Celadon Royal Thai Cuisine

There’re some fine dining restaurants on the 6th Floor of Pavilion, one of them being Celadon Royal Thai Cuisine which as the name implies, really does serve food good enough for royal taste buds. Generally I am a bit wary of dining in Thai restaurants in KL as few can come close to Thai food in Thailand but I was in for a surprise at Celadon Royal Thai Cuisine, the venue of Jurique’s 1st ever media event where they launched Nutri-Define with Biosome5.

The 1st appetizer was Thai betel leaves served with dried shrimps, shredded coconut, roasted peanuts, chilies, dried onions, ginger, lime with homemade shrimp sauce. It’s a beautifully presented appetizer. The betel leaf packages may be small but the explosion of tastes they contain is indescribable – sour, spicy, bitter, crunchy, tangy. In one word, “superb” as I have had few appetizers which have tasted nearly as good as this. Combined with the thick shrimp sauce, the taste is incredibly rich and unforgettable.

Glass noodle seafood salad is the 2nd appetizer and the predominantly sour taste in this dish whetted our appetites for the main courses. There’s lots of fresh prawns, mussels and squid in this colourful salad.

One spoonful of this delightful Tom Yam Goong and I was more than convinced of the authentic Thai taste. It has everything I could ever want of a Tom Yam Goong, basil leaves, mushrooms, prawns and squid. Simply marvellous!

Deep-fried marinated chicken wrapped in pandan leaves can sometimes be a bit dry but not Celadon Royal Thai Cuisine’s version which is juicy, well marinated without being too salty. There is no oily after taste at all. The flesh is firm and completely edible. Of course the chili sauce is a must-have dip.

Steamed siakap with chilies, garlic and lime sauce is one of the less spicy main courses with a tangy taste. Fish is very fresh and best part of it is I didn’t detect any bones. Always a hassle to remove bones.

Deep-fried river prawns topped with tamarind sauce and crispy onion is one of my favourites. The prawns are so big and juicy. The sauce is so perfect with the right level of sourness.

Stir-fried broccoli with fresh scallops and garlic sauce would whet the taste buds of even those who don’t normally eat vegetables.

Dessert is Thab Thim Krop or red ruby water chestnuts served in iced coconut milk topped with jackfruits. Probably the least memorable and most underwhelming dish in this restaurant, I have had better Thab Thim Krop. I think the ice could have been broken up rather than served as one ball. Also it lacks jackfruit as there were just a few shreds.