COCONUTS HOT SPOT — Rama V presides like a grand dame of fine dining in the quiet leafy area of Jalan U Thant, off the busy thoroughfares of bustling Kuala Lumpur.
The beautiful and luscious grounds surrounding this restaurant makes it a great venue whether it’s for a quiet romantic dinner or a big private party.
Rama V is now helmed by Chef Paphatson Singhakhat, fondly known as Chef O, who used to run the kitchen of Fa Ying, their sister restaurant in Paradigm Mall.
The smiling, soft-spoken Chef O has come up with several new items to add on to the menu and while still retaining Rama V’s signature popular dishes. Diners will always go for their oldies but goodies like their iconic violet coloured Chor Ladda (RM24) …flower-shaped dumplings stuffed with minced chicken and peanuts. Rama V’s traditional Thai hors d’oeuvres – Mieang Kam (RM22) remains firmly in the menu.
Rama V works on the traditional dining concept and new dishes that subscribe to this concept are Yam Tha Wie (Ancient Thai Salad RM24), Gaeng Pla Par (Spicy Wild Curry Fish RM32), Pad Ma Khiaw Yaw Kab Bai Ka Pao (Stir-fried Thai Eggplant with Thai Herbs and Hot Basil Leaves RM20). The Yam Tha Wie looks and tastes similar to Gado-gado.
Green Curry is a staple in any Thai restaurant but Chef O has gone one step further by using Fish Paste stuffed with salted egg yolk instead of meats. Known as Gaeng Kiaw Loo chin Pla Yad Sai Khai Kem (RM28)…these are immensely good as the bold brash flavor of the salted eggs blends well with the spices.
I never miss a Som Tam (Papaya Salad) dish in any Thai restaurant and I simply love the new tweaked version in Rama V which now has wedges of salted eggs added in. Now known as Som Tam Khai Kem Rama V (RM24), it’s an excellent appetizer as the salted egg adds a most interesting dimension to the tangy crunchy salad.
The Pla Chon Luw Sauw (RM70) is a conversation stopper; a whole deep-fried King Fish (freshwater snakehead) curls itself seductively amidst a pile of Thai herbs, chopped chillies, onions and crunchy cashew nuts sprinkled with lime juice.
It may look rather menacing but the sweet tender flaky texture of the fish more than makes up for its fearsome appearance.
Two not-to-be-missed western-influenced dishes in Rama V’s new menu are the See Krong Kea Yang Kab Sos Massaman (Rack of Lamb in Massamum Sauce RM45) and Kai Yad Sai Kra Pao (Thai Styled Chicken Roulade RM35). The lamb is studded with fragrant Thai spices and the chicken roulade dressed up prettily with chopped colourful vegetables served with an enticing sauce.
Rama V now also serves Thai Barbecue on its menu – guests can select from a variety of fresh seafood to be grilled. The winning touch comes from the delicious dips such as the piquant Manow and Seafood Sauce which is really addictive.
Rama V Fine Thai Cuisine
5 Jalan U Thant
Kuala Lumpur
Tel: 03-2143-2663
Opening hours: 12pm-3pm; 6.30pm-11pm
Chris Wan also blogs at Pure Glutton
