Are you still saving up for your holiday to Thailand? Don't worry, just come to this wonderful eatery in Taman Tun. Here, you'll get an authentic Thai culinary adventure without even boarding a plane.
You have to try the Moo Thod Kapi...
No. 17, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, 60000 Kuala Lumpur
Tel: 03 7710 0173
11am-10.30pm weekdays, 9am-10.30pm weekends
Authentic Thai food without having to take a flight
A bit on the expensive side
The quiet end of Taman Tun has been getting plenty of love in recent years. Pubs are plentiful, our beloved coffee joint Artisan has moved there, and it being pretty near the FC office is a bonus! Joining the fold about a year ago, Surisit “The Thai Kopitiam” has proved to be a firm favourite amongst those looking for a satisfying Thai meal. I gathered a tableful of friends in record time one weeknight to check out the food. Surisit is set up like a kopitiam, with white walls and wooden accents. Scents float into the dining area from the kitchen, enticing us to order something from almost every section of the menu. As we hear that the place is run by one of the founders of Montien in Bangsar (thanks, Ciki!), we were quite eager to sample as much as we could.
Drinks arrived first, and the hit proved to be the bottled Thai tamarind juice. Incredibly refreshing and not overly sour like its local counterparts, everyone ended up ordering a bottle each.
One of Surisit’s main shticks is that it serves pork. Unlike most Thai restaurants in town that dutifully cater very well to the halal crowd, this place remains true to the main meat of Thai cuisine, which delighted the Thailand-philes of our table. First to arrive was the tom yam kah moo, or tom yam with braised pork hocks. We loved the contrast of the smooth meat against the sourness of the soup, and it was a delicious change from the usual seafood tom yam soups we were used to.
Then some tauhoo yat sai, fried stuffed tofu. Much like the “special tofu” you see in many Chinese restaurants, this had a Thai twang to it, with bits of seafood and a spicy dip.
The banana flower salad or yam hua plee was reminiscent of a kerabu jantung pisang, though flavour-wise, the similarities ended with the coconut milk. Peanuts, shallots, and large juicy prawns were in the mix, making it taste like an exotic dry Thai curry. Speaking of, we heard that the green curry here was not quite up to snuff, so we ordered a couple of meat dishes instead. Neua phat bai grapao, or stir-fried minced beef with basil came with a bit of gravy that sang of the basil (one of us couldn’t stop spooning the beef straight from the plate to her mouth).
The star of the night however was Surisit’s famous moo thod kapi, crispy fried slices of pork with shrimp paste and kaffir lime leaves. You would think it like any other char yoke but the Thai belacan really comes through the meat and the leaves are fried so crispy you can eat them. If nothing else, we would definitely come back for this.
Not time to sit back and rub our tummies yet, we had some tap tim grop (red ruby) and khaw niau ma muang (mango pulut) for dessert. The pulut was a little bit chewy that night, but the mango was excellent, mild and sweet. The red ruby was our pick for the winning dessert, bits of water chestnut swimming in coconut milk with strands of jackfruit on top.
I’m still saving up for a vacation to eat my way through Thailand. But in the meantime, a quick drive to Taman Tun will do just as well. Burp!