De Thai Restaurant occupies a lovely prime spot across the water fountain in Oasis Square. Spotting some Thai influences in its wooden facade with an arched roof, the restaurant exudes a gentle charming air about it.
The cool comfortable interior is brightened with colourful walls, stylish wooden furniture and an impressive bar stocking an excellent collection of fine wines. The kitchen is helmed by Chef Chalocha Daolam (Aew) while the restaurant is run by Charnchai Buthrsri (Charn). Chef Aew has 30 years of culinary experience and was heading a well-known Bangkok restaurant for 10 years.
The menu at De Thai is very extensive, thanks to Chef Aew, so be prepared to spend some time going through it.
Like any good Thai meal, Mieng Khum (RM26+) is a popular choice for starters. In De Thai, the Mieng Khum can be presented in several ways and ours was done in 2 ways. The ingredients were all freshly prepared and faultless in their presentations. Both platings were pleasant to the eye and I really couldn’t choose between the two!
Tom Yum Kung was served in individual casseroles and the portion was pretty substantial. At RM35+ per portion, the piping hot, spicy and tangy sauce with huge sea prawns did a good job of perking up our appetite. The flavours of the various Thai herbs blended well together and not a drop of the tasty soup was wasted.
Dinner stepped up with the appearance of Geang Khiew Waan Kai (Sweet Green Curry Chicken @ RM35+) and a whole Steamed Sea Bass with Lime & Garlic (RM85+). Known as Pla Krapong Nung Ma-naaw, the fish was fresh and sweet. However, I felt the favours of the lime and Thai herbs could have been stronger.
We had 2 dishes with De Thai’s signature tamarind sauce: Kung Raad Ma-kham (Deep Fried Sea Prawn Topped With Tamarind Sauce @ RM85+) and Og Ped Ma-kham (Grilled Duck Breast with Tamarind Sauce @ RM40+). The sea prawns were huge and fresh so it was quite a shame that they were over-fried. While maintaining a crispy-looking exterior, the prawns were dry and tough under the shells. We had the Pandan Prawns as well and they too were over-fried. Better to stick to Pandan Chicken.
Faring better were the grilled duck breast slices as the smokey meat remained tasty, enhanced by the crispy wisps of fried basil leaves.
Top points go to the Kae Sauce Panang (Grilled Rack of Lamb with Panang Sauce at RM85+). The lamb chops were tender and juicy and the panang sauce was spot-on.
I tried 3 desserts that evening and personally, the Khao niew Ma-Muang (Mango Sticky Rice @ RM18+) was my favourite. The non-fibrous mango was sweet and the sticky rice used premium Thai rice – the grains were long and plump with a lovely bite in its stickiness.
The Tub Tim Krob (water chestnuts rubies in coconut milk) and Saku Cantaloupe (sago with cantaloupe in coconut milk) didn’t quite hit the mark – thicker creamier coconut milk would have helped.
The ambience and surroundings at De Thai are lovely and stylish so perhaps that contribute to the premium pricing. It’s a good venue for a long leisurely meal, a celebration and perhaps pairing your food with their recommended wines, which I was told, are from excellent vineyards.
De Thai Restaurant
R11, Oasis Square
Jalan PJU 1A/7A
47301 Petaling Jaya
Tel: +603-7832 1174