Chiang Rai Kitchen opened its doors to the public in January. Four days later, the government announced that the movement control order (MCO) would be imposed in six states across Malaysia, including Selangor, where Chiang Rai Kitchen is located.
Despite this turn of events, restaurant owner Josh Awang Chirawat, 48, was undeterred and quickly adjusted by focusing on deliveries.
“The orders poured in during the first few weeks and we had trouble coping with the volume. We have since made the necessary adjustments, though it was definitely a sharp learning curve,” he says.
Despite being relatively new on the block, the restaurant managed to build a loyal customer base through Chirawat’s friends who spread the word.
Chirawat, who has Thai blood from his mother’s side, used to run a public relations firm but was always interested in food. After a particularly difficult season in his life, which included the passing of his father from cancer, he found solace in connecting with his Thai identity through its cuisine and decided to take the leap and start a restaurant.
Those looking for a taste of authentic Thai flavours in Malaysia will certainly be grateful that he did.
The FMT team’s gastronomical adventure at Chiang Rai Kitchen began with a serving of crispy tom yum tofu. The hot and spicy flavour of the tom yum perfectly complements the crispy tofu pok (tofu puffs), leaving only one word to describe it: addictive!
There is also an intriguing story about how this dish was created. “My chef initially wanted to create this dish with tempe (fermented soya bean),” he says. “However, I was concerned that not everyone would enjoy the taste of tempe.
“One night, I dreamt of using tofu pok to substitute the tempe. I suggested it to my chef, and voila, crispy tom yum tofu was born!”
Another favourite among customers is the brinjal Thai basil with chilli paste, and it’s no surprise. The basil leaves add a refreshing taste to the dish, blending wonderfully with the perfectly cooked brinjal and piquant chilli.
Although one could be content to have this dish alone with steamed rice, it would not do justice to the other delectable dishes such as the Phatpong seafood curry. Prawns and squid are enhanced by special curry powder imported directly from Thailand, resulting in a dish that is rich, creamy and absolutely delicious.
If the prospect of an entire serving of curry is daunting, you can also order the Phatpong fried rice or mee hoon, both of which also come with fish or prawn.
For those wanting to try a chicken dish, the basil minced chicken is another crowd-pleaser. The minced chicken on its own, when paired with hot white rice, is tasty and comforting – but it’s the fragrant basil leaves that add a unique touch.
You wouldn’t be blamed for wanting an extra serving or more!
Although kangkung belacan is a popular dish in Malaysia, Chiang Rai Kitchen uses Thai belacan that is not too spicy, as Northern Thai flavours lean towards the sweeter palate.
The smell of the shrimp paste is also not overpowering, and yet the dish still manages to pack a punch.
“At Chiang Rai Kitchen, we aim to serve only authentic Thai food, similar to what is available in Thailand,” Chirawat tells FMT. “Those who have travelled there will recognise the distinct flavours.”
Everything is made from scratch with as little MSG as possible, he says, adding that although the restaurant is not halal-certified, it does not serve pork or alcohol.
And with Malaysia easing restrictions on dining in, he hopes it will lead to more customers as he views this month as “make-or-break”.
“Unfortunately the MCO has taken its toll on us, and if we can’t survive the month, we have to close our doors,” he says.
“However, I don’t regret taking this leap of faith. After all, it is better to have tried and failed than not having tried at all.”
Chiang Rai Kitchen is offering a Super Sunday Promotion, where customers can enjoy great savings when they order certain dishes. There will also be a special 10/10 promotion tomorrow, so don’t miss out.
For more information, visit Chiang Rai Kitchen’s Facebook and Instagram profiles, or call 012-6511656. For deliveries, click here.
Chiang Rai Kitchen
12, USJ 1/6A
47600 Subang Jaya
Selangor
Opening hours:
10.30am-8.30pm, Sunday to Wednesday
10.30am-10pm, Thursday to Saturday