Fusion In Balance
At PLOY Japanese Thai
At PLOY Japanese Thai
Dining at PLOY at WORK Clearwater Damansara Heights recently was a strange affair - it was the first time I have ever dined on modern Japanese Thai cuisine cooked by a top Indian Head Chef. With a Michelin star chef from the USA to their team, this is part of PLOY's 'grand scheme' to introduce modern Asian cuisine to its discerning clientèle.
Malaysia Tatler Award For 2015
~ As One Of The Malaysia's Best Restaurants For Its Exceptional Cuisine & Service~
Japanese-Thai restaurant PLOY in Damansara Heights, Kuala Lumpur pride themselves in serving refreshingly delectable fusion cuisine through innovative and creative technique. Through these years, PLOY had perfected their menu getting fusion in balance nicely to their blend of Japanese and Thai fusion dining.
Tucked within the affluent neighbourhood of Damansara Heights, PLOY is an upscale casual, sleek and modern restaurant with stylish interior to match its interesting and eclectic mix of dishes. With an entire menu built from scratch with over 60 offerings, they have influences that span from 4 continents with over 35 new and original sauces. PLOY's recommendation to its diners are always to order a variety of dishes as the meal portions are all meant for sharing, within the table Asian style.
Relaxing Atmosphere at The Terrace
PLOY Private Room
PLOY also caters for parties and private events with its spacious and comfortable; seating up to 120 people. A perfect venue for corporate dinner or sophisticated cocktail party
I was invited to review PLOY's new additions as they unveiled a new menu to its diners that is inventive and clever.
The perfect snacks for when the munchies strike. Meal portion are meant for sharing.
The Sliced Cucumber with Sesame Oil & Umami Powder was a great appetizer to start with and prepare us for the next dish. Light and refreshing, you will enjoy munching on the cold slices of zuchini perfectly matched with the fragrant concoction of sesame oil and savoury umami flavouring.
Thai Spice & Miso-Butter Fresh Corn Wedges
Next up was the Grilled Corn Wedges smothered in 2 flavours which was the Thai Spice and Miso-Butter. Both were equally good, I could not choose which one was the better tasting one. Well, as PLOY's meal are for sharing, I suggest you guys share among yourselves to have a taste of both.
Chicken Curry Pop Corn
These are pop corn flavoured with chicken seasoning and best complement with your draught beer.
Sambal Miso Edamame
Sambal Miso Edamame is another of their appetising small bites from PLOY. Mixing the Japanese famous beans ~ Edamame with sambal paste makes it a very interesting dish to try. The edamame was first steamed before being grilled to dry them out and tossed with house made sambal paste before serving. Recommended to eat them with hands by licking off the sauce before popping the crunchy beans into your mouth!
Tender Honey Pepper Wings
Star of the Review, Tender Honey Pepper Wings was one of the best dish I tasted at PLOY, in fact I have to confess that it was my favourite among the 20-odd dishes I tried that day. Head chef Guna explained that the wings were marinated by soaking in a housemade broth for a day for the flavour to seeped into the meat. I was told the best marination process takes one day, for the meat to absorb all the flavours of the herbs and spice to make it tasty.
Tossed in their tasty honey-based soya sauce and topped with fragrant sesame seeds, chicken wings lovers are in for a real treat with super-delicous plus well-marinated flavoursome tender wings!
Impressive dish with superior quality makes it entrance to our dining table ~ Seared Wagyu. Lightly seared to perfection leaving a juicy and tender beefy-licious slices of wagyu served seasoned with orange Ponzu, chili miso and some chopped crispy garlic for extra flavour.
No forgetting the seafood fans, PLOY's offering of Sliced Octopus with sliced cucumbers and smoked vinegar. Those who just cannot stomach raw-looking octopus may find this a weird dish. But for some, this chewy octopus slices dress in sweet-sourish sauce of shoyu, lemon, mirin and some sake is just as delectable with the rest of the meat dishes.
Spicy Cold Tofu Blocks
A very simple dish of fresh cold soft Japanese tofu served with Chef Guna's concoction of 'Thai XO sauce', ginger and some almonds for crunchy feel. Well, you must be wondering how can such a simple tofu dish be made tasty, its all lies in the chef's creativity in clever pairing of flavours and ingredients.
Tofu appears again - this time as as Tofu Agedashi with Sweet & Spicy Broth. Silken firm tofu coated with flour and dee-fired until crisp. Served in a hot broth of dashi, mirin, shoyu with special imported togarashi (Japanese word for red chilli pepper), topped with finely shredded scallion and turnip.
For the new menu, a parade of cooked meat dishes from Japanese Thai food chef Guna arrive next. The new decadent menu comprises the wagyu beef, seabass fish and Negihama sushi for our tasting menu this time.
