Tuesday, November 29, 2011
New Menu Items @ Erawan Classic Thai & Fusion, Kota Damansara, Petaling Jaya
Pad Thai in a Croissant
Dining at Erawan is always a grand treat.
This is chiefly due to Chef Korn's exquisite touch to all his dishes including these new ones he premiered recently one Sunday.
Held among close friends, the party was also to celebrate their recent success in the Miele Guide 2011/2012 (they have now been elevated to the top three in Malaysia)
In addition, steadfast favourites such as the cockle curry, grilled scallops with Thai style salad, salmon sashimi, Panaeng beef curry and a lamb version of their massaman curry were also served.
sashimi salmon salad served on an endive leaf
Lunch started out with some fusion items.
Pad Thai was given a new form, as a croissant sandwich.
Instead of noodles, the prawns, beansprouts with a sweet sauce was served in an easy to eat-and-go style sandwich. Rather perfect for a midnight snack, as I write this with my belly rumbling away.
scallops with Thai style salad made from lemongrass, fried shallots and kaffir lime leaf
Another perfect to go item was the Thai fishcake burger. Served with a tangy plum sauce, the pan-fried fish cake with kaffir lime leaves was paired with sliced cucumbers, cheese, tomatoes and lettuce.
Thai fishcake burger
Intermingling with the new items were also some regular dishes such as the plump juicy grilled scallops topped with a tangy refreshing Thai salad of fried shallots, lemongrass and kaffir lime (RM60). Another regular was the mieng kam served with daun kadok leaves, roast duck and pomelo.
We also enjoyed the salmon sashimi salad (RM58 for 200g salmon sashimi) that was served on these slightly bitter tasting endive leaves that had a lovely crunchy texture. The cubed salmon was tossed in a spicy dressing made from ground roasted rice, lime and chillies.
One of my big favourites was the lemongrass prawns. Each juicy and crunchy prawn was tossed in this slightly sweet sauce with minced garlic and topped with lemongrass. I shamelessly had quite a few helpings of this dish.
deep fried flying fish
There were loads more such as various curries mingling with a magnificent looking deep fried flying fish. A lamb massaman curry with potatoes was excellent and we even sampled a new curry, a Northern beef version with nuts known as Pang Hang Lay.
chicken and spices curry
One of the dishes is a new item known as chicken and spices curry (RM48) already introduced since this September, a mild chicken curry cooked to an old recipe using lots of spices such as cinnamon, mace, nutmeg, caraway seed, cloves, cardamom and coriander seed. This is served with sweet green chilli peppers.
Thai Laksa two versions: creamy curry and tangy fish stock base
As a treat, there was even Thai Laksa. Two versions were made - the rich creamy one and a tangy tamarind based broth with fish chunks. Both were served with fishballs and the traditional rice noodles. Both were equally good that I had a hard time choosing which one to have seconds.
Another great dish was the roast duck served with crispy fried Thai basil leaves. Love the juicy pieces of roast duck breast that goes well with the aromatic basil leaves.
One of my all-time favourites is the cockle curry (RM38) served with daun kadok or betel leaves. Erawan prides themselves for serving premium cockles - large juicy ones - cooked to perfection unlike those rubbery cooked-to-death specimens we get in char kuey teow.
We don't stop at appetizers and mains as there are sweets to nibble on such as exquisitely shaped Lup Chup - tiny fruit shaped desserts with a mungbean filling. There's loads to choose from - papayas, bananas, grapes, apples and etc.
Also on hand were these irrestible crunchy deep-fried puffs (like those peanut puffs we get for Chinese New Year) except these ones had a savoury filling made from dried shrimp.
apple cinnamon with black pepper, star anise served with vanilla ice cream
Last but not least, we ended with a cold treat - vanilla ice cream served with apples spiced up with cinnamon, star anise and Sarawak black pepper.
The apples still have a soft bite to them. Really lovely end to a wonderful lunch.
All the extra menu items here can be ordered ahead. Abide by Erawan's pre-ordering rule and you will have a great feast waiting for you. More pictures are in the Flickr collection.
Erawan Classic Thai and Fusion
22 Jalan PJU 5/16