The sister establishment to the original Pak Tai at The Ritz-Carlton, Koh Samui, Pak Tai at Feast Village in Kuala Lumpur serves exquisite cuisine from Thailand’s southern provinces, renowned for its spicy food and rich and savoury curries. At Pak Tai, tradition and innovation are perfectly balanced and only the freshest ingredients are used to bring traditional recipes to life.
The restaurant is helmed by Thai native Chef Guk, whose notable culinary skills and passion are reflected in the artful curation of its extensive menu. Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.
In coming to Malaysia, Chef Guk has made it his personal mission to introduce authentic local southern Thai cuisine to the food-loving residents of Kuala Lumpur. In preparation of this task, Chef Guk and his team spent months in the south of Thailand, travelling through towns and staying in the homes of the locals in search of authentic southern recipes, learning about local ingredients and mastering traditional recipes handed down through the generations. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to his homeland. Thai cooking is known to be intricate with strong aromatic elements of fresh herbs and spices, and requires meticulous care throughout the cooking process to ensure that the flavours, textures and appearance of each dish truly encapsulate the essence of Thai cuisine.
Pak Tai’s finely-curated menu includes comforting classics such as Tom Yum Goong and Green Curry Chicken alongside regional specialties unique only to southern Thailand such as Khua Kling Nua, wok-fried spicy minced beef with turmeric, kaffir lime and herbs; Tod Mun Bai Cha Plu, fried shrimp cakes, wild pepper leaves, sweet chilli sauce; Pla Kapong Dang Tod Kamin, crispy red snapper, turmeric, herbs; and Gaeng Kua Sapparod Goong,yellow curry shrimps, pineapple, kaffir lime leaves. Signature Thai desserts not to be missed are Kanom Jaak, rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection and the perennial favourite, Khao Niaw Mamuang, mango with sticky rice and coconut cream.
Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted, and warm and genuine Thai hospitality embrace each dining experience.
Here are some of the delicious dishes that we tried during the pre-opening dinner, which includes appetizers, soups, mains and desserts. Can't wait to go back for more!
Pak Tai is open daily for lunch from 12.00pm to 3.00pm and dinner from 5.30pm to 10.30pm. For reservations and enquiries, please contact 03-2782 3814,email paktaikl@ytlhotels.com.my or visit feastvillage.com.
Pork-Free.
Location: Pak Tai, Feast Village Starhill Gallery at JW Marriott Kuala Lumpur, 181, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Tel: 03-2782 3814
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
The restaurant is helmed by Thai native Chef Guk, whose notable culinary skills and passion are reflected in the artful curation of its extensive menu. Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.
In coming to Malaysia, Chef Guk has made it his personal mission to introduce authentic local southern Thai cuisine to the food-loving residents of Kuala Lumpur. In preparation of this task, Chef Guk and his team spent months in the south of Thailand, travelling through towns and staying in the homes of the locals in search of authentic southern recipes, learning about local ingredients and mastering traditional recipes handed down through the generations. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to his homeland. Thai cooking is known to be intricate with strong aromatic elements of fresh herbs and spices, and requires meticulous care throughout the cooking process to ensure that the flavours, textures and appearance of each dish truly encapsulate the essence of Thai cuisine.
Pak Tai’s finely-curated menu includes comforting classics such as Tom Yum Goong and Green Curry Chicken alongside regional specialties unique only to southern Thailand such as Khua Kling Nua, wok-fried spicy minced beef with turmeric, kaffir lime and herbs; Tod Mun Bai Cha Plu, fried shrimp cakes, wild pepper leaves, sweet chilli sauce; Pla Kapong Dang Tod Kamin, crispy red snapper, turmeric, herbs; and Gaeng Kua Sapparod Goong,yellow curry shrimps, pineapple, kaffir lime leaves. Signature Thai desserts not to be missed are Kanom Jaak, rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection and the perennial favourite, Khao Niaw Mamuang, mango with sticky rice and coconut cream.
Khua Kling Nua
Pla Kapong Dang Tod Kamin
Gaeng Kua Sapparod Goong
Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted, and warm and genuine Thai hospitality embrace each dining experience.
Here are some of the delicious dishes that we tried during the pre-opening dinner, which includes appetizers, soups, mains and desserts. Can't wait to go back for more!
Hor Mok Pla - curry fish cakes, sweet basil, banana leaf
Tod Mun Bai Cha Plu - fried shrimp cake, betel leaves, sweet chilli sauce
Som Tum - Spicy papaya salad, long beans, peanuts, dried prawns, lime sauce
Yum Pak Kood - Wild fern salad, prawns, coconut, red onion, light spicy lime sauce
Gaeng Kiew Wan Gai - green curry chicken, eggplant, sweet basil
Tom Yum Goong - spicy prawn soup, straw mushrooms, lemongrass
Massaman Nua - cardamom scented Southern curry, slow cooked Wagyu beef cheek, coconut, peanuts
Tub Tim Krob - Water chestnuts, jackfruit, young coconut
Khao Niaw Mamuang - mango, sticky rice, coconut cream
Restaurant interior
Menu at Pak Tai, Feast Village KL
Pak Tai is open daily for lunch from 12.00pm to 3.00pm and dinner from 5.30pm to 10.30pm. For reservations and enquiries, please contact 03-2782 3814,email paktaikl@ytlhotels.com.my or visit feastvillage.com.
Pork-Free.
Location: Pak Tai, Feast Village Starhill Gallery at JW Marriott Kuala Lumpur, 181, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Tel: 03-2782 3814
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
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