The last time I went to Sentul West where KLPAC resided was during my pre wedding shoot for Chris and Christine . The private owned land house a well taken care luscious green gardens and a Koi center. Next to the Koi center, theres a Thai restaurant with the name Samira. It was from the same management of Asian Terrace which I introduced few years back.
Though the name is different but I would vote this one as my favorite in terms of ambiance.
Located next to a pool filled with fishes plus the open air dining area does make some impression here. This is the view from the parking area or walking from KL Performing Arts Center (KLPAC).
The entrance already is interesting enough as theres a mini maze that you need to get thru and once you past that, youll see a nice Japanese style restaurant with a big lake surrounding it. However theres a restriction here where you are not allowed to take photos here where the land owner prohibit you to do so. I am under the invite of the restaurants owner so exempted. So shoot all the way!
This is the inside look of the restaurant. Lovely isnt it. The restaurant is giving you a relax and luxurious feel to din! e here.< /p>
A perfect place for couples to come here talk lovey dovey.
For me, the main attention is the FOOD! I just got back from Bangkok and their foods taste are still lingering in my mind. Perfect to write about the authenticity and quality of Samiras food.
Thai Pomelo Salad
The combination of fresh pomelo bits, onions and squids giving it a sweet, tangy and slight spicy shapes the Thai Starters. It is a MUST order here together with the mango salad with catfish below. This 2 are the perfect combo to have a great start here at Samira. These were their all time best sellers.
This new Yam Salad is the latest addition to their Vietnamese line ups. A comparable and worth a mention starter vs the Thais. The crispy yam strips mixed with other tangy vegetables and herbs made it a great starter.
Tom Yam Goong (RM30)! You dont call it complete if you didnt order Tom Yam when you dine in a Thai Restaurant. A thick broth, that made me wonder if there was coconut, but there wasnt. I liked the sourness and heat of the dish, but it wasnt piping hot enough for me. I would usually add more of the Thai Gun Powder (Their red hot chili powder) to spice it up. Then thats the real Thai level of enjoying Tom Yam. Here they usually tone down the level of spiciness. For the past 5 days in Bangkok, I had at least a bowl of ! Tom Yam from different place ranging from hotels to streets to study further the real Tom Yam taste without being localised. Samira pass with flying colors in terms of authenticity. If you wanna try the REAL thing, tell them you want THAI level. You will be sweating like mad .
Grilled Fish Fillet in Banana Leaf. A first bite in it giving me a hint of otak otak but I believe is the Thai version of it. Still it is good.
River Prawns with Lemongrass Sauce (RM35). The prawns were battered and deep fried then laden with chefs special lemongrass sauce. The prawns were still juicy and succulent. Tell me aboutcholesterolafter I suck the prawns head. Delicious!
Grilled Norwegian Salmon With Basil Leaf. Another rather unique method of preparation, and I believe is more Vietnamese than Thai. Despite being embalmed in sauce and herb, the salmon was not overcooked and remained moist. I like the sauce by the way. It can goes well with a bowl of white rice.
Southern Thai Masaman Curry With Beef Introducing to you world voted #1 dish by CNNGO. A perfect soul mate for rice. Not too spicy and the sauce just perfect in terms of gravy richness.
Steamed Squid with Chilli and Lime Juice
Instead of Baramundi fish, we had this all time favorite steam style with squids. The squids were fresh and do not taste like rubber at all. It only happens to not fresh squids where you are biting rubbers. Look simple but the combination of all the t! aste nev er fails.
Traditional Thai Tom Kha with Chicken
This is another version of Tom Yam that has coconut milk. I like the one without.
Spicy Chicken With Chefs Special Sauce.
This taste like ayam percik though. I wonder do the malay copy Thai or Thai copy them but heck care. This chicken taste really good.
Pad Thai
The Thai style Char Koey Teow. The main difference is the sauce that used to fried the koey teow and the taugeh is eaten raw. Chilli powder and crushed peanuts with a squeeze of lime upon served really spice the plate of pad Thai up. Not to mention it is blanket with anomeletteto keep it warm.
Pineapple fried rice. A hint of curry powder and tumeric.
Ginger and Lemongrass drink perfect to dispel some winds after so much food.
My Lemongrass drink a cooler for all the spicy foods. To enjoy the dinner further, we were offered a bottle of Primus Chilean Wine where it goes perfectly with all the foods. If you open wrong bottle, it will further enhance the taste or break it. Like opening Shiraz paired with TomYam? Fire in the hole baby! I wou! ld recom mend you to get a bottle here unless you are wine experts.
SAMIRA BY ASIAN TERRACE
Lot 268 Sentul Park
Jalan Strachan
Off Jalan Ipoh
51100 Kuala Lumpur
Tel : 012-9213880.
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