Phad Thai Restaurant @ Taipan USJ Almost Authentically Thai

Pineapple Fried Rice (RM9.90/USD3.30) An aesthetically-captivating presentation in a hollowed half of a pineapple. Fluffy grains with a distinctive fragrance, fried with cubed fresh pineapple, chopped long beans, raisins and roasted cashew nuts.

And I proclaim this my current favourite haunt for no-frills, affordable Thai fares in KL/PJ. Not until after the third visit though. Second one did not count since this reckless soul forgot to take note of Phad Thai Restaurants off-day and went home sorely disappointed on a Monday evening.

Actually no, we went off to Daorae which is about 100 metres away, but you get my drift. The sheer lacking in enthusiasm after preparing this glutton of a bowel to a mind-numbing, fiery Thai fest. Only to experience a gastronomic experience on a whole different spectrum; grilled meats over charcoal, kimchi, bulgogi and all.

That being said, this adamant little brat was not about to give up. Still fresh from the first eye-opening experience of a dinner consisting of a reasonably-good rendition of Pad Thai (Thai fried rice noodles with shrimp, egg and bean sprouts), and you know its fairly impossible to find one thats just as good as Bangkoks, we went again.

Read on for the full insight, and delicious shots youd be forgiven for licking the screen .

Pad Thai has always been mistakenly claimed as the national Thai dish. Or at least, the official noodle dish of the country. In fact, this fried rice noodles dish (almost like a Thai version of Chinese Char Kuey Teow) may seem to be omnipresent when youre roaming the streets of Bangkok, but there are so many more like this Kuaytiaw Sukhothai dish, and remember this Khanom Jeen from Krabi?

The first visit was during Ramadan; the holy month when Muslims fast for a good portion of the day. And we went at the wrong time; when the time was nigh for breaking fast. The place was packed, yet we managed to scout our way into the midst of the rows of rustic wooden tables and stools arranged in an orderly manner. This restaurant reminded me of the conventional Thai style eateries (kopitiams, if you will) in Bangkok, albeit with air-conditioning.

Belacan Fried Rice (about RM7.90/USD2.60) Usually consisting of sweet pork (cubed pork stir-fried with palm sugar and flavoured with fish sauce), the version here at Phad Thai is a pork-free version. Chicken was used instead as substitute, with the usual julienned young mangoes, omelette strips, raw onions, and half a wedge of calamansi for a punchy zest.

Still, service was reasonably sped up, with more than half a dozen staff on the floor and a good portion of them being Muslims, or high chances of them being Thai-Muslims even. The menu came in a bound, laminated compilation listing quite an im! pressive array of Thai dishes. From perennial favourites like Pandan chicken, Thai fish cakes, Thai salads, Tom Yum Gung, Thai-style steamed fish, Stir-fried chicken with basil and various Thai fried rice, to a few authentic Thai-inspired creations.

House Special Papaya Salad (RM9.90/USD3.30) Young papaya julienned and tossed in a briny/tangy dressing of fish sauce and a squeeze of lime, generously studded with dried shrimps and crunchy roasted peanuts for that extra dimension to the overall texture. The difference between this and the conventional Som Tum is the addition of boiled salted egg.

There were paper cuttings on the walls; an article by Sam Cheong of The Star fame dated November 2009. So, this place must have been in existence for a good two years now. The proprietors choose to retain the authenticity of their cooking by travelling all the way up north to retrieve produce and condiments from Thailand; on a reasonably frequent basis. Twice a month, I believe.

Thai Fish Cakes (RM9.90 for a small portion) Though slightly pricey at about RM2 per piece, the toothsome bites of pure filleted fish shaped into a croquette-like shape, intermittent with bites of finely-chopped long beans, coriander and kaffir lime leaves were delightful. The dip was of a simple Thai chili sauce (not the local interpretation, mind you) with cucumber cubes.

Tom Yum Seafood (RM12.90/USD4) A murky, almost creamy broth infused with the right balance of spices. Sip on the soup slowly, else the pungency might get to you. Not devilishly-spicy, but not for the faint-hearted either.

Safe to say, bring a battalion with you. So that you can order more dishes and sample a myriad of contrasting yet complementing Thai flavours; robust, spicy, tangy and sweet.

They offer just as many individual meals in case youre dining alone, or in twos, or plain dont feel like stuffing yourself silly. Close to 20 types of rice and noodle dishes, though Id be more than happy if they bring a little Northern Thai inspirations to the table.

Thab Thim Krob (RM3.90/USD1.30) is one of the most recognizable Thai desserts; shaved ice in a coconut milk broth with strips of jackfruit and red rubies conjured from water chestnut. This was one of the better ones; hands down wiping the floor with the generic ones in shopping malls.

Thai Glutinous rice in a creamy coconut milk-based broth with fresh durian flesh This was simply heavenly. But remember to SHARE. Not possible to finish this on your own after a heavy meal.

