Alex got a chance to check out De Foodland, a seafood joint in Manjalara famous for crabs. With plenty of styles to pick from, this place leaves you spoilt for choice when it comes to how you want your crabs to be cooked. Splurge a little and follow what Alex did, instead of settling on just one dish, she actually ordered two. Luckily, both turned out to be pretty tasty.
34 ways to cook your crabs....
De Foodland Seafood Restaurant, 25 & 27, Jalan 3/62B, Bandar Sri Menjalara,
Tel: 03 6274 4796.
4pm to 12am (Monday) ; 11.00am to 3pm, 4pm to 12am (Tue - Fri) ; 11am to 12 am (Weekend & Public Holidays)
A large menu of crab dishes to choose from
They aren't very consistent, on most nights they're good but you can have an off night once in a while.
RM 100 - RM 250
If you're a fan of steaming hot fresh crabs this is one spot you'll want to try out. For starters they have 34 ways in which they prepare crab. When I think of the menu I somehow get Bubba's voice from Forrest Gump listing out the variety of crab dishes. You can have chill crab, salted egg crab, marmite crab, curry crab, cheese crab, clay pot crab....I'm sure you get the point.
I decided to order two of the most popular cooking styles; their signature butter crab and my personal favourite the kam heong crab. The butter crab is pretty famous here. It's cooked in a creamy and rich sauce giving a slight butteriness to the crab. This comes with mantou buns(steamed or fried) which you can dip into the sauce while enjoying the sweet flesh. This is quite heavy on its own so if you're in a small group I'd recommend just having this with the buns and maybe a veggie on the side.
To be honest though, the kam heong is what I come here for. Kam heong literally translates to "Golden Fragrant" from the Cantonese dialect. This dish has a mix of Chinese, Indian and Malay flavours as it uses a combination of dried shrimp, chilli, curry powder and curry leaves. This is extremely aromatic and tasty and will have you sucking on the shells and your fingers for more.
Beef is not on the menu at this joint so I opt for the venison cooked with ginger and scallions. The venison is extremely tender and not gamey at all. The mix with ginger and scallions is lovely especially if you ask for a bowl of sambal belacan on the side. The sambal gives it a pungent spiciness that is so yummy.
When I normally eat here, my standard veggie dishes are usually the kailan garlic or kangkung belacan. Both leafy greens are cooked just right so they're not too overcooked and soggy. This time around I also decided to take the server's suggestion and order the Four Heavenly Kings. This is a sautéed mix of brinjal, four-angle bean, french bean and okra. The various textures of the beans and the strong belacan flavour has made this one of my all time favourite veggie dishes.
While crab might be what they're known for, many people come here just to enjoy other seafood dishes. I often order the steamed fish with ginger and garlic. The fish is always fresh and the meat is sweet. I hear the prawns are not bad either, I however haven't had a chance to try them yet. Maybe next time ( if I can resist from ordering the crabs ), I would give it a go.