The second branch off their successful TTDI HQ, Surisit opened without much fanfare in this part of PJ.
A friend who went to the TTDI branch commented that while the food wasn't bad, it wasn't quite worth the price he paid for. Given that it's a no frills Thai dining, how much could it cost?
Quite a fair bit, it seems. The
menu has plenty of choices but one thing we noticed was how everything is in the double digit range. And that range doesn't start with 1x. So the cheapest thing on the menu would still set you back by (at least) RM 20. Perhaps there were some item at RM 19.90 but if you want to take that 10cent into account, come. I give you that 10c ok? =_=
Given the sudden burst of Thai restaurants in the Klang Valley in recent times, you'd think that they'd offer better value for money. After all, it is still Asian cuisine and come on, hiring a Thai chef is cheaper than the locals. Why else are we still paying them to do jobs e.g. waitress? Unfortunately, Thai food can be quite a costly affair. Maybe everyone is jumping on the bandwagon, hence charging you an arm and limb. This isn't my frugal side talking. I really don't know how can a dish sourced locally with an average portion can be priced at RM 20. We aren't even talking about seafood.
S
eafood tom yum: Spicy lemongrass flavored soup.
The seafood was fresh while the soup was quite spicy. Some restaurants tend to use ready-made paste as a base. For the untrained palette (such as mine), I can't quite tell but my dinner companion could. Her 2years stint in Bangkok certainly trained her in spotting authentic Thai cuisine.
One thing I'd advise is to have this soup while it's still hot. The sourness can be overbearing once it goes to room temperature.
Hohmuk Maphraw: Mixed seafood otak-otak with in coconut.
Similar to
Rama V's tom yum, this is the denser version and not as sour. The seafood was fresh and had a hint of the coconut.
I do like this quite a lot with the rice, very appetizing as it wasn't very spicy, thanks to the coconut's sweetness that balanced it out.
Khaw Niau Ma Muang: Mango pulut served with coconut milk.
This was a rather major disappointment. The dish was evidently reheated in the microwave because the glutinous rice was almost rock hard in the centre. So hard that we couldn't even break it apart using the fork. Not even the coconut milk helped =| If you are going to serve leftover food, might as well just don't.
Tap Tim Grop: Red rubies with coconut milk.
If my dinner companion has to have her mango sticky rice, my choice would be this. One of the best things to have on those hot nights
apart from hot sex, the coconut milk with ice is awesome with the sweet jackfruit. The chewy texture of the water chestnut maybe off-putting to some folks but they just don't know what they are missing out on :P
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