Thai food is probably the most matured international cuisine in Malaysia, we now get most everything Thailand has to offer, thanks to our proximity to the nation of origin, as well as our generally rather similar taste buds.
If you’re not far from Setia Alam area and love a good meal of non-halal Thai food, then perhaps Thai Syok Seafood Restaurant should be on your short list.
Thai Syok Seafood Restaurant at Setia Alam
Located in the middle of the busy commercial area within Setia Alam, Thai Syok takes up a couple units of shop lots. The place gets quite busy over on weekday lunch hours and especially so during weekend dinner sessions. If you get there later than 7 or so, expect to wait for a table, or perhaps even get seated outside ala mamak style. I guess you can also call it alfresco dining to be more classy.
dinner is best served in colors – lemon steamd fish, prawn in coconut milk
I’ve so far tried quite a few dishes over two different dinner sessions at Thai Syok, with rather favorable experience overall.
The tomyam (RM 15.90 – RM 39.20) is served in the old school hotpot, properly seasoned, and carries quite a kick. The small portion should suffice for up to 4 pax or so.
Their lemon steam fish (siakap RM 44.50 – RM 59.30) is a great substitution if you don’t want to go with tomyam, The fish is fresh, and you get the soup base that’s properly sour, spicy, and very appetizing. Just thinking of this soup makes my saliva going.
If you are into spicy lemak food, prawn in coconut milk (RM 40) should fit the bill. This dish is rich, spicy, and flavorful.
raw prawn salad, moo ping (pork skewer), classic tomyam
Think raw seafood is only associated with sushi/sashimi? Then you gotta give the raw prawn salad a go (RM 22.20). Over here they serve it with a slice of bitter gourd, which I think accentuate the sweetness of the prawn quite well. My first time having this particular dish was at Kepong’s Thai Village, and subsequently at Khun Thai, Klang. I’ve been ordering this dish whenever available these days.
The moo ping (grilled pork satey, RM 12 for 3) is Yuki’s favorite, and nobody rejects the order either as we all enjoyed it as well, but I would also like to try out some of their other yakitori dishes next time (such as prawn, basil pork, orchicken wings).
red ruby has got to be my favorite Thai dessert
Perhaps due to the amount of crowd or their extensive menu, my experience was that we always had to wait for quite a bit before dessert is served. That being said, their red ruby (RM 6.90) is on point.
I’m quite sure this is a restaurant that’ll repeating business from us for time to come.
Thai Syok Seafood Restaurant
No. 7-1-2, Ground Floor,
Jalan Setia Prima H U13/H,
40170 Shah Alam, Selangor
GPS: 3.096934, 101.445174
Tel: 03-3359 6283
Hours: 11:30AM–2:30PM, 5:45–10:30PM
Several weeks ago I was invited to one of the most unique dining experiences at Chyuan’s Tiffin Underground Supper Club.
While popular in some parts of the world, the idea of supper club is relatively new in Malaysia. It is basically a private dining affair at someone’s residence with with a menu of the chef’s choosing. A sort of omakase or degustation menu at a more intimate dining setup restaurants can’t provide.
Chyuan’s Tiffin Underground Supper Club
Chyuan’s Tiffin is located at Endah Promenade at Seri Peataling, while it is an “underground” supper club, the premise is actually pretty high up in the air with a great view of KL city.
Chef Raymond Kwong, Chef Muk and Chef Eddie Kwong are the three contributors to this idea. Chef Muk specialises in Thai cuisine while the two guys in Nyonya recipes. The combination works well for my kind of taste.
our dinner for the night, mixture of Nyonya and Thai delights
Chyuan’s Tiffin caters group of 4-8 people per dining session (call or enquire on FB, more people = cheaper). Our review session was for party of seven. When we arrived in the evening, the mixture of Thai & Nyonya affair was already mostly prepared.
Thai laksa, steamed tilapia, raw prawn salad, fried chicken with lime leaves
We started out with raw prawn salad that’s served with home made green chilli dip that packs a punch. The raw crystal prawn here reminds me of the one we had at Thai Garden Village at Kepong, except better.
The Thai laksa has a thick broth with sardine fish as one of the main ingredients, together with rice noodle, mint, basil leaves, and some sambal, made for an excellent main dish. Many of us went for second.
The steamed tilapia was stuffed with herbs and best consumed by wrapping chunks of it with lettuce and mint leaves, a dash of the same green chilli dip and you’ve got a winner.
steamed banana cake & santan marshmallow, petai with prawn, salted fish tofu
Fried chicken with lime leaves is a dish best consumed while hot, so perhaps it lost some crispiness while we took our time taking photos, I did like the fact that copious amount of garlic is used.
Petai is one of my all time favorite Asian food ingredients, hence it is suffice to say taht I really enjoyed the stinky bean stir fry with kaffir lime. The dish isn’t overly strong, and having it prepared in a non spicy way provided a welcoming change.
The salted fish tofu is another pretty interesting dish, if you like “cincalok”, you’d love the pairing of this slightly harder type of tofu with it.
Haze and KY showing the biggest and smallest tea sets
For dessert, I really enjoyed the santan marshmallow and the steamed banana cake with coconut milk. However, the Coconut Cake with Green Peas Paste and Coconut Meat wasn’t executed to perfection as it should.
Overall though, it was a very unique experience with pretty good food. If you haven’t tried anything like this before, give them a call.
Chyuan’s Tiffin Underground Supper Club
Seri Petaling, Kuala Lumpur
GPS: 3.063769, 101.697083
Tel: 012-917 6268