Helmed by Chef Seeri; a very experience Thai Food Chef at Aroi Dee Thai Restaurant Putrajaya located at the new setup on the 8th Floor of the Palm Garden Hotel IOI Resort Putrajaya, Selangor will once again; tantalise our taste bud for its delicious Thai dishes.
With the new setup, Aroi Dee Thai Restaurant is able to offer an elegant Thai Dining experience in Putrajaya where you can entertain your guests to authentic Thai cuisine.
With a scenic view; you can also dine at the outdoor balcony area where you will be rewarded with a breezy and nice backdrop of the KL skyline from afar especially in the late evening.
Our first dish is the Sago based appetiser Saku Sai Gai (RM 22.00). The filling is a minced chicken cooked in a special sauce. This dessert resembles the Chinese Sesame Balls but instead of deep frying it is steamed. It is best eaten hot as it tends to be chewier as its gets colder.
Followed by the Thai Pandan Leaf Chicken Gai Hor Dai Toey (RM 22 For 4 pcs). We like the frying style as it is not over fried, this gives a pandan enhanced flavoured with a nice soft crisp while the chicken meat which is already flavoured is succulent and tender.
We can’t miss the next dish which is the Seafood Tom Yam Kung, Chef has a special skill that makes this soup very authentic in terms of the flavours with the right balance of spicy and sour level which get us going for the second and the third until the last drop.
Another signature dish of the Chef is the Steamed Sea Bass (Siakap) Thai Style. Using simple condiments such as lime, chopped garlic, coriander root and birds eye chilli to make the sauce and garnished with coriander leaves and scallions; this dish left us spellbound. Coupled with the fresh meat texture, it was a real delight to taste this dish.
Our order of rice is the Kao Pad Sapparod Pineapple Fried Rice with Seafood & Chicken Floss (RM 27.00). Nicely decorated in the pineapple shell, it looks really good. The fried rice has a lot of little chunks of fresh pineapple to give you that natural sweet sourish taste to the rice.
Besides offering some of the authentic Thai dishes, Chef Seeri which has a vast experience has concocted some new fusion dishes, this time, for us to sample on. He decided to implore some Japanese fusion into the Udon Pad Prik Gung Nam Yead Spicy Braised Udon Noodle with Seafood (RM 38.00). The springy texture of the udon was fried with the special Thai sauce and perfectly paired with the bouncy firm texture of the prawns, squid and mussels.
And the next dish is infused with some Western influence, which is the Pad Neau San Hua Kap Kway Teow aka. Pan Fried Tenderloin Beef served with Kway Teow (RM 28.00). We like the texture of the tenderloin beef as its’ meat which is pan fried was coated with a nice sauce while the meat was very tender and juicy.
2 Special Thai Dessert are set for us to taste; the first of which is the Sangkaya Phek Pumpkin Egg Custard (RM 15.00). The pumpkin is first steamed to a soft creamy texture and moulded in. It is then topped with thick coconut cream that gives it a Sangkaya flavoured.
and the last one is the Sangkaya Phek Yam Egg Custard (RM 15.00). Similar to the Pumpkin but the change is the Yam filling. For the Yam, it should be eaten when it is still hot as it gets harden once it comes to room temperature.
So, if you are a true fan of Thai Food, you will definitely be able to enjoy this delicious Thai dish offering made specially by Chef Sree Aroi Dee Thai Restaurant Palm Garden Hotel IOI Resort.
Aroi Dee Thai Restaurant Address;
Palm Garden Hotel IOI Resort