Depicting the all-tropical, rustic-Asian realm, Tamarind Springs has in years, been favored and preferred by those looking for a distinctively different ambience to dine in the city. You dine at airy treetop balconies that run perimeter just at the edge of the encroaching jungle.
Withstanding the fact that the restaurant is in fact 'in a natural forest reserve', guests can relinquish into the JUNGLE-LUXE enclave where real (yes, REAL not playback) croaks of frogs and sounds of crickets welcome you in, and out.
A bit of history
Tamarind Springs in the last 6 years has created a household name in the Malaysian dining scene. Its outstanding performance has not only won industry acccolade of sorts but also international recognition early this year. It’s the only restaurant in Malaysia selected as member of Relais & Chateaux hence recognized as one of the most celebrated names in the gastronomic world today, globally.
Close to 140 dishes, from signature creations of award-winning Grand Chef Somkhuan Wandee to humble dishes found in the villages of Laos, Cambodia and Vietnam, Tamarind Springs is a culinary experience many in KL are already familiar with.
Its interesting traditional Indochinese village-cuisine menu showcases some Laotian curries that don’t contain coconut milk, Cambodian curries which are steamed not boiled and the light and usually non-spicy Vietnamese selction, which like Chinese cuisine only French-influenced.
A few dishes that make my (and therefore, yours too) mouth water are :
Laotian Chicken & Coconut Soup
Vietnamese Caramelized Chicken
Laotian Steamed Snakehead Fish in Green Chilis, Garlic & Lime
Steamed River Lobster in Tamarind Springs' Spicy Sauce