Do NOT give their desserts a miss. I have yet to try the Mango Glutinous Rice (and I definitely will in the next visit), but the pulut durian (glutinous rice cooked to a soft texture, soaked in a creamy, decadent coconut milk-based broth and with added du! rian fle sh!) here is almost to die for. Even if you do not like durian, the fantastic Thai glutinous rice is definitely worth the calories.

Thai Iced Coffee (or Thai Iced Tea as alternative) for a refreshing finish. About RM2.50 per serving.

I would not have believed that in the midst of all the commercialized, over-hyped eateries in this possibly the most congested business areas in the Klang Valley; houses a gem of an authentic Thai restaurant. Almost authentic, as in the title of this post suggested, because theres no PORK in their cooking.

But thats a minor flaw I can do away with.

Especially when the hits made up for the slight misses. I did not enjoy the papaya salad in particular, probably because the salted eggs lent a strangely salty tinge to the otherwise sweet and sour salad. The Pad Thai was not of magnificent quality, yet comparing this to the many others I have tried in Malaysia, this has to be somewhere up the upper ranks. Not to mention the condiments you get; sugar, crushed peanuts, pickled chillies and dried chili flakes! Just like how we had it on the streets of Bangkok!

Times Are Changing. This can be a place where people of all races can dine together, seated at almost elbows length and sweating profusely in tandem from the heat factor.

Looks gaudy from the exterior? Thought so too. Had it not been the crowd, we would not have ventured into the shop too. And of course, that newspaper cutting helped in a reassuring way, somewhat.

And yeah . mostly positive comments. Maybe I have been craving for one good Thai meal for way too long. Havent visited Surisit Thai Kopitiam at TTDI yet, and thats also of a similar concept and gained quite an amount of raves from the blogs. Chow Yang has one Seeri Authentic Thai Restaurant too, and that will probably be in my list of to-eat in the near future.

PHAD THAI RESTAURANT (HALAL)
21, Jalan USJ 10/1C,
Taipan USJ,
47620 Subang Jaya, Selangor, Malaysia.
Tel No : +016-239 2072, +019-477 9545
Business hours : Tues-Sun from 10am 10pm.
Closed on Mondays.
GPS Coordinates : 3.048661,101.584566
Google Map to Phad Thai Restaurant

Saint's

Back to Saint's for another round of haggis. Earlier entry: September 13.

From Scotland: fried haggis balls. A brilliant offal-based snack, brimming with rich, meaty flavor. Who knew that sheep lungs could be tastier than pork liver?

Speaking of pork. ... from Ireland: succulent sausages with colcannon, a simple but satisfying blend of mashed potatoes & cabbage.

And from the former British colony of Malaysia: Malaccan pork satay. Yay!

Saint's be praised, booze is abundant here, including lots of wine. Beringer California White Zinfandel & Stone Cellars Merlot.

Nice names: Mount Gay rum & Polish Zubrowka Bison Grass vodka.

Saint's Bar & Kitchen,

Red Carpet Avenue, Encorp Strand,

Jalan PJU5/22, Kota Damansara, Petaling Jaya.

Triple Celebrations This Year Where We Celebrate Hari Raya 2011, 54th Merdeka Day and Food POI 4th Anniversary

Time Out KL Food Awards 2011 and Prime

Whats your favourite restaurant?

I get asked this question a lot, only because I blog about food and people assume that I am an authority in this area. Taste is subjective. There are so many external influences that differ from person to person that it is impossible to say that one restaurant deserves to be applauded as the best restaurant in the country. Ask me to name ten favourites, and Id still struggle. It could be a hokkien mee stall today and a burger joint tomorrow; next week, it could be banana leaf rice, and next month, who knows what might tickle my fancy? I dont apologize for thisfickle-mindedness; in fact, it is a compliment to the fantastic array of choices that are laid before us. Having travelled quite extensively and tried some of the best foods in the world, I will unequivocally state that Malaysia ought to rank up there with the best because we have some of the tastiest offerings. My constant lament is that roti canai isnt sufficiently marketed abroad (along with the roti canai man). Roti canai stalls should sprout in every country on as many road shoulders as possible because this delicious flatbread can be easily received and adapted by anyone. In our country, roti canai has evolved with an unbelievable number of fillings and sauces. You want it, we got it! is probably their silent motto, and honestly, I see no issue in serving it with haggis or smoked salmon or blue cheese. Probably evenhkarl, which Anthony Bourdain has described as the single worst, most disgusting and terrible tasting thing he has ever eaten. The worlds our oyster!

Time Out KL asked me to nominate my favourite restaurant for the Bloggers Choice category in the Time Out KL Food Awards 2011. I put on my thinking cap. Which restaurant had I visited more than 5 times where the food had been consistently prepared and executed? Would I stake my reputation on it? Has service been up to par? What about parking facilities? Cleanliness? Aesthetic appeal? Choices of wine/alcoholic beverages? Have my reservations been handled properly?

After much pondering and subsequent elimination of some of my most frequently visited restaurants based on the points above, I arrived at one. Prime.

