour
1/2 cup sweet rice flour
1/4 cup milk (optional)

Directions:
In the bowl of stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy looking. Add salt and pepper and the herbs and whip for 10 seconds just to mix them in at low speed. Add the millet and sweet rice flour with the mixer still on low speed. If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoo! n at a t ime.
Gather the dough into a bowl and refrigerate for about 2 hours.
When ready to bake, turn the oven to 350F and position a rack in the middle.
Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick. Cut cookies out in the dough and place them on a parchment lined baing sheet. Bake for 10-12 minutes or until golden.
Serve with the soup.

No Kuala Lumpur for me until December

If I'm say I'm not depressed, I'm lying. In fact, I feel horrible. These days, I just feel like I do not want to do anything except to just lie in bed and be human again. I just feel increasingly robotic and stiff as uni progresses along. Whoever told me that uni was fun. Yeah, the learning bit is great but learning comes with a price. In my case, it's a hefty price tag.

To sum up, I've been doing readings, research essays, lab reports, stats exercise, the usual domestic chores non-stop, without giving myself a good break. I had holidays but it's not even a holiday per se. I just spent my holidays rushing through my lab report, finishing my stats, and thinking about my history essay.Not to mention, having acne totally killed me on the inside. Even if I decided to give myself a break, I keep thinking about my essays. My work.

I've been sleeping really late as well. Even in my sleep, my essays haunt me. I dream of reading and reading, writing and writing. No surprise, my body broke down. I had this nasty throbbing in my head, intense back pain (It's still there), and I am mentally burnt out. I cried so hard to sleep last night, it wasn't even funny.

At the moment, I just want to go home. I really want to meet my parents, eat good Chinese food at my favorite restaurants, read something light and not delve into deep thoughts. I want to be just shallow for a moment because all this deep thought is wearing me out. It's so unlike me but I want my mind to just space out for a second.

My mom told me she wanted to have lunch with me so badly. Ah, writing this makes my tears want to fall.


The things that I miss so dearly:

Glutinous rice balls
Duck tongue
Pork with yam casserole
Polo bun
Hokkaido Chocolate ice cream

The Making of Nyonya Chang (Glutinous Rice Dumpling).

Homemade Nyonya Chang (Glutinous Rice Dumplings).

The making..............................visually step by step.................

Soaked Hemp Strings. Boiled,washed and wipe-dried the Bamboo leaves.White glutinous rice-soaked overnight. Blue colored glutinous rice- mixing it with the juice of the Butterfly pea flower(below).

Bunga Telang (Butterfly Pea flower)

The fillings- ingredients are lean pork, pork fats,mushroom, tong toong kuah (preserved candied winte! r melon) garlic, shallots, ketumbar (roasted ground coriander seed), salt, pepper,tau cheong (preserved soybean paste) , light and dark soy sauce, sar keong (cekur rhizomes)

The cooking process takes about 3 1/2 hours-when it's cooked-hang it up to drain away the excess water and oil-and it is ready to be serve-a lovely hue of white and blue with a fragrant flavor-full of meaty and crunchy textures with every bite-best in the world !

Look! I am featured at CumidanCiki.com!

Yonks ago, I came upon Cumi and Ciki, a couple who were adventurous in their food seeking and were enthusiastic in blogging.

History says that I was one of the few who started to read her blog and linked her to the rest of the world.

As history also say, the rest is history as Cumidanciki.com has become the 1 stop website for travel posts, food posts, movie reviews and plenty of beautiful pictures.

Since I am a bit lazy today blogging, why don't you jump over to my guest post over there?

Click here.

Walk a mile for a Healthy Congee at Chinatown Kuala Lumpur

I was troubled by the possible consequences of high blood pressure and also the doctors' advice on the kind of food I should eat. I walked a mile or more then to a shop called "Kedai Hon Kee" and treated myself a bowl of RM6.00 fish congee.

Kedai Hon Kee has been in Chinatown, Kuala Lumpur since 1949 and is still standing there to serve you congee or porridge. That is a long time indeed.

It comes in two servings, one is the slices of raw fish (Haruan) and a bowl of hot congee.There are also other kind of porridge sold here too.

