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De’ Thai Seafood Village,

12-14, Jalan SS22/25,
Damansara Jaya, Petaling Jaya.
Tel: 016-690 3929
Business hours:10.00am to 3.00pm,
5.00pm to 10.00pm daily
Pork-free.

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THE secret of the Thai cuisine at De’ Thai Seafood Village is a special tomyam sauce brought in from Hatyai, Thailand.

It is said to taste better than other brands, lending appetising flavours to the dishes.

De’ Thai Seafood Village chef Suchat, 35, from Bangkok, said the tomyam sauce was the best he had ever used.

One of the specialties of the restaurant, the De’ Thai Special Fried Prawns, is prepared with the sauce. The prawns are heavily coated with a tasty mixture of tomyam sauce, chilli sauce, tomato sauce, Thai spicy sauce and fried garlic.

Located in Damansara Jaya, De’ Thai is the only Thai eatery in this commercial area.

The owners, Kelvin Wong, 28, and Ben Ng, 40, are confident that their restaurant will appeal to foodies who enjoy the unique tastes of Thai cuisine.

“We want to share our love for food with more people,” Wong said.

<b>Signature dish:</b> The Special Fried Prawns is heavily coated in a concoction of sauces.Signature dish: The Special Fried Prawns is heavily coated in a concoction of sauces.

The extensive menu features chicken, vegetable, squid, prawns, omelette, fish, beancurd, beef, soup, rice and noodles.

Wong and Ng recommend the Nyonya Steamed Fish, Thai Green Curry Chicken and Thai-style Glass Noodle Soup with Prawns.

The steamed seabass comes covered in a yellowish paste that has a pleasant combination of piquant and spicy flavours. The ingredients, as Suchat revealed, were lemon juice, ginger flower, lemon grass, tomato and turmeric.

The Thai-style Glass Noodle Soup with Prawns, on the other hand, is a relish. It features sang har (fresh water prawns) and glass noodles in a stock of evaporated milk, eggs, lemon grass and oyster sauce.

The popular Thai dish, Pandan Chicken, is also available, and these chicken cutlets are marinated overnight and then wrapped in pandan leaves before they are deep fried. This way, the chicken is succulent with a faint pandan fragrance.

Other dishes recommended were Glass Noodle Salad and Pad Thai, the Thai version of fried flat noodles.

After savouring the spicy and tangy flavours, Red Ruby is the perfect dessert to sooth the palate. The simple shaved ice dessert with water chestnut, syrup and coconut milk provides a cooling and refreshing finish.

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Claypot dish: The Nyonya Steamed Fish has a pleasant combination of piquant and spicy flavours.

Besides Thai delights, De’ Thai Seafood Restaurant also serves a variety of Chinese dishes.

Lunch sets priced between RM7 and RM13 are also available. Choices include Cantonese hor fun, fried beef kuey teow, pad thai kuey teow and Thai-style pineapple fried rice.

The restaurant is currently running a promotion that offers the small portion of three egg dishes ” steamed egg, foo yong egg and fried egg with bittergourd ” at RM2.

The restaurant is pork-free and alcohol-free, and only halal ingredients are used.

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

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