Thai cuisine true to its Bangkok roots
For a limited time, The Mesh at Four Points by Sheraton Kuala Lumpur City Centre is serving Thai food that transports diners straight to the bustling streets of Bangkok.
The hotel's chef de cuisine Kamarudin Dali said the dishes in The Mesh x Siam Road were authentically Thai, as two chefs from Bangkok Marriott Marquis Queen's Park were invited to teach the team to prepare the dishes from scratch.
To start off the buffet, there's an enticing variety of appetisers.
The Mesh buffet offers a spread of typically Thai dishes of bold flavours that transport guests straight to the streets of Bangkok.
Som Tam Goong (green papaya salad with prawns) is tossed fresh in front of diners, its crunchy texture and balance of sweet, sour, salty and spicy notes instantly awakening the palate.
The Larb Kai (spicy minced chicken salad) offers a mix of herbs with a hint of roasted rice crunch, while Yum Som-O (pomelo salad) combines juicy pomelo segments with sea prawn and a spicy chilli paste dressing for a refreshing zing.
Pla Neua Yang (slow-cooked beef brisket salad) is richly flavoured with lemongrass, shallot and mint, giving it a fresh and aromatic finish.
Tom Yam Goong stands out with its thick, flavourful broth, slightly different from local versions.
Kamarudin said the fragrant soup was made with prawn, mushroom, kaffir lime, lemongrass and just the right amount of heat.
Authenticity is at the heart of the mains too, he said.
'The Pad Krapoa Nuea (stir-fried minced beef with basil) and Pad Krapoa Gai (the chicken option) are prepared the traditional Thai way, which is slightly dry, allowing the bold basil and chilli notes to shine through.
Pad Thai Goong with a generous amount of plump, juicy prawns.
'Comforting street food like pineapple fried rice and instant noodles stir-fried with tom yam spices add a casual touch.
'Fried favourites such as vegetable spring rolls, fish mousse wrapped in palm leaf and Thai fish cake are served with a tangy chilli dip to round out the selection,' he highlighted.
The live cooking stations are a major highlight of the buffet.
At the Pad Thai Goong station, silky rice noodles are cooked with juicy prawn, bean sprout, tofu and eggs.
Guests can ask for a generous sprinkling of crushed peanut and lime juice on top to complete the dish.
Another standout is Daging Bakar Danok – juicy, grilled marinated beef slices served with spicy dipping sauce.
The meat is tender and smoky, with a hint of char that enhances its rich, savoury profile.
If you enjoy dessert, the variety here is bound to impress.
Som Tam Goong served atop sticky rice and grilled chicken.
There's the chewy and fragrant Kanom Babin (mini coconut pancakes), while Mango Sticky Rice is served with perfectly ripened mango and a generous drizzle of creamy coconut sauce.
Pandan Toast provides a comforting sweetness, while Ploy Krob (water chestnuts in coconut milk) and Kluay Buad Chee (bananas in coconut milk) offer a refreshing finish to the meal.
To complement the feast, a variety of traditional Thai beverages are available, including rich Thai Iced Tea, aromatic Thai Green Tea and soothing Lemongrass Juice.
Alongside the Thai food, there are also some Malaysian favourites for those needing a bit of local fare.
The buffet is available until June 30, priced at RM168nett per adult and RM84nett per child for dinner and RM148nett per adult and RM74nett per child for lunch (Saturday and Sunday).
THE MESH, Four Points by Sheraton Kuala Lumpur City Centre, corner of Jalan Sultan Ismail and Jalan Ampang, Kuala Lumpur. (Tel: 03-2706 9099) Business hours: 6.30am-10.30pm.
This is the writer's observation and is not an endorsement by StarMetro.
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