Motormouth From Ipoh – Asian Food & Travel Blog

The place is air-conditioned, rather homely, albeit the neon lights. Those dastardly yellow lighting proved to be the bane of photography. Especially when one’s snapping using a phone camera, with no adjustment/manual control whatsoever. Hmmm.

Thai orange juice proved to be a good choice, sweet and tangy, with slight hint of lime. Imported from Thailand, the oranges are smaller in size, and green in colour. A cross between an orange and a lime, I’d say. Refreshing and thirst-quenching. A steal, considering one might be paying double the price for local (or cordial) orange juice in other restaurants.

Thai Vitamilk on the other hand, was a safe choice, bottled from Thailand, the blend of soya bean milk with milk powder was milkier than the average soya bean milk, but fortunately lacking in artificial soya bean powder flavour.

Mieng Kam is a famous Thai appetizer commonly found in Thai restaurants, and is one of Ahroy’s signature item.

As all their food come in only one universal portion, we were astonished by the the generous serving of betel leaves (to be the ‘wrapper’ or ‘base’ for the other ingredients), and had to double/triple-layered our wraps, to avoid wastage.

How to eat them? Scoop some roasted coconut shavings onto a leaf, add in the other ingredients ( fresh ginger cubes, diced shallots, bird’s eye chilli, cubed lime, roasted peanuts and dried shrimps), then add a dollop of the sauce (a sweet/sour/spicy concoction of peanuts, dessicated coconut, palm sugar, and shrimp paste), then shove the whole package into your mouth. The bursting myriad of flavours will definitely have you going for seconds. The thick and sticky sauce was so addictive I scooped some to go with my rice.

Another one of their “MUST-TRY” items, the Pandan Chicken came highly recommended by the Thai lady taking our orders. You see, I seldom go for Pandan Chicken anymore in Thai restaurants, as being repeatedly disappointed by dry, tasteless and small servings from various eateries changed my perception and I’d rather order green chicken curry, or Thai fried chicken than the aforementioned dish.

I’ve yet to find another Thai restaurant that serves batter-fried kangkung since my uni days in Penang. The crispy, tempura-like coating complemented the kangkung so well, you’ll be eating your greens with sheer delight without realising it. Good as a light snack on its own as well. Remember to double-stress the FRIED part, else they may serve you with stir-fried kangkung with belacan instead, as the menu was rather vague in its description.

Polishing our mains with relish, we moved to desserts in record time. Shocking the next table, in the process. The tapioca steamed with syrup and served with santan (Coconut milk) and sprinkled with sesame seeds is one of their forte, and did not disappoint. My sweet tooth appeased, with the rather BIG serving of soft, steamed tapioca. Make sure you’re sharing this, as having a whole plate to oneself may translate to a somewhat ‘jelak’ (nauseating?) feeling.

And to end the meal on a sweeter note, we opted for Tab Tim Krob. The portion’s double what Rak Thai‘s serving. Delectable crunchy bites of water chestnut and rose-flavoured Nata de Coco (coconut jelly), with fresh jackfruit strips, the dessert’s had my vote of approval. Though my stomach was about to explode at that very moment. Luckily I practised some form of self-restriction, and halted myself from ordering the glutinous rice with mangoes/durian. =P

Total damage? RM52.40. Worth every cents, IMO. Now where’s my next Thai food target?

Location : AHROY THAI CUISINE @ 48, Jln Manis 1, Taman Segar, Cheras, Kuala Lumpur. Tel : 03-9133 2330.