The four-course culinary journey features (clockwise from left) som tam, Khao Niew Mamuang, Tom Kha Gai, Beef Massaman Curry and Ma Hor, and Phad Thai Goong Sod (centre). — Courtesy photos
Traditional recipes flown direct from Bangkok to heart of Kuala Lumpur
Few forces are as potent at bridging national divides as food is.
Thai cuisine, celebrated globally for its flavourful profile, serves as a prime example.
Embracing this culinary phenomenon, The Living Room at The Westin Kuala Lumpur is presenting a mouthwatering Thai buffet for a limited period.
Crafted from time-honoured recipes, the offerings have been specially curated by a guest chef from a sister hotel, Royal Orchid Sheraton in Bangkok, Thailand.
Chef Surachai Pleanbumrung, with his 17 years of experience, speaks of traditional recipes that can be enjoyed by the modern audience.
“The menu showcases a range of Thai favourites enjoyed by locals.
Surachai brings to KL Thai favourites like (below left) som tam (foreground) and Thai noodle salad.
“Every recipe stays true to Sheraton’s original, ensuring that the flavours you savour here are the same as those in Thailand,” he said.
Surachai’s buffet features over 20 different dishes served on a rotational basis, with up to 14 simultaneously available for a four-course dining experience.
The buffet is led by a refreshing classic Thai appetiser, som tam – a green papaya salad brimming with sweet, sour, salty and spicy notes.
Shredded green papaya tossed with chilli peppers, tomatoes, garlic, lime juice, fish sauce, and peanuts creates a tantalising mix.
Another standout appetiser is the Ma Hor (Galloping Horses), featuring caramelised minced chicken atop fresh pineapple or tangerine segments, garnished with coriander and thinly sliced red chilli.
Served in bite sizes, these starters allow guests to amply enjoy subsequent courses.
For the main course, Phad Thai Goong Sod presents a Thai twist on the familiar char kuey teow, with its delightful stir-fried combination of noodles, tofu, bean sprouts, eggs, peanuts and vegetables.
Enhanced by a tangy tamarind sauce, this dish delivers rich and complex flavours that are sure to satisfy.
For those seeking bold flavours, the Beef Massaman Curry impresses with its harmonious blend of sweet and savoury notes, enriched by various spices and a touch of tamarind.
Of the buffet’s palate-cleansing options, consider Tom Kha Gai, a fragrant Thai coconut chicken soup featuring tender chicken in a creamy coconut milk broth.
Its creamy texture provides a comforting satisfaction to round off the meal.
Mango sticky rice for dessert.
No Thai feast is complete without the beloved mango sticky rice.
Also known as Khao Niew Mamuang, this perfect ending note features sweet glutinous rice, ripe mango slices and coconut milk sauce.
The “All Thai’d Up” buffet is halal and available for dinner today and tomorrow.
It is priced at RM188nett per adult and RM94nett per child aged six to 12.
Prices are inclusive of 6% SST, with Club Marriott members entitled to a 35% discount off the buffet.
The Living Room, Level UG, The Westin Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2773 8015; WhatsApp: 012-305 1715)
Business hours: 6am to 10.30pm.
This is the writers’ personal observation and is not an endorsement by StarMetro.
