A very popular dish of street food in Thailand is the braised pig trotters. It is especially well-known in Hatyai, the city that the restaurant is named after, where there is a strong Chinese influence. The braised pork with rice set (RM13) for one person was substantial, with subtle flavours of soy sauce and aniseed. There was plenty of wonderful gelatinous skin and the meat broke apart as soon as a fork came near it.
Equally impressive were the fish laksa (RM13) and Massaman lamb curry (RM22). The laksa was a cross between our assam laksa and curry mee, with wonderfully fresh coconut milk flavours that didn’t make it too rich. Massaman, a curry from the southern parts of Thailand, is also not often encountered on menus in Malaysia. The sweet, nutty gravy smothered the tender lamb and chunky potatoes for a filling and irresistible curry.
The two-meat combo of roast pork and Thai sausage (RM20) takes a bit more getting used to. Thai sausage is similar to our local Chinese sausage but sweeter, milder and with a lower fat content. The roast pork was made up of slices or pork belly with excellent crackling but the meat could have been juicier.
All the savoury dishes were very well-prepared but save room for the water chestnut dessert (RM5). Otherwise known as Red Ruby, pieces of water chestnut are covered with a striking red starchy coating for an addictive crunchy-chewy texture. Top it off with fresh coconut milk, crushed ice and slices of jackfruit and it was the perfect way to end a Thai meal.
You could easily hop on a plane and get to the streets of Thailand for the same food. But you really don’t need to go beyond the convenience and comfort of Bangsar for an introduction to authentic Thai street cuisine.
63, Jalan Ara, One Bangsar,
59100 Kuala Lumpur
Tel: 03-2283 3116
Opening Hours: 11am – 11pm (closed on Mon)