Apart from the Luna Bar and Cristallo Di Luna at 34th floor, Soi 23 at 23rd floor of Pacific Regency Hotel Suites, Kuala Lumpur has always been a reputable restaurant in KL, offering fine Thai cuisine with modern twist. The restaurant has revamped the menu recently, presenting brand new flavours complete from mild to creamy, spicy, coconuty, sourish, sweet, etc., all infuse into both Asian and Western cooking methods in innovative way.
Soi 23 Fine Thai Restaurant takes on warm colours in overall design, welcoming diners with fully carpeted floor, white-brown table cloth with peanut brown cushion chairs, yellow hue lights,ornaments in darker shades of brown along with partial wooden walls combine to create calm, inviting interior.
Seared Scallop Pomelo Green Salad with Pineapple and White Radish
Begin the meal at Soi 23 with Seared Scallop Pomelo Green Salad with Pineapple and White White Raddish, an appetizer that delivers complex flavours and textures to wake up the tastebuds- juiciness of pomelo, spiciness of small chillies, chewiness of scallops, pungentness of onions, dotted with peanut bits and sweetness of rojak-sauce like dark sauce. Refreshing, but numbing spicy.
Tom Yam Prawn Bisque
Continue with a bowl of tummy warming, nourshing Tom Yam Prawn Bisque gracefully laden with flavours and essence of prawns, looks red hot but mild to the palate. The subtle version of fiery hot tom yam, without the pronounced sourness too. Luxious added with three halved prawns for more chews.
Slow Braised Black Angus Beef Ribs in Dry Curry with Pineapple
For mains, try Slow Braised Black Angus Beef Ribs in Dry Curry with Pineapple, featuring huge ribs slowly cooked in extra creamy dry curry to enhance the beefiness with aroma of herbs and spices. Not exactly melt-in-mouth and easily fell of the bone braised ribs, but more meaty, and chewy.
“Alive” Organic Spring Pandan Chicken
Expecting to have big chunks of chicken wrapped within pandan leaf for this dish, and we are wrong. Soi 23 “Alive” Organic Spring Pandan Chicken is served as usual roasted chicken style, sided with lime and Thai Chilli Sauce. Pour the sauce and squeeze some lime juice over the chicken to enjoy zesy, spicy and sweet concoction in your munch of chicken. Meat may be on the dry side depends on the chicken parts you get.
Soft Shell Crab, Tiger Prawn & Scallop with Stinky Bean & Massaman Paste
Our favourite dish among all. Soft shell crab, tiger prawn and scallop brimming in a bed of green, coconuty curry prepared from stinky bean and Massaman paste, a type of classic curry paste in Thai cuisine. Our friends gave thumbs up to the soft shell crab, for it is not overwhelmed with taste of deep-frying flour.
Thai Spicy Lemon & Garlic Seabass
De-boned steamed seabass served over spicy lemon and garlic sauce, pretty standard. You can also opt for cod fillet with Ginger & Corriander, Thai Supreme Sauce (RM68), Salmon Fillet with Lime and & Lemongrass, Kiffir Lime Crips (RM48), Steamed Asparagus drizzled with Lemongrass Scented Oil (RM32)
Trio Mushroom & Asparagus with Spring Onion & Ginger
Balance your meal with a plate of nutritious vegetable dish. We recommend Trio Mushroom and asparagus with spring onion and ginger, a stir fried dish with Asian cooking style, intense with fragrance of spring onion, ginger, and gravy that goes well with rice.
Chilled Young Coconut Creme Caramel with Gula Melaka & Vanilla Ice Cream
End the meal with Chilled Young Coconut Creme Caramel with Gula Melaka & Vanilla Ice Cream, a East meets West desserts that showcases the unique sweetness of our gula melaka with delicately creaminess, smoothness of creme caramel and icy cold vanilla ice cream. Perfect ending.
Photography: Summerkid
Write Up: Summergirl
Address:
So1 23 Fine Thai Restaurant
23rd floor,
Pacific Regency Hotel Suites,
KH Tower, Jalan Punchak,
Off Jalan P.Ramlee,
50250 Kuala Lumpur, Malaysia.
