Graciously accepting an invitation to savour their fare, two friends and I were warmly ushered in to this Thai restaurant by Bernard and Anne, the husband-and-wife team behind The Krua.
To ease us into our luncheon, Anne, a native Thai, suggested the iced Butterfly Pea beverage tea and what a surprise it was when a navy blue drink with a slice of lime dropped in, made it to the table. Mildly sweet and refined in taste, this drink was both soothing and thirst-quenching. As was the captivating pineapple yoghurt smoothie – a frothy, delicately flavoured concoction that readied our palate for the spicy dishes ahead.
We started our soul food experience with The Krua’s signature spicy pork sausages or Sai Uwa, a home-style recipe from Northern Thailand. Served with cabbage, string beans and stubby green chillies, all raw, along with a few sprigs of coriander, Bernard explained that the sausages were best enjoyed with a bite of raw chilli. And he was right. He also explained that if the spice got too hot to handle, a mouthful of cabbage and string beans put out the fire in a jiffy.
“Everything on a dish of Thai food is there for a reason. Not just for garnish. The chilli enhances the flavour of the spicy sausages and the cabbage and coriander brings down the zing of spice if necessary,” he explained. Also accompanying the dish was a bowl of Thai-style sambal. Surprisingly enough, the chilli while decidedly spicy, was light on the tongue and complemented the spicy sausages so well, the sambal was hardly touched.
The egg omelette called Geng Som Khai Cha-om with Cha-Om or acacia leaves and minced prawns was unlike any we had tasted. Anne explained that these pretty, dark green leaves grew wild in the forests of Thailand, and were now cultivated there and imported into Malaysia. Not to be missed!
The dish that stole our hearts however was the Phla Neng Manau or the steamed fish with lime juice, nestled on a bed of finely-sliced cabbage and garlic, with a fiesta of red and green bird’s eye chillies. The thin, clear gravy that the siakap sat in was a treat onto itself. Sour from the lime and spicy from the chillies, it was a tantalising complement to the fresh, white flesh of the fish.
The Tom Yum Ruam Mit, a clear soup with oyster mushrooms, prawns, fish, squid and clams packed a punch as well – it was spicy and flavourful and the perfect accompaniment to the stir-fried minced pork with string beans, curry leaves and fresh herbs that we had with it.
Something to note is that both Bernard and Anne have a keen understanding of their food and the Malaysian palate and were ever ready to help us pick a dish according to our tolerance of spice.
One dish out of the ordinary but definitely worth a mention was The Krua’s take on a classic Italian staple – yes, spaghetti. This seafood offering called Spaghetti Kee Mao Talay was drenched in a thick, brown hot sauce with peppercorn , young turmeric and other mixed herbs that gave it it’s strong Thai flavours that we dare say were pretty addictive. It was a sure winner at the table, with everybody digging in to sample it, then coming back for seconds… and thirds. This was lip-smacking without a doubt.
Barely able to eat another bite, Bernard and Anne suggested dessert all the same, and we cautiously said yes – “Just one serving that we’ll share.” Being used to the Mango and Sticky Rice that any Thai restaurant worth its salt has on its menu, we found ourselves speechless nevertheless when The Krua’s version of it did arrive.
The sticky rice was to die for! The mango was sweet and sinful while the thick, salty, coconut cream that clung to each grain of plump, luscious pulut rendered us almost speechless, save for the soft ooh-ing and ahh-ing that was all we could manage. Who would have thought that this simple dessert could be so mind-numbingly delicious? Being a tad shameless, we requested for more coconut cream and dug into the rest of our dessert with relish.
As a parting gift, Bernard suggested we try The Krua’s special coffee blends. After resting our bellies, we tried two i.e. an iced espresso and an iced cappuccino. Brought to us in giant mugs, the iced espresso, the first of its kind that we knew of, was robust, sweetened just right and with a generous helping of milk that gave it a thick, creamy texture. The iced cappuccino was milder in comparison but just as full-bodied and delightful.
Our binge-eating at The Krua was definitely an experience to remember. Besides the hospitality of our hosts, who also tended to their other guests with equal warmth, the setting was delightful. Modern, bright and airy with a sense of spaciousness complemented by tasteful decor, this restaurant is great for noisy lunches with office mates or intimate dinners with the family.
Besides a la carte offerings with prices ranging from RM22 to RM40 or thereabouts, The Krua also offers affordable set lunches at between RM13-RM15 for those on a budget.
A non-halal restaurant, The Krua offers a selection of alcohol and Chang beer that Thailand is famous for.
Best of all, in October, there will be a 30% discount on all a la carte dishes – not to be missed!
THE KRUA
Address: No 14, Jalan 19/36, Petaling Jaya
Business hours: 11.00am – 10.00pm
Tel: 012-303-5679
Facebook: https://www.facebook.com/kruakanyapat/