Friday, February 27, 2015

THAI-TALISING TREATS FROM SURISIT PJ

Hot on the heels of Surisit Taman Tun Dr Ismail (TTDI) comes Surisit in PJ, after its maiden success as the first Thai kopitiam of its kind to open in 2011. Owner Rivon Gill remains fired up in his enthusiastic quest to bring simple, home-style Thai food to Malaysians and Klang Valley residents love that. The new PJ outlet looks like your average 'tai chow' resto in most neighbourhoods; simply furnished with bright, flourescent lighting but air-conditioned that ensure dining in comfort.
Fried prawn cakes to get your meal rolling

You can either savour a one-dish meal on your own or round up a gang of pals for a typical communal sharing experience. I'd go for the latter for a good sampling of different stuff from the menu.

We like crowd-pleasing starters: Fried Prawn Cakes (RM14.90-6pcs, Thod Man Kung) and Catfish Mango Salad (RM18.90, Yam Pla Duk Foo Ma Mung) to whet the appetite. The little patties bring bursts of zingy hotness to the palate while the mildly tart salad has a well-balanced mixture of tantalising flavours and textures; cashewnuts, sliced onion and shredded mango thrown together with tiny dried shrimps in a wickedly appetising sour-spicy-salty dressing.
The outlet's Thai-style Otak-otak comes in a coconut shell. Eye-catching and robustly spiced, it's like eating spoonfuls of delicate savoury mousse.
Pork dishes are big with Surisit fans and this PJ outlet has several lined up including the famed Crispy Fried Pork with Shrimp Paste, Fried Kaffir Leaves and Chillies (RM19.90, Moo Thod Kapi). Aromatic and amply studded with bird's eye chilli, the Minced Pork with Thai Basil (RM16.90, Phat Krapao Moo Sap) should be enjoyed with plain white rice. 

It's unthinkable to eat Thai food without tom yum so a pot of Spicy Galangal-flavoured Seafood Soup with Coconut Cream (RM32.90, Tom Kah Thalay) was duly included. As expected, the broth packed a real punch - despite the innocent looking clear broth, the chilli heat ensured our tongues were scorched but heck, that's how a real tom yum should be.

One of our fave Thai dishes has to be Claypot Glass Noodle Prawns (RM39.90, Kung Op Woon Sen) with coriander & garlic. Perhaps we had left the dish too long for photography - the glass noodles was a tad soggy for our liking but the sizeable prawns made up for that little grouse.
Also the Thai-style deep fried squids with salted egg (RM19.90, Plamuk Phad Khikhem) passed muster. It was no worse than what one usually find at 'tai chow' stalls so no quibbles from us on this.
Hmm...somehow the flavour dimension seems much more muted during our dinner. Even the Steamed Fish with Lime (RM42.90, Pla Nueng Prik Manau) overall garnered so-so feedback...either we were expecting stronger, more robust accents or the cook has gone far too easy on the requisite spices and flavourings.

Still, all is not lost. We found some comfort in the Stir-fried Beef with Chilies and Thai Basil Leaves (RM18.90, Neua Phat Bai Grapao) - a scrumptiously punchy serving that made no bones about rolling with the hot & meaty nuances. 

The Prawns Fried with Long Beans and Thai Shrimp Paste (RM17.90, Thaw Fahgam Phat Khapi Kung) played its supporting role adequately. It wasn't a showstopper but just aptly dependable of fulfilling our green needs.

Rounding our meal off are ubiquitous dessert treats that most Malaysians have come to cherished: Red Rubies with Coconut Milk (RM7.90, Tap Tim Grop) and a portion of Mango Pulut served with Coconut Milk (RM10.90, Khaw Niau Ma Muang)

 

Visit SURISIT THE THAI KOPITIAM, No.3 Jalan 20/14, Petaling Jaya, Selangor. Tel:  03-7865 7507. Biz Hours: Mon to Fri: 11am – 3pm, 6pm – 10.30pm
and Saturday and Sunday: 11am – 10.30pm

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