Chakri Palace at Pavilion Kuala Lumpur
There are many restaurants offering Thai cuisines in Kuala Lumpur but only a handful are offering authentic Thai cuisines. One of the popular restaurants is Chakri Palace.
Imperial Chakri Palace first opened its doors in 1999 and they have been consistently providing one of the best authentic fine Thai cuisines in Kuala Lumpur. Their chefs are highly skilled Thai chefs hand-picked from Thailand. Their Pavilion outlet is located at 4th floor Pavilion Kuala Lumpur and one floor below the cinema and it is a great place for lunch and dinner. I visited the outlet last week with my friends and we were greeted by good food and great services.
For starters, you should try Thai traditional appetizer Meiang Kam. It is a Thai traditional Kadok leaves rolled together with peanuts, baked coconut shreds, chilli padi, diced onions, diced limes, diced ginger, sun dried shrimps and sweet shrimp sauce.
To roll the Kadok leaf, you have to take the prepared Kadok leaf and insert the baked coconut shreds first and then with the rest of the ingredients before topping it with the shrimp sauce. The amount of the ingredients should be equally the same except the chilli based on your preference.
You will enjoy the variety of taste as well as the texture of Mieang Kam as this is a very refreshing Thai traditional dish.
I got to know this dish many years ago when Tourism of Authority Director of Malaysia, Kun Somas prepared this dish at her office. From that day onwards, I fell in love with this dish. Many Thai restaurants didn’t offer this dish due to the availability of the Kadok leaves in Malaysia. However, if you try this before you will agree with me, this is refreshing.
Yam Soam Roam is a mixture of marinated mango and papaya salad and it is a traditional Thai appetizer. The mixed salad is refreshing with crunchy texture of the nuts and it comes with hints of spiciness of the chilli.
Chakri’s rendition of famous sour and spicy lemongrass soup served in red soup base with generous amount of seafood (prawn, cuttlefish and fish). This is a bowl of goodness with great taste of the soup as well as the freshness of the seafood.
Chakri’s version of green curry chicken comes with a thick gravy green curry with chicken and vegetables. The taste is well balanced and this goes well with rice.
Steamed sea bass served with refreshing lime and chili sauce. The beauty of this dish is the freshness of the sea bass and it is steamed to perfection. The lime and chili sauce is refreshing and it is the perfect marriage with the steamed sea bass. This is definitely the highlight of our lunch and we totally agree this is the best dish. The fish was tender and juicy and we truly enjoyed this.
Crispy soft shell crab was served with Thai yellow egg gravy with turmeric. The soft shell crab is deep fried to perfection and topped with fragrant Thai yellow egg gravy.
Chakri’s version of Golden Crab Shell stuffed with minced chicken, crab meat and egg yolk.
The homemade red ruby water chestnut, sago, jackfruit and vanilla ice cream served with icy coconut milk is definitely a must order dessert at Chakri. Served in a coconut, the dessert comes in a generous portion and the combination is a savoury additive enjoyable Thai dessert. Trust me, we would love to order more for this! This is absolutely sinful and yet delicious.
Chakri Palace at Pavilion Kuala Lumpur is open for lunches and dinners. They have set lunches too and for more info and the location of their other outlets, visit http://www.chakri.com.my/