AROI DEE Thai Restaurant - Palm Resort Putrajaya – Good Taste Authentic Thai and Nyonya Cuisine Review

You can’t really find restaurant these days serving authentic Thai Cuisine these days especially in Putrajaya. Most of the time, you end up with a limited choice. Best Restaurant To Eat had the pleasure to do a food review at AROI DEE THAI RESTAURANT @PALM RESORT PUTRAJAYA Selangor

What does AROI DEE stand for? GOOD TASTE in Thai,

AROI DEE THAI RESTAURANT @PALM RESORT PUTRAJAYA Head Chef Seeri has more than 25 years of cooking experience in dishing out delicious and flavourful Thai food for its patrons. He has mastered and fine tuned his fare to the local tastebuds.

The restaurant offers an indoor and alfresco dining environment, where patrons can choose to dine in the air-conditioned dining area 

Or enjoy your dinner in the naturally cool, relax, quiet or romantic evening environment which is decorated with rattan lanterns, garden lamps and lush greenery. 

For a start, we were served with a special tea which is HOT LEMON GRASS WITH HONEY. The tea is very refreshing and has a strong aroma and flavours of the Lemon Grass. Added with Honey, it has a slight sweet after-taste, that lingers around your mouth. This tea is not served as ala carte as it takes a while to boil and prepare it. It is better for you to pre-order it, if you like to try this for a change. 

This is then followed by the RED TOM YAM SOUP of which you can either order for Seafood, Prawns or Chicken but the one we had was Seafood. The fresh seafood was perfectly blended with the strong aroma of the Tom Yam which the broth was added with a little cream to make it slightly milky. 

This Tom Yam was not that spicy which was good but you can order it with extra spiciness. Make sure you let the waiter know of your preferences. The strong taste of the Lemon Grass was enticing with every sip, more so after taking the rich dishes that we had for the night.

The next dish was ENCHE KABIN – This is a NYONYA STYLE FRIED CHICKEN. The chicken wing was very crispy and crunchy of the skin layer, yet the meat was firm and you could taste the deep marinade of the chicken right to the bone.

The juicy and succulent chicken wings were finger licking good.

The next dish is the KUNG PHAD PRIK POW - SAUTEED PRAWNS WITH ROASTED CHILLI. Although this dish uses the roasted chilli, is very well controlled to give one just enough spiciness and a slight sourish taste of the tom yam fragrant.

The fragrant gravy was engulfing the juicy and succulent prawns. The gravy will be perfect to go with some warm fluffy white rice.

Next, is the TIPPAN NGUBAK - SIZZLING BEEF NYONYA STYLE, the slice beef was still juicy when served – thanks to the Chef skill in tenderizing and coating the meat with a thin layer of starch. Couple with the sweet aroma of soy/oyster sauce, it was just tasty.

Combined with the capsicum and fresh onion, one can taste the crunchy feeling of the fresh greens.

PLAR NEANG PEK SAK - SEABASS STEAMED THAI STYLE is perfumed with a tinge of sourish mustard to give you that zesty taste. 

To me, one of the most important criteria about Steamed Fish is that the fish have to be extra ordinary fresh. Any quality degradation will be evident from the sweet natural taste and the firmness of the meat. This dish has just passed this test.

KENG KEAW WAN - GREEN CURRY WITH CHICKEN - The chicken was very tender yet firm. Each piece of the chicken was coated with the thick, rich and creamy green curry sauce. 

They way it was cook, the curry retain the chicken natural taste.

KAA NA PHAD KRATIAN - FRIED HONG KONG KALE WITH SLICED GARLIC - For me, to enjoy Kale especially stir-fried, it has to give you a crunchy and firm texture of the vegetable. The gravy has to be coated with a thin layered of garlic infused oyster sauce to be tasty.

KAW PHAD SAPPORAT -FRIED RICE WITH PINEAPPLES – The quality of any fried rice is dependent on whether the chef can fried it with a minimum amount of oil, rice is not lumpy i.e. each grain of rice should be by itself and the natural flavours of ingredients have to be fully coated into every grain of rice.

At AROI DEE THAI RESTAURANT @PALM RESORT PUTRAJAYA, you get this quality and the chef have added extra ingredient like the cashew nuts which add a new dimension to this Fried Rice dish. 

TUB TIM KROB - RED RUBIES/WATER CHESTNUT IN COCONUT MILK - The water chestnut was delicately coated with the sweet flavour and aroma of the santan, you can’t stop drinking it because it is so delicious. 

Added on top is it, is the sweet jack fruit which makes the entire dessert not only tasty but nice to look at too. AROI DEE THAI RESTAURANT @PALM RESORT PUTRAJAYA your new place for Authentic Thai and Nyonya Cuisine.

