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ZEST LIFESTYLE RESTAURANT,
Level 1, Putrajaya Marriott Hotel,
IOI Resort City, Sepang Utara. 
Tel: 03-8949 8888 ext 1888
Business hours: Breakfast, 6.30am-10.30am;
lunch, noon-2.30pm (Mon-Fri);
brunch, noon-4pm (Sat, Sun and public holidays),
dinner 7pm-10.30pm

THE tiny treats looked almost too good to eat.

Colourful and sweet, the fruit and vegetable-shaped desserts looked similar to their actual counterparts.

The platter of miniature cherries, chillies, oranges, rose apples and peppers are called luk chup.

“These colourful candies are made from mung beans, food colouring, sugar and coconut milk,” said chef Teena Thavongyot.

“They are usually shaped into various kinds of fruits and vegetables.

Luk chup is not difficult to make if one is experienced enough.”

The colourful and sweet Luk Choop candies (bottom) are shaped like miniature fruits and vegetables. Chef Teena Thavongyot recommends that diners try this dessert.

The colourful and sweet Luk Choop candies (bottom) are shaped like miniature fruits and vegetables. Chef Teena Thavongyot recommends that diners try this dessert.

Luk chup is a Thai dessert that originated from the royal palaces of ancient Siam.

Previously enjoyed only by members of the royal family, the candy is now sold in sweetmeat shops in Thailand.

Teena, of Putrajaya Marriott Hotel and chef Seeri Phokeaw of Palm Garden Hotel, will be joining forces for the Amazing Thailand promotion at Zest Lifestyle Restaurant, Putrajaya Marriott Hotel.

The two Thai chefs will be at the helm to ensure the authenticity of the dishes served.

Thai ambassador to Malaysia Damrong Kraikruan launched the Amazing Thailand promotion and bazaar.

Damrong said the Thais were proud of their heritage and thanked the team at Putrajaya Marriott Hotel for their efforts in promoting Thai cuisine and cultur

“I like creating desserts, so I would recommend that guests try the luk chup and Thai jackfruit seed dessert (med kanoon),” said Teena.

Diners with a sweet tooth will be spoilt for choice, as the dessert section is filled with more sweet treats than savoury ones.

These include mango with sticky rice; water chestnut and sago in coconut cream and shaved ice; mixed yam, pumpkin and sweet potato in coconut cream ; baby bananas in heavy syrup and jelly with condensed milk topping.

Baby Bananas in Heavy Syrup (Kluay Khai Chuem) for dessert.

Baby Bananas in Heavy Syrup (Kluay Khai Chuem) for dessert.

Some Thai favourites to look out for are the traditional wrapped wild betel leaf with condiments or mieng kam, Tom Yam with Seafood, som tam and stuffed minced chicken and crab meat.

For salads, there are spicy prawn salad with lemongrass, glass noodle salad, grilled beef salad and squid salad.

Dishes such as pandan chicken, Thai fish cake, Thai otak-otak, Steamed stuffed Sago with Minced Chicken, Red Curry Roast Duck with Mixed Tropical Fruits and Stir-fried Squid with Shrimp Paste can be enjoyed on their own or with rice.

Some Thai favourites to look out for is the Traditional Wrapped Betel Leaves with Condiments (Miang Kham).

Some Thai favourites to look out for is the Traditional Wrapped Betel Leaves with Condiments (Miang Kham).

Seeri’s recommendations are the Green Curry Chicken and Sauteed Prawn with Roasted Chilli Sauce.

“The dishes are prepared using traditional recipes.

“However, we toned down on the chillies to make them less spicy and more palatable for guests,” said the 56-year-old who personally favours very spicy food.

The Amazing Thai promotion is ongoing until May 29.

It is available for lunch and dinner on weekdays, and only dinner on weekends.

The buffet lunch is priced at RM100nett per adult and RM60nett per child while the buffet dinner is priced at RM110nett per adult and RM67nett per child.

There will also be a mini bazaar outside the restaurant, where a range of Thai handicrafts such as glass and silver jewellery, ceramic products, scarves, bronze and brass sculptures and lifestyle products will be sold.

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

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