This is the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. I will introduce you to another food from another stall.
This time I ordered a Garlic Fried chicken on rice from the Siam Taste stall, which cost RM17.50 per plate.
The meal features crispy fried chicken generously topped with golden fried garlic, served alongside steamed white rice and a side of fresh vegetables (cabbage, carrot, cucumber, and lettuce). . The fried garlic adds a fragrant crunch, balancing the tender juiciness of the chicken, while the rice serves as a neutral base to soak up the chicken juices.
Garlic fried chicken is a popular dish in Thai street food culture, often called kai tod gratiem (ไก่ทอดกระเทียม). It is beloved for its simple yet bold flavors, combining the fragrance of fried garlic with the comforting crispiness of fried chicken. Unlike heavily spiced Thai curries, garlic fried chicken is considered more straightforward and approachable, making it a common choice for both locals and visitors.
The dish’s roots trace back to traditional Thai home cooking, where garlic is a staple ingredient used for both flavor and preservation. Over time, this cooking method—marinating chicken with light seasonings, deep-frying it, and topping with crisp garlic—spread across food stalls and restaurants in Thailand. It is now widely enjoyed across Southeast Asia, often served with rice for a hearty, filling meal.
In Malaysia, garlic fried chicken has become a familiar comfort food in Thai eateries and food courts, appealing to diners who enjoy a crispy, aromatic, and less spicy Thai option compared to dishes like Tom Yum or Green Curry.