I have blogged about Prime a couple of times before HERE and HERE, and I feel that these blog posts are comprehensive enough to support my choice for the Time Out KL Food Awards 2011. Some excerpts from my posts are as follows:-

My favourite order of all time (when there is company and a hearty appetite) is the Wagyu Prime Rib, a robust 1 kilogram slab of meat with an unhealthy (but extremely satisfying) portion of intra-muscular fat cells that literally allow the meat to melt in the mouth with every bite. The meat is succulent and sweet, but Im still fighting a losing battle when it comes to finishing a 500-gram portion.

The master kobe chuck flap tail tataki with cannellini beans stewed with smoked beef bacon, rocket leaves and a winter truffle sauce was lightly seared on the outside, thus retaining the juiciness inside. And the flesh? It was pink and tender and yielded easily as I sliced it with my knife.

If! there i s an equivalent of shouting on the internet, let me do it now by proclaiming thatPrimeis my favourite restaurant for good steak. I go there once in a couple of months when Im feeling indulgent because Ive come to realise that there is a linear relationship between good steak and its price, and the enhancement in value is more than just marginal.

The prime rib still makes me go weak in the knees! If you agree with me, do vote for Prime on Bloggers Choice on the Time Out KL website. You can also check out what other bloggers are recommending, and I must say, they are all mouthwatering choices. While youre at it, do check out the other categories and vote for your favourite makan places!

Prime
Le Meridien Kuala Lumpur
2 Jalan Stesen Sentral, KL.

Tel: 03-2263 7434

Operation hours:
Monday to Friday 12.00 pm to 2.30 pm (lunch)
Monday to Sunday 6.30 pm to 11.00 pm (dinner)

Iced Summer Somen

Sounds like an oxymoronic dish but iced summer somen is the best way to describe this Japanese noodle. Somen are the noodles most eaten in the summer in China and Japan maybe because they are lighter and less filling as udon and other noodles. I find it strange that here in tropical Malaysia we slurp noodles in hot boiling soup. Maybe it's because most Chinese in Malaysia are from southern China where the summers aren't as hot as those in the middle and northern parts of China. In those parts of China, the heat can go up to 40 C in summer, the walls weep with humidity and people actually sleep out in the public, which explains why cold noodles are commonly eaten.

Somen are wheat noodles and I've found Korean somen to be as goodas(smooth, slight el dente, no stale flavor) and half the price of Japanese somen. They are sold dried so it's a good idea to keep some around for emergencies. The best thing is, somen take less than 5 minutes to cook.

The first time I ate iced somen was in, of all places, Knoxville, Tennessee one summer decades ago. Donna's mom was Japanese, Dad was Caucasian. Donna had invited me for lunch and I arrived at her apartment to see (my heart fell, I remember that) a large bowl of white noodles, tomatoes, prawns and ice. I thought that it must be the Tennessean heat that got Donna or maybe her mom had lived away from Japan for too long. Turned out that the Japanese really do eat somen with ice cubes.

If you are having blistering hot weather, this is the perfect Sunday lunch to serve. Boil the noodles early and keep them in a large bowl of cold water in the fridge. Make the dip ahead too. If you! want pr awns, prepare those too but it's okay to just have somen with some tomatoes and cucumbers. If serving somen plain, it's a good idea to make some teriyaki chicken or pork schnitzel to go with it, especially if your family and friends aren't into the vegetarian thing. It can be quite a shock for the uninitiated to eat cold noodles with cucumbers and tomatoes. Hey if my Hub said the iced somen were good, they must be because the guy's a meat eater. Even if you doubt him, take it from me: iced somen is yummy.


The Japanese way is to dip the somen into the sauce. Slurping is encouraged.


My way is to put everything into the sauce; so much easier. Slurping is optional.


Iced Summer Somen (serves 3 to 4)
250 gm dried somen
1 cucumber, sliced
1-2 tomatoes, in wedges
about 12 to 15 medium-sized prawns
2-3 eggs
wasabi paste or grated fresh ginger
thinly sliced spring onions
Garnish: cherries,lemon slices

1. Remove the dirt vein from the prawns using a metal skewer, boil a small pot of water and add the prawns. Switch off the heat and leave the prawns covered. The prawns'll be more tender this way. When cool, emove the shells leaving the tails.
2. Whisk the eggs with some salt and white pepper. Fry into a thin p! ancake a nd cut into thin strips.
3. Make the sauce:
1 T dashi granules
2 cups water
1/2 cup light soy sauce (Kikkoman)
1/2 cup mirin
--Heat 1 cup of the water and dissolve the dashi granules. Add the soy sauce and mirin, switch off the heat and add the other cup of water. Let cool and chill in the fridge.
4. Each person is served a bowl of somen and a bowl of the sauce. Customize your bowl of sauce with the wasabi/ginger, spring onions etc. With a pair of chopsticks, dip some somen into the sauce and eat.


Lookie, a plate with a fugu on it from Kappabashi.