Lot G46, PV 128, Jalan Genting Klang,
Setapak, Kuala Lumpur.
Tel: 03-4131 7128
Business Hrs: 12.00pm to 12.00am,
Mondays to Saturdays, 3.00pm to midnight, Sundays.
IT’S easy to take a liking to Thai food for the taste that it leaves on our tastebuds.
Over the years, the popularity of our northern neighbour’s cuisine among the locals has inspired many local restaurants to come up with their own Thai menu, comprising signature dishes such as Tom Yam, Miang Kham, Thai Green Curry and Mango Salad.
As a result, many restaurants and stalls dishing out Thai food have mushroomed to meet the local craving for sweet, sour and spicy Thai cuisine. The latest to join the list is the Platinum Terrasse Restaurant in Setapak, Kuala Lumpur, which opened in December last year. The restaurant is clean and spacious and can seat up to 150 people. It serves up Malaysian and Thai food at an affordable price range.
A 200g prawn dish costs RM15, while squid dishes of the same portion is RM12. Now that’s really an affordable range for seafood in the city.
Restaurant manager Mohd Zaidi Derahman said the restaurant’s kitchen team was headed by chef Abdullah Hassan, who was formerly from the Barn Thai restaurant in Langkawi.
Hence the Thai cuisine at Platinum Terrasse has a unique northern Thai influence, according to Mohd Zaidi.
“Our Tom Yam is northern style with red, thick soup. We have some repeat customers for this dish as they really like the flavour,” he said.
The Seafood Tom Yam that was served to me came loaded with crab, clam, fish fillet and squids. The soup, which was rich and creamy (thanks to the use of evaporated milk), and spicy to the palate, was a good appetiser, although I wondered why a northern-style Tom Yam should be thick and red instead of being just clear.
Being a fish lover, I also tried the Steamed Seabass with Lime and Chilli. I must say I was a little disappointed with the fish as I found it tough, perhaps due to over-steaming. However, the refreshing lime-and-chilli sauce made up for it.
The Thai Fried Rice was an interesting pick at this restaurant. It reminded me of nasi ulam as finely chopped herbs are arranged around the plate for you to mix into the rice.
For this dish, a variety of herbs such as shredded mango, chopped shallots and spring onions, cubed tomatoes, finely-cut cili padi and chopped long beans together with sliced fried eggs and fine chicken pieced fried with soy sauce were arranged around the fried rice which made using a special paste.
“Mix all to enjoy. It’s our version of Thai Fried Rice and it’s a popular dish here,” added Mohd Zaidi.
Also served during the review were Asparagus Belacan and Mango Salad which were like good stall-prepared dishes served in nice plates.
For dessert was Banana Fritters topped with Cheddar Cheese and honey drizzle.
The restaurant is in the process of upgrading its menu and in about two weeks, there will be more items including the Thai Green Curry and Western selection of pastas and soups. There is also live band at the restaurant which plays from 9pm to midnight.