Tastes of Thai with love from Annathai Kitchen

Nestled in a merry neighborhood with just a stone's throw away from the Pulau Tikus Market is this humble house turned into a restaurant, known as Annathai Kitchen.
Surrounded by the rowdy sounds of the metal and ongoing construction taking place in the area, Annathai seems unfazed by it all as all is peaceful and calm when one steps into their unpretentious abode.

 

There is definitely no frills about their simple interior; filled with neatly arranged tables and chairs set against the glossy finished walls decorated with black and white scenes of the old Siam glistening under the soft lighting. While the interior was just kept to the bare minimum, it was more than sufficient to create a relaxing ambiance and I was quickly made to feel at home.







Drinks:
Green Salak Syrup - also available in red (MYR3.50) and Home cooked Water chestnut (MYR2.00)


The green syrup is a drink favored among the Thai, as we were told by the Thai lady who took our orders, and it also comes in a red version. The drink is slightly sweeter in taste and will be better appreciated by those with a strong penchant for sweet drinks.
The water chestnut drink is a good option to chill and refresh one's senses; with the grounded chestnuts and in the lightly diluted juice.

Stir-fry Kailan/Kale with salted fish is one of the common vegetables we order and with the simple list of options for vegetables on their menu, this was the one which appealed to our interests and familiarity zone. Salted fish was definitely the salty factor; given its revelation in the name and it was served in a relatively home cooked style.





I cannot remember the name of the next dish; which was a unique presentation of prawns in their special sauce (MYR25.00)
While the prawns do not come in extravagant large quantities, they were good enough to feed portions of two and the light creamy curry sauce was an interesting complement to the juicy freshwater prawns.




On my first visit here, the Kang Som Fish (Seabass) (MYR45.00) was the one which left us perspiring from the spicy sensation which sends that hot thrill, numbing the tongue all the way to that warmth in the tummy. Perhaps it was my low tolerance for spicy and hot food, as this was already requested with a milder degree of spicy and yet, I was still in for a sapid peppery ride with each taste of the fish.
The fish was delicate in its flesh, signifying the well-steamed techniques applied in the process to deliver this appetite-tempting dish to perfection to keep the customers screaming for more, well, literally.






Another of my personal favorite choice of serving the fish, which I tried on my second visit was this Lemon Steamed Fish (MYR42.00) which is definitely another winner.
I love how the fish was steamed with careful thought to maintain the freshness and tenderness of its flesh while the sourish sweet and a light piquant note of taste in soup, composing of the zesty lemon juice enhanced with finely chopped garlic, chilies, coriander leaves and lime, seeped in effortlessly into the fish.





A Thai meal will never be complete without a good bowl of hot and authentic Thai tom yam soup and the Seafood Tomyam Soup was just the right companion to polish the meal nicely.



Another interesting appetizer to try at a Thai restaurant, though not every restaurant will offer it is the Mieng Kam which is a healthy and interesting way to start a meal the Thai way.



I am not sure if you have tried this; which is mainly composed of ingredients which includes vegetables and fried nuts, cucumbers to name a few placed atop leaves which can then be lightly rolled and enjoy with the special sauce to enhance the taste and whet one's appetite.
The uniqueness of this appetizer lies in the sauce, and is a good experience for those who are opting for a light way to commence a meal.

Annathai is definitely a household name to the Pulau Tikus neighborhood and has courted their very own customer base over the years they have been operating from the terrace house.
Run by the family, where the mother is the chef and a Thai daughter-in-law, Annathai Kitchen has definitely planted her roots in the hearts of the local residents, bookmarked as one of the simple and homey Thai neighborhood restaurant.

Simply Spicy at Wang Thai

Wang Thai Restaurant is one of the newer restaurants to land in the Pulau Tikus neighborhood; though not entirely a brand new number in the food-infested area known as one of the best places on the island for food hunters. Thai food is another of the local favorite; with the geographical location near to the borders of Thailand where the culture influences some of the cooking style and taste buds of the locals over here and the Penangites simply have an interesting fondness of hot and spicy food.

We made reservations for Mother's Day lunch on Sunday, and was instantly relaxed as we stepped into the cozy environment of the restaurant against the heat out there. There is a mysterious atmosphere inside the restaurant with the dark theme of the interior coupled with the dark colored wooden tables and chairs, which creates a cool and relaxing ambiance to welcome their patrons into settling down comfortably for their meals.

Beat the heat with a glass of Cold Lime & Plum Drink (MYR3.50)
Absolutely refreshing and thirst-quenching drink which just cools the heat almost instantly!~
It certainly came in handy to bit the hot and spicy food later too...

Start with appetizer like the all-familiar Thai Fish Cake; Tod Man Pla (MYR3.50 each)


The fish cakes were compact-sized; packed with flavorful bites of fish mixture and the best part is that it's not oily.

Pandan Chicken (Gai Hor Bai Toey) (MYR3.00 each)




Stir fried Kangkung belacan (Water spinach/convulvus with shrimp paste)
Pad Phuk Bung Kapi (MYR9.00)


Be ready to be spiced out of your wits with the Tom Yam Mixed Seafood (Tom Yam Ruam Mit Talay) (MYR21.90)

Enjoy the enticing tastes and also a tinge of light spicy taste from the Steamed Siakap with Lime and Chili sauce (Pla Kra Pong Manow) (MYR40.00)
The fish was fresh and the flesh was tender with the light and steamed according to a good timing.




