The Restaurant

Busaba Thai presents an exquisite experience in authentic and contemporary Thai dining. Step into a rustic yet chic enclave, where every corner tells its own story and every signature Thai dish tempts its way into your heart; it’s a sumptuous feast for all of your senses.

The Chef

Mr Sonthaya Kundet, this is our Head Chef. He was a school janitor before he became a chef. You read it right. He came from a small village in the North-Eastern of Thailand. He speaks no English, but he is hardworking man, as he takes up dishwashing, cleaning, cutting and almost everything. His hard work speaks for him, as he groomed his talents, earned not just his position in the kitchen but also among the chefs.

There are some useful photos at these food blogs

https://www.malaysianfoodie.com/2015/03/busaba-thai-sunway-resort-hotel-spa.html#.VZYxRnmJiUk

http://www.malaysianflavours.com/2015/03/busaba-thai-restaurant-sunway-resort-hotel-spa-bandar-sunway.html

How to get there

Busaba Thai is located at Lobby Level, Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, 47500 Selangor.
Phone: 03-5612 1033 / 03-5613 1031
Email: busabathai@seacuisine.com.my

Take Jalan Kinabalu/Route 1, Jalan Damansara, and Jalan Bangsar to NPE/E10. Follow NPE/E10 to Persiaran Lagoon in Bandar Sunway, Subang Jaya. Take the exit toward Sunway Pyramid from NPE/E10. Turn left onto Persiaran Lagoon, restaurant is on the right. Got toll. Alternative is Federal Highway all the way to the LDP turnoff and hang a right under the LDP then left into the Resort Road. No tolls.

Presume that parking is in the Sunway Resort Car park. Would also presume that Jockey parking is available.

Many thanks to Brian McIntyre for the blog suggestions and directions.

THE MENU

Pre-Dinner

Crispy Spring Rolls & Money Bags (served on tray)

Appetizer

Thai Fish Cake (served with Thai Chili Sauce) and Deep Fried Crab Meat stuffed in Crab Shell “Poo Ja”

Soup

Tom Yam Prawn Soup (Individual Portion)

Main Dishes

Green Curry Chicken

Stir Fried Sliced Beef with Black Pepper Sauce

Stir Fried Sliced Fish with Lemongrass Sauce

Pan-Fried Omelets with Onion

Stir Fried Assorted Vegetable with Tofu & Garlic (Served with Thai Jasmine Steamed Rice)

Dessert

Iced Water Chestnuts Served with Coconut Milk (Individual Portion)

Drink

Free Flow Iced Lemon Tea

House Tea Or Coffee After Meal

THE WINES

Andreola Verv Prosecco Spumante Brut

Vettori Vetto Valdobbiadene Spumante Brut

Play with two Proseccos made from the traditional Glera grape of Veneto. The crisp pear notes dominate in a balance of sweetness and raciness to be true to the description of extra dry. Here are two finer examples of the world’s best- selling bubbles: Spumante Brut from family vineyards.

Alois Lageder Gewurtraminer Suditirol Alto Adige 2011

Italian the wine may be but it is Germanic in style and name with aromatics singing from high altitude vineyards. The classic lychee and rosewater aromas and sweetness on the palate should round out the spice with sweeter floral notes. Fragrant, soft and round.

Marque de Caceras Rosadaiura 2014

This Rioja dry rose wine is made from garnacha (65%), tempranillo (20%) and viura (15%) grapes creating a fuller style of rose. Clean and vibrant on the palate with delicious raspberry and strawberry notes which are balanced with fresh acidity.

Morande Limited Edition Cabernet Franc 2008

The deep colour with hints of purple show the density of this varietal we rarely see bottled on its own as a new world wine. This Maipo valley bold wine will have mellowed tannins compared to an earlier outing with us at Noble House. The wine is fermented Bordeaux style, with 50% spending 18 months in new French oak. This unusual Chilean should be flavourful and generous enough to do battle with spice.

2008 vintage 91 Points - Wine & Spirits 2011 , 89 Points, Wine Enthusiast, Dec 2011 (USA)