Many will say that buffet reveals the bad side of a restaurant – a whole stretch of food arranged in huge pots, inconsistent food quality, cold food, etc.. Despite so, this doesn’t happen to all restaurants, especially nowadays quite a number of restaurants highlight on ala-carte buffet concept, where all your food are prepared upon order to ensure fresh, pipping hot, better quality dishes are served to diners.
By far, we rate Rama V Fine Thai Cuisine at Jalan U-Thant, Kuala Lumpur as one of the best Weekend Lunch Thai Buffets in KL. Our numerous visits to their ala-carte buffet lunch are memorable. Rama V is particular on quality ingredients, churning out delicious Thai delicacies which are as good as what you have from the normal menu.
However, due to the huge portion of each dish, we ended up having wastage by the end of the meal. Hence, to avoid this, now we prefer ordering from off-buffet menu. We are glad to find out that just last week, Rama V Fine Thai has revamped their menu, introducing modern Thai delights with a touch of Western. Traditional Thai favourites still occupying large part of the new menu, maintaining the core essence of the restaurant to deliver Fine Thai Cuisine.
Rattanakosin Platter (6pax) RM98.00
We started with Rattanakosin Platter, a basketful of appetizers in all her glories. Everything seems good from Tod Mun Pla to Pla Poo nim Tod, Kai Satay, Popiah Tod, Popiah Sod ped, Popiah Sod Kung, Kai Tod Nga krob, som tam.
Tod Mun Pla (Thai Fish Cake) – Bouncy and chewy with a thin layer of crispiness like deep-fried fish ball, accompanied by spicy aftertaste.
Pla Poo Nim Tod (Deep Fried Soft Shell Crab served with Thai Sweet & Sour Sauce) – A little soggy for our liking, better if laid with less flour batter to achieve more crunchy sensation.
Kai Satay (Marinated Thai Styled Grilled Chicken) – This is good! Juicy, tender chunks of meats coated with flavourful marination. Must try!
Som Tam (Thai Papaya Salad) – Plethora of textures alongside with tangy and spicy concoction, opens up the appetite.
Popiah Tod (Deep Fried Rama V Spring Roll)
Popiah Sod Ped (Fried Rice Paper Roll with Duck)
Popiah Sod Kung (Fried Rice Paper Roll with Chicken)
This platter is huge, ideal for 6 persons so if you came in smaller group, we suggest diners to order just few of them individually and save more space on their mains. Kai Satay and Tod Mun Pla is highly recommended.
Pla Kra Pong Yam Ma Meung RM65.00
Dancing Seabass with Mango Salad (800g)
Deep fried seabass generously showered with mango salad, enhancing the overall flavours with extra zing.
Kung Sos Ney Heang RM38.00
Stir Fried Tiger Prawn with Dry Butter Floss
Stir Fried Tiger Prawns is very similar to Chinese Egg Floss Butter Chicken, but Rama V’s version is more oily, loaded with buttery goodness and crispy bits of egg floss.
Gaeng Kiaw Loo Chin Pla Yad Sai Khai Kem RM28.00
Green Curry Fish Paste Stuffed with Salted Egg Yolk
We use to order only Green Curry Chicken from the menu, but this time getting a twist by having Green Curry Fish Paste Stuffed with Salted Egg Yolk, a friendly recommendation by Rama V staffs. According to them, this is a very common dish in Thailand, having round, bouncy fish balls packed with aroma of salted egg yolk, all drenched in rich, mild spicy gravy.
Neur San Nai Yang Kab Sos Geang Kai Ween RM52.00
Australian Tenderloin with Green Curry Sauce
New in the menu, this fusion dish combines pan-seared Australian Tenderloin in a bed of rich, coconuty green curry sauce. We were told that it is of sharing portion, but Summerkid is more than eager to polish clean the whole plate on his own.
Neur Kra Ta Ron RM32.00
Beef with Honey Sauce on Hot Plate
In contrary to Australian Tenderloin with Green Curry Sauce which can easily becoming the crowd favourite, Neur Kra Ta Ron, or Beef with Honey Sauce on Hot Plate on the other hand, goes the other way round. The sticky sweet honey sauce does call for a breakthrough, undoubtly interesting, but may not be generally acceptable when pairing with meat.
Kai Yad Sai Kra Pao RM35.00
Thai Style Chicken Roulade
Hurray to have Chicken Roulade on a Thai restaurant’s table. Creamy, mushy spinach rolled within chicken, roasted to golden brown and served with spicy sweet sauce. A brand new level of try, getting away from common brown sauce, mushroom sauce or black pepper sauce.
Yam Tha Wie RM24.00
Do not leave a Thai restaurant without trying their salad. We choose Yam Tha Wie, or Ancient Thai Salad this time. Other options includes Spicy Glass Noodles salad with Seafood, Rama V Papaya Salad with Salted Egg Yolk, Spicy Minced Beef with Shallots & Mint Leaves, just to name a few.
Write Up: Summergirl
Rama V Thai Fine Dining Cuisine
5, Jalan U-Thant,
55500 Kuala Lumpur.
Business Hour: 12.00pm-3.00pm, 6.30pm-11.00pm