The Malaysian Insider :: Food |
Seafood surprise in a little ‘village’ Posted: 24 Jun 2011 05:56 PM PDT This is no ordinary chicken soup... absolutely delicious. 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. 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. 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. 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. 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. Full Feed Generated by Get Full RSS, sponsored by USA Best Price. |
You are subscribed to email updates from The Malaysian Insider :: Food To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
Google Inc., 20 West Kinzie, Chicago IL USA 60610 |