Back to Erawan recently for lunch. The piece de resistance this time was the lump crabmeat curry - rich, luscious, and with an incredible amount of super-fresh crabmeat. I just found my single favourite dish in Kuala Lumpur, irregardless of type of cuisine. 
Of course, one can’t go to La Moon and not order the corn salad. I’ve run out of superlatives to describe this dish: the corn kernels provided bursts of sweetness, whilst the toasted cashews provided some nutty crunch, salted duck’s egg lent a salty, savoury depth to the salad, but the winner was in the dressing - sweet, salty, spicy, with a fragrant citrusy tang. Chef Korn is a master at obtaining the perfect balance of flavours. This was sunshine on a plate.
The cha-om omelette which came next brought us down to earth with a thump. The fat, sinfully-rich eggy disc was fried the same way Bangkok’s famous Jay Fai does her crabmeat omelette, i.e. gradually basting the egg mixture over hot oil till it’s metamorphosised into a gigantic, edible pillow of deliciousness.
But we already had a crab dish in our curry order, so we opted for the cha-om omelette instead. In Thailand, A large omelette is usually prepared, then cut into 2-inch squares, to beaten with a nam prik dip, or else slipped into a kaeng som soup. I think those “traditional” approaches would work more than this one we had here, which I found to be rather heavy, bland and unexciting:
The only dessert was, again, the tub tim krob - this one tasted better than the last one we had a few months back but still didn’t rise beyond the ordinary. Chef Korn is unrivalled where cooking is concerned, but I think he still needs a pastry/dessert chef.
Come for the savoury dishes - Chef Korn is extraordinary in this respect. Just go somewhere else for coffee and dessert afterwards. 