I just want to make sure that the fish is really cooked, I dumped the entire plate of raw fish into the hot congee. ! The slic es of fish changed colour and definitely it's cooked. What a way to start my day with a healthy meal in Chinatown.

After a satisfying breakfast at the Street of Petaling, Kuala Lumpur Malaysia.

Hon Kee Porridge

Petaling Street

No. 93, Jalan Hang Lekir,

50000 Kuala Lumpur.

GPS : 3.144395,101.697856

there are other branches found in in Klang Valley such as Damansara Uptown, Lot 10, Bandar Puteri Puchong, Taipan USJ and Kepong Metro Perdana

Japanese Cooking with Mizkan

May 26th, 2011 | Sponsorship | No CommentsThere is no denying that Japanese food is getting more and more popular across the United States. Once a niche ethnic cuisine, Japanese cooking has gone beyond sushi and teriyaki and has become mainstream. Walk down the aisle of many big supermarkets and you will find sushi, sashimi in Japanese bento boxes as eager shoppers and diners load them up in their shopping cart. Other than that, Japanese cooking techniques and ingredients are increasingly adopted by celebrity chefs and cooking professionals alike. Dashi, yuzu, kombuingredients that were once alien to non-Japanese chefs are now vital components of haute cuisine and fine dining.As a result of the wild popularity of Japanese cuisine, its ingredients are taking more shelf space in many food stores as more people venture into Japanese cooking at home. I am a huge fan of Japanese food and have been learning and making Japanese food at home. Over the years, I have learned that cooking Japanese food is not hard; in fact, its quite easy as soon as you grasp the fundamentals of Japanese cooking: the basic ingredients, the cooking techniques, tips, traditional methods, and preparation. So, to help you learn Japanese cooking, I have put together this page as an overview of the essential ingredients and the cooking tips that define Japanese cuisinePonzuPonzu is a fundamental flavoring sauce in Japanese cuisine that oozes umami and great flavor. Made with soy sauce, citrus juice and vinegar, Ponzu has many culinary uses. Every summer, I use Ponzu for my grilled foods, from meats, seafood, chicken to mushrooms and vegetables.Other culinary usage are:

Dipping sauce for sushi, sashimi, gyoza (Japanese) dumpling, shabu-shabu (Japanese hot pot).

Marinade for meat, fish, s! hellfish , tofu, and vegetables before grilling.

Salad dressing. Use ponzu alone or mix it with mayonnaise, salad dressing/oil for a unique flavor.

Pour-over sauce for meat, fish, shellfish, tofu, and vegetables. I especially love Ponzu with oily fish such as salmon and yellow tail. The citrusy flavor cuts the grease and rids the fishy smell to deliver a cleaner taste.

Flavoring sauce for steamed dishes, for instance: fish, chicken, pork, or tofu.

A good brand of ponzu such as Mizkan AJIPON Ponzu can even be used as a soy sauce replacement and delivers amazing and authentic result to many traditional Japanese dishes. The sodium level of Mizkan AJIPON Ponzu is also much lower than that of soy sauce (370 mg per tablespoon vs. 920mg), hence reducing the sodium intake drastically. DashiDashi is the building block of Japanese cookinga fish-based stock made of dried shaved bonito flakes and kombu (seaweed). Its used in almost all Japanese dishes, from soups, sauces, to steamed dishes such as chawanmushi (Japanese egg custard). While you can make home-made dashi stock in less than 30 minutes, many home cooks, including those in Japan, are turning to premium qualitysoup base for convenience because there is dashi in the soup base.Cooking Tips for Dashi-based SaucesThere are many different types of sauces in Japanese cooking, some are thick while others are watery. If you use a bonito-flavored soup base, for example: Mizkan (Bonito Flavored) Soup Base, you can make various sauces by changing the ratio of water added to the soup base, for examples:

if you add water by 1:8.5 (one soup base and 8.5 water), you can make the soup base for Japanese hot udon or soba noodle.

If you add water by 1:3 (one soup base and 3 water), you can make the dipping sauce for Japanese cold soba or somen n! oodle.

If you add water by 1:5 (one soup base and 5 water), you can make the dipping sauce for tempura.