Goku Raku Ramen @Paradigm Mall, Kelana Jaya Review

Ramen is getting very popular of late. To captivate more customers to continue to enjoy the latest offering, many restaurant are offering new item on their menu. We tried out some of the other offering at GOKU RAKU RAMEN @PARADIGM located at Lot 2F - 26 & Lot 2F-27, Paradigm Mall, Kelana Jaya, Petaling Jaya.

GOKU RAKU RAMEN @PARADIGM is one of few Ramen Restaurant that still take the pain to make its own Ramen fresh on a daily basis. This is to ensure customer get the best when it comes to their RAMEN.

As with fresh Ramen, you have to eat it as quickly as possible when it is served to you. Any longer, it will start to absorb the broth and makes it a little soggy. At Goku Raku Ramen, its' signature broth is the Tonkotsu which is boiled for more than 10 hours to extract out the collagen and the flavours of the pork bone.

The first dish we had for this review was the new ULTIMATE MISO TONKOTSU, It is using the same broth of Tonkotsu but with an added Miso paste to give it a unique flavour. The result, you can still taste the strong Tonkotsu taste with the Miso aroma. The Ultimate Miso Tonkotsu comes with a piece of Kakuni Pork Belly besides the usual Cha Siew, eggs and seaweed.

Next we tried the CURRY TONKOTSU, this Ramen is cooked with the Japanese curry which is of course not at all spicy. Will be a good choice for those that likes to have the curry taste but does not enjoy the spicy zing of curries noodle, as the spicy level here is quite mild. 

One of the key things to a superb Tonkotsu is of course the collagen, At GOKU RAKU@PARADIGM, they is an add on of collagen in the form of a mini ball. You can order it and when you can add it into the Tonkotsu broth while it is still hot, the COLLAGEN BALL will melt in the broth and giving you an enhance flavours to your RAMEN.

The next dish was the STAMINA CURRY RICE, same with the Curry Tonkotsu base, the curry is of a mild taste. With the semi cooked eggs as an add on, upon mixing the rice with the curry and chicken, it tastes more like my childhood rice with a raw eggs used to mix the steaming hot rice that I use to eat those days.

This is then followed by the UTSUNOMIYA AGE GYOZA. This is a deep fried Gyoza, I find it very tasty as your can taste the crisp of the Gyoza skin, while the meat inside is still firm and meaty. Complemented with the mayonnaise like sauce, it blended well.

We tried another side order of the KAKUNI PORK. This dish takes a long time to stew, As we were told the pork belly is boiled at high temperature and then at low heat for another 4 hours and then to be cooled down and re-cook half an hour before servings. 

The result, the meat was very flavourful and fragrant of the sauce with each bite. Couples with the Yellow wasabi, it was superb. 

For dessert, we had the Crème Brulee, it was a little funny to have a western dessert in a Japanese restaurant, nevertheless one of the fellow blogger loves it.

Samba Brazilian Steakhouse Churrascaria@ Avenue K – A Brazilian Samba Buffet Churrasco and Gourmet Cuisine Review

Churrasco is the term for a barbecue in Brazil and some of the Latin American countries. There are not many churrasco restaurant in Malaysia that serves authentic Brazilian cuisine. 

Best Restaurant To Eat was invited to review one of the original Brazilian Buffet – All You Can Eat Churrasco and native Brazilian spread at SAMBA BRAZILIAN STEAKHOUSE CHURRASCARIA @ AVENUE K strategically located near the city centre at 156, Jalan Ampang, L3- 3/3-4A, Avenue K, Level 3, 50450 Kuala Lumpur, Malaysia. Just opposite KLCC Suria.

SAMBA BRAZILIAN STEAKHOUSE CHURRASCARIA@ AVENUE K has in place a host of Brazilian Chef namely Ms Mariana Barbosa which are experts in native Brazilian food and Mr Daniel Lira which is the Head Chef for the Churrasco 

The restaurant main theme is everything Brazil which is lively football festivity; here there are many posters and murals which exuberates this theme. 

It has a separate area which caters to the different dining experience, while there is also an alfresco dining area, which overlooks the SURIA KLCC and the stunningly picturesque KLCC Twin Tower. 

The buffet line was very impressive as there were many Brazilian special cuisines on the tray of the buffet namely the Cheesy Parmegiana Beef, Summer Rice, Fish Moquecca, Baby Potato & Mushroom Sauteed, Creamy Bechamel Penne and more.

The other Brazilian dishes are Brazilian savoury soups and beans based stewed dishes. They are Pinto Beans, Beef Rubacao, Nuts Vatapa and Shrimp Bobo. 

