Ground Floor, Plaza 33
1, Jalan Kemajuan, Section 13, Petaling Jaya, Selangor, Malaysia
Tel : 603-7932 2233
FB : Barn Thai Restaurant
Business Hours :
Mon – Sun
Thanks to the wonderful invitation, I recently get to sample a sumptuous spread of selected Thai foods prepared by the Barn Thai Restaurant that located at Plaza 33 Petaling Jaya for their press launch event of The 4 Regions of Thailand Food Promotion. From main dishes to desserts, Barn Thai took the liberty and air flown certain ingredients especially for this event.
Her Excellency, Miss Saowalak Chaichuson who is the Chargé d’affaires a. i, of the Royal Thai Embassy Malaysia graced this luncheon together with First Secretary, Mr. Nattapong Suwanpakdee. Also in attendance was Mr. Suwat Kumwong, Director for Tourism Authority of Thailand and Mr. Suttichoke Rodleechit, General Manager for Thai Airways International Malaysia.
Geographically, Thailand is a diverse country with four distinct regions in generally. The Central region is largely delta country with rich soil and dominated by the Chao Phraya River. Southern Thailand is peninsula country with the Andaman Sea on one side and the Gulf of Thailand on the other. The North is cool and mountainous, while the north-eastern of Thailand is a vast plateau and flanked by the Mekong River.
Each region has its own distinct cuisine, and Barn Thai Restaurant would like to showcase the best from these 4 regions to public through the food promotion with a narrative guide of each dish by Barn Thai’s experience Executive Thai Chef, Chef Jiranan. Most Malaysians only familiar with foods that available in Bangkok, hence this food promotion can expand their knowledge and also introduce the distinct flavors of the different cuisines found in Thailand.
Sai Oua Gai
Grilled northern style minced chicken sausage that flavored with fragrant Thai herbs.
Authentic beef stew dish from Chiang Mai, the northern region of Thailand.
Pad Mee Korat
Traditional wok fried rice noodle dish that originated from Nakhon Ratchasima, the north-eastern region of Thailand.
Hor Nueng Gai
Steamed marinated baby chicken in banana leaf with northern Thai herbs, pea, eggplant, pepper and tiger mints.
Pla Tod Ka Min
Fried Kurau fish with fresh turmeric, garlic, lemongrass, galangal and black pepper.
Pla Sauce Tom Yum Hang
Popular fish dish from the central region, chef deep fried the grouper till golden brown crisp with tom yum herbs and shimeji mushrooms.
Phad Yod Ma Prow Sai Goong
Loaded with taste-tempting flavors, this stir fried prawns dish from the southern region with heart of coconut with garlic and butter lobster sauce was my personal favorite!
Khao Yum Puk Tai
Colorful southern style Thai hom mali rice salad with varieties of fresh ingredients.
Hoy Lai Phad Cha
A southern region tantalizing dish, spicy stir fried clams with basil and fresh herbs.
Nam Prik Ong Nam Prik Noom
Traditional specialty from the northern region of Thailand, special chili sauce served together with garden vegetables, chicken cracker, hard-boiled egg and stuffed bamboo shoot.
Wrapping up the luncheon, Thai Airways International had graciously donated 2 return air tickets to Bangkok which was given away as the lucky draw main prizes. There were also goody bags given out to everyone who attended the launch which were donated by Thai Airways International, Tourism Authority of Thailand and Charoen Pokphand Group Thailand.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010