Jatujak @ Siam Bangkok Street Food - Ara Damansara
This may be the best Thai food I have eaten in Kuala Lumpur. Especially the Kor Moo Yang with authentic cilantro, chili flakes and fish sauce (Grilled Pork - Neck) and the Moo Ping (Pork Belly Stick). The Grilled Cockles were decent. The sauce was a super match. However, cook not watching the fire as some of my cockles were overdone as they were cooked till dried and in its own blood!
The petais with prawns were average to good. The saving grace was its good size and quality prawns that come with price. The dish that did not live up to my expectations was the Som Tam. It lacked zing, tart and taste. Rather limp. Even the roadside hawkers in Bangkok can whipped up a better one.
Back to Kor Moo Yang, though lacking in some fat which I am accustomed to getting from the Isaan hawkers, this one was grilled to perfection and the taste was out of this world. Would satisfy any carnivorous palate. The meat was cut into thin slices. The texture showed that it was properly marinated as I could see the sauces penetrating deep, the taste was further enhanced when it was laced with crushed black pepper. Make sure you envelope it with the dipping sauce. As authentic as the best I got in Thailand. Super taste but make sure you are not on dentures.
The Moo Ping which used the belly pork was another winner. Pork again. Sate pork! Well marinated and lightly caramelised, it's sweet and savoury tones, light the palate's fire like I have never experienced before. Tender and with lard oozing, what a delight. I almost broke out in a song as I ate.
It will not be long for another visit and thus time with some good friends.
2nd visit a free days later
We went for a second round this time with 7 dishes. Some were quite expensive. The grilled prawns were satisfying. Again the green sauce which I did not get to really discern its components. The tilapia fish was baked in salt. It was like a steam fish but this time it's cooked in its own juices. The sotong was coated in turmeric and done just nice.
Our vege was done tempura style. Mushrooms and kangkung coated in batter and deep fried. As with food with batter an appropriate and strong sauce is a must. And we got it. Sour, syrupy and pungent fish sauce plus the usual onions, garlic and cilantro. A good match.
2nd visit
2nd visit
2nd visit
2nd visit
2nd visit
2nd visit
2nd visit
2nd visit
Address:
The petais with prawns were average to good. The saving grace was its good size and quality prawns that come with price. The dish that did not live up to my expectations was the Som Tam. It lacked zing, tart and taste. Rather limp. Even the roadside hawkers in Bangkok can whipped up a better one.
Back to Kor Moo Yang, though lacking in some fat which I am accustomed to getting from the Isaan hawkers, this one was grilled to perfection and the taste was out of this world. Would satisfy any carnivorous palate. The meat was cut into thin slices. The texture showed that it was properly marinated as I could see the sauces penetrating deep, the taste was further enhanced when it was laced with crushed black pepper. Make sure you envelope it with the dipping sauce. As authentic as the best I got in Thailand. Super taste but make sure you are not on dentures.
The Moo Ping which used the belly pork was another winner. Pork again. Sate pork! Well marinated and lightly caramelised, it's sweet and savoury tones, light the palate's fire like I have never experienced before. Tender and with lard oozing, what a delight. I almost broke out in a song as I ate.
It will not be long for another visit and thus time with some good friends.
2nd visit a free days later
We went for a second round this time with 7 dishes. Some were quite expensive. The grilled prawns were satisfying. Again the green sauce which I did not get to really discern its components. The tilapia fish was baked in salt. It was like a steam fish but this time it's cooked in its own juices. The sotong was coated in turmeric and done just nice.
Our vege was done tempura style. Mushrooms and kangkung coated in batter and deep fried. As with food with batter an appropriate and strong sauce is a must. And we got it. Sour, syrupy and pungent fish sauce plus the usual onions, garlic and cilantro. A good match.
2nd visit
B-G-31 Blk B, Jalan PJU 1A/3J,
Taipan Damansara 1 Ara Damansara
Taipan Damansara 1 Ara Damansara
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