By Aiman Azri
A sighting of cockle curry at a Thai restaurant in KL can only mean one thing: Chef Trakool 'Korn' Yodsuk, formerly of Erawan, must have had a hand in the menu. His latest venue, La Moon, sets a picturesque stage for creative Thai cuisine that totally pampers the palate - these cockles, for one, are fabulous, triumphant in both taste and texture, briny-sweet and luscious, buoyed by an aromatically note-perfect curry that seems created for cockles, as well as herbaceous cha-om acacia leaves more typically seen in Thai omelettes. Even with more than thirty cockles in this bowl, we would happily have had a second helping (RM38).
La Moon's name is an abbreviation of a Thai phrase that essentially means 'delicious' - that's certainly no lie when it comes to the cooking here; the fresh-from-the-cob corn is another sure-fire winner, heaped with salted egg and cashews in a spicy-sugary papaya salad dressing for a harmonious medley of ingredients that sings and dances (RM30). The secrets to the kitchen's success are actually self-evident: A sharp imagination for how to most effectively play with diverse culinary components, coupled with a reliance on best-quality produce and masterful techniques honed through experience.
La Moon
Ground Floor, Greens Terrace, Jalan Wan Kadir 3, Taman Tun Dr Ismail, Kuala Lumpur.Open 12pm-930pm; closed Mondays. Tel: 012-289-5575
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