The restaurant underwent a makeover in 2016, whereby the interior was renovated and upgraded to incorporate a new bar area, increased windows to allow even more natural light to flood in while still showcasing their ornamental pond and private outdoor chalets.
Rama V features authentic fine Thai cuisine, particularly from the Northern and Central region of Thailand, with an innovative touch. Recently, they have revamped their menu and have added several new, exciting dishes to their line-up. The new dishes are modern and showcases some premium ingredients such as lobster and cod fish, while retaining the classic Thai flavours that we love.
We started off with the Ayutthaya Platter for 4 persons (RM82.80), which features five types of appetizers, all made with finesse and beautifully presented on a large copper tray. The platter comes with Rama V's signature appetizer, the chor ladda, an attractive flower-shaped blue dumpling stuffed with minced sweet radish and peanuts. Other appetizers include the Kai Satay (tender, juicy Thai-style chicken satay), Tod Mun Pla (Thai fish cake), Tung Thong (Thai crispy dumplings, which reminded me of Penang-style lobak) and Yam Ma Mueng (spicy, appetizing mango salad). A great sampler of the delicious appetizers Rama V has to offer. :)
Chor ladda
Kai satay
Tung thong
Next, we had two of their new soup additions - the Salmon in Clear Tom Yam Soup (RM28.80) and a Hot & Sour Beef Soup (RM28.80).The former came with a rather large chunk of salmon fillet as well as crispy salmon skin in a deliciously tangy soup. The beef soup, which came with tender slices of beef was light and satisfying.
When you mention Thai cuisine, tom yum soup almost always comes to mind. At Rama V, you can find tom yam soup with river prawn served in a young coconut (RM69.90). Coconut water is used to cook the soup, resulting in a much sweeter broth. Furthermore, the large, plump river prawn also adds to the sweetness of the broth. This definitely got my tastebuds tingling with delight.
One of my favorite dishes from the new menu is the Steamed cod fish with creamy tom kha (RM113). The delicate fish was steamed with a rich and creamy tom kha (coconut-infused) sauce, topped with peanuts and shallots. As the sauce is pretty mild, it allowed the natural sweetness of the fish to shine. A dish that children can enjoy too! So good :)
If you're feeling extravagant, Rama V's new menu offers lobster prepared in two cooking styles. The lobsters are sourced from Australia and are about 750g each. We indulged in the Braised Lobster (RM295), which was topped with fish roe and served with an appetizing som tam and crispy rice cakes. Presentation was also top notch; indeed a feast for both eyes and palate.
We also enjoyed the Sizzling Seafood in Yellow Curry with Egg (RM59.90), brimming with shelled mussels, prawns and squid in a mild sauce topped with crabmeat. The eggs resembled scrambled egg, lovely eaten with steamed Jasmine rice.
Rama V does a terrific Pineapple Fried Rice (RM32.90) too, featuring juicy pineapple chunks, cashew nuts and prawns served in a hollowed out pineapple. Hubby declared this as the best pineapple fried rice he's eaten (and I have to agree with him).
Served in a claypot, thin slices of NZ striploin is slow baked with nam tok sauce (RM46.80) and garnished with crispy dried cuttlefish strips. A dish bursting with flavour.
Sauteed mixed vegetables (RM29.60) - asparagus, baby corn, broccoli, mushrooms, carrots and more.
Experience Thailand through their interesting cocktail concoctions, featuring ingredients commonly used in Thai cuisine. Each cocktail comes with a food pairing recommendation too.
Khing of Siam (RM29), presented in a ornate bowl and features vodka, passionfruit puree, lime juice, bunga kantan syrup, ginger and kaffir lime leaf. Sweet and piquant.
Princess Fa Ying (RM29) - tequila, lime juice, spice syrup, crafted grapefruit soda, ginger beer soda. Easy to drink, sweet; perfect for the ladies.
Queen Suriyothai (RM29) - gin, lychee liqueur, yuzu puree, lemon juice, egg white, sugar syrup, basil leaf. The most potent of the three that we tried, this pairs well with the chor ladda.
For a sweet end, we had an assortment of Thai desserts, namely the Pumpkin custard, Deep fried sticky rice with jackfruit, coconut milk and vanilla ice cream (and some pink candy floss!) and the classic Tab Tim Krob (water chestnut rubies with jackfruit in coconut milk).
Opening times: 12pm-3pm, 6.30pm-11pm.
Location: Rama V Fine Thai Cuisine, 5 Jalan U-Thant, 55000 Kuala Lumpur, Malaysia.
Tel: 03-2143 2663
GPS Coordinates: 3.154957, 101.724043
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