Soup base is also very versatile and can be used as a flavoring sauce for the following:

Teriyaki Sauce for chicken, beef, or salmon

Simmered dishes such as braised shiitake mushroom

Soup base for Japanese hot pots such as nabe

Barbeque marinade for meat, fish, and seafood

Dashi-no-moto (dashi powder) substitute

Mizkan (Bonito Flavored) Soup Base is a magical condiment, one that I stock up in my pantry. MirinMirin, or fermented sweet wine made from steamed glutinous (sticky rice) is used in many Japanese dishes. Mirin has a mild alcoholic aroma and its slightly sticky in the texture. Mirin adds a subtle sweetness to sauces such as teriyaki sauce and sukiyaki sauce. It also enhances the flavor of many simmered dishes.Cooking Tips for MirinMirin is usually added toward the end of the cooking process. When shopping for Mirin, always look for naturally brewed Mirin (hon-mirin) instead of the artificially blended Mirin flavoring (mirin-fuhmi). I like MIZKAN HONTERI Mirin Seasoning which is a no alcohol Mirin, which keeps well in the refrigerator, or in a cool place away from direct sunlight. Rice VinegarRice vinegar is the key flavoring medium in sushi rice, a staple in Japanese cooking. Its also widely used in Japanese salad, pickled ginger, and in many dishes to add depth to the overall taste structure of the dish. When shopping for rice vinegar, I prefer rice vinegar which is less acidic or sharp, with a faint aroma of the fermented rice, and pure. Mizkan Rice Vinegar is made from 100% rice and naturally fermented. Its mild but tangy, and doesnt have an overpowering taste when used for cooking. Its also t! he prefe rred brand in the food services industry and Japanese restaurants. Cooking Tips for Rice VinegarWhen I first started cooking Japanese at home, my Japanese friend shared the following tips with me:

As rice vinegar vaporizes quickly, add it towards the end of the preparation.

The acidic taste of rice vinegar can be used to balance the sodium level (saltiness) in a dish.

Rice vinegar can be used to rid the fishy smell in fish. Add a dash of rice vinegar when you are cleaning fish.

Certain fish tend to have slimy skin. Use rice vinegar to wash it off for easy handling.

Rice vinegar prevents discoloration in food, for example: eggplant. Add a little rice vinegar during the preparation and cooking process will help retain the natural color of the ingredients.

SushiWhen it comes to Japanese cuisine, the first thing that comes to mind is sushi. Rice is the staple in Japanese cuisineevery meal is served with rice. As such, rice is vinegared with rice vinegar to create sushi rice, which is the essential ingredient in all sorts of sushi.If you learn Japanese cooking at home, the very first recipe that you will attempt is probably how to make great sushi rice. You can refer to my sushi rice recipe where I used a sushi rice seasoning, which is Mizkan Sushi Seasoning. The seasoning is made with rice vinegar and can also be used for Japanese salad (Sunomono) or marinade.There are a lot more to share about Japanese cooking and this page is barely the start. It will be updated regularly with useful resources and information. In the next six (6) months, I will be sharing many Japanese recipes with you, including the techniques, cooking tips, and the many culinary uses of Mizkan Japanese brand products which reflect its corporate philosophy of Mizkan, Bringing Flavors to Life to Japanese cooking enthusiasts.I will help you to stock up your Japanese pantry by taking youalbeit virtuallyto the many key r! etail pa rtner stores where Mizkan products can be found: H Mart, 99 Ranch, Mitsuwa, and more. You can also learn how to cook Japanese seasonal dishes, for example: Japanese grilling and BBQ for summer, and simmered dishes and hot pot in the winter. Whats more, you will also have a chance to win BIG as I will be hosting sweepstakes and giveaway.Its going to be fun, so please stay tuned on Rasa Malaysia for new Japanese recipes!

Kafe An Nasuha Beverages

The Masjid India vicinity is especially stark and quiet pass the midnight hour. Its the absolute contrast to the thriving, colourful daytime when mercantile activities are in full swing. I felt like an abductee, blindfold removed as I was led to a strip of old shoplots along Lorong Bunus 1, after crossing a few dark lanes. Here, it was bright and lively. Who would have thought? A few Mamak (Indian-Muslim) restaurants were hiving, particularly one with stools and tables spilt to the adjacent units. Thats where we ate.

