The Four Regions of Thailand Food Launch at Barn Thai Plaza 33 Petaling Jaya

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At recent in December I attended the launch of the food promotion from the 4 Regions of Thailand at Barn Thai. The lunch showcased the best of the 4 regions with a narrative guide to each dish by Barn Thai’s Executive Thai Chef.

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Her Excellency, Miss Saowalak Chaichuson who is the Charge d’affaires a. i, of the Royal Thai Embassy Malaysia was present at the luncheon together with First Secretary, Mr. Nattapong Suwanpakdee. Also in attendance Mr. Suwat Kumwong, Director for Tourism Authority of Thailand and Mr. Suttichoke Rodleechit, General Manager for Thai Airways International Malaysia was at the event.

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Khao Yum Puk Tai – Southern style Thai hom mali rice salad.

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Nam Prik Ong Nam Prik Noom – Traditional Specialty of Northern Thailand Style Chili Dips served with garden vegetables, chicken cracker, hard-boiled egg & stuffed bamboo shoot.

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Kha Nom Jeen Nam Ngiaw- Also known as cotton flower noodle, give the Khao Soi ( Chiang Mai Curry Noodle ) a break and try this tart and meaty Northern Thai noodle dish

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Geographically, Thailand is a diverse country. Thais generally divide it into four distinct regions. The Central region is largely delta country, dominated by the Chao Phraya River, and with rich soil. Southern Thailand is peninsula country, with the Andaman Sea on one side and the Gulf of Thailand on the other. The North is cool and mountainous. Northeastern Thailand is a vast plateau and flanked by the Mekong River. Each region has its own distinct cuisine, some are not even found in Bangkok.

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Pla Sauce Tom Yum Hang – Deep fried whole grouper with tom yum herbs and shimeji mushrooms.

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Kaeng Som Cha Pla Kra Pong – Deep-fried whole sea bass with edible flowers, acacia omelet with hot sour curry soup.

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Pla Tod Ka Min – Fried kurau fish with fresh turmeric, garlic, lemongrass, galangal & black pepper.

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Sai Oua Gai – Grilled northern style minced chicken sausage flavoured with Thai herbs.

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Hoy Lai Phad Cha – Spicy stir-fried clams with basil and several herbs.

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Phad Yod Ma Prow Sai Goong – Stir-fried prawns with heart of coconut with garlic & butter lobster sauce.

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Hor Nueng Gai – Steamed marinated baby chicken in banana leaf with northern Thai herbs, pea eggplant, pepper & tiger mints

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Gaeng Hunglay – Authentic Chiang Mai stew beef that combines the best flavours the north has to offer.

Most Malaysians and also expats here do not really understand that there are many types of cooking depending on the region in Thailand. Most people are only used to what they get in Bangkok. This food promotion will truly expand their knowledge and also showcase the distinct flavors of the different cuisines found in Thailand.

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The food creation from the 4 Regions of Thailand at Barn Thai truly captured my attention and got myself to try them out from the elegant buffet line. The dishes presented were stunningly beautiful and delicious to indulge. The lunch experience had surely captivated the heart of the guests as most of the dishes were wiped clean. My favourite was their fish dishes as every dish was unique and had me charmed in flavour and taste, brilliant. If you are in this neighbourhood you must give Barn Thai a try like I did.

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Barn Thai Restaurant & Bar
Ground Floor, Plaza 33,
1 Jalan Kemajuan, Section 13,
46100 Petaling Jaya, Malaysia

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