Seri Petaling Seafood Village

The Boss decided she would show those willing and able a slice of neighbourhood seafood that was turning into a regular spot for her family.

Seri Petaling Seafood Village is located at an unassuming spot, on the road running somewhat parallel to the back of Carrefour. The place was brightly lit, open air and already nicely filled with diners - we switched our hungry blinkers on and listened, bright-eyed and bushy tailed while munching on peanuts and sweet potato chips and Boss helmed the ordering for feast.

Alas, Devastation befell us! The lady informed us that they had run out of crabs! What kind of seafood restaurant runs out of crabs at 8.30PM? A busy, popular one, evidently! We had to make do, and made do we did.

Green Dragon - as green as our colour, watching a neighbouring table suck down the claws of the last crab of the night. Oh we'll get you one day, just you wait!

Fresh, sumptuous, utterly finger-licking Assam Prawns - we downed two plates of these babies!

The Salt & Pepper Squid disappeared as fast as it came - crunch crunch, gulp, gone!

The Assam Fish is probably the best way to prepare the African fish here. The second preparation of similar fish which came later re! vealed t hat maligned swampy freshwater taste.

Mud - lovely on skin, not so in my fish

And came our favourite part the meal - the Salted Egg sigh, everybody together, now! The prawns gleamed in golden grandeur and the squid shone supreme.

TV snack on its own, totally!

Not a fan of venison so gave the Stir-fried Venison with Ginger a miss. Probably a shade paler than the seafood stars here but the others had no problem wiping this clean whatsoever.

The meal fed seven of us too well, and bill total came to about RM350. A right steal, we felt!

And for those slippery lil' crustaceans, we must be back. To the crabs!

Seri Petaling Seafood Village Restaurant

Lot 24221, Jalan Merah Silu

Bandar Baru Seri Petaling

57000 KL

Set Lunch @ Coco Tei, Jalan Delima, Kuala Lumpur

I never got the chance to get acquainted with Hajime.

Coco.Tei, the new Hajime, reopened in May 2011 much to the delight of many of its loyal customers. I too was excited to visit this Japanese restaurant, a favorite of many in the past.

Housed in a rather big white building, Coco.Tei takes up the ground floor and is tastefully done up with lots of stone decor on the outside wall and lots of wood on the inside. Tatami seating was offered to us but we declined since we had two young kids with us and a table would be more suitable.

Tatami seating

I love the bar area, especially the wood logs used under the island. Beautiful pattern and textures.

Another intricate wood piece on the wall

We were offered both the a la carte menu and set lunch menu to choose from. For anyone who likes a good deal, you will be pleased to know that Coco.Tei offers their set lunch daily, including weekends. Yes, you read right. The set lunch menu was actually pretty impressive, with almost 30 choices of mains to choose from. Prices range from RM30+ to RM36+ depending on what you choose.

In comparison with the a la carte, the set lunch looked like a great deal hence we decided to try this first. You get a choice of 2 mains per set, hence we went for the sashimi moriawase, prawn tempura, unagi yanakawa, and gindara teriyaki.

The sashimi moriawase (assorted raw fish) consisted of 2 slices each of salmon, tuna and hamachi. The sashimi was fresh and had a firm flesh. The only thing I thought was weird was that they used a garnish which looked like colored plastic, I thought Japanese restaurant usually use edible garnishes in their food?

The gindara teriyaki (grilled cod fish) was excellent, firm flesh with a nice caramelised finish albeit the portion being a little small.

I did not like the unagi yanakawa (grilled eel with omelette). The omelette was cooked in a stew with some root vegetables and I thought it tasted downright weird and way too watery for my liking. I went for this because it was something different from the usual unagi kabayaki I have. Not good value as well, sinc! e this w as in Category C (more expensive item) but only came with 4-5 slices of unagi. I'll just stick with my unagi kabayaki next time.

The prawn tempura was pretty good and non-oily, though again, the portions were a little small.

All sets are served with chawanmushi, rice, miso soup and pickles. We did enjoy the chawanmushi as it was silky smooth and laden with ingredients.

For an additional RM4+, you can get a scoop of ice-cream per set. Considering the price per scoop from the a la carte (RM10-12 per scoop), this was really reasonable.