There is also a wide salad selection from you to choose from i.e. Caesar salad, Tropical fruit salad, Potato salad, Greek salad to Pasta salad Tropical Fruit Salad & Fresh Romaine Lettuce. It was the ideal complimentary dish to our BBQ. 

Others on the buffet line include the very popular SEAFOOD ON ICE which were poached seafood like PRAWNS, SLIPPER LOBSTER, SQUIDS and OYSTER. 

The seafood was very fresh and goes well with a sprinkle of zesty lemon juice and a tinge of Tabasco sauce or you can have it with the popular Thousand Island dressing or even eat it on its own to savour the natural taste of the seafood. 

We were just nibbling on these dishes as we want to leave our stomach to the CHURRASCO meat offering which we heard was superb. 

But, for me, this night belongs to the STAR dishes i.e. the Churrasco specialities which boasts a total of 20 meats on skewers, but due to the limited space in the little tummy of mine, we just couldn’t sample it all. 

The variety of beef, lamb, sausage and chicken are cooked on a purpose-built "churrasqueira", a barbecue grill, which supports the spits and skewers rotating on a presets speed and temperatures to ensure a perfectly grill of these tender and succulent meat. 

One of the nice experiences about SAMBA BRAZILIAN STEAKHOUSE CHURRASCARIA@ AVENUE K is that these meats on skewers are served by the server at your table, so it is as freshly cut straight from the grill as you can get. You do not really need to go to the buffet counter to have your choice of meat. Just tell the servers what meat cut you want and they will bring it to you. 

When the servers comes to your table, he will angularly slice the meat cut based on your preference and you use a special tongs to clip the pieces of meat as he slices it accordingly. 

The first Churrasco was the fresh Shrimps wrapped with Beef Bacon. The flavours of the natural taste of the Shrimps was mixed with a slightly salty crisp bacon. Wonderful combination.

this is followed by grilled Dory Fillet. 

Next, is the succulent Chicken Thigh which was crisp on the outside, moist in the inside meat which was very tasty. The chicken was smooth and tender, bursting with flavour upon each bite.

This is then followed by the Super Size Fat Juicy Sausages 

Next, is the Chicken Fillet wrapped in Beef Bacon. Each sumptuous piece of Chicken Roll was a medley of flavors.

For Beef Lovers - The Rump Steak, this one is a must try. The meat is moist, tender, and flavourful. 

followed by the firm and chewy fresh white squid. It was a wonderfully grilled and flamed licked to perfection

Smoky, succulent Chunky Peppery Beef in Skewer with Capsicum

.

Look good & Smells good - Beef Fillet Wrap With Bacon. Real Beefy goodness 

My personal beef favourite, it is the PICANHA BEEF RIB- It is the topmost layers of muscle covered in a layer of thick fat. Look at the size of this slab of beefy ribs.

 It is a flavorfully grill roasted back ribs which the meat was still moist, juicy, tender and succulent. Just so yummy.

The smoked duck skin was grilled to perfection, giving you that nice oozing feeling when the juicy fat melting on your palate.  

Next is the Cheese Steak - which has a strong melted cheesy taste.

Followed by the grill Quail. 

Smoky, succulent grilled Sirloin Steak

 Crispy and savoury skin, with a tender and juicy interior that was oozing with flavour. 

Sweet and flavourful grilled pineapple. A break from all those super tasty meat.

Lastly the Chicken heart - Not for the faint heart. Overall all the BBQ meats and seafood was delectable even without any sauce and pleases all your taste and senses 

At SAMBA BRAZILIAN STEAKHOUSE CHURRASCARIA@ AVENUE K, since the servers come to each table, there is a chip which has one side GREEN - signalling you want more or RED - I had enough, so the servers would not come by.

At the restaurant, there are some specialities snack food, which is not available on the buffet line, During the course of your buffet, the servers will serves you this small Brazilian Snack, the first of which is the super smooth Passion Fruit Mousse, 

and the Chicken Croquette 

For patrons who would like to have a drink or two, the restaurant also serves hard liquor.

For those who loves wine pairing with their meat, there is an impressive collection of wine in the cellar to choose from. 

and also some invigorating brazilian cocktails like the Kiwi, Lime, Strawberry, Mix and Passion Fruit cocktail to chill your night away after a sumptuous feast.

So, If you are a real meat lover like me especially on Beef and just loves it to be cooked as BBQ, then SAMBA BRAZILIAN STEAKHOUSE CHURRASCARIA@ AVENUE K will definitely not disappoint you. There are on going promotion which you can check out from time to time on their facebook page 

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