Check out this restaurant for authentic Thai cuisine, writes Alan Teh Leam Seng
MAE Salong is a quaint restaurant located at the southern part of Sungai Petani. I love the kampung ambience, where almost everything is made of dark wood. Guests have to walk across a large earthern fish pond on a wooden bridge to reach the restaurant. The huge water wheel in the middle of the pond must be the most photographed part of Mae Salong as nearly everyone present wants a selfie or wefie with it in the background.
Diners can choose to have their meals in the air-conditioned two storey main building or in the huts beside the pond. Already impressed with the scenery, I decide to enjoy my meal on the second floor so that I can still take in the breathtaking view while waiting for my food.
I choose a quiet corner and almost immediately a waiter comes by to take my order. I ask him for his recommendations. His face brightens as he rattles out a long list of dishes. I am impressed and quickly decide on the top four on the list.
Mae Salong operates on a small group of well trained chefs and support staff. There are no loud shouting of orders and no rushing, regardless of how packed the restaurant is. This family-run enterprise which started in 2009 sits on a 8,093 sq metre plot of land surrounded by rustic kampung houses, lush paddy fields and coconut plantations.
I am glad that the deboned chicken feet salad is the first to arrive as I like to enjoy it both as an appetiser and then, with rice with the other three dishes ordered. Going by the local name of “kerabu kaki ayam”, this dish requires a lot of preparation.
The chicken feet have to be washed and then boiled to a certain degree of tenderness before the bones are carefully removed by hand. I once read that this dish is gaining in popularity as many believe that it is rich in collagen, which helps to strengthen joints and reduce arthritis-related ailments. Furthermore, the salad served here is especially fragrant due to the generous use of lemon juice and freshly cut kaffir lime leaves.
Then, the sambal petai dish arrives less than five minutes later. By this time I am ready to tuck into a hearty meal. The medium-sized petai beans indicate that Mae Salong uses the local variant. Personally, I prefer the crunchy and sweet local petai the larger and slightly bitter Thai ones.
The prawns are succulent and are sourced daily from the nearby Sungai Petani markets. This dish is not too spicy and is suitable even for the kids. The only setback is that it is too oily for my liking.
The chilli crabs go very well with the piping hot rice. I love crabs and do not mind using my hands when it comes to this tasty crustacean. I am fortunate in the sense that the chef has used mostly female crabs. Crab roe is delicious and I am happy to see lots of the reddish crab eggs in the sauce. This dish is to be enjoyed slowly, to reach the tantalisingly sweet flesh hidden in the deep recesses of the shell.
The final dish to arrive is the steamed clams. The bivalves are quite large in size and are all open. This is a good as it is a sign of their freshness. Through the years I have learnt to avoid unopened shellfish as they will not agree with my stomach. The generous sprinkling of chopped garlic, coriander and chilli adds to the presentation. I am glad that the chef has placed a small charcoal stove burning steadily beneath this dish. I am assured that my clams will be kept warm throughout my meal.
I have a peculiar way of enjoying clams. I hold one in between my fingers and use it as a ladle to scoop up the sauce. This way I get to sip the sauce and also enjoy a succulent morsel at the same time. The sauce is very good and the clams are the first to disappear even though they are the last to arrive.
Mae Salong Restaurant
Where: 199-F Kampung Bakar Bata, Sungai Petani, Kedah Darul Aman
Tel: 016-424 6842
OPENING HOURS: Daily 11am to 3pm and 6pm to 11pm
GETTING THERE: Exit the North South Expressway at the Sungai Petani Selatan and head towards Sungai Petani town. Turn left at the first traffic light (directly opposite Sharp Roxy factory). Drive slowly and follow the signs placed by the restaurant operator.
WHAT’S COOKING: Authentic Thai cuisine. The menu is extensive but the chef may accommodate requests for dishes not listed.
MUST TRY: Tom yam prawns, steamed clams and deboned chicken feet salad are a must. The organic sweet potato shoots are crunchy and fresh.
YOU’LL PAY: Rates are inclusive of GST. There is ample free parking space in front and at the side of the restaurant.
ATMOSPHERE: Real kampung feel
FACILITIES: Disabled-friendly
THE LOO: Acceptable
SERVICE: Friendly and courteous
OVERALL VERDICT: Must try