If there was one thing we would return to Coco.Tei for, it would be their black sesame ice-cream. It was definitely rich and had a slight nutty flavour to it, definitely awesome. We also tried the wasabi ice cream which I wasn't too keen on as the wasabi flavour was too overpowering for me.

Kawaii Japanese dolls

Giant crabs

There is ample parking in the compound, just hand over your parking ticket to the waiting staff to enjoy complimentary parking.

Verdict: The service was warm and courteous, the food was above average and reasonably priced. Perhaps the a la carte menu items would fare much better than the set lunch.

Opening times: 11.45am-2pm (Lunch) and 6pm-10pm (Dinner). !

Hitting the right notes with comfort food

Sweet and Spicy Crabs... you will want some mantou to soak up the sauce.

The Peking Bone has tender chunks of meat in a dark sweet sauce.SHAH ALAM, June 4 Its a new restaurant in a growing suburb, trying to find the right formula for success as it dishes out goodies to regular diners who live or work here.Restoran KK Ocean Sky in Kota Kemuning, Shah Alam, has somewhat succeeded, not only in the wide range of dishes on its menu, but also its reasonable price point. On a weekend you would find families dining there.Its comfort food you get here: Peking Bone (braised pork), Claypot Brinjal with Salted Fish, Spicy Sweet and Sour Crab, Penang Curry Fishhead, Fei Choi Tofu and Twin Style Prawns, and Traditional Style Steamed Garoupa among others.

The Claypot Brinjal with Salted Fish is a winner here.The Peking Bone is like a Tung Por Yook. Its pork belly attached to a prime rib. The rib is roasted, then braised till the meat is tender and succulent. The fatty meat glistens, doused in the dark sweet sauce, and make flavourful bites.The Claypot Brinjal with Salted Fish was a hit all round. You could get the stirring aroma of the salted fish in the braised creamy brinjal with minced pork and mushrooms, with chilli and spring onions. Truly a home-style dish, this went so well with rice.The Penang Curry Fishhead had a meaty garoupa fishhead in a curry with all the right nuances. The fragrance of the spices came through in this curry rich with coconut milk. For me the best part of a good fish curry is not only the fish but also the vegetables eggplant, tomato, long beans and ladies fingers. These had soaked in all the flavours of the scrumptious curry that also had lots of Indian curry leaves in it.

Creamy and luscious... the Penang Fish Head Curry.If you have children eating with you, the Fei Choi Tofu is a good choice. It has fish paste blended with tofu, shaped up, fried and finished with an eggy sauce with crabmeat, chopped prawns and baby bok choi. The tofu patties were rather bland but they had a smooth and bouncy texture.

The Traditional Steamed Garoupa has crispy ginger shreds and garlic to give it a lift. We were told that the Traditional Style Steamed Garoupa has found favour with the regulars, because of its sauce. Its a lightly sweet one, tasting all the better because of the crispy fried ginger shreds and garlic on top of the fish.Twin Style Prawns presented large prawns cooked Indonesian style in a sweet curry sauce on one side, and a Kam Sar one with the prawns deepfried, finished in a butter sauce and coated with chicken floss. Of the two I preferred the Kam Sar one the prawns had a rich aroma and the sticky creamy sauce coating them was delicious.

Twin Style Prawns... done perfectly.The Spicy Sweet and Sour Crabs would have tasted better if the sauce had been less sweet. It needed a tart lift from perhaps a little vinegar. Still, the thick sauce, with lots of ginger and chilli spicing it up, had those at our table asking for fried mantou to mop it up.The prices: The Peking Bone is RM20, Claypot Brinjal RM12, Fei Choi Tofu RM12, Curry Fishhead RM25, Crabs RM42 a kg and Steamed Garoupa RM6 per 100g.At lunch time, you can choose from a menu of 100 dishes, with each priced at RM10. You can get Pork with Salted Fish, Mantis Shrimps with ginger and spring onion, Golden Spicy Venison, Mango Chicken Chop and Marmite Sparerib, among others.Restoran KK Ocean Sky is located at 29 Jalan Anggerik Vanilla, AB31/AB, Kota Ke! muning, tel 03-5122 8559, 016 562 2891.

