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 crispy pork with holy basil on rice from the Siam Taste stall, which cost RM18.50 per plate.
The meal consists of crispy pork belly stir-fried with garlic, chilies, and holy basil leaves, then served with steamed rice and a light soup on the side. At Siam Taste, the pork belly is cut into chunky pieces with a balance of fat and lean meat, giving a juicy bite with crisp edges. The fried holy basil leaves are added as a garnish — here they have a unique seaweed-like crunch that adds both texture and aroma. The plate is rounded out with fresh cucumber slices and a small salad for balance.
Pad Krapow (ผัดกะเพรา) is one of Thailand’s most beloved comfort foods, often referred to as the “go-to dish” for locals when they want something quick, satisfying, and flavorful. Traditionally, it is made with minced pork or chicken, stir-fried with garlic, bird’s eye chilli, fish sauce, soy sauce, and holy basil (krapow). Holy basil is essential — it lends a peppery, slightly spicy fragrance distinct from that of sweet basil or Thai basil.
Over time, variations developed, and crispy pork belly (moo krob) became one of the most popular versions because of its rich flavour and satisfying texture. The dish reflects the Thai love for balancing bold flavours — salty, spicy, aromatic, and slightly sweet — with the neutral comfort of plain rice.
Today, Pad Krapow Moo Krob is so iconic in Thai cuisine that it’s often considered a “national dish” alongside Pad Thai. Many Thais even say that if they could only eat one dish for the rest of their life, it would be Pad Krapow.
