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This great purple butterfly,
In the prison of my hands,
Has a learning in his eye
Not a poor fool understands.

~William Butler Yeats, “Another Song of a Fool”

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Yesterday, I spent a couple of hours writing what I thought was a pretty good piece on Rama V, but….I fell asleep while reading it.

Writing something, be it a blog post or a cookbook, isn’t as simple as rattling off a few thoughts. It’s about engaging the audience and putting your thoughts across clearly. And most importantly, it’s about knowing when to stop.

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If you bring that sentence in for a fitting, I can have it shortened by Wednesday.

~M*A*S*H, Hawkeye, “The Gun”

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The restaurant still retain its old charm, parquet floors, popular in the 70s, and bathtub in the restroom. The tables are dotted with jasmine buds which permeate the air with a mild scent. Lights are dim and warm, and the stage is set for an evening of indulgence.

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Mieng kam

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Mieng kam, served as an appetiser, has all the elements of an appetite stimulant. Birds eye chillies, peanuts, toasted coconut, onions, ginger, dried shrimps, sweet peanut sauce and chopped limes are wrapped in daun kadok. The time-tested combination is one that works – obviously.

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Chor Ladda – blue dumplings stuffed with chicken and shrimp – recommended

Kao Tan Na Tang – crispy rice with minced chicken – light, crisp and crumbly…an excellent appetiser

Yam Som O, Yam Hua Plee – pomelo salad and banana blossom salad

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The predominant ingredients seem to be chicken and dried shrimp, and the characteristic tangy taste of lime in many Thai cuisines is present in some of these dishes.  The Chor Ladda, blue dumpling, is new to me, and while I’m not overly excited about the thick and chewy skin, I do love the minced chicken and peanut filling due to its savoury-sweet taste.  Heck, I’d order it again just to behold its beauty.  The restaurant takes pride in its presentation, and as a guest, I am enthralled.  It is a night of firsts, as I enjoy the banana blossom salad which contains coconut milk to give it a richer texture.

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Tom yam talay, Hor Mok Talay

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Some like it mild, some like it spicy.   But if you ask for a spicy version of the tom yam, you’ll be greeted by searing hot pain and numbness.  I LOVE the mild version as the flavours are more discernible.  The otak-otak, presented in a wooden mould that houses individual portions, is something that we ended up having mixed opinions over.  I thought it was slightly overcooked, but some felt it was soft and moist and thus perfect.

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Pandan chicken -flavourful, one of Bald Eagle’s favourites

Deep fried garoupa fish in three types of chilli

Green curry. I found this a little too mild

River prawn with thai chilli paste – very fresh. Excellent and highly recommended

Fried Wonton – crisp beancurd skin enveloping minced chicken meat – I LOVE THIS

Kailan with salted fish – the salted fish is of superior quality and enhances the overall flavour of this dish

Black pepper beef – the green peppercorn creates a mild burst of peppery flavour in the mouth – yummy!

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The distinguishing factor about the food at Rama V is the quality of the ingredients and the subtlety of flavours. Ingredients are used sparingly but sufficiently to ensure that they are not overpowering.  Rama V removes the common misconception that Thai food is fiery hot and spicy.

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An array of desserts

Pumpkin custard – my favourite

Luk chup, Royal Thai dessert

Luk chup – sweet desserts – looks like chilli, feels like chilli, but it ain’t chilli

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Make room for desserts.  You won’t regret it.  I love the pumpkin custard, a unique preparation of custard within a slice of pumpkin topped with shredded egg yolk.  The durian and mango pulut are also outstanding.  Unfortunately, the luk chup (glazed mung bean dessert) is only available on special request, and I hear that it took them two days to prepare this dish.  Again, I am impressed by the details and the finishing.  The sweet mung bean filling is very smooth and refined.

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Singha beer is available

Party at Rama V

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I visited Rama V three times in a span of two weeks, and on all occasions, I found the quality consistent.  Service was also attentive on all occasions.  Prices? You will be surprised to know that they are very reasonable.  Appetisers are on average, about RM20 per dish, while mains range from RM20+ to an average of RM60 on the higher end.  Desserts are from RM11 to RM22. 

However, ultimately, any dining experience is pushed to superlative heights by the celebration of friendship.

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Rama V
No. 5 Jalan U Thant
55000 Kuala Lumpur

Tel: 03-21432663
Opening Hours: 11am-3pm, 6.30pm-11pm

Note:
1. Thank you to the hosts, Andre Shum and Danny Jee, for first introducing the restaurant to us.
2. Bon Voyage, Jules…it’s been great.
3. Check out Cumidanciki, Fatboybakes and Jules’ reviews of Rama V.