The Malaysian Insider :: Food

Posted: 24 Jun 2011 05:56 PM PDT

This is no ordinary chicken soup... absolutely delicious.

KUALA LUMPUR, June 25 — It was amazing that no one got lost although for most of us it was our first time going to SKH Riverview Seafood Village. Located off the beaten track in Kuala Ampang, Hulu Kelang, it sits on a big piece of land near a residential area, and conveys a "village" ambience. There's a green patch at the side with a landscape stone feature and a small waterfall.

But wine glasses and an ice bucket are whipped out the minute you bring in a bottle of wine. Our dinner had been pre-ordered by our friend Jo, a regular at the restaurant.

The luscious wantan which you are supposed to eat with the chicken soup.

A well-cooked soup is always a good beginning to dinner. At Riverview, it was the Kei Wor Chi Kuan Tong or Chicken in Shark Cartilage Soup that got me hooked.

It had been slow cooked with Chinese ham and cabbage for 4½ hours. There's a whole kampung chicken in it, and it reminds me of a similar soup I had enjoyed in Xiamen, South China, many years ago.

A large dish of wantan, each filled with chopped waterchestnut, prawns, carrots, wood ear fungus and minced pork, was served with this soup. The slithery smooth wantan burst with flavour with each bite in the subtly sweet soup. I had seconds and the soup tasted even better. I would have been quite happy with just this soup, the chicken, the wantan and some noodles.

Aromatic spare ribs that come with a delicious chilli lime dip.

But we went on to the Suen Heong Yat Chee Kuat or aromatic spareribs, which had been marinated with garlic, onion and ginger for two days before being deep fried. The rib had crispy bits of garlic clinging to it and a chilli, lime and ginger dip gives a tart, hot lift to the juicy meat.

The Pomfret in Two Styles is only available on an advance order. It's an old-fashioned dish — the deepfried, crispy bones are coated with sweet and sour sauce with sesame seeds; the fish fillets are stirfried with celery, lotus root, mushrooms, baby corn, black fungus and chilli.

Fried Prawn with Superior Soya Sauce demands skill in cooking. I can think of a Chinese restaurant in Ipoh (Mun Choong) that does this superbly. The Riverview version was sufficiently sticky sweet, with the inviting aroma of the sauce emanating from the prawn.

Pomfret in two styles; deepfried crispy bones and fillets stir fried with assorted vegetables.

The Fried Noodles with Crabmeat were about springy yee meen fried in a dry style, with chunks of fresh, sweet crab on it. I would have appreciated this more if I had not had such rich and generous portions of food before this.

I would definitely come back for the soup, which I found out is RM98 a pot, enough for 10 people. Another dish worth taking note of is the Bungalow Kampung Chicken (a free range one that has the run of a hill slope in Cheras), steamed with chopped garlic. It retains its intrinsic sweet chicken flavour, and is smooth and tender, says Desmond Soo, one of the owners of the restaurant.

Try also the Steamed Red Garoupa HK Style with tofu and black fungus or the Salted Fish with Pork Belly Steamed Fish. There's even a fish that combines Teochew with Thai cooking styles — steamed and fried, and turns out hot and sour.

You'll love this fried noodles with crabmeat.

Desmond also recommends his Steamed Prawns with chicken fat and Chinese wine and Salted Egg Prawns. "We also do a Smoked Duck that's good enough to pair with red wine."

Apart from the chicken soup, there is the intriguing Herbal Pig's Stomach Duck Soup and the Herbal Peppercorn Yam Fish Soup, and if you want a dish that gives you sweet, sour, bitter and hot flavours, go for the Stirfried Bittergourd with salted vegetables, pork belly and fish.

Desserts like glutinous rice balls with black sesame in almond cream and Mango Pomelo with Sago have to be ordered in advance or you will get only Kwai Leng Ko which has all the requisite herbal flavours.

• SKH Riverview Seafood Village is located at 6 & 8 Lorong Embun 2, Kuala Ampang, Hulu Kelang, 68000 Ampang, Selangor (Tel: 016-683-111, 012-931-8566, 03-4252-3166). Call for directions or check out a Google map. It is closed on Mondays.

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Kredit: http://www.themalaysianinsider.com

Jumaat, 24 Jun 2011

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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