Kepong has turned into a place famous for crab lovers. There was a time where the trend started with RM18 a KG for crabs. It is hard to resist crabs cook by these professional chefs who were specialist preparing them. Thanks to Selangorlicious who buy me lunch here that I get to try out Chef Tans cooking.
*All the photos used in this post were shot by Wilson of Places and Foods. There are times where my SD card fail on me.
The all new restaurant with fully air conditioned set up.Previously when they were featured in 8TV Hochak! and reside in the nearby restaurant lots which do not have air conditioner. The current ones are more comfortable and cool all day.
Salt Wrap Fish () RM30
Salt Wrap Fish nicknamed as Flying Fox of Snowy Mountain() ? The salt wrap fish is covered by the white salt resemblance of the snow and the fish meat is usually juicy due to the freshness of the fish.
Before you can eat it, the skins need to be peeled off first. Under the skin, you get to taste the juicy flesh of the fish. Apart from that, the fish were stuffed with ginger garlic mix in the belly bef! ore wrap ping it with salt and then cooked by wrapping it in aluminum foil.
Sizzling Plate Seafood (RM 20)
A plate of fresh seafood consist of green mussels, long bamboo clam and prawns stir fried with chilli paste.Fresh peeled onions and long beans were added before putting it on a hot plate to preserve the heat of the dish. You know that seafood onces get cold, will have the fishy smell.
Belacan Sweet Potato Leafs with Egg Plant (RM 12) topped with fried anchovies (fried ikan bilis) gives the extra crunchiness to this vegetable dish.
Butter and Kung Pow Escargot (RM30)
Usually we had our escargot with butter garlic mix. Here Chef Tan prepare it without the shell and plenty mouthful flesh that simply tasty. Eggs and curry leaf were added to coat the escargot to bring out the fresh taste of the escargot.
2012 Yam Ring with Chicken and Pork Rib (RM 30)
Inspired by the movie 2012. Chef Tan wanted to recreate this dish resemble the volcano eruption while the yam ring represents the mountain. The chicken represents the lava while the pork ribs represents t! he surro unding landscape. Chef Tan just name it as 2012 and this is quite liked by the patrons.
Great Wall Pork Rib (RM28) & Pattaya Pork Knuckles (RM42)
Great Wall Pork Ribs appearance resemble of the Great Wall and it was delicious. The taste was a marriage of tong por and Char siew while maintaining tenderness of the meat.
Pattaya Pork Knuckles Crispy pork knuckle topped with fresh onions and taken with thai chili sauce make the dish simply more addictive then any other pork knuckled. The tangy flavor balance the oily taste.
Spicy Butter Crab (RM35 per kg)
Fresh crabs cooked with curry leaf and chilli sauce were perfect to be taken with fried mantou after clearing the crab meats.
Marmite Crab (RM 35)
The most sought after crab dishes in Klang Valley. The crab were coated with marmite after it is lightly fried.
The passion and the creativity of Chef Tan impress all his fans at Fei Fei Crab. We were told that he created Coffee Crab as one of his new dishes. Well be back to try them later.
We enjoyed our lunch at Fei Fei Crab. The Marmite Crab and also Salt Wrap Fish left a very good impression for us and we might go there again for that both dishes as well as the new coffee crab. We must thank again Selangorlicious for the generous invite.
Below is the video which Chef Tan were featured with! his Cor n Crabs and the Tong Kwai Powder Crab.
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