31 December 2011 | last updated at 12:17AM
By OLIVIA PETER
KUALA LUMPUR
streets@nstp.com.my
SRI Ayutthaya Restaurant's New Year special menu offers seafood, meat and vegetable dishes that capture Thai cuisine's quintessential flavours of sour, sweet and spicy.
The first dish is the tantalising deep-fried fish with pickled salad. Bite into the crispy siakap that is covered with sweet and sour sauce and topped with what the restaurant claims to be the world's best-tasting cashew nuts.
For lovers of crispy and spicy seafood, there's fried soft-shell crabs in green chilli sauce. The spicy taste will thrill those who like their food hot.
An alternative way to enjoy spicy food without "burning" one's tongue is to balance it with something sweet. This would be the home-made sweet and spicy sauce that comes with the deep-fried prawns.
Besides seafood, there is also Thai fried beef done the traditional way. The meat is sweet and also exudes a pleasant aroma of spices.
The restaurant has included Chinese-style stir-fried mixed mushrooms with scallops, a dish that signifies "evergreen" and "fortune".
The soft-shell crabs, siakap and prawn dishes follow market prices, while the beef and vegetables are priced according to whether the portion is small, medium or large.
The small portion is recommended for two to three persons, medium for four to six while the large is for seven or eight.
A must-try is the new pandan-coconut ice-blended drink at RM12.90 a glass.
The New Year special menu will be available a la carte until Jan 1.
For reservations, call the Wangsa Maju branch at 03-4143 6883.
For lovers of crispy and spicy seafood, there's fried soft-shell crabs in green chilli sauce. The spicy taste will thrill those who like their food hot.
An alternative way to enjoy spicy food without "burning" one's tongue is to balance it with something sweet. This would be the home-made sweet and spicy sauce that comes with the deep-fried prawns.
Besides seafood, there is also Thai fried beef done the traditional way. The meat is sweet and also exudes a pleasant aroma of spices.
The restaurant has included Chinese-style stir-fried mixed mushrooms with scallops, a dish that signifies "evergreen" and "fortune".
The soft-shell crabs, siakap and prawn dishes follow market prices, while the beef and vegetables are priced according to whether the portion is small, medium or large.
The small portion is recommended for two to three persons, medium for four to six while the large is for seven or eight.
A must-try is the new pandan-coconut ice-blended drink at RM12.90 a glass.
The New Year special menu will be available a la carte until Jan 1.
For reservations, call the Wangsa Maju branch at 03-4143 6883.
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