Gai by Darren Chin (TTDI) — Restaurant in Kuala Lumpur

Friends took us to Gai at M Hotel for dinner last Sunday and was told the original outlet is still operating in TTDI. The manager at Gai @ M Hotel, Izzat, helped us to book at TTDI for lunch today.

We arrived at Gai TTDI slightly before opening hours but the waiter was very accommodating and ushered us to our table immediately although we were quite happy to wait outside until time. There was absolutely no sign of any annoyance displayed by the waiter for having to start work earlier than his working shift.

As only my wife and I, we ordered the Khao Soi Braised Beef Shanks plus tripes and tendons(RM43), Mieng Kiam (5 wraps for RM20) and Crab Balls (4 pieces for RM45). Nazmie, the manager at TTDI, was very experienced in his calling. He offered to split our Khao Soi into 2 bowls since he anticipated we will share the dish.

All our dishes were very well executed and tasty.

The Mieng Kiam is a very good starter and the chef, has judiciously matched the spiciness of the birdseye chilli to balance out the overall flavours without a single herb dominating the others. The sauce blended very well with it too.

The Crab balls appeared to be freshly fried and as was with the crispy fried egg noodles in the Khao Soi. The oil used to fry was new and not some over used or reused oil, hence you dont taste the stale or rancid character. The Crab Balls were filled with crab meat and served with both Thai sweet and sweet chilli sauce. There were no flour or some other food used as filler in the Crab Balls, at least none that I could discern. We were told the crab meat was imported fresh from Thailand and there was no fishy tasty to it.

The beef in the Khoa Soi was cooked just right and tender. The Beef Khao Soi came with side accompaniment of spicy chilli oil, pickle mustards and freshly sliced red small shallots to add to the noodles to your preferred tasty. The crispy fried egg noodles were a good accompaniment to the soft yellow noodles.

Generally, the overall taste profile of the food here, was middle of the road mild and elegant and not big, bold and abrasive, although I do note some diners may prefer a bolder character in their Thai cuisines, especially Tom Yam.

BYO wine and spirits allowed with corkage charges. If I may opine, I would match either dry to off-dry fruity white wines or dry to off-dry sakes with these cuisines. Smoky whiskies may work too.

I am not terribly in favour of reflectively snapping photos of food to post them on social media (although I have committed similar sins in the past) especially in this case, as most of their dishes were already authentically, accurately and beautifully displayed in their menu on their website. One would be inclined to post photos to highlight dish discrepancies from the picture in menu to the actual dish served. None were the case here.

Service by Aiza and Nazmie was top notch.

Price-wise, I think many of the dishes were reasonably priced and portion was reasonable given the quality of the raw materials used and equally important, the cooking and tasty of the food. There are a few other Thai restaurants in PJ and KL which may be even more pricey with smaller serving portion. I have read a few of the less glorious reviews on Google about Gai, like servings were too small or too many dishes had eggs in them. Having dined at both Gai restaurants, I do not share their views and in any event, these reviews did not relate to the taste and or quality of the food! You may wished to dine in these restaurants to form your own opinion.

Lastly, for those who had set a very high and perhaps unrealistic expectation of the restaurant, please be aware that it is rated as "Michelin Guide", which is below "Bib Gourmand". Nonetheless, I have had very good experience dining at both their restaurants.

I would certainly dine in this restaurant (and Gai at M Hotel) again and best to book ahead. We have chosen to have lunch instead of dinner, as parking in the evening can be...

I had the pleasure of dining at Gai by Darren Chin for my dad’s birthday, a Thai restaurant that left me truly impressed. From the moment I stepped in, I could tell I was in for a special experience. It’s no wonder this place has earned its Michelin star – it’s an absolute gem that should not be missed.

The chef’s expertise was evident in every dish we ordered. The Stir Fried Squid with Fish Sauce was a standout, boasting a delightful smoky flavor that perfectly complemented the freshness and tenderness of the squid.

The freshness of the seafood in the Lady Boss Nana Signature Tom Yum Seafood 😩 the scallops, in particular, were a revelation – sweet and incredibly juicy. The quality is so high that you won't find even a hint of fishy-ness to them. The ability to personalize the spiciness level in this dish is a thoughtful touch, allowing you to enjoy the rich blend of spices and aromatics while savoring the impeccable freshness of the seafood. It's a testament to the chef's dedication to both flavor and quality, making it a standout choice on the menu.

