THAI food prepared by Thai chefs from different regions. ZUHAILA SEDEK finds the distinctive specialities at Funky Villa simply irresistible.
Our love for Thai food is undeniable. That´s why we see so many Thai food eateries here, from the high-end restaurants to the hawker joints.
At Funky Villa, you´ll find very little to complain about. Housed in e@Curve Damansara (formerly known as Cineleisure Damansara), it´s one of the best Thai restaurants I´ve ever been to.
Managing director Joseph Mong believes in having the food prepared by Thais.
"Thai food is known for its authenticity and only Thai people understand this well," says Mong, who operates restaurants in Thailand, too.
The restaurant has six Thai chefs taking care of the kitchen. They are from different regions of Thailand, and together, they blend the uniqueness of the distinctive specialities.
I was eager to try the food at Funky Villa as I had heard so many positive reviews.
I was served seven dishes: tom kha seafood soup, Thai herb minced chicken, fish cake wrapped in boiled egg, Thai pomelo salad, otak-otak Thai-style, sweet chilli sauce prawn and green tofu curry. These were served with fragrance rice.
Tom kha seafood soup is not your typical tom yam. It´s not spicy and is whitish because of the coconut milk. There´s no chilli in it and the soup is a little sour - the kind you would taste in a lot of Thai food.
Thai herb minced chicken is a good side dish and could pass off as a snack. The small chunks of chicken were marinated with various herbs and then deep-fried. A Thai dining experience won´t be complete without fish cake. But Funky Villa gives it a twist by wrapping it around boiled egg, and the taste is marvellous! It´s not too spicy and the egg added texture.
If you want something lighter, Thai pomelo salad is the dish for you. There´s sweet, sour and bitter flavours, but I reckon it would have tasted better with a bit of greens to complement the pomelo, prawn and cashew nut.
For the otak-otak dish, I thought it would be wrapped in leaves or compressed into a cake form, but I was surprised when it came in a young coconut shell. You can just scoop it and it´s nice, but it´s sweet chilli sauce prawn that left me speechless. The prawns were deep-fried and the sweet-sour chilli sauce tasted great.
Next is green tofu curry. The curry is thick and taking it with the fragrance rice, just wonderful.
To close the meal are mango sticky rice and red rubies with jackfruit. The dessert is topped with ice cream - simply delicious.
Mong says it´s the emphasis on the ingredients that has allowed Funky Villa to serve such flavours. "Most of the ingredients we use are imported from Thailand."
Besides food, what´s great about Funky Villa are its eye-catching decor, live band that performs every Friday, and the bar.
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