top of page
Our signature
Tomyam Special Mix
Tom Yum is a popular Thai soup known for its spicy and sour flavors It typically includes ingredients such as lemongrass, kaffir lime leaves, galang, chili peppers, and lime juice. The combination of these ingredients creates a unique and delicious taste that is both refreshing and satisfying.
Ikan Bakar Petai
Ikan bakar is a popular grilled fish dish in Southeast Asia, known for its smoky and slightly charred flavor. The fish is typically marinated in a blend of spices and herbs, such as turmeric, lemongrass, and chili, before being grilled over an open flame. The is a tender and flavorful fish with a crispy skin that is perfect for any seafood lover.
.jpeg)
Daging Harimau menangis
Daging Harimau Menangis is a delicious blend of sweet, sour, and savory flavors. The meat is marinated in a mixture of soy sauce, fish sauce, lime juice, garlic, brown sugar, then grilled to perfection. The result is a tender and juicy beef with a slightly caramelized exterior that is bursting with flavor.
Specialties
Imiz stands out because we aim to bring the essence of Thailand to Malaysia. While we may not have fully achieved this yet, we are gradually incorporating Thai elements day by day to reach our customers.
Imiz isn't well-known, but once people become familiar with it, they will immediately associate it with our signature tomyam.
Tiktok @akaktapau
“Tomyam Imiz sangat sedap dan banyak isi contohnya udang, ketam dan sotong. For sure memang akan repeat lagi"
our location
Restoran Imiz Tomyam (HQ)
23-G, Jalan Reko Sentral
B, Reko Sentral, 43000
Kajang, Selangor.
Imiz Tomyam (Branch)
Downtown Jalan Reko,
Jalan Reko Sentral 2, Reko Sentral, 43000 Kajang, Selangor
Wow, we've been rocking the Thai drink scene since 2021! Starting with just 4 types of delicious drinks sold on the street, we've come a long way. Now, we've expanded to Downtown Jalan Reko and offer a whopping 50 different types of drinks! But that's not all - we've also created the perfect pairing with our mouth-watering Tomyam Imiz. It took us over a year to perfect this recipe, but trust us, it was worth the wait!
bottom of page