It’s the Marble’s birthday!
Braving horrible two-hour traffic on a Friday evening, Jo and I brought her for some awesome fusion Thai food at KomPassion in Damansara Kim. The place is named after the outlet’s Thai chef, Nikom, who is young but extremely talented. I reviewed his second outlet, KomPassion II (halal) for the magazine I worked at and everything he prepared was awesome – creative, fresh and unique without running too far away from traditional Thai flavours.
The decorations were chic vintage – open ceiling with exposed black piping, black and white portraits, vintage clocks and posters complemented simple wooden tables and black chairs. A cosy place for dinner with friends.
For drinks, I had my usual Thai Iced Milk Tea (RM12) , which was similar to Chinese three-layer tea with dark palm sugar at the bottom, tea and milk on top. The version here was not too sweet, with a hint of orange blossom. Instead of just ice cubes, they also threw in some flavoured tea cubes! 🙂
For mains, we ordered one of their specials : Soft Shell Crab with Double Cooked Pork Belly (RM65). Served with a crisp salad tossed in tangy vinaigrette, the price was worth it as the portions were more than enough for the three of us to share.
On one side was crunchy, juicy soft shell crab, executed perfectly – no fatty, oily taste that makes ssc so hard to cook, since it absorbs oil. The double cooked pork belly was divine: slathered in a thick, creamy sauce that was a cross between buttermilk and green curry flavour. Highly recommended with rice!
Ugh, that umami. Which is why they gave an extra cup of the sauce, coz we lapped up the drizzled one in no time at all.
Octopus Omelette was again, generous with the servings and had loads of well flavoured octopus bits on the inside, while the egg was fresh and fluffy. The chilli and garlic puree served as a dipping sauce for that extra oomph.
Panang (red curry) Chicken. A Northern specialty (where chef Nikom is from), the Panang has subtle Indian influences, using curry paste made with dried chilli peppers, galangal, lemongrass, cumin, garlic and shrimp paste. The use of coconut milk gives it a rich, creamy taste similar to local Indian curries or Malay rendang. The version here was spicy and tender; moist and full of flavourful herbs and spices. The sauce was amazing with rice, I could have polished off bowl after bowl with it.
Always room for dessert! After all that spice, we cooled ourselves off with Coconut Gelato with Red Rubies and Jackfruit. The crunchy jackfruit coupled with chewy red rubies and soft, milky gelato was the perfect combination of flavours and textures – a great way to calm the stomach down after a buttload of spices.
KomPassion definitely didn’t disappoint, and it was worth it driving the extra mile for the good food and great company.
KOMPASSION DAMANSARA KIM
5, Jalan SS20/11, Damansara Kim, Petaling Jaya, 47300, Selangor, Malaysia.
Tel: 03-7731 9256
Opening hours: Daily (12pm -2.30pm, 6pm – 10.30pm), closed Mondays.