Baan Phadthai Opens at Pavilion KL

Here’s your chance to try the best Padthai in town.

Baan Padthai is delighted to open its first restaurant in Malaysia at Pavilion Kuala Lumpur.

There are many Thai dishes that we Malaysians enjoy. But did you know that Pad Thai is Thailand’s national dish? Baan Padthai specialises in Padthai, a stir-fried noodle dish commonly served as street food or at casual local restaurants in Thailand. The noodle has balanced flavours of sweet, sour and spicy. Flat rice noodles are usually stir-fried with prawns, and eggs and garnished with toppings like fried tofu, chopped roasted peanuts, beansprouts, chilli flakes and a wedge of lime.

Before the opening of Baan Padthai Bangkok in 2018, the founders spent months sourcing the very best raw materials to create the perfect, authentic Thai recipe. One very important ingredient is the secret and delicate 18-ingredients sauce cooked together with the very best quality “Sen Jan” rice noodles.

In 2018 right after its opening Baan Phadthai Bangkok was awarded the coveted Bib Gourmand in the inaugural MICHELIN Guide Bangkok and has since received the reward 5 years in a row up to 2022 rewarding their dedication and consistency in serving the very best Phadthai.

The Ambience

The name Baan Phadtai translates as House of Phadthai. Its interior is painted in a bright blue colour decorated with Thai vintage paintings, photos and wood-shuttered windows giving it an authentic Thai street-food ambience.

Interview with the Fred Myer from Avril Productions, Founding Partners of Baan Padthai

Bazaar recently interviewed Fred Myer during his visit to Kuala Lumper, ahead of the opening of Baan Padthai at Pavilion Kuala Lumpur. Myer’s first restaurant was ‘Issaya Siamese Club’ (MICHELIN Plate), which opened in 2011, and in 2013 ‘Namsaah Bottling Trust’ (MICHELIN Plate) was born. In 2016 he opened ‘Le Cochon Blanc’, ‘Baan Phadthai’ (Bib Gourmand) in 2017, ‘Saawaan’ (One MICHELIN Star) in 2018, and ‘ICI La Patisserie’ later on.

Although, this is his first restaurant in Kuala Lumpur Myer who set up Avril Productions owns a total of 10 of his own restaurants and set up 20 more restaurants through partnerships. In Bangkok, his name is on famous restaurants such as Saawan, Baan Padthai, Issaya, Pizza Massila, Casa Sapparod, Manda de Laos, Kom-Ba-Wa, to name a few. Aside from opening his own restaurants, Avril Productions is in the food industry offering food catering services, their own pop soda brand Bangkok Soda and takes on the role of consultant for hotels and companies looking to open new restaurants. Aside from that he has published three cookbooks, produced music soundtracks and customised music services. Myer initially set up Avril Productions in 2011 to represent major international DJs and entertainers in Asia, the company has expanded into various industries since its inception.

With many successful restaurants under him we are all curious to know, What is the formula for a successful restaurant? According to Myer, there is no one formula, sometimes the recipes will be successful and sometimes not, and he himself doesn’t; have the recipe for success. It’s sometimes complicated, and it’s a wonder how some of his restaurants become successful overnight. But the most important thing is the food has to be good, and the ambience has to give a good feeling for those who come to dine. He is seeing a big shift in how restaurants are being marketed across social media, apart from beautifully presented food, people are also on the lookout for Instagrammable spots.

He pays more attention to detail when it comes to plating food, making it both tasty and visually pleasing. They put a lot into the presentation and concept of any new restaurant.

Fred Myer is the proud owner of a Michelin starred restaurant and says that it takes a lot of work to gain a star. Food critics make surprise visits to the restaurant, and sometimes they come back more than once to ensure that your food quality and presentation are consistent. To get a 1 star Michelin it takes 5-6 restaurant inspections. It’s very strict, and you know that the results are true. If they give a restaurant 2-3 Michelin stars, they could have visited the restaurant a total of 15-20 times.