We found a communal table and shared it with a few others that seemed hurried. Its not strange, but a courteous act as they observed the influx that increased by the minute. Naturally, we followed suit.

Theres no need for any recommendation when every table is piled with the same servings of roti banjir spesial and pre-packed pyramidal nasi lemak.

One can probably find similar, rather mechanical food at any Mamak stall across the city but sipping teh halia or masala tea and downing chunks of fried bread drenched in dhal curry with sambal and runny eggs by the Klang River in a historical quarter...now that's something special. And that's why we keep coming back to An Nasuha.

Dining Out @ SKH Riverview Seafood Village, Kuala Ampang, Kuala Lumpur

Colour my world. Isn't that a lovely statement if we lived in dreary super gloomy British weather? In my case, I wasn't too pleased last week when someone decided to "colour my world" yellow at dinner, which resulted in these less than stellar pictures. Don't get me wrong...the food was great and so was the wonderful company I was keeping but my pictures looked horribly jaundiced from the sunshine yellow tablecloth.
Back to food as that's why you all read this blog. I was introduced to this place by a newly found friend J. Like good children, we flocked to this place just off the busy MRR2 from different directions...some from KL city centre, Cheras and! me from far flung (and maybe another country where passport is required) Shah Alam. Being super efficient, J had got us all kitted up with maps hence we had no excuse to be lost. Incidentally, J also paid for dinner (thanks again) so this meant that I don't have any prices to quote.
Dinner started off with a home cooked chicken soup. Boiled for 4 hours, the soup was sweet from the use of white cabbage, chicken feet (including one whole chicken) and Chinese ham. We slurped the boiling hot soup together with silky smooth homemade wantans. The whole dinner was served like a Western meal, course by course with individual servings. Once the tummy was well lined with the heartwarming soup, we moved on to the aromatic garlic pork rib. The meat had a lovely brown crusty exterior that hid succulent layers of meat and fat. I enjoyed this tremendously with the spicy and slighty tangy green chilli dip on the side.
Next course was pomfret cooked two ways - the slices fried with vegetables, while the bones (nothing is ever wasted) were deep fried and coated in a sweet tasting soy sauce. I enjoyed the bones best as they were cut in small pieces and well fried to be so crunchy that I didn't get any large pieces. Really enjoyable with the not overpowering sweet but aromatic sauce. We moved on to the crustaceans, the classic soy sauce pan fried prawns. While the prawns were fresh, I felt the sauce was a little lacking of its sweet caramelised taste I usually associate this dish with. As the tummies were quickly filling up, we finished off with a fried yee mee with crab meat. Luckily they had shelled them, as I can imagine I'll be darn lazy to spend the later part of the evening doing the hard work. The noodles are paired with a deep fried kailan leaves, shredded to resemble seaweed.
We end the meal with dessert in the form of a tong sui (sweet broth) and some complimentary gui ling gao. It was a pretty satisfying meal that h! ad me th inking I should return to do justice to their crabs. I wonder if they do a mean salted egg yolk crab version or a luscious butter coated one. Oops, my mouth is now watering and my tummy starts to rumble for some crab action.


SKH Riverview Seafood Village
No. 6 & 8, Lorong Embun 2
Kuala Ampang
Hulu Klang
Ampang


Tel: 03-4252 3166


(Non Halal. Open from 11.30am to 3pm, 5.30 to 11pm. Place is just off the MRR2, the turning is on the left after the Flamingo Hotel and the road to Mei Keng Fatt. Follow the signboards to get here. More pictures are in my Flickr set.)


*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Thai-rrific food @ Erawan Classic Thai & Fusion Restaurant, Kota Damansara

Last year the blogosphere was flooded with posts on Erawan, a Thai restaurant located in Kota Damansara, Selangor. In addition, it was voted as one of Top 5 Best Restaurants in Malaysia by The Miele Guide 2010/2011, alongside the likes of Sage and Cilantro (two of my favorite fine dining restaurants in KL so that says a lot about the food here), hence making it a must-go place for us. We had not had much experience with Thai food except for tom yum and Thai green/red curry, hence we were excited to try what this restaurant had to offer.

