100-G.001 The School,
No. 72A, Jalan Universiti,
Tel: 03-7496 1297
or 012-907 3581
Business hours: 11.30am to 10pm (Mon-Thurs and Sun),
11.30am to 11pm (Fri-Sat).
PORRIDGE is a comforting dish to have on a cold, rainy day and when feeling a little under the weather.
While chicken or fish porridge are popular favourites, a serving of tom yum porridge is quite a novel idea.
It was my first time trying this flavour when dining at Streat Thai at The School in Petaling Jaya.
At Streat Thai, the creamy tom yum seafood porridge is served in a small clay pot.
Do not let the size deceive you as it is enough to share between two to three diners.
I found the dish surprisingly good.
It was exactly how you would expect tom yum to taste, a little sour and spicy but flavourful.
The other porridge option served here is clear tom yum porridge with chicken, a less challenging dish but it was tasty, nonetheless.
There is a reason why Streat Thai refers to itself as an “Authentic Thai Street Eats”.
The cooks, from different parts of Thailand, have their own specialities in Thai cuisine.
Opened nine months ago, the street-style restaurant with cooking stations to resemble hawker stalls, offer a variety of dishes such as rice and noodles, desserts, drinks and grilled items.
The concept here is to feature the best of Thailand under one roof.
Each cook uses his or her own recipe to cook Thai dishes like they do in Thailand.
I have only been to Bangkok twice but in both trips, I did not miss the chance to have noodles at Chatuchak market.
Among the stalls at Chatuchak, is one that serves tasty noodles and chicken noodle soup is what I prefer to have.
The same is offered at Street Thai but instead of chicken noodle soup, I tried the braised beef noodles.
Just one whiff and a sip of the broth will have you hooked to this dish.
Dig in and find generous amounts of tender beef and beef balls.
We also had tom yum noodles with seafood and minced chicken, with lime for added taste.
However, between the two, I preferred the beef noodles as the tom yum had a slight bitter aftertaste.
Co-partner of the restaurant Wayne Yip said although the ingredients were the same as what was found in Thailand, here diners would find more meat and seafood in their dish.
There are also various types of rice noodles to go with different broths like green curry or chicken soup.
The Thai waiters and waitresses will also explain how to consume a dish if a diner is unsure.
That is what we did when served the BBQ Tilapia with Thai Herbs and Vegetables (top pic).
The fish arrived with its skin removed, showing off the stuffing of kaffir lime leaves and lemongrass in the meat.
Diners can pair the fish with rice noodles served on the side, and wrap it in lettuce leaves.
Next, we had the Streat Thai Fried Chicken Wings.
It was not your average fried chicken as lemongrass and kaffir lime leaves were added to this treat. Freshly fried, the chicken was both crunchy and flavourful.
To quench our thrist, we had the option of choosing from a variety of Thai drinks like Fresh Coconut Smoothie, Mint and Lime Ice Soda or Thai Milk teas.
Those who enjoy Thai desserts will like the red ruby with coconut milk, sticky rice with mango or even coconut ice cream with mango slices, peanuts with sticky rice.
This is the writer’s personal observation and not an endorsement by StarMetro.