Thai Food Promotion at Feast Restaurant, Sheraton Petaling Jaya

FEAST
Sheraton Petaling Jaya Hotel, Jalan Utara C, Petaling Jaya, Selangor.
Tel 03-7622 8888.
Business hours: 6am to 11pm.

Expect authentic Thai cuisine of uncompromised quality from Chef Somkid Ketkaew.

During the review, we were supposed to have Mango with Sweet Sticky Rice. However, he changed it to jackfruit with sticky rice.

“The mangoes are not sweet this season. I would rather not serve it,” he said.

And that is an indication how serious chef Somkid takes his cooking.

The chef from Bangkok Marriott Hotel The Surawongse is currently in town for two weeks for the Thai food promotion at Sheraton Petaling Jaya’s Feast restaurant.

With over 25 years of culinary experience, he learned how to cook from his mother who owned a food stall and honed his skills while helping her prepare the food.

For the promo, diners can taste a variety of Thai cuisine from appetisers to soups to mains and of course, dessert.

Start the meal on a spicy note with appetisers such as Spicy Wing Bean Salad with Minced Chicken and Shallot, Yum Som O (Pomelo Salad with Shredded Chicken) and Pla Goong (Spicy Prawn Salad with lemongrass).

No Thai meal will be complete without Tom Yum Goong, spicy lemongrass soup with prawns, and the chef’s version sure delivers a fiery kick.

So what sets his version apart from others?

“I use coconut milk instead of milk, it adds more flavour,” he said.

For something less spicy, the chef recommends the Wok Fried Chicken with Cashew Nuts and the Deep-fried sun dried beef with chilli sauce.

The textures of the chicken and cashew nuts complement each other, it was popular among diners as the pot was near empty half-way through dinner.

The chef said the beef is marinated overnight so that the flavours are infused into the meat.

Another Thai staple is the Pad Thai Noodle, sweet stir-fried rice noodles with prawns and tamarind sauce.

A personal favourite of mine is the Red Curry with BBQ Duck.

According to the chef, he marinated the duck for four hours with fish sauce and oyster sauce to draw out the gamey flavour.

During the review, the desserts Sangkaya Maprow Orn (coconut custard in pumpkin) and Tub Tim Grob (water chestnut in coconut syrup) were popular among diners. So much so that the desserts ran out and the chef had to prepare a second batch.

The water chestnuts were crunchy and not too sweet, a delightful treat to end the meal.

The Thai promo is part of the buffet at Feast from now until Oct 6 for dinner from 6.30pm to 10.30pm at RM118 per adult and RM59 per child.