A place where time stand still
TIME literally come to a stop when dining at the Tree Monkey in Teluk Bahang. The ambience is so tranquil and relaxed that one can simply leave all the stresses of the day behind and just enjoy the moment in the warm embrace of Mother Nature.
This open concept ‘gigantic treehouse’ restaurant is perched some 30 feet above sea level, evoking the feeling of being on top of the lush centuries old rain trees that provide a shady canopy.
Drawing inspiration from traditional Balinese aesthetics, the outlet is decked out with imported hardwood tables and chairs complemented by an attap-covered gazebo and lounge.
The rustic and laid back charm can be enjoyed throughout the day from 9am to 11pm. Feel a sense of total peacefulness as the rustling leaves above serenade while streaks of sunlight stream through the trees and the cool sea breeze gently caresses.
Do not be surprised to see Dusky Leaf monkeys, squirrels and even flying foxes roaming freely among the branches mere metres away on most evenings. Truly serenity at its best!
This is exactly the concept that owners Patt Khor and Wisakha Nomthangthum wanted to introduce to the world when they started Tree Monkey three years ago. The restaurant is all about providing a unique dining experience in the heart of nature.
And to complete this idyllic environment are authentic Thai cuisine and innovative beverages that a foreign diner aptly described on Trip Adviser as “never had before tasty treats.”
Emphasis is also placed on the Thai and Asian tapas, a wide variety of finger food that are ideal for sharing and for diners to sample many items at one shot. The tapas is also great as a starter and to go with a drink or two.
Among the Thai tapas selections are massaman samosa, sambal chicken, mussel salsa and Darling crab (stuffed with minced seafood) while the Asian tapas includes yum mamoung (Thai mango salad), satay, prawn tamarind and Son In Law egg (deep fried boiled egg topped with tamarind sauce).
Thai favourites consist of crispy kang kung, otak-otak (steamed curried seafood paste in banana leaf), namtok (beef salad with shallot, mint leaves, spring onion, grounded rice, dried chili powder and lime juice) and crispy herb snapper.
New creations are the sizzling dishes of Weeping Tiger (marinated beef with black pepper sauce), sweet & sour prawn (with onion, pineapple, capsicum and tomato sauce) and spice & herb seafood (with garlic, peppercorn, finger root and basil leaves).
There are also Western food such as fish and chips, calamari (golden fried squid and onion ring with tartar sauce), spaghetti pomodoro (with basil leaves and tomato sauce) and French fries.
Dessert comprise of Thai coconut ice cream, thub thim krob (water chestnut in coconut milk), fruit salad as well as mango and sticky rice.
For breakfast, diners can choose from light dishes including belacan fried rice, pineapple fried rice, phad Thai (fried noodle with prawns, egg, dried shrimp, shallots and bean sprout) and Thai laksa.
The dishes here are prepared with the freshest herbs and spices, with some of the ingredients grown in the adjacent Tropical Spice Garden. The menu also listed the benefits of the herbs used in the cooking so diners would know exactly what they are eating.
As for the invigorating concoctions, chill out with mocktails such as sabai tomyam (lemongrass, lime juice, chili and kaffir lime leaves), monkey juice (mango, banana, pineapple, orange and basil leaves) and virgin monkey (pineapple, lime juice, soda and basil).
The spice and herb cocktails like monkey mojito (white rum, lime juice, soda, lemongrass, chili and kaffir lime leaves), Malibu monkey (Malibu, pineapple juice, soda and basil) and tomyam martini are also must try.
For reservations, kindly contact 04-8813493/4 or log on to www.treemonkey.com.my
~News courtesy of The Star~
TIME literally come to a stop when dining at the Tree Monkey in Teluk Bahang. The ambience is so tranquil and relaxed that one can simply leave all the stresses of the day behind and just enjoy the moment in the warm embrace of Mother Nature.
This open concept ‘gigantic treehouse’ restaurant is perched some 30 feet above sea level, evoking the feeling of being on top of the lush centuries old rain trees that provide a shady canopy.
Drawing inspiration from traditional Balinese aesthetics, the outlet is decked out with imported hardwood tables and chairs complemented by an attap-covered gazebo and lounge.
The rustic and laid back charm can be enjoyed throughout the day from 9am to 11pm. Feel a sense of total peacefulness as the rustling leaves above serenade while streaks of sunlight stream through the trees and the cool sea breeze gently caresses.
Do not be surprised to see Dusky Leaf monkeys, squirrels and even flying foxes roaming freely among the branches mere metres away on most evenings. Truly serenity at its best!
This is exactly the concept that owners Patt Khor and Wisakha Nomthangthum wanted to introduce to the world when they started Tree Monkey three years ago. The restaurant is all about providing a unique dining experience in the heart of nature.
And to complete this idyllic environment are authentic Thai cuisine and innovative beverages that a foreign diner aptly described on Trip Adviser as “never had before tasty treats.”
Emphasis is also placed on the Thai and Asian tapas, a wide variety of finger food that are ideal for sharing and for diners to sample many items at one shot. The tapas is also great as a starter and to go with a drink or two.
Among the Thai tapas selections are massaman samosa, sambal chicken, mussel salsa and Darling crab (stuffed with minced seafood) while the Asian tapas includes yum mamoung (Thai mango salad), satay, prawn tamarind and Son In Law egg (deep fried boiled egg topped with tamarind sauce).
Thai favourites consist of crispy kang kung, otak-otak (steamed curried seafood paste in banana leaf), namtok (beef salad with shallot, mint leaves, spring onion, grounded rice, dried chili powder and lime juice) and crispy herb snapper.
New creations are the sizzling dishes of Weeping Tiger (marinated beef with black pepper sauce), sweet & sour prawn (with onion, pineapple, capsicum and tomato sauce) and spice & herb seafood (with garlic, peppercorn, finger root and basil leaves).
There are also Western food such as fish and chips, calamari (golden fried squid and onion ring with tartar sauce), spaghetti pomodoro (with basil leaves and tomato sauce) and French fries.
Dessert comprise of Thai coconut ice cream, thub thim krob (water chestnut in coconut milk), fruit salad as well as mango and sticky rice.
For breakfast, diners can choose from light dishes including belacan fried rice, pineapple fried rice, phad Thai (fried noodle with prawns, egg, dried shrimp, shallots and bean sprout) and Thai laksa.
The dishes here are prepared with the freshest herbs and spices, with some of the ingredients grown in the adjacent Tropical Spice Garden. The menu also listed the benefits of the herbs used in the cooking so diners would know exactly what they are eating.
As for the invigorating concoctions, chill out with mocktails such as sabai tomyam (lemongrass, lime juice, chili and kaffir lime leaves), monkey juice (mango, banana, pineapple, orange and basil leaves) and virgin monkey (pineapple, lime juice, soda and basil).
The spice and herb cocktails like monkey mojito (white rum, lime juice, soda, lemongrass, chili and kaffir lime leaves), Malibu monkey (Malibu, pineapple juice, soda and basil) and tomyam martini are also must try.
For reservations, kindly contact 04-8813493/4 or log on to www.treemonkey.com.my
~News courtesy of The Star~
No comments:
Post a Comment