The Rose Apple Salad with Dried Shrimps was as I remembered it, still a matchless combination of crunchy, juicy and sweet fruit with sticky, nutty shrimp paste redolent with Thai herbs and roots.
The Cockles Curry is something we will never get tired of. It has plump cockles sitting in a red curry with a flavourful lift from cha-om (Acacia pennata), ferny leaf shoots that have an irresistible aroma.
Mention this curry, and Thai chef Korn Yodsuk’s name comes up. He has served this and the Rose Apple Salad in his Erawan restaurants in Kota Damansara and DC Mall. Now this award-winning Thai chef has moved to his new restaurant – La Moon in Taman Tun Dr Ismail, Kuala Lumpur.