My bestman and bossom friend, Ravi and his wife, were down from Kota Kinabalu – both being renowned hoteliers and food connoisseurs, I felt compelled to live up to my food reputation as well, which means that I had to impress him with a fabulous meal and where better than my favourite Thai restaurant for the season – BUSABA Heavenly Thai.
Owned by a group of companies called SEA Cuisine Group of Restaurants, who coincidentally owns many other Thai restaurants in Klang Valley including The Flying Chillies@ Gardens Midvalle, Celadon @ Pavillion, Amarin Heavenly Thai, Just Thai and Absolute Thai, this latest addition opened in Bangsar Shopping Complex in January 2011. Busaba, I am told, means “flower and grace”.
We ordered some of my favourite dishes, which included the deep fried Thai fish cakes, deep fried prawns with mango sauce, mango kerabu, asparagus with prawns, stirfried morning glory (kang-kung belachan), deep fried garoupa fish with Thai sauce, beef green curry and of course we would never miss out on the Thai Tom Yam Prawn, Thai Tom Yam Seafood. The Tom Yam here has all the right balance and mix of flavour – chilli spiciness, limey sourness, refreshing lemongrass in its fullsome broth; it is no surprise that it is one of their signature dishes.
Another signature dish here is their Pandan Chicken. I must say that I was disappointed in this dish as it lacked the fullsomeness of the pandan flavour and the succulence therein. I have certainly tasted better ones around.
Deserts however, is a must-try here, and amongst my favourite deserts are red ruby water chestnut, mango sticky rice pudding and tapioca in coconut. Naturally, as a fine dining Thai restaurant, I guess I would call the lunch a little pricey but for its value – great taste and service – I keep coming back for more.
At the end of the lunch, Ravi was certainly delighted at the choice of restaurant. I succeeded in creating the conception (or misconception) that once again, I know some of the best food venues in the Klang Valley, since after all, it is my professional calling to ensure that my catering house reflects some of the best tastes around in our dishes – we learn and continue learning from the food experts around the region and the world.
I often tell people that my job is an occupational health hazard, but I am certain that there are only few jobs where these hazards are as sensually delightful as mine.
– Contributed by JW Xavier
