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2012-09-26
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Still a notch above many of the Klang Valley's other Thai & Indochinese restaurants, thanks to a fantastic setting & a food selection that are both one-of-a-kind. Spicy duck salad, an amuse bouche that might succeed as a succulent main course. Khmer salad of thinly sliced cured beef with lime dressing. This luscious Cambodian carpaccio boasts enticingly zesty flavors, brilliant for whetting the appetite. Laotian chicken curry with wild bananas, illustrating the restaurant's keen use of interest
Still a notch above many of the Klang Valley's other Thai & Indochinese restaurants, thanks to a fantastic setting & a food selection that are both one-of-a-kind.
Spicy duck salad, an amuse bouche that might succeed as a succulent main course.
Khmer salad of thinly sliced cured beef with lime dressing. This luscious Cambodian carpaccio boasts enticingly zesty flavors, brilliant for whetting the appetite.
Laotian chicken curry with wild bananas, illustrating the restaurant's keen use of interesting ingredients to transform its recipes into something less ordinary.
Andaman tuna with wild ginger sauce. Is this Cambodian? Laotian? Vietnamese? We couldn't tell (though we'd probably rule out Vietnamese).
Vietnamese duck egg omelet with eggplant. Maybe there was a psychological effect, but this seemed creamier than a regular chicken egg omelet.
Khmer stir-fried pumpkins with prawns. As sumptuous as it sounds
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