AB­SO­LUTE THAI @ THE GAR­DENS

CLEO (Malaysia) - - BITE ME -

WHAT YOU GET:

Not only is the food ab­so­lutely scrump­tious, you get a feast for the eyes too! The in­te­rior of this Thai is dec­o­rated with a mod­ern touch. Beau­ti­ful art pieces, framed pic­tures and art deco frames care­fully laid out against bare brick walls; light wood ta­bles and chairs as well as leather-cush­ioned booths. It’s cosy, com­fort­able and ex­tremely stylish! Don’t worry about Thai authen­tic­ity though, be­cause when the food hits the ta­ble, you’ll be trans­ported straight to Si­amese splen­dour.

For starters, get the minced chicken wrapped in kuey teow skin. It comes with a won­der­ful spicy mint sauce that gives each care­fully-wrapped pocket a de­light­ful tang. If you’re crav­ing for some good old to­myam soup, you can’t go wrong with ei­ther the red ver­sion or the clear ver­sion. Look­ing for some­thing a lit­tle more fill­ing, have some steamed rice with a serv­ing of green curry chicken. The one dish that we think is an ab­so­lute must-try is the steamed siakap with gar­lic, lime and chilies which ex­plodes a plethora of flavour in your mouth. Ab­so­lute heaven!

FOOD:

Cielo Dolci’s frozen desserts are made from scratch us­ing nat­u­ral in­gre­di­ents and not a sin­gle dro­drop of pre-mixed in­dus­trial bases, flavours or top­top­pings. They are big ex­plor­ers in the taste depart­ment and avidly ex­per­i­ment with a va­ri­ety of flavours, of­ten com­ing up with unique flavours with a lo­cal touch like durian, cempedak, co­conut and gula melaka, tofu-fa, and nasi lemak which all have been in­stant hits! In­dulge in some mouth­wa­ter­ing, creamy good­ness to­day!

The at­mos­phere and low light­ing at Bus­aba makes it the per­fect set­ting good food, con­ver­sa­tion and a lit­tle pri­vacy. If you’re look­ing for some­where for a first date, Bus­aba is the spot! If you’re in want for some­thing cool­ing, sweet and crunchy, opt for the iced wa­ter chest­nuts and jack­fruit in co­conut milk. The wa­ter chest­nuts are coated with a layer of tapi­oca flour so you get a jelly-like tex­ture on the out­side and a crunch on the in­side. The sweet jack­fruit adds a zest to the flavour of the en­tire dessert. Coolest part? It’s served in a hol­lowed co­conut shell!

Our Pick:

Why:

LOT 50, LEVEL LG, PAR­A­DIGM MALL, KE­LANA JAYA. VISIT WWW.CIELODOLCI.COM OR FACE­BOOK.COM/CIELODOLCI.

GREEN CURRY CHICKEN

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