SOFIE SEAFOOD & GRILLE,
No D-GF-07 & D-GF-08,
Ground Floor, One City@ USJ 25,
Subang Jaya, Selangor.
Business hour: 11.30am-2.30pm(lunch)
and 6pm-10.30pm (dinner).
Restaurant owner’s hands-on approach ensures offerings as good as home-cooked food.
WHEN K.T. Chua decided to start a restaurant, he wanted to ensure the dishes served would be as healthy as home-cooked food.
Chua realised his vision on Dec 9 when Sofie Seafood and Grille opened .
He is the director of the restaurant and has an hands-on approach in devising the menu to ensure the food is both delicious and healthy.
“I was frustrated that many restaurants serve delicious food but use unhealthy ingredients.
“I saw the market for a seafood restaurant in USJ and grabbed the opportunity.
“During the recruitment process for the chefs, I challenged them to cook without monosodium glutamate (MSG).
“The team that we have in the kitchen now are those who were up for the challenge,” he said, adding that the pork-free restaurant also served unique dishes not typically found in other places.
StarMetro was invited for a review of some of their signature dishes recently.
The meal started with chilled Salmon Sashimi as appetiser. The presentation of Norwegian salmon slices placed on top of shaved ice and with ice carving as the backdrop had already won me over.
Chua guaranteed that all the seafood served was as fresh as possible, in line with its tagline “Natural and Fresh”.
Next, was the comforting Assorted Boston Lobster Soup, made with seafood stock and ingredients such as pumpkin, Chinese cabbage, enoji mushrooms, fresh cordyceps, goji berry, seafood and chicken balls.
The restaurant also has a curry dish called The Indian Curry River Prawn. Contrary to its name, the curry, served with bread, is cooked the Chinese way and is more sweet than spicy.
I also discovered a new way to eat otak-otak – having it stir-fried with squid.
No Asian meal would be complete without rice and the next offering was “Assorted Nut Fried Rice” (top pic) made from five different grains with ingredients such as mushroom, yam, sweet corn, sweet bean and barley, making the dish both flavourful and healthy.
Apart from seafood, the restaurant also serves chicken, lamb and beef. The Mongolian Lamb Rack was too dry for my taste but Chua said that was the way it should be eaten and recommended that it be eaten with red wine sauce.
However, the smoked chicken using free range chicken was juicy and tender.
As for dessert, I tried the creamy Sweetened Pumpkin Puree and light Lemongrass Jelly.
The former was served with a dollop of vanilla ice cream while the latter was a refreshing palate cleanser.
The two-storey restaurant can seat up to 300 people at one time.
It also has three private rooms for up to 14 people each with a wall that can be opened up for a larger crowd.
This is the writer’s personal observation and not an endorsement by StarMetro.