Its been a while since I last had my Thai meal and this round decided to head Imperial Chakri Palace. According to my friend, he mention that how did the word Imperial Chakri Palace came about was they hire a lady chef from Thailand and she used to work in the Thai Palace Kitchen as a cook and then was brought in my this company to make a royal type cuisine here. That is how the name Chackri Palace Royal Thai Cuisine came about.
Not only that, the restaurant had gain its reputation over the years had they had been going strong for more than 10 years with improvise taste and food that had attracted many locals and foreigners back to this restaurant. Consistency is they main key for them to win back many loyal customer, afterall this restaurant serve HALAL Thai Food.
The whole ambiance been decorated with royal colours as yellow is the usual, that provide comfortable dining . .
Fresh Coconut @ RM10.50
Mieang Kam is one type of traditional food to start off with as appetizer. Serve along with 7 types of ingredient and what you need to do is take a piece of leave follow by spreading the shrimp paste which is a must as its thick and aromatic, then sprinkle with all the ingredient that you like. @ RM19.90
For me, I have added everything the have then roll it and stuff the whole thing in your mouth under one bite. Taste? Just perfect.
Yam Ma Moung, I would call it Kerabu Mango Salad. Finely slice marinated mango with some added chili, peanuts. Usually being order along for us to open up our appetite with the sourish taste and hint of spiciness at the end. @ RM18.00
Chakri Four Seasons @ RM39.90 – Thai fish cake, spring roll, sweet and spicy chicken, mixed fruit salad and crispy prawn
Super star in there, is the fish cake as its stuff with spices and the homemade fish patty is just soft nicely fried.
Tom Yam Talay is known as one of their signature dish in the restaurant, as the clear version is actually Bangkok style. As always the clear version is lighter in taste and just nice for those who cant really handle spicy soup as its more towards sourish. RM10.50
Gai How Bai Tuey known to us as pandan leaves fried chicken @ RM21
Khow Ob Sapparod known as pineapple fried rice that serve for 4 [email protected] RM55.00
Gaeng Keaw Wan Gai – thai Green Curry as I find that its a bit too milky for me as the rest quite like it. @ RM21.00
Broccoli Phad Head Hom a simple stir fried vegetable with oyster sauce and garlic that pair with my pineapple fried rice well. @ RM26.00
One of my favorite dish for the night is Gung Phad Choo Chee fried to perfection with peanut sauce, mild spicy along and gravy is a bit thick to my liking as the shrimp is fresh and one of a unique dish of thai I came across and I ate most of this by myself. 🙂 – Recommended if you love peanut gravy. @ RM20.90
Pla Nueng Ma Now – steam fish with sauce of clear lime, chilli and garlic @ RM68.00
Another favourite of mine for the night is Phad Thai Gung Sod – Fried Thai noodle with prawns, crushed peanut and chilli powder as I know not many places can cook this well, as I have learn to eat in Thai that taste of it head towards more on a bit sweet and sour then add myself with chili flakes to tone the spiciness up. The noodle is flat, well fried and chewy as my liking. @ RM18.90
Ai Tim Tab Tim Krob – homemade red ruby water chestnut, sago, jackfruits and vanilla ice cream, served with icy coconut milk in fresh coconut shell @ RM15.00
Best of all all their food are healthy. NO Added Msg, Low Cholesterol Oil, NO coloring and No preservative.
Imperial Chackri Palace
Lot 417B, Level 4,
Suria KLCC Shopping Centre,
Kuala Lumpur City Center,
50088 Kuala Lumpur, MY
Tel : 03-2382 7788 / 0128
Fax : 03-2382 0269