If you're planning to visit this restaurant, one thing you have to do is plan ahead. You will have to visit their website and make a selection of the dishes you would like and pre-order via email or telephone at least one day beforehand. The reason for this is because most traditional Thai dishes require a great deal of preparation and only one chef (Chef Korn) oversees and cooks all the dishes. Of course, you can walk-in but it is not recommended as the menu choice is limited and you may be politely turned away if they're busy (unless you're willing to wait as all the food are freshly prepared to order).

A real gem..

When we arrived at the restaurant, we were really wowed and impressed with the beautifully decorated restaurant. The place also has a very warm and cosy feel to it. With such a lovely and striking environment, dining here was very enjoyable. Service was also impeccable; Anan, who manages the restaurant is very friendly and would answer any query we had regarding the food.

Gorgeous flower arrangement

The restaurant is named after The Elephant God, Erawan so you will see many elephant decorations around the restaurant.

The interior design of the restaurant was done by the owners themselves. Impressive!

Beautiful handpainted mural on the wall

Beautiful lamp

When I emailed them to pre-order our food, I informed them that I would be bringing a child. I was impressed that they set out a children's plate and cutlery and laid out some coloring pencils and books specially for Baby C. Really attentive and good service!

Simply delightful food..

The good thing about their website is that you get to see all the food photos when pre-ordering. The crab in shell! appetiz er (RM38) appealed to me as soon as I saw it since it looked so darn cute and I also wanted to order something non-spicy which Baby C could eat. Baby C squealed in delight as soon as it was served on our table, well, because the crab was SO darn cute.

Hey crabby crabby!

A combination of crab meat, prawns and chicken, it is seasoned before being stuffed into the crab shell and deep fried to a beautiful golden brown. Served piping hot, the meat was flavoursome and I just love the outer crispy coating. Really delicious eaten with the homemade plum sauce.

And of course, with it being so darn cute, Baby C quickly declared the crab shell as hers and plonked it on her plate. Pronto. And, she surprised us by finishing almost 1 whole shell on her own.

Food prepared with passion..

The unanimous favorite was the Erawan's Panaeng Beef Curry (RM38). It was served in a beautiful bowl, in fact all their Benjarong Porcelain dishware were really beautiful. We couldn't help but stop and admire them for a ! bit befo re digging into our food. The Australian beef has been simmered for 3-6 hours in coconut milk until tender. And boy, was it tender! The first mouthful was delicious and so was every bite after. And we all loved the curry. The curry was so good, that you'd want to order an extra bowl or two of rice to soak it all up. It was not too spicy either, so Baby C had a piece or two too. Absolutely toothsome!

One of the dishes I have reading and seeing a lot on the internet was the Cockles Curry with Betel Leaf (RM38). Seeing we were all fans of cockles, this was a must order for us. I really love the fact that the serving bowl was laden with plump, juicy cockles. It was heavenly and a joy to savour! This red curry was very good hence we had to order yet another bowl of rice to share!

Even the jasmine rice here is served in delicate rice bowls.

A visual delight..

Our dessert of Erawan's Pumpkin Custard (RM18) came beautifully presented, almost too pretty to eat. It has been steamed for 1 1/2 hours to obtain the right texture. The pumpkin custard with dark chocolate was rich and sinful. Paired with the vanilla sauce provided, it was heavenly!

We also tried the Thap Thim Krawp (RM8), also known as red ruby or mock pomegranate seeds in coconut ice syrup. Apparently, this dessert was created by the Thai's because pomegranate was quite expensive, hence they substituted it with water chestnuts which has been colored red and boiled before adding to the coconut milk and topped with jackfruit. It was a refreshing dessert but has to be eaten quickly before the ice melts and dilutes the syrup.

Cute elephant sweet holder

It comes as no surprise that Erawan was voted one of Asia's finest restaurants. This restaurant is truly amazing!

Even the exterior of the restaurant is beautiful. It really stands out when compared to the neighbouring shoplots!

Beautiful mosaic table

Happy statue

Silly monkey

The restaurant exterior

I look forward to returning here to sample more of their Thai-rrific dishes with Hubby. Is it a date? :)

Verdict: We were captivated by the beautiful decorations and beautifully presented food. A splendid meal indeed!

Pork free.