One of the highlights for me was the Green Mango Salad. This unique twist on a classic Thai dish, with fried sea bass not battered, offered a harmonious combination of sweet, sour, and spicy flavors. I highly recommend it as an appetizer.

The Wok Hei Kangkung might seem small in portion, but trust me, it’s packed with flavor. The dish exceeded my expectations, and the portion was ample, especially when enjoyed alongside other delectable dishes.

Additionally, The Pad Kra Phao XXL was a delightful surprise with its addition of squid and prawns, topped with sunny-side-up eggs. The runny yolk provided a perfect balance to the spiciness, making it easy to enjoy for those who can’t take spice very well.

And let’s not forget…although it’s RM98 for a plate of appetizer, you’ll truly appreciate the value once you experience the Super Premium Crab Ball. These delectable morsels are a testament to quality, as they feature real crab meat, not the processed variety, in all eight balls. The richness and authenticity of the crab meat, delicately wrapped in tofu skin, bring out a delightful nuttiness that’s worth every penny. In fact, they were so incredibly delicious that I didn’t even find the need to use any of the accompanying sauces. It’s a truly indulgent treat for crab lovers and a testament to the restaurant’s commitment to quality ingredients. If I had one small wish, it would be better if the tofu skin was a touch crispier, it’ll add a delightful texture to an already outstanding dish.

Finally to top off the exquisite meal, who could possibly overlook the classic Thai dessert of mango sticky rice? Not me, for sure! The mango was incredibly sweet, and the slightly salty sticky rice, paired with the rich coconut sauce, was the ideal conclusion to a perfect dining experience. It’s the kind of dessert that leaves a lasting impression, and I highly recommend saving room for this sweet and satisfying treat to complete your culinary journey at this exceptional restaurant.

All in all, in addition to the outstanding food, the service was exceptional. Dino, the outlet manager, went above and beyond to ensure our dining experience was comfortable and enjoyable along with Debby as well who remembered my request for the dessert. This place has truly changed my perception of Thai cuisine, which I previously found too strong in flavors. Gai by Darren Chin offers a well-balanced symphony of tastes, and I’m glad I had the opportunity to savor this remarkable food. Congratulations to the chef on the well-deserved Michelin star, and I’m eagerly looking forward to visiting the...

Gai is a Darren Chin restaurant serving Thai cuisine. The ambience of the restaurant is light and represent many Thai styled restaurants with its use of rattan. The decor is simple elegance rather than pretentious opulence. Even with a reservation, after we settled into our reserved table, we were politely moved to a smaller but, in my opinion, a better table by the window. The air flow in the restaurant is not well thought out and there are areas at the table where you were blasted by the air condition. Tables are quite close together but it is a small space to start off with. All the dishes came with a small explanation when it is placed on the table. This worked out well for us as we had some visitors from overseas and they appreciated the small overview of each dish. We ordered the Miang Kham, crispy chicken skin and crispy fish mango salad. The stand out starter was the crispy chicken skin- crispy but not oily and served with a nice sauce. The Jay Fai crab omelette is a perfect example of never immulate. By doing so, the diner won't just give an opinion, but will give a comparison too. And, in my opinion, it is nowhere close to JF's version. I have noticed that the new menu now lists it as Gai's Signature Crab Omelette by DC. A subtle but important change in the name. As was the case for most of the dishes. Using a better quality of meat or seafood does not elevate the dish. It only attempts to justifies the price. For a good example, I again turn to the crab omelette. That it is exactly that- it is an omelette stuffed with a lot of crab to justify its (over) price tag. But it is not a Jay Fai crab omelette. That doesn't mean the food is bad, it is, in fact, very decent. It's just not great for the price. A meal for 6 ended up costing close to RM 900.00. There are just too many other Thai restaurants in KL/PJ that offers better fare for half the price. I have always believed that the Michelin guide is specifically catered to and for European cuisines and tastes. And this guide hold very little knowledge and weight when it comes to judging...