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[Review] Dress Up Your Pad Thai With Snazzy Toppings At Pavilion KL

[Review] Dress Up Your Pad Thai With Snazzy Toppings At Pavilion KL

Baan Pad Thai dresses up staple pad thai with premium ingredients like crab and blue river prawns.

Anne Dorall

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There’s a fresh new restaurant in Pavilion KL, one that was awarded the Bib Gourmand in the inaugural MICHELIN Guide Bangkok in 2018 right after it opened, and then every year since until 2022.

Yup, you can hit up the pad thai specialty chain restaurant from Thailand right here in KL! Baan Phadthai has just opened its doors to Malaysian diners in Pavilion, complete with vibrant interiors and decorated with Thai vintage paintings, photos, and wood-shuttered windows giving it an authentic Thai street-food ambience.

The Yum Kana Goong Sod, like a deconstructed salad for you to mix-and-match your favourite toppings onto raw kale leaf and eaten whole.
(Credit: TRP)

The Taste Test

Despite looking quite similar, Pad Thai is starkly different from our own char kuey teow.

Phad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs, chopped firm tofu, and flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.

Baan PadThai claims that their one very important ingredient is the secret and delicate 18-ingredients sauce cooked together with the very best quality of “Sen Jan” rice noodle.

The noodles here are topped with premium choices of protein such as blue river prawns, whole mud crab, grilled beef, or grilled chicken.

Pad Thai served with grilled blue river prawns.
(Credit: TRP)

The portions here are generous, so you’ll definitely be able to go home well-fed. Each pad thai dish comes with toppings such as pepper flakes, sugar, lime, and peanuts served on the side, so you can customize the flavours to your liking.

The Verdict

The starters are flavourful with a very distinct Thai palate. Pair it with a pad thai and your choice of protein, then end the meal with a surprising twist to classic desserts.

Most of the dishes are quite authentic but have a little twist, such as the classic Tub Tim Krob (red ruby water chestnuts in syrup), which features a special smoked coconut syrup that adds a layer of complexity to the dish.

The Tub Tim Krob is served in cute little jars for a really pretty dessert that packs quite a punch.
(Credit: TRP)

However, prices are rather steep for noodles due to the premium ingredients used, as a pad thai main starts at RM26 for the grilled chicken and can go up to RM58 if you’re getting grilled river prawns.

Still, Baan PadThai is pretty great for people who want to impress but still enjoy staple Thai foods and hearty portions and the crowd visiting the mall.

Pavilion KL strives to continuously meet shopper demands and evolve to deliver the right combination of retailers to keep shoppers engaged and  back  for  more. This time, we are very excited to present diners with a fresh new concept. Baan Phadthai is a multiple award-winning MICHELIN Bib Gourmand restaurant, and the first-in- Malaysia at Pavilion KL, reinforcing our commitment to providing diners with a truly international, authentic and enjoyable dining experience.

Datuk Joyce Yap, Chief Executive Officer of Retail, Pavilion KL

Baan Phadthai is pork free and located at Connection Precinct, Level 3, Pavilion Kuala Lumpur.

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