I love how they always use these metal fish-shaped serving dishes to serve the steamed fish in most Thai restaurants.


Leave some room or simply, enjoy a cold dessert like the Tab Tim Krob (Water chestnuts, red rubies and jackfruit in cold syrup and coconut milk)(MYR4.50)





Wang Thai's food is definitely spicy, that's all I can say, but authentic to the Thai tastes.
Good dining environment and attentive service, and with good pricing and spicy Thai food, what can one ask for?

Rainy night at Awet Thai Garden

It was a rainy night when we were heading out for dinner, eager to try out a new Thai Restaurant we were told about and to enjoy an evening dining with the family.

Awet Thai Garden, located in Sg Chua, Kajang is an interesting name for a Thai restaurant, but the pond nearby provided a setting for the restaurant to arrange for a platform overlooking the pond to be built which gave the restaurant a rather unique environment.
However, to our disappointment that night, we did not get to try out the dining environment nor had any view of the pond as it was raining cats and dogs and we were advised against sitting near the pond to avoid the furious patters of the rain coming in on us.

It was raining heavily and while we were pondering on how we could get out of our cars, we need not think further as the helpful staffs of the restaurant rushed out and directed our cars to drive into the main entrance pathway which was shaded to drop off the passengers in our car.
Then he followed the driver out in the rain with an umbrella to shelter the driver of the car from the rain as he gets out of the car.
Bravo for the extremely great service; the best that I have seen and this is what I call going beyond the bars for service. We were really touched and impressed on our first time here, and it's a thumbs-up for the service.





As we sat down at our tables, another waiter came forward with a jug of water, which had the pleasant fragrance of panda leaves in it, to serve us while handing us the menus.
(I originally thought this was complimentary since we were not asked if we wanted it, as they just served it directly. However, turns out, it was charged to the bill at MYR0.80 per pax.
I personally think this could be improved by confirming with the customer, and not assuming that the customer would want the water. It is not the matter of the price to pay for water, but just courtesy).




Service was rather prompt and we did not have a long wait for our food to arrive, after ordering from an extensive menu with a wide variety of selection and recommendations from a helpful waiter.

Stir fried Paku pakis with belacan (chili shrimp paste) (MYR12.00)
This is a crunchy and rare vegetable which is seldom found in most restaurants. The vegetable was well tossed with the right amount of chili paste which lent it the flavor though the portion was slightly smaller.




Kerabu Seafood (MYR12.00)
The sight of the huge and juicy squids already tempted us even before the plate was placed down on the table and the dish certainly did not disappoint.
They were generous with the seafood; and the squids and prawns were juicy and succulent, just satisfying our tastes all the way.





(Decided to turn off the flash and took the photos under the restaurant's dim lighting)


Tomyam Seafood (MYR18.00)
Priced at MYR9.00 per pax, the waiter recommended a portion for two pax for us.
The tom yam soup had the right amount of spices, tamarind and lemongrass which made it just perfect in its blend of tastes of sour and spicy at the same time, and again, with the generous portions of seafood and oyster mushrooms.



We are all extremely picky with the tastes of tom yam soup, where some tends to be too spicy to the point of numbness, or some too creamy and lacking that right percentage where everything is well-balanced to give the soup rightfully its title. We found this fits the bill, and it was just the perfect soup for a cold rainy night.
(No photos of the ingredients as I was taken away discussing about the tastes of the soup with my family).

Fried prawns with eggs (MYR15.00) 
We opted for this, since it looked unique on the menu, passing over on fish cakes.
It was like prawn omelette from its appearance, but the egg batter was well-fried with the right amount of energy from the wok (wok hei) to result in this complex omelette weaving a generous amount of prawns in it.
(According to my mum, it is not an easy task to produce eggs batter while frying in this style).

This definitely did not disappoint and we were pleased with our choice, though we will definitely order the fish cakes the next round.


Steamed Tilapia in Thai style (MYR31.40)
The fish was weighed and charged according to its weight upon its selection from the aquarium where they bred the different types of fish.
This was a recommended style by the waiter, which had a rather unique taste and it was not too spicy.


While there was an assortment of ginger, lemongrass, spring onions, and a handful of chilies in it, the broth was not really spicy. The unique part was the fish was also served with minced meat as part of accompanying broth, and it is rare to me.



We wanted to order the desserts as they were tempting us with the widest selection I have ever seen in a Thai restaurant menu, and everything looks and sounds so enticing that it was really hard to resist to order. However, to our disappointment, most of the desserts ran out that night and we had to just abide by fate to just keep a watch on the waistlines and overindulgence.

Overall, the food was good and the service, was as mentioned above, impressive.
Even the restaurant's owner was rushing about to serve the customers, and yet he had the time for a quick banter with each of his customers to ensure the satisfaction.
The meal above costs approximately MYR20++ per pax, and is rather reasonable although some of the servings tend to be smaller than expected. However, they were definitely not stingy with their ingredients.

So, desserts maybe in our next visit, along with fish cakes, and the other dishes....I think I need to make a list...