Spice guy...Soi23's resident Thai Chef Suphakit KhammungkhunNothing fires up the tastebuds more than a robust Thai meal! I'm a sucker for the cuisine's complex blend of sweet, sour, spicy, salty and bitter flavours. After much cajoling from my old friend, Tengku Anna, we met up for dinner at Soi23, a low-key but understated Thai restaurant at Pacific Regency.
Over to the dark side...fried air-dried beef with kaffir lime leavesThe wicked route to Thai culinary paradise began with Nua Dad Deaw Tod Bai Ma Krood Krob - yes, a real mouthful but it's simply Fried Air-Dried Beef with Kaffir Lime Leaves. Needless to say nobody resisted succumbing to the dark side...the meat's jerky-like texture released its deep-seated, full body accent in our mouths as our jaws got a good work-out.
Juicy pomelo transformed into an irresistible Yum Som O saladThings continued on a roll with Yum Som O - a delightfully salad made from juicy pomelo sacs that's spicy, slightly briny and tart with fried garlic bits, sliced shallots and dried shrimps lending depth and textural interest. It's so incredibly addictive that we kept picking on this as dinner progressed.
Would you pass up on this robust Tom Yam with chunky Soft Shell Crab?No Thai meal is complete without a fiery tom yam and this meal was no different. Forget about the usual prawn or seafood, Chef Suphakit set our tongues ablaze with Tom Yam Nam Kon Poo Nim - a tart, piquant tear-inducing broth scented with lemon grass and laden with chunky deep-fried soft shell crab and mushroom.
Perfect with rice...rich and creamy Mussaman Curry with LambWord has it that Kaeng Mussaman Kae (Mussaman curry with lamb) - a light, creamy meat curry with potatoes and ground peanuts(sometimes cashews) was originally a Persian Muslim dish from Central Thailand. The aromatic nuances of cardamoms, star anise, cloves, cinnamon and nutmeg were discernible, making it quite distinct from the repertoire of fresh herbs that are the norm in ubiquitous Thai curries.
What a catch! A red snapper bestowed with three flavours and moreThe prized catch of the night turned out to be Pla Tod Rad Sos Sam Rod (Deep-fried Red Snapper with Th! ree-Flav our Sauce). With its vivid hues and riotous flavours, the crispy fish reeled in the compliments once it was devoured.
A green dish that was light and easy on the palateTo temper and balance the earlier feisty offerings, the chef plied us with a generous serving of Pad Ka Nar Plan Kem or crunchy Stir-fried Kai Lan (Kale) with Diced Salted Fish.
Grab this! My favourite Crab and Glass Noodles in ClaypotJust when we thought that was the last of our hearty feast, the waitstaff popped up with two additional claypot dishes: Crab and Glass Noodles in Claypot and Chicken Rice in Claypot...I was especially taken with the former as the slippery smooth glass noodles had soaked up all the superb sweetness from the crab and whatnots that went into cooking it.
Stick 'em up...chicken rice-ing to the occasionIf I weren't so terribly full by now, I'd go potty over the latter too. The rice was fluffy yet each ! grain ap peared to hold its own, well-imbued with an intermingling cornucopia of exotic spices, buttery chicken meat and mildly sweet golden raisins in each spoonful.
Stuck on you...sticky glutinous rice with fresh mango
Another sweet finishing thanks to this mango meets tapioca pudding
Sweet and heavenly - steamed tapioca with coconut cream 
Precious and delicious...red rubies of diced waterchestnuts immersed in coconut milkInstead of two dessert, four actually appeared at the table as our meal drew to a close. Nobody complained though at the sight of the sumptuous treats: Khao Neow Mamuang (Mango with Sticky Rice), Tab Tim Krob (Chilled Waterchestnuts in Tapioca Flour served with Coconut Milk), Thai Pudding with Mango and Coconut Cream, and Steamed Sweet Tapioca Dices with Coconut Cream. Like real tr! oopers t hat we are, we just mowed our way through the whole lot without much ado!Soi23, KH Tower, Jalan Punchak, Off Jalan P.Ramlee, Kuala Lumpur. Tel: 603-2332 7777
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