AT the end of our two-hour hike at the Setia Alam Community Trail, our group is at the verge of despair after failing to collectively agree on a suitable venue for our usual post-hike lunch.
A nearby clump of perennial herb with dark green heart-shaped leaves draws our attention.
"This anti-oxidant rich daun kadok reminds me our family get together at Thai Syok last month. The food there is as authentic as it gets and there is something for everyone," says a petite lass from Banting.
And just like that, we come to quick agreement on the venue for our lunch.
A COSY CHOICE
Arriving early before the usual Sunday lunch crowd, we are spoilt for choice when it comes to seating options. Finally settling for a cosy corner that offers an overall commanding view, we set sights on the wide-ranging menu and settle on the orders in record time.
Occupying the ground floor of two intermediate triple storey shophouses in Seksyen U13, Thai Syok Seafood Restaurant is usually filled to the brim during weekday lunch hours and weekend dinner sessions. There is also alfresco seating, especially in the evenings when it is cooler.
The interior is stylishly decorated with attractive colour combinations set against dark wood fittings. Equally eye-catching are a myriad of charming accents, including a wide assortment of Thai-inspired artefacts.
The warm, soft lighting coupled with carefully placed Buddhist statues, lanterns and a plethora of delicate Oriental wood carvings successfully conjure a most conducive ambience for sumptuous meals with friends and loved ones.
Among the many mouth-watering options selected is miang kham, the very dish which led us to this well kept Setia Alam secret. Comprising primarily of daun kadok, this popular appetiser began life in northern Thailand where pickled tea leaves, or miang in Thai, were used.
Made popular by King Rama II's 19th century poetic tribute to his wife's culinary skills, miang kham quickly spread throughout the kingdom, including Kedah, Kelantan, Perlis and Terengganu, which were Siamese vassal states then.
Consumed mainly during the rainy season when kadok leaves are abundantly available, this healthy fibre-rich salad also includes roasted coconut shavings, shallots, chillies, ginger, garlic, lime and dried shrimp.
Apart from being extremely savoury, Thai Syok's miang kham is also a sight for sore eyes with its little receptacles containing the different ingredients providing great visual effects.
A CULINARY ADVENTURE
Tantalised by the royal-inspired starter, our culinary adventure advances to the other dishes arriving in quick succession.
Widely regarded as one of the best specialty poultry dishes in Thailand, the pandan leaf chicken certainly does justice to this lofty accolade.
When teased apart, the crispy-fried handwoven frond packets reveal generous chunks of moist succulent meat infused with a refreshing pandan aroma. Furthermore, the subtle chicken flavour pairs well with the accompanying sweet and salty sesame dipping sauce.
While we are in the midst of enjoying the spicy and sour tomyam kung broth which comes with generous portions of fresh marine caught prawns, the owner, Jeffred Tham approaches for a courtesy call.
Tham, who holds a Diploma in Hospitality Management from Sunway University College and spent years working in exclusive Macau restaurants, makes it a point to go the extra length to gather feedback from his clients, especially fresh faces, before using the acquired information to improve Thai Syok further.
While urging us to quickly tuck into the piping hot steamed seabass and prawns cooked in coconut milk, Tham starts revealing tactics adopted to help Thai Syok survive the various pandemic inflicted challenges.
Once the Movement Control Order was lifted, Tham took drastic steps by embracing digital technology. Apart from observing the strict standard operating procedures (SOPs) recommended by the Health Ministry, he made sure that Thai Syok formed partnerships with various e-payment platforms and made flexible allowances for takeaways and home deliveries.
"Determined to survive at all costs, we bent over backwards and accommodated all sorts of interesting requests. Our talented Thai chefs even managed to turn an otherwise popular meat dish into a completely vegetarian-compliant one," he says before leaving us to enjoy the newly arrived desserts.
We are heartened by the fact that Thai Syok's success has not gone unnoticed as several licensing deals are in the pipeline with interested parties from Perak and Negri Sembilan.
Although we have enjoyed the pudding as well as the red ruby and jackfruit shaved ice desserts many times before, this time, however, they seem to taste all the more flavourful.
Perhaps this phenomenon is due to the fact that we know they are made by people who are willing to stand up in the face of adversity and, at the same time, turn obstacles and challenges into opportunities and successes.
FAST FACTS
Thai Syok Seafood Restaurant
No. 7-1-2, Ground Floor,
Jalan Setia Prima H U13/H,
40170 Setia Alam,
Shah Alam, Selangor
TEL 03-3359 6283/016-222 1957
EMAIL thaisyoksa@gmail.com
HOURS Daily 11am - 2.30pm and 5.30pm - 10.30pm
EAT Authentic Thai cuisine created using the freshest ingredients while supporting local farmers. Those who ate health conscious can put in requests for reduced oil, salt and sugar in their meals. Flexibility is key at Thai Syok and the kitchen staff try their best to suit guest requirements.
PICK Among popular delights are the signature dried curry prawns, green mango salad and deep fried fish cakes. The very same choices and quality are maintained at Thai Syok's other branches at Sunway Mentari, Bukit Rimau and Puchong.
PAY From RM10.
MOOD Conducive ambience. Tastefully renovated to create a charming Oriental Thai atmosphere with lots of spacious seating options. Take time to explore the little nooks and crannies filled with Instagram-worthy settings.
SERVICE Attentive and efficient.
I SAY Why not, give it a try!
Picture captions
Order in Thai dishes at markdown prices with Grabfood Promo Code
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