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[mappress mapid=”158″]
63, One Bangsar,
Jalan Ara, Bangsar Baru,
Kuala Lumpur
Tel: 03-2282 2555
Business hours: Daily;
11.30am to 2.30pm (lunch),
6.00pm to 10.30pm (dinner).

SYNONYMOUS with delicious seafood and Chinese halal cuisines among its regulars, Bangsar Seafood Garden Restaurant is offering guests something different this Chinese New Year.

The restaurant has come up with four different set menus to cater to different preferences and palates.

While seafood feature prominently on those menus, the restaurant’s executive chef Lee Kum Weng has given a different twist to certain items, some of which are specially created.

For the review, we sampled the Fruity Rainbow Yee Sang which included fruits like mango and grapes for guests to toss with.

Lee said the yee sang usually had salmon or abalone but he decided to have fruits instead.

“It is a light vegetarian yee sang and we have received good response from customers,” said Lee.

Next was the Stuffed Treasure Bags, which were tiny bits of choppped ingredients such as carrots, white radish and mushrooms wrapped inside Japanese beancurd skin and tied to resemble a mini gold bag.

E0809AC84168429F9F7F329D7A8F5136Signature dish: Lee presenting the Flavoured Sauce-Crusted Starry Fish.

Lee said the bags were steamed for about 15 minutes and served with a house specialty sauce. Brocolli was served as a side accompaniment that provided a nice, green crunch.

Also served was the Flavoured Sauce-Crusted Starry Fish, dubbed the Chinese New Year signature dish.

A whole red snapper was used with its meat moulded into bite-sized fish fingers and fried till crispy.

The fish fingers were then garnished with thousand island dressing to add some zing to it.

Lee said the idea for this fish came about after he sampled chicken cooked the same way at another restaurant. But he decided to use fish instead.

170AE5930B5940EF98D3A270B8ED2321Tempting:Pan-Seared Prawns with Dried Shrimps and Spring Onion that are cooked with belacan, dried shrimps and dried chillis for the extrazing.

The fish head and bones were also fried till crispy for guests who enjoy eating these fish parts.

Bite-sized fried banana fritters were added on the side for a sweet experience to complement the savoury fish.

We also enjoyed the Pan-Seared Prawns with Dried Shrimps and Spring Onion which was cooked with belacan, dried chillies and dried shrimps for a slightly spicy but delightful taste.

The Fried Rice with Baby Abalone and Golden Slice Egg was also lovely as it was not too heavy with the sparse use of oil. It was definitely unlike the usual glutinous rice dish.

For dessert, we had the Chilled Cream of Pumpkin and Abundance Joy Chinese Pastries.

The Abundance Joy Chinese Pastries were made of sweet bean paste and glutinuous rice flour that were shaped into dainty gold fishes.

There were also sweet Nian Gao rolled in crispy rice Krispies. These are then skewered with little white forks to resemble a sticky lollipop.

Meanwhile, the Chilled Cream of Pumpkin was made from softened pumpkin and added with sago and cream and served chilled.

The four set menus are priced from RM598++ to RM898++ per table of 10 persons and are available until Feb 17.

The yee sang varieties come in medium or large portions and are available for take-away and range in price from RM40+ to RM128+ depending on the portion and variety.

The take-away varieties are Mixed Fruit Yee Sang, Jelly Fish Yee Sang, Sea Cucumber Yee Sang, Snow Pear Salmon Yee Sang and Jade Abalone Yee Sang.

The restaurant’s ballroom can accomodate up to 650 pax (or 65 tables) and the upstairs dining for up to 450 pax.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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