Ah Yat Abalone Forum Restaurant,
Lot 9B, Jalan Kemajuan,
Section 13, Petaling Jaya.
Tel: 03-7960 4988/ 7960 4288
Business hours: Mon-Fri, lunch 11.30am-2.30pm,
dinner 6pm-10.30pm; Sat, Sun and public holidays,
lunch 10.30am-2.30pm, dinner 6.00pm-10.30pm
AH YAT Abalone Forum Restaurant in Petaling Jaya is marking its re-opening since its refurbishment exercise with a new dining experience and special menu focusing on private dining.
“The revamp and rebranding exercise aims to give the restaurant a new look, improved quality of food, better customer service and value for money.
“The renovation for our 8,500sq ft premises, which took one-and-a-half months, incorporates a greater private dining experience for small groups and corporate clients,” said Unique Seafood Group of Restaurants CEO Benson Koh.
“This includes seven private rooms that can accommodate up to 15 tables (using different combinations), three of which are thematic rooms with contemporary, oriental and Japanese concepts.”
As part of the rebranding exercise, Koh said the kitchen and service teams would be headed by new faces – executive chef Chan Kong Tung and restaurant manager Simon Chen respectively.
“Our key staff members were sent to China for extensive training, including kitchen operations and differentiation of ingredient quality,” said Koh.
On the new menu, he said: “Ah Yat Abalone’s Three Treasures Menu offers an opportunity for our customers to enjoy our famous abalone, shark’s fin and bird’s nest at a set price.
“In addition, they will be served complimentary (and replenishable) plates of appetisers, side dishes and desserts – on the house.
“These snacks, which are served as they are having their meal, would ensure they leave the restaurant with a full belly and the satisfaction of getting good value for their money.
“The appetisers, side dishes and desserts vary daily, depending on what the chef feels like serving.”
Ah Yat Abalone’s Three Treasures Menu, which is available only for private dining, comes in three forms – Abalone Three Treasures Set (RM438++), Abalone Three Treasures Set A (RM338++), and Abalone Three Treasures Set B (RM188++).
During a media preview of the new menu, guests were served with Stewed Shark’s Fin with Fish Maw and Mushrooms, Braised South Africa Yoshihama Abalone, and Double-Boiled Bird’s Nest with Red Dates and Sugar.
The cold appetisers came in the form of Braised Fungus with Vinegar, Fresh Chilled Chicken in Wine, Papaya with Milk Jelly, Chilled Soy Sauce Pigs Trotters, Crispy Roasted Pork and Sweetened Walnut.
The hot side dishes comprised Black Pepper Beef Cube served with French Fries, BBQ Pork Bun, Salt Baked Fish, Deep Fried Beancurd Skin with Vegetables, Stir Fried Mixed Mushrooms with Goose Liver, Stir Fried Celery with Cuttlefish, Bacon Roll with Deep Fried Mushroom and Long Beans, Stir Fried Mixed Vegetables, Mussel Soup and Steamed Cheong Fun with Unagi.
For dessert, there was Egg Tart, Layer Cake and fresh fruit platter.
“Diners who would like to enjoy their meals with wines can also ask for the restaurant’s list of recommended wines,” said Koh.
Chef Chan, who has won several awards including the Hospitality Asia Platinum Awards’ (Hapa) Best Chinese Chef in 2006 and 2008, shared that abalones are graded based on their quality and size.
“The best quality abalone and bird’s nest would depend on their species,” said the chef with 33 years’ experience in Chinese cuisine.
‘The best abalone is the dried variety from Japan.
‘Premium quality abalone can cost between RM5,000 and RM6,000 per piece.’
Ah Yat Abalone’s Three Treasures Menu will be available at its Petaling Jaya restaurant from the second week of April onwards.
It is served for lunch and dinner.
Meanwhile, Ah Yat Abalone’s a la carte, seafood and dim sum menu will continue to be served at its banquet hall, which can accommodate up to 45 tables.
This is the writer’s observation and not an endorsement by Star-Metro.