Stir Fried Lemongrass Beef
Slices of Wagyu beef nicely cooked pan-fried with Japanese Shishito Pepper, Thai herb oil and tamarind sauce. A crowd-pleasing dish - saying that, the beef was beautifully cooked with zesty Japanese Shishito Pepper. Highly recommended especially if you love red meat as much as everyone else at the dining table that demolished almost every slice on the bowl, leaving only a last piece for me!
Assam Steamed Seabass
The fish dishes arrived shortly, not one but 2 variations. My favourite was definitely the Assam Steamed Seabass with Thai Herb Oil and Tamarind Sauce. Fresh fillet sitting in a thick sauce made from herb oil, tamarind and fresh herbs such as garlic, lemon grass (serai) just to mention a few. A combination of sweet, salty and spicy, it was the perfect pairing to steaming white rice. Loved the perfect flavour, not too sweet or spicy neither too overpowering to eat on its own.
Flaming Red Fish Curry
Another interesting dish was the Flaming Red Fish Curry with Eggplant, Zucchini and Chillies in Thai chilli paste sauce. Impressive display where our waiter heats up the Scotch whisky on the glass, pour a generous slug into the dish - set them alight - flambe them for a minute or so.
Flaming of the Red Fish Curry In Action!
Voila, here's the end result of the flamed seabass in Thai chilli paste sauce. For this time. the dish was not flamed properly as it actually burned for less than 10 seconds. The whisky ended in the sauce being overpowering and was too strong for us to savour.
Every gem is unique. Likewise, PLOY arrived at their sushi by infusing individual personalities to each one. Better than gems, you can actually bite into these.
Crispy Negihama Maki
A simple offering of Sushi Crispy Negihama Maki with Hamachi, Onions, Scallions and Crispy Rice. So if you must have some sushi when dining here, check this out. For me, the sushi dish was just okay as it was outshined by the rest of the dishes we had there.
Each one a Ploy creation, this is where we let fresh ﬂavours shine. Their meal portion are meant for sharing.
Tuna Ceviche served with lime, shallots and cube turnip on a coconut shell. It tasted well enough but could have been better if served really chilled. Simple dish, yet bursting with different texture and flavour.
Lemongrass Tuna WrapsRM 27.50
Avocado, Green Chili Paste & Crispy Rice wrapped in Gossamer Thin Chinese Yam
Pasta and rice may be everyday staples, but these are designed to taste far from mundane. Don’t ‘pasta-out’ trying each one! PLOY's portion are meant for sharing!
Our rice dish was Unagi Meshi. Rich and flavourful, a medley of Japanese steamed rice mixed with sauteed fresh shiitake mushroom seasoned with charcoal essence (housemade sauce) and add-on of some pickled turnip for the sourish taste.
"FUN GUY" Spaghetti
There was this PLOY's pasta dish called "FUN GUY" Spaghetti. Quirky name for a dish, didn't know why as I forgot to ask Chef Guna about it. The al dente spaghetti sautéed with a blend of fragrant shiitake umami bits and olive oil along with heaps of oyster and button mushrooms that enveloped the pasta so well. Packed with mushroom flavours, a must-try if you are a mushroom lovers!
PLOY also offers noodles like their Chicken Tantanmen. Served with tan-tan men (lai meen) and a thick, hearty chicken broth, seasoned with spicy miso, sesame oil, tobanjan (Japanese hot bean paste) and served with minced chicken, bok choy and an egg. Everyone loved the rich and flavoursome chicken broth till the last drop!
The Curry Udon on the other hand, featured udon in Japanese curry thick sauce with minced chicken, dashi, topped with chili oil, shredded black fungus and scallions.
PLOY don’t just have a sweet tooth. They have a mouthful of them. That’s why PLOY made desserts that will keep you coming back for more. And not forgetting, their meal portions are meant for sharing.
As for dessert, Chef Guna surprised us with something too beautiful to consume. We were presented with Cracked Coconut dessert, A chilled treat of coconut sorbet with white chocolate shells with mixed fruits. So artistically presented, almost too pretty to eat.
Everyone digs in to taste the dessert, just like a little kid playing at the seaside; I was busy cracking to eat the chocolate (coconut) shell while my hubby was treating himself to spoonfuls of the coconut sorbet. My others two foodie friends, Ivy Kam was enjoying herself with the cute-looking seashells (handmade white chocolate) while Isaac Tan was scooping up the brown sand (sugar and crushed peanuts) to eat with the coconut sorbet.
Japanese Cheese Cake
If you still have room, there is the Japanese Cheese Cake. PLOY 's version turned out to be a cream cheese Japanese cotton cheese cake with raspberry sauce. Texturally was between custard and cream, providing a sweet ending to our meal at PLOY.
Posing on this Grand-looking Blue Chair
Overall, I had to say that the PLOY gets the balance just right with their fusion cuisine. For those who appreciate good food, would be impressed with new menu that is clever and inventive. Their team of chefs had brought in diverse flavours and ingredients together in a dish, which is not only interesting but also unique and, most of all, delicious.
G-02 Ground Floor
50490 Kuala Lumpur.
Tel: 03 - 2095 0999
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