"Make sure you bring some good company..."
Mmm, crabs … when you crave them, you really crave them. Your fingers twitch and tentacles sprout out of your head. Well, the next time you have a crab craving, try out the Lagoon Seafood Restaurant. There’s nothing like plain-grilled crabs to really enjoy their sweet taste without the distractions of gravy and condiments. Another simple way is to boil them with a little bit of salt, but that means you’ll have water-logged flesh and your fingers wrinkle like prunes.
We recommend grilled crabs at this restaurant.
The minimum order is two crabs, served halved or quartered – probably not enough unless you’re eating alone. Prices depend on the season but they’re definitely cheaper than in the city or suburbs. Regulars testify to some seriously pumped-up crab claws, so look forward to sinking your teeth in some thick, white flesh. Grilled plain, the flesh is firmer and sticks to the bone. Some chilli paste on the side will add a little zing.
Another favourite is the sweet-and-sour crab. Crab-wise, it’s not all that fantastic, but the sauce goes beautifully with man tao (a plain bun), which are pretty d*mn good here. You can have them steamed or fried, though the latter are more delicious. The outer part of the bread is crispy and brown, and the inner is sweet, white and fluffy. Dip it in the sauce and mmm … go straight to heaven.
Like most seafood restaurants, there’s fish here and it’s quite decent. They also have bamboo lala (clams), which is not always available in other seafood joints. But they’re somewhat ‘fishy’ tasting here, so unless you’re really crazy about them, you might want to give this a miss.
The squid is decent, especially cooked in soy sauce, and so are the prawns. The all-time favourite buttered prawns are a safe bet for a yummy dining experience. But nothing beats mantis prawns cooked with dried chilli.
"Oh that sambal"
“It’s located where?!?” I exclaimed.
“In the car park…and make sure you go during lunchtime and not a minute later because the food disappears fast…oh that sambal
…I could just drink it on it’s own, ” my colleague replied with a distant look in her eyes.
My curiosity was peaked from this conversation and I just knew that I had to try the mysterious ikan bakar place located in the car park behind the Estana Curry House on Sultan Ismail. It was still two hours till lunch and I was eagerly counting down the minutes, after all places that usually taste best are in the most obscure locations.
To find this gem you have to walk through the hot dusty car park meandering past the vehicles parked in any which way. It’s situated in the little section in the corner of the lot by the trees. A tattered tin roof along with barebones tables and chairs scattered around is the scene you’ll find once you arrive, along with a crowd lining up for food and waiting for available tables. The area that is most crowded is where the food is laid out and this is where you have to use some elbow action to be able to grab at the best dishes and pieces of fish. This shack serves typical nasi campur with a huge array of Malay dishes freshly prepared each day.
From fried chicken to beef rendang, kangkung belacan to spicy tofu just about any dish can be found here during lunch but it gets snapped up pretty fast. By 1:45pm you’ll be lucky to get a little sauce leftover from the dishes with your rice.
The piece de resistance here though is the ikan bakar which is grilled right on the spot just before the lunch crowd trolls in. Different types of fish are marinated overnight and then grilled to charred perfection.
"The economy rice selection can put any eating shop to shame"
Blue Boy, a name that normally strikes intrigue due to the fact it is often mistaken for a rather unsavory establishment with a similar name. But this Blue Boy is wholesome, a place you can bring your momma to and a real hot spot during lunch and early dinner for those seeking a vegetarian option. The reason for this is that contrary to most vegetarian places that mainly serves economy rice, this place has a wide selection of local dishes that can make you renounce meat- well almost.
Blue Boy did not originally set out to serve vegetarian only. Originally a non-vegetarian place, it transformed organically into a fully capacitated vegetarian food court when their owners turned vegetarian some 20 years ago. Wrap your mind around this- fully vegetarian Nasi Lemak, Char Kuey Teow, Mee Jawa, Yong Tau Foo, Prawn Mee, Lam Mee, Curry Laksa and even Assam Laksa! Now how does one go about creating such creations with a vegetarian substitute? The answer is very simply and incredibly very tastily. Unbelievable to most carnivorous meat eaters such as we, meatless substitutes are actually very tasty.
Let us enlighten you on the finer points of vegetarian food, as we were ourselves at Blue Boy Mansion. For starters we had the Yong Tau Foo, which is normally stuffed with flour and fish paste, but this time it is a mock fish paste. Then came Nasi Lemak with mock Rendang Chicken and also Sambal Sotong that gave us a shock as it looked and tasted exactly like the real thing! As per recommendation we had it with the Sambal Petai. It was mind-blowing although the sambal petai had to be ordered separately. To substitute the normal ikan bilis, they serve it with crispy potato slivers with a saltish hint. If you closed your eyes, you could swear it was ikan bilis.
Mention ‘Satay’ and those who know this dish will most likely begin to salivate. A quintessential contribution of the Malay Archipelago to the planet’s culinary repertoire, it has been claimed by just about everybody else as ‘their’ influence.
Let’s explore the origins and hidden features of this exotic meat-on-a-stick preparation.… More »
Once a year California Pizza Kitchen unveils their new family members on the menu. Mainly famed for their Pizzas, their Salads are nice for a light change. Mediterranean salad is served with a side of pita bread.
The salad consists of Romaine leaves, cucumbers, fresh tomatoes, red onions, Greek olives tosses in a lemon-herb vinaigrette and topped off with feta cheese cubes, sun dried tomatoes and homemade Tzatziki sauce.
Many liked the Asian inspired Miso salad which is crisp salad in a tangy sweet dressing, crispy rice noodles and wanton for texture. This Miso salad also has elements of edamame and avocado to give it depth. For new pizza additions, there's a simple tomato, fresh basil and cheese Margarita or if you're feeling… Continue reading »
This is the first Gastro News entry. Continue reading »
"The char siew is like eating savoury pork candy"
So we heard of this newbie at Plaza Damansara which opened just over a month ago. And yes, the market is already bursting with Canton cuisine so what's one more? Fear not, there's more than meets the eye. True, at first glance, their menu isn't that different. But I beg to differ when it comes to its quality and variety.
Take for instance the roasted section – charsiew, siew yok and roast duck. It's been done to death and the mere mention would probably have me rolling my eyes – AGAIN??!! But here, it's an art that's been mastered to perfection. The roast pork is crisp yet succulent, the charsiew has the right combo of sweetness, crunch and fat but the real winner is the duck. It's flawless to say the least and I dare say it's one of the best in KL, or even the country. I can vouch that the only other place that serves roast duck this good is across the globe at Bayswater London at 10X the price! The owner prides in the 10 hours preparation combined with the 3 hours of slow grilling to achieve this sinful pleasure. If you give one day prior notice, the chef can make to order roast goose too and I heard this is THE prize dish. Judging by what I've sampled, this goose warrants a follow up.
The rest that followed impressed us too. The deep fried prawns with sa zhi sauce is akin to salad prawns but the freshness makes the prawns exquisite with each bite. We wonder how the prawns could be so succulently fresh. Kudos to the stirfried egg white with crabmeat too. It's simple yet so tasty and the sauce has just the right consistency. The seafood wan tan hor deserves applause. I can taste the 'wok hei' due to the chef's expertise in wok frying with high heat, thus little oil is used. The sauce is so yummy, thanks to the richness from runny eggs poured over the dish.