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Chakri Palace
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Chakri Palace Suria KLCC general operations manager Anil Sharma said his chefs would not use ingredients that were not authentically Thai.
Eatery Summary
Chakri Palace
Authentic Asian ( Thai )
Halal Certified
0323827788
Daily, 11am to 10pm
"All our chefs are Thais who have a
minimum of seven years' culinary
experience," said Anil.
"They will not use anything but Thai
ingredients because they want to offer
only the authentic flavours of Thai
cuisine," he said.
Anil said he once tested his chefs by
removing the label of a local soy sauce
product and had his chefs prepare dishes
with it.
The chefs refused to use the soy sauce
after the dishes were cooked because
they said the taste was "off."
The restaurant reopened recently after
being closed for renovations.
New items have been added to the menu
and it now has an expanded vegetarian
line-up with everything from starters to
main courses.
The outlet is now more open and
welcoming.
One of the most popular dishes is the
Hong Kong Kai Lan with Straw Mushrooms.
It is a simple dish of blanched Hong
Kong kai lan and mushrooms served with
oyster sauce.
"This has been one of our bestsellers
since we introduced it," said restaurant
manager Alice Kong.
"We came up with the dish to dispel the
misconception that Thai food is always
spicy," she said.
Diners who had been to the outlet before
the renovations would notice that it has
shed its once dark and cosy ambience,
and now sports warmer and brighter
decor.
minimum of seven years' culinary
experience," said Anil.
"They will not use anything but Thai
ingredients because they want to offer
only the authentic flavours of Thai
cuisine," he said.
Anil said he once tested his chefs by
removing the label of a local soy sauce
product and had his chefs prepare dishes
with it.
The chefs refused to use the soy sauce
after the dishes were cooked because
they said the taste was "off."
The restaurant reopened recently after
being closed for renovations.
New items have been added to the menu
and it now has an expanded vegetarian
line-up with everything from starters to
main courses.
The outlet is now more open and
welcoming.
One of the most popular dishes is the
Hong Kong Kai Lan with Straw Mushrooms.
It is a simple dish of blanched Hong
Kong kai lan and mushrooms served with
oyster sauce.
"This has been one of our bestsellers
since we introduced it," said restaurant
manager Alice Kong.
"We came up with the dish to dispel the
misconception that Thai food is always
spicy," she said.
Diners who had been to the outlet before
the renovations would notice that it has
shed its once dark and cosy ambience,
and now sports warmer and brighter
decor.
It now boasts an open view that is more
welcoming and friendlier than the
original front facade.
A lunch and dinner crowd that packs the
outlet is testimony to this.
With the new menu, customers can look
out for more interesting dishes such as
Pooja, also known as Booja.
This is a crab dish that has minced
chicken, crabmeat and egg yolk stuffed
into the crab shell and steamed before
it is breaded and fried.
The crab shell helps keep the seafood
flavour.
For those who must have Tom Yam soup,
the latest offering is Tom Yam Gung
Maenum.
A little pricier than the normal
serving, the clear soup is prepared
Bangkok style. It is adequately sour and
spicy and comes with two large king
prawns.
welcoming and friendlier than the
original front facade.
A lunch and dinner crowd that packs the
outlet is testimony to this.
With the new menu, customers can look
out for more interesting dishes such as
Pooja, also known as Booja.
This is a crab dish that has minced
chicken, crabmeat and egg yolk stuffed
into the crab shell and steamed before
it is breaded and fried.
The crab shell helps keep the seafood
flavour.
For those who must have Tom Yam soup,
the latest offering is Tom Yam Gung
Maenum.
A little pricier than the normal
serving, the clear soup is prepared
Bangkok style. It is adequately sour and
spicy and comes with two large king
prawns.
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