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Where To Eat

De Chiengmai Thai Seafood

by The Foodster, on Thu, June 20, 2002
Indochinese

"The tomyam was a bit sweet and thick"

The first thing that I noticed is that the restaurant is surrounded by roadside stalls but De Chiengmai itself is anything but a stall. It's rather a beautiful restaurant in the middle of nowhere. De Chiengmai is a family owned business of Malaysian and Thai origins. They started out as a small restaurant and then expanded as they got really popular.

The restaurant is air-conditioned and there is an ample touch of Thai in their decor. The internal roof is beautifully decorated with Siamese umbrellas. Packed full after 7pm daily, waiting time can be up to 20 minutes for a table. So, how about the food, I hear you ask? Well, my friend and I sat down at one of the tables and ordered tomyam campur, ayam pandan, kailan ikan masin and a fruit juice to wash them all down. When our food was served, I was pleased that our tom yam campur came in a charcoal heated tin dish. This ensures our tom yam is kept warm longer which makes it that bit more delicious.
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Latest Comments

Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....grin
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.

Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.

By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.

I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.

By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.