In the Miele Guide 2011/2012, Erawan Classic Thai & Fusion ranked third in the “Top Five Best Restaurants in Malaysia”.
“We are grateful to our customers for their constant support. Being recognised as one of Asia’s best restaurants is a real achievement for us,” says Chef Trakool Yodsuk, better known as Korn.
Korn comes from a family who loves to cook. His late grandmother (whom he inherited many recipes from) used to serve in the royal kitchen of the King Rama VII palace. He was trained from the age of seven to cook authentic Thai food and his love for cooking finally saw him open Erawan in 2008 with his brother, Anan.
The look: Named after the Elephant God, Erawan is tucked away in an unassuming location in Kota Damansara. Diners are greeted with a homely and striking dining environment with ornate decorations from Thailand, live orchids as well as hand-painted murals on the walls.
Erwan's cosy ambience is as just as attractive as its fusion menu.
Chef says: “What we serve here at Erawan is authentic Thai fusion cuisine prepared with care -- comfort food that you can enjoy with your family,” says Korn.
“We specialize in custom-made menus,” he adds. "Just tell us your budget, dietary restrictions or special requests in advance and we will create dishes that will surprise you.”
The food: About 70 percent of ingredients Erawan uses are imported from Thailand -- Korn believes that they are essential in creating the authentic Thai flavours. The fusion element in his cooking comes from the use of Western ingredients or modifying classic Thai dishes using Western or other Asian cuisines as inspiration.
The panaeng beef curry (RM38) is a traditional Thai curry made using Australian beef for better flavour and taste while retaining the essence of the dish. Another fusion dish is the lamb curry (RM68), made with Australian lamb racks.
The paneang beef curry (above) is one of Korn’s fusion dishes, using Australian beef that has been simmered in local spices for three to six hours until tender.
Korn sees cooking and food presentation as an art form -- his meticulousness and usage of delicate Benjarong tableware makes eating a feast for the senses.
If you plan to visit Erawan, you will need to pre-order your dishes as most traditional Thai dishes require a great deal of preparation. Chances are, if you walk-in without pre-ordering or a reservation, you will be turned away.
Must-try: In September, several new dishes were added to the menu. The chicken and spices curry (RM48), a mild traditional curry from Thailand, is made with eight types of spices, red curry paste and sweet green chillies which can only be found in Cameron Highlands.
The cockles curry with betel leaf (RM38) is a favourite with the regulars. Korn only serves this dish if the cockles from the local market pass his stringent quality control.
The grilled river prawn sourced from Sabah is served with sadao and tamarind sauce. The bitter sadao flower is cleverly balanced with the sweet tamarind sauce and topped on the prawn, simply grilled.
Erawan's popular fusion dishes such as the cockles curry with betel leaf (above) keep people coming back for more.
“We need to respect food. If the ingredients are good, [the prawns] don't need any supporting actors and can shine in their own right,” says Korn. His new prawn-based dish was introduced at the start of 2012, much to the delight of local palates.
Finish your meal with another one of Korn’s latest creations, the chilli ice cream (RM8) that will excite your taste buds.
Future plans: Erawan will be undergoing a minor renovation in February 2012 to enhance the dining environment for its customers. From March 2012, Korn plans to hold private cooking classes to share his cooking skills and tips.
Erawan Classic Thai & Fusion, No. 22-1, Jalan PJU 5/16, Dataran Sunway, Kota Damansara, 47810 Petaling Jaya, Selangor, +603 6141 2393, www.erawan-classicthai.com
Once you've tried Erawan Classic Thai & Fusion, find more on the local food scene on the LifestyleAsia KL Wine & Dine page.
