A few Thai restaurants have come and gone in Ubud, over
the past few years. Kokokan Club was the first and remains
the only one today. When it first opened, the chef was Thai.
He trained the local staff, and they carry on with his menu
today.
This Thai menu has to be one of the most complex and complete
ones available here in Bali. They offer 43 different Thai
dishes, plus a few from neighbours; Singapore, Malaysia, China
and Indonesia. Even a reasonable Potato Samosa from India.
A Som is the traditional way to start any Thai meal, a Thai
salad. The freshness and sweetness of the fruit combines with
crushed peanuts and chilli to cleanse the palate. Papaya is
one of the more popular choices for a Som base, here it is
combined with prawns. Yam Pla Muerk is a spicy squid salad,
with celery and tomatoes and a mint chilli sauce.
Yam Wonsen is a glass noodle salad tossed with prawn, minced
chicken, squid and a potent chilli sauce. Por Peh Sod are
traditional cold, soft spring rolls, stuffed with shredded
vegetables and glass noodles, covered with a sweet soy sauce.
Tod Mung Goong are prawn cakes, but here the prawn mix is
combined with vegetables more like its Indonesian equivalent.
A dipping sauce would be an added improvement, so ask for
one.
Tom Yam Goong is on the menu of course, as in just about every
Bali non-Thai restaurant as well. Gai Tom Kah is the soup
that I prefer, combining chicken with lemongrass and lime
leaves in coconut milk. A couple of strays are the Undis Gerang
Asam from Indonesia [black eye peas in a tamarind and chilli
broth] and Kang Hed Say Hom Pom from Laos [a mushroom and
coriander soup].
Hor Mok Talay is a steamed seafood mix wrapped in banana leaf,
Goong ob Woonsen comes in a hot ceramic pot of glass noodles,
mushrooms, prawns and lemongrass, an all-time favourite. There
are a number of prawn curries, green, red and yellow, deep-fried
fish and even a Laksa from Singapore.
Gai Hor By Teoy is another regular Thai favourite. Pieces
of chicken are marinated, then wrapped tightly in pandanus
leaves before being first steamed then deep-fried. Another
regular is the Thai version of chicken and cashew nuts, Gai
Phad Med Mamuang. This is one dish that everyone can eat,
and enjoy! Hor Mok Gai is chicken breast that has been steamed
in a banana leaf before being served with a mix of red chilli
paste and coconut milk. Gai Pahd Kieng is chicken that has
been stir-fried with ginger and onion.
A rogue item on the menu, Karampli Hor Sai Hed is described
as Cabbage Rolls that have been stuffed with minced chicken
and mushroom, a dish I have never encountered before in Thailand
and no doubt regional.
That all time Thai special, Gaeng Ped Fucthong, heads the
menu. Pieces of Roast Duck in that wonderful fragrant rich
red curry coconut milk sauce. Whilst often combined with fruit
[pineapple, lychees, etc] this version is with one of Thailand’s
most popular vegetables, pumpkin, and excellent it is too.
This main should be the centerpiece for any Thai feast, although
here they also offer chicken and beef versions of this red
curry dish.
For the lone diner there are also many rice and noodle dishes.
The traditional Pad Thai [Thai noodles] with prawn, tofu,
egg, bean sprouts and crushed peanuts is very popular as is
the rice version, Khao Pahd Goong. Fried Rice is also served
as a part of a few of the more popular main courses for those
who cannot break old habits and demand to have everything
just like ‘back home’ wherever that may have been.
A variety of vegetarian dishes are also available, Stuffed
Eggplant, Steamed Mushrooms, a few stir-frys and a Japanese
Vegetable Tempura. The only Thai dessert is a famous one,
Fucthong Sungkaya [steamed pumpkin in custard].
The wine list is rather limited but wine is available by bottle
or glass.
Thai food is not just hot chilli, some dishes are quite mild
and some even sweet. The staff here will guide you if you
are afraid of getting a chilli blast. Overall, Kokokan Club
is a very pleasant old-fashioned dining room, with style,
in a setting that faces water gardens and un-spoilt greenery
in this quite retreat just outside of Ubud.
QUICK REVIEW
Restaurant : Kokokan Club
Address : Arma Resort Jln. Raya Pengosekan, Ubud
Telephone : 976.659
Open : Lunch and Dinner
Parking : Secure, inside resort.
Price : Rp. 280,000 for two [+ drinks]
Credit Cards : All major cards
Food : Thai
Wine : Limited list
Service : Friendly and knowledgeable
Atmosphere : Looking over water gardens
Overall : Good value!
Reviews that appear in Bali Advertiser are based on actual
visits to the establishments listed, without the knowledge
of the restaurants, and are not paid for by the individual
restaurants.
Opinions expressed here are those of Gerry Williams and not
necessarily those of Bali Advertiser. Gerry Williams attempts
to write from a ‘typical’ diner’s perspective
and whilst quality of food is the most important criteria
overall, value for money is the real measuring stick.
