The Westin Kuala Lumpur’s all-day dining restaurant, The Living Room, welcomes Thai guest chef Surachai Pleanbumrung from the Royal Orchid Sheraton Bangkok for a week-long culinary showcase.
Thai cuisine, beloved by Malaysians and people worldwide, is a rich tapestry influenced by Indian and Chinese cultures. It features fresh herbs and spices like garlic, coriander, lemongrass, mint, and chillies as essential ingredients. Chef Surachai’s dishes, prepared from generations-old recipes adapted for modern palates, will be the highlight of the buffet, including appetizers, soups, curries, and desserts.
Ma Hor (Galloping Horses)
This tasty Thai appetizer, named to honor King Rama VII’s horsemanship, features sweet and sticky caramelized minced pork atop segments of fresh pineapple or tangerine, garnished with a coriander leaf and thinly sliced red chili. The sweet pork pairs beautifully with the tart fruit, creating a delightful explosion of flavors.
Som Tam (Green Papaya Salad)
A quintessential Thai salad made from shredded green papaya, chili peppers, tomatoes, garlic, lime juice, fish sauce, and peanuts, Som Tam delivers a perfect balance of sweet, sour, salty, and spicy flavors. Each bite is a refreshing, crunchy, and vibrant taste sensation.
Phad Thai Goong Sod (Stir-fried Noodles with Prawns)
This classic Thai dish features stir-fried noodles with shrimp, tofu, bean sprouts, peanuts, egg, and a tangy sauce made from tamarind, fish sauce, garlic, and chili. The combination of soft noodles, succulent prawns, and crunchy peanuts creates a mouthwatering texture and taste.
Beef Massaman Curry (Thai Curry with Tender Beef or Chicken)
Known for its complex flavor profile, Massaman curry combines elements of Thai, Malay, and Indian cuisines. With tender pieces of beef, potatoes, onions, and peanuts in a creamy, coconut milk base, this curry offers a perfect balance of sweet, savory, and spicy flavors with a hint of tanginess from tamarind.
Tom Kha Gai (Thai Coconut Chicken Soup)
A popular Thai soup, Tom Kha Gai features tender chicken cooked in a creamy coconut milk broth, flavored with galangal, lemongrass, kaffir lime leaves, and Thai chilies. This rich and aromatic soup is both comforting and bursting with flavor.
Khao Niew Mamuang (Mango Sticky Rice)
A well-loved Thai dessert, Mango Sticky Rice is made with sweet glutinous rice topped with ripe mango slices and drizzled with coconut milk sauce infused with sugar and salt. The creamy, sweet, and slightly salty coconut sauce perfectly complements the juicy, ripe mango.
Chef Surachai will serve over 20 types of dishes on a rotational basis, offering diners up to 14 different dishes at any one time during the buffet for a comprehensive dining experience.
All Thai’d Up Buffet:
– Dates: June 21, 22, 28, and 29
– Price: RM188 nett per adult, RM94 nett per child
All Thai’d Up Family Style Options:
– Dates: June 23 – 27
– Price: RM110 nett for 2 persons, RM160 nett for 4 persons
– Available for lunch and dinner
Discounts: Club Marriott members could enjoy a 35% discount off the buffet
*All prices are inclusive of 6% SST. For bookings and inquiries, guests may reach out to Westin Dining, Call: +603 2773 8015 or WhatsApp: +60 12-305 1715 / https://wa.me/60123051715 or Email: westindining@westin.com.