Restoran Chong Thoong Kee for Ipoh Hor Fun (Tun Dr Ismail KL)

Guess this is the second time I am blogging on Chong Thoong Kee I must quite like the Hor Fun here. Though it cannot be compared with those in Ipoh but I reckon it the one of the best in Kuala Lumpur.

Frankly speaking I only like the Ipoh Hor Fun here, the poached chicken with too much oyster sauce is not of my liking, the wanton skin is not thin enough, the bean sprouts is nothing really special. It is only the Ipoh Hor Fun which I will come back for it again and again as and when I crave for one.

I enjoy the soup, the smooth koay teow and the generous amount of shredded chicken & prawn which are tasty too.

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Chong Thoong Kee Restaurant
18 Jalan Wan Kadir 2
Taman Tun Dr Ismail
GPS : 3.139257,101.629141

Peking Duck @ Xindalu Restaurant, Grand Hyatt Shanghai

I've read a number of reviews about Xindalu Restaurant at Hyatt on the Bund. It is supposedly the place in Shanghai for Peking Ducks. Ducks are specially imported from Beijing which are then roasted in a specially made Clay Oven on Red Date Wood. In addition to their Peking Duck, the restaurant also serves a number of dishes from Shanghai, Suzhou, Beijing and Hangzhou.


Picked Raddish with Soybean

This was our Amuse Bouche. The Pickled Raddish was sour and salty which was a good pallet opener.


Peking Duck


Our Chef presented our beautifully Roasted Duck and carved the Skin and Meat out Table Side.


Peking Duck Crepe

For such an expensive Duck one would think they made the Crepe from Scratch. With an open Kitchen we caught one of the chefs opening a brand new packet of pre-made crepes.


Peking Duck Condiments: Assorted Dipping Sauces and Cucumber and Green Onion


Our Peking Duck was served with some Hoisin Sauce, Sugar and another Dip which I don't know what it is. The Hoisin Sauce was very mild compared with other places.


Peking Duck Skin



Like the other Peking Ducks I've had in China I found the Duck Skin to be very fat and oily. The Skin was roasted really well but contained a lot of Fat that wasn't rendered out. It has to be eaten with the Crepe because upon biting the crispy skin all the Duck Fat came oozing out. It wasn't something you could eat more than a couple of pieces of.


Peking Duck: Meat

Ironically this was the best part! of the Peking Duck. The Meat was very flavorful and Tender.


Shanghai-Style Smoked Fish

A Shanghainese Cold Dish recommended by our Waitress. Like Fu1088 it was served hot with the Fish Deep Fried and then tossed in a Sweet Sauce. The Fish was very crispy with the meat not overcooked. However the sauce was way too sweet.


River Prawns with Long Jing Tea Leaves

A typical Shanghainese Dish with a twist where Long Jing Leaves were added. The Prawns were very smooth in texture and was firm to the bite. However I could not taste the flavor of the Long Jing Leaves.


Stir Fried Peas

Stir-Fried Peas was part of their Seasonal Menu. The Peas had a nice crunch and was nicely salted from the use of Chinese Cured Ham/Bacon.


Mui Choi Pork

Recommended by our Waitress. The Pork was very good. It was very tender and was not too sweet. The Fat literally melts in your mouth.


Dessert Sampler: Tearamisu, Fried Banana Spring ! Rolls, S hanghainese Rice Cake, Mango with Sago and Fresh Fruits






This was probably my favorite course of the night. I enjoyed all their desserts particularly their Tearamisu.


At the end of our meal we felt the food at Xindalu was over rated. It was definitely above average but the prices were definitely on the steep side. The Peking Duck although perfectly roasted and crisp, contains way too much Fat making me feel nauseous. Maybe it's just my personal preference but I still prefer the Peking Ducks served in Thailand and Malaysia where the Skin is Crispy and ! contains very little fat.


Food: 3.5/5
Ambiance: 4.5/5
Service: 4/5
Price: $$$$ (Approximately USD $40 per person)


Contact Information
Address: 199, China
Tel: +86 21 6393 1234
Web:
Map:

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