Veggielicious Thai Cuisine @ Section 17, P.J
I would never imagine myself saying this but vegetarian Thai food is delicious.
Thai cooking style which uses herbs and spices to achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet. Therefore, it would make any food mouth watering.
Actually this is not my first time trying Thai vegetarian meal. Previously Kon Rak Pak and now re-branding as Veggielicious Thai Cuisine, the setting of the restaurant doesn’t change much. The white and grey themed interior exudes a sense of tranquility, it has an elegant ambiance that’s energized by positive vibes, endowed with spacious dining area that brilliantly sectioned into a few areas.
Framed portraits of celebrities which are vegetarian or vegan still remained as the main decoration element in the restaurant.
The large menu offers most of the essential Thai dishes included Tom Yum, Green Curry, Red Curry, Papaya Salad, Belacan Kangkung, Mango Sticky Rice and Red Ruby. Rice and noodles dishes such as Pineapple Fried Rice, Belacan Fried Rice and Tom Yum Soup Meehoon also available.
Green Aroma (RM8.00)
A refreshing concoction of Pandan leaves and lemongrass.
Crispy Kangkung (RM25.00)
Upon the recommendation from the staff, we ordered their signature appetizer of this lightly battered deep fried Kangkung (water spinach) paired with chef’s special dressing. The fried Kangkung definitely great as snack while waiting for our mains to come. The dipping sauce was slightly spicy, sour and nutty with crushed peanut, sesame, capsicum and other ingredients.
Tom Yum Mushroom (Small – RM16.00)
There are other options of Tom Yum Goong (prawns), Tom Yum Seafood and Tom Yum Tofu & Mushroom. We opted for mixed mushrooms and it turned out to be a great choice.
The broth wasn’t as spicy as Tom Yum else where, but had a more tangy, sweetish quality to it. The combination of Tom Yum soup and mixed mushrooms gave the palate a pleasurable note of flavours and freshness.
Green Curry Lion Head Mushroom (Small – RM20.00)
The green curry was sufficiently creamy with generous ingredients of Lion’s Mane Mushrooms (猴头菇), potatoes, brinjals and long beans. The luscious thick gravy was nice to “flood” your rice with. ｡^‿^｡
There are quite a number of dishes with mock meat and our dining companions ordered a few dishes with mock meat as well. But if you’re not fancy of those vegan meat, Lion’s Mane Mushrooms is a good alternative as it provides biting texture resembled meat.
Sweet and Sour Fish Fillet (RM25.00)
The “fish fillets” were topped with fresh crunchy mango shreds, julliened cucumber, onion, pineapple cubes and crisps, drenched with sweet and sour sauce. It was very sour and sweet at the same time.
Other “seafood” choices included Grilled Squid, Pan Fried Fish Fillet, Deep Fried Whole Fish and Thai Fish with Ginger.
Massaman Curry Mutton (Small – RM23.00)
From the curry section, we also had this Massaman Curry Mutton which really resembled our Rendang that oozed with great depths of spices. Pineapple and peanuts added a pleasant fruity note and crunchy factor to the dish.
Other than green curry and Massaman Curry, Panaeng Curry dishes such as Panaeng Curry Tofu, Panaeng Curry Chicken and Panaeng Curry Roasted Duck.
Grilled Lemongrass Chicken (RM21.00)
The “chicken”chunks were dressed with Panaeng which prepared with a combination of various spices, gave it a multitude of flavours. Salty, sweet, spicy, with hint of nutty peanut flavor.
Belacan Kangkung (RM17.00)
Cooked with unique house made Belacan sauce studded with fermented soy bean (taucu), the vegetables retained its crunchiness and I’m glad that the flavours was not as strong and salty like what we normally had at other restaurants.
Verdict: If you’re bored of the common Chinese style vegetarian dishes, this certainly an ideal option if you are looking for vegetarian meal. Please take note that there are limited choices for non-spicy dishes in the menu, so family with fussy or picky eater kids might need to take this into consideration. Service was attentive and friendly.