17, Lorong Jugra,
off Batu 3 1/4, Jalan Klang Lama,
Tel: 03-7981 9888
Business hours: 5pm to 1pm, daily
THE quirky environment of BBQ Thai Restaurant has drawn a steady stream of foodies to Jalan Klang Lama. This year-old restaurant has also received a lot of attention on cyberspace.
Built from scratch on a piece of land left empty after a squatter area was flattened, the open-air restaurant’s interior decor is certainly creative as the private rooms have been made to look like squatter homes.
The rooms are made from wood planks salvaged from demolished squatter homes. A walk around the restaurant is also an eye-opener on recycling — pails and plastic baskets have become lamp shades while oil barrels have been transformed into tables and planter boxes.
It comes as no surprise that the operators are also interior designers. They love Thai street food and have brought in authentic flavours from our neighbouring country.
“The kitchen team is made up of mainly Thais as we want to offer the most authentic experience. We brought in several chefs who specialise in different types of food.
“There is a chef in charge of only grilling the items and there is another who makes only traditional Thai desserts,” said BBQ Thai director Mandy Chin.
The menu offers a wide range of items, even though street food is the highlight, there is plenty of premium seafood to savour.
Tom Yam Lobster Soup is a must-try; the soup is creamy and flavourful with the crustacean added in, to offer difference from the usual fare. The restaurant is also famous for the dishes’ spiciness, so if you prefer milder flavours, do alert the waiters.
There is an array of barbeque items to choose from. They are marinated in different sauces to bring out the best in the meat. Do not miss BBQ Pork Neck, that is delicately grilled to retain the meat’s moisture and tenderness.
Thai BBQ Fresh Water Prawns and Thai BBQ Lamb are other delights to look out for.
One’s visit to Bangkok is not complete without eating at the roadside stalls.
These delicacies are served under one roof, in fact, on the same platter if you order the Thai Combo Set to satisfy your craving at one go.
For seafood, the operators recommend Lemon Steamed Squid, Thai “Choo-Chee” Red Curry Big Crab which has a stronger coconut milk hint and Deep Fried Siakap with Kerabu Mango.
For vegetables, Thai Deep-fried Kang Kong can double up as a snack to go with a few beers.
Desserts are given extra attention and the operators make it a point to offer traditional sweets that are becoming scarce.
Kanom Sago is small dumpling with springy skin made of sago and sweet, savoury filling containing pork, peanut and pickled radish. The ingredients may seem to clash with each other but the combination is surprisingly pleasing.
Look Choob (miniature fruits and vegetables made from mung beans), Sticky Rice with Red Bean and Banana and Thai Style Pumpkin Steamed Egg will certainly leave a sweet impression alongside the famous Mango Sticky Rice with Coconut Milk.
This is the writer’s personal observation and not an endorsement by StarMetro.