No 43-G & 45-G, Lorong 6E/91,
Taman Shamelin Perkasa, Kuala Lumpur.
Tel: 03-9283 3252
Business hours: 11.00am-3.00pm and
RESTAURANT Shamelin aims to offer good food at affordable prices in a clean setting.
Helen Yap, co-partner of the restaurant, said it was her brother’s idea to have a restaurant five years ago as he liked to cook.
It started off serving only barbeque items but slowly diversified to offer other dishes.
With more than 50 items now, their specialty dishes include Mongolian Chicken (from RM14), Steamed Spare Ribs with Sauce (RM20-small), Salted Egg Yolk Squid (RM15 onwards) and Home Style Steamed Fish (RM30 per kg).
The Home Style Steamed Fish, which could be cooked in Thai-style, used fish from the restaurant owner’s 40.5ha fish farm in Lanchang. Vanilla pods are also grown at the farm.
The Mongolian Chicken was flavourful and it went well with rice.
The Steamed Spare Ribs with Sauce was served with steamed mantou (bun) but one could opt for fried ones. Some would use the mantou to soak up the sauce but you could also enjoy the slightly sweet buns on their own.
The Four Seasons (RM12) may seem like the usual assorted vegetable dish but the macadamia nuts were added to give it an extra crunch. The thinly-sliced lotus roots also added texture and a hint of sweetness to the dish.
My personal favourite was the sinfully delicious Salted Egg Yolk Squid, jokingly nicknamed “cholesterol food” by Yap’s father.
We also sampled the Beancurd with Egg Yolk and Dried Scallops (RM12) as well as Salted Vegetable Steamed Fish, which was grilled in an aluminium foil.
Yap added that free soup is offered daily.
Regulars are a testament to a restaurant and Restaurant Shamelin has garnered some.
“We have a customer from Pandan Jaya who dines here every weekday,” said Yap’s husband David Sim.
This is the writer’s personal observation and is not an endorsement by StarMetro.