‘Omakase’ is now all the rage in Malaysia, to no one’s surprise. It originated from the Japanese as a novel idea. Instead of customers selecting desired dishes, one could leave the entire meal to the discretion of the chef! Not only does it free the customer from making a choice, it also allows chef’s to showcase the best of their cuisine.
Well, Isetan KLCC and the Thai Department of International Trade in conjunction with Thai Eats Street Food have decided to combine the best of two worlds. Until 14th March, customers can enjoy authentic Thai cuisine in the form of a fine dining omakase session!
To whet your appetite, you’ll begin with their three selected starters. A fried shrimp dumpling, Miang Kham (one-bite wrap) and Gai Yang. As expected of a dumpling, it’s a delight in a bite, with its crispy skin and juicy filling combining to form the perfect snack. The Miang Kham then elevates the taste with a mixed wrap of savoury ingredients, making it a little spicy for flavour. To top it all off, the Gai Yang lends a strong expectation to the next dish with fragrant, juicy and tender grilled chicken.
Don’t rest your laurels just yet, the meal is only just getting started. As an appetizer, the grilled fish river prawn is an absolute delight. Grilled to perfection while preserving its sweetness and juiciness, the prawn is paired with three different sauces of varying spiciness. As each sauce elevates the prawn’s taste, feel free to experiment to your delight!
Of course, you’ll need a salad with your course meal. But, don’t be fooled by the Som Tam Phol Lamai. While refreshing, it certainly embodies the authentic Thai taste with its spiciness! Customised with fresh seasonal fruits and vegetables, each bite brings together a burst of sweet and sour. And who can forget the dried cuttle fish which not only adds some crunch to the dish, but a savoury flavour as well!
You may want to take a sip of water here first as the next course is one we’ve all been waiting for. The seafood Tomyam soup. This spicy-sour delight lives up to our expectations, helped by its still gently-cooking ingredients. Paired with three different kinds of noodles, this dish was a definite win in our books.
And, finally, we arrive at the main meal of the course. At first glance, it seems like a mix of dishes put together with fragrant rice on the side. However, each component of the main ties the whole meal together. We recommend beginning with the soft shell crab with omelet curry. This combination offers a mix of sweet and crunchy thanks to the soft shell crab with savoury curry.
The Alamy fish might be a little too fishy for some, but there is no denying it has been fried to perfect crispiness. Fresh vegetables on the side allow you to reset your palate while the chili sambal adds a bit of optional spiciness to the meal.
Last but not least, finish off your course meal with a variety of desserts. The soft, jiggly Tako tames the spicy heat on the tongue, tamping it down with a sweet-salty and creamy delight interspersed with crunchy water chestnuts. Luk Chup, a local delight is pleasing to the eyes and the mouth. Made from mung beans and coconut milk, and glazed in shiny agar-agar jelly, this is a sweet treat you won’t want to miss.
And, of course, the Tub Tim Krob is a must in any Thai meal. Many will be familiar with this dessert of rich and creamy coconut milk mixed with ruby water chestnuts wrapped in soft tapioca dough. There is definitely no sweeter way to end this course meal.
If you’re ready to start your Thai Gastronomic Journey, do make a reservation at Isetan’s website. With only eight seats available per session at RM238 per pax, we recommend booking as soon as possible. After all, it’s an experience which you will not want to miss out on!
