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BIG APPLE RESTAURANT,
Berjaya Times Square Hotel,
1, Jalan Imbi, Kuala Lumpur.
Tel:03-2117 8000
Business hours: 6.30am-11.45pm, daily.

A TASTE of True Thai presents itself when you visit Berjaya Times Square Hotel’s Big Apple Restaurant where a tempting array of sublime Thai dishes await.

The hotel’s Thai chef Thitikorn Chenwitchu, who brings with her 24 years of experience in the culinary industry, expresses her creative flair in her dishes using the freshest ingredients to produce robust flavours that are truly mouth-watering.

A traditional favourite among the Thais, mieng kam is a dish of wild betel leaves, folded and stuffed with coconut shavings, shallots, ginger, garlic, chilli, roasted peanuts and lime.

This dish is served on a daily basis and is a popular starter in most Thai restaurants.

Visit the salad station and try out the Fern Sprout Salad with Coconut Milk. This salad is crunchy and the combination of coconut milk makes the dish fresh and tasty.

The tasty Tab Tom Krob (Red Ruby Water Chestnut and Coconut Milk).

The tasty Tab Tom Krob (Red Ruby Water Chestnut and Coconut Milk).

The saku sai kai or sago with peanut and radish filling is also an interesting dish that one should indulge in. This is served with salad and bird’s eye chilli.

“As the sweetness comes from peanut and radish filling, one must bite into the bird’s eye chilli to get that additional grassy and spicy taste,” said the 48-year-old bubbly chef, who has a Diploma and Degree in Home Economy and Science.

In the soup section, try Thitikorn’s tom yam goong. This clear soup is cooked with prawns, squid and mushrooms and is flavourful due to the lemongrass, galangal and asam keping used to prepare the dish.

Moving on to the main course, the Green Curry Chicken is recommended. Here, Thitikorn has used all the essential ingredients to produce a rich and tantalising dish that will leave you wanting for more.

The Beef Paprik, garnished with chillies was appetising. Other delectable dishes to feast on include Thai Style Mixed Vegetables with Prawns, Stir-fried Chicken with Dried Chilli and Stir-fried Squid with Thai Chilli Paste.

At the action stall section, Thitikorn’s Beef Noodle Soup has been attracting a steady stream of diners.

“This is a recipe that I inherited from my mother. I must say it has gained popularity among many Malaysians who have tried it,” she said with a smile, adding that one must also try the Deep-fried Fish Cake, a new dish that she recently created and was served at the action stall.

As you end your main course, hop over to the dessert section to find many more interesting treats. These include tab tom krob (Red Ruby Water Chestnut and Coconut Milk) and kha nun cheum (Jackfruit in Syrup), tako, and mango sticky rice, among others.

Apart from the authentic Thai dishes, guests can find a mixed variety of Western and local dishes on the buffet spread during the promotion.

Thitikorn was the recipient of the prestigious HAPA Masterchef (Asian) — Master of Authenticity this year for her contribution towards Asian cuisine in the service and hospitality industry.

The Thai buffet dinner will be featured every Thursday, Friday and Saturday at the restaurant t until May 31.

Guests will be served a warm traditional Thai lemongrass drink before dining.

The buffet dinner is priced at RM78++ per adult and RM39++ per child. BCard holders are entitled to a 20% discount, but the collection of points is not applicable.

In addition, one complimentary buffet dinner will be given when you pay for five diners, and this is valid throughout the promotion period.

This is the writer’s personal observation and not an endorsement of StarMetro.

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