AH YAT ABALONE FORUM RESTAURANT,
2nd Floor, Life Centre,
20, Jalan Sultan Ismail, Kuala Lumpur.
Business Hours: 11.30am to 3.30pm (Mon-Sat),
10am to 3.30pm (Sunday and Public Holiday), 6pm to 10.30pm, daily.
FIFTEEN years ago when Ah Yat Abalone Forum Restaurant opened in Kuala Lumpur, diners did not know what to expect from the Chinese restaurant except that it had to serve some good looking abalone.
Apart from the delightful abalone, the restaurant that was in Jalan Pudu back then introduced a special set meal as its opening promotion for three months.
The promotion proved to be very popular as there was a never-ending line of customers. It was priced at RM88++ per person.
“Everyone was talking about that set menu and how affordable we priced it,” said senior executive manager Peter Ho, adding that reservations to dine at the air-conditioned restaurant was equally long.
“It was full every day and people had to make reservations three months in advance just to have this set menu,” he said.
To celebrate its 15th anniversary, the company decided to reintroduce the menu at its new venue in Jalan Sultan Ismail.
The promotional menu is called “Turning the Clock Back 15 years” and is still priced at RM88++ per person.
“There is no price increase although products may be pricier today because we want to remain the same just like the good old days,” said Ho, adding that the set menu was making a comeback for the first time since 2000.
During lunch, we enjoyed a serving of Deep-fried Crispy Vietnamese Spring Rolls, which were slightly oily yet crispy and light.
We then moved on to their signature dish of Braised Superior Shark’s Fin Soup which was carefully prepared in a claypot.
As I am not a fan of the delicacy, I resorted to chewing on the boiled beansprouts, which was served as a side dish for the soup as well as giving a hint of crunchiness for diners who opt to put some into their bowl.
Next was their famed Stewed Whole South African Fresh Abalone with Japanese Mushroom, which Ho claimed was a bargain given its size.
“You cannot get this size of abalone for the price we charge you anywhere else,” he said.
The next dish, Deep-fried King Sea Prawn was served before the customary fried rice to end our lunch. What surprised us was that yellow rice served.
“It is not kunyit (turmeric powder) or any other colouring, we cooked it with egg yolks,” said Ho, adding that it was a skill that was difficult to explain as eggs are known to be cooked in a few seconds, hence the chef had to time it properly so the finished product would look like “nasi kunyit” (turmeric rice).
The smell of the fried rice remained fragrant with bits of dried scallops and spring onions in it. So what happens to the egg whites from the dish?
The chef had cleverly put them into our Almond Milk dessert, a dish which is said to be perfect duri humid conditions or after a spicy meal as it soothes the throat.
The promotion for this special menu is available only at the Life Centre restaurant until Sept 15 during lunch and dinner. Diners are advised to make reservations prior to their visit.
This is the writer’s personal observation and is not an endorsement by StarMetro.