augustdinersfoodblog: seafood

Funny how i dont remember writing this at all, but yet it's sitting patiently at my backlog, fully written, waiting for me to post it up!! By the way, does anyone know how to set an index for blogspot? Care to teach? We're clueless.

For those whom crave for seafood in KL in a casual ambience, where do you usually go to? I have no idea, until I chance upon this restaurant- Restaurant Siu Siu.

Set in a non-pretensive ambience on the higher ground at Robson height, it was strangely cooling enough despite it being an open air restaurant with some metal roofing, it was actually a nice change from my usual haunts, and I was set to get my hands dirty that night.

It helps that the restaurant is relatively simple to locate, although you might get a bit confuse with the narrow roads and jungle-like surroundings but direct accessible off Federal highway. Restaurant Siu Siu is near kuen cheng school further up from tien hou temple. Plenty of carparking spaces opposite the restaurant with a minimal fee.

Our expectations heighten, and like an excited child we were, we looked forward to many items that were well written by the food bloggers. Claypot Crab Rice being one of them that was frequently mentioned. Sure enough, out came a piping hot claypot with one medium sized crab sitting handsomely on a bed of rice that was filled with dark soya sauce. Indeed the aroma of crab drift to my senses and can I say that its “crabilicious??” (is there such words? If not you hear it here first. =P). I enjoyed the fact that the rice texture is nicely separated and not at all lumpy. We slopped up all the rice before getting down and dirty with the crabs, fresh with decent amount of flesh.

As if one is not enough, two’s definitely not too crowded, salted egg yolk crab blew our minds away, we love the intensity of the gravy and how it blend so well with the sweet crab flesh. This calls for some finger licking practices.

Another thumbs up dish would be their claypot milky prawn. We wanted to order the Vietnamese prawn curry, but the lady boss seem adamant to put the order through, instead recommending the milky prawn because it goes better with the “claypot crab rice”. Now, this is some serious business going on- I mean food pairing at an informal Chinese restaurant? I’d have to applaud for her determination. There was a whimper or two on the recommendation of course since I had my eyes set on the latter dish, but I was quickly muffled by the subtle buttery flavours of the sauce that marriage so well with the prawns. Accompanies really well with rice too. Screw carb diet.

Restaurant siu siu also prides themselves on their fresh river fish and we are spoilt with 15 choices! Their supply was sourced from local rivers of perak and Pahang. We ordered a fish too, but I was embarrass to admit I forgot which type it was (I suspect river patin). But rest assured it tasted decent.

Seafood aside, we’ve also ordered the char siew, taste wise OK, it’s a pity that the meat is too lean to my liking, causing the meat to be less moist than it can be.

Last but not least, Guiness pork ribs and some greens.

All these food for four of us! *pats tummy*

All-in-all, a very nice place for seafood, and yes I would definitely visit again within short period.

Restaurant Siu Siu

15-11 Lorong Syed Putra Kiri

Robson Heights

Tel: 016-3708555

There's always an ongoing argument between my Singaporean friends and I on which country's food is better. And you gotta admit, most Singaporean food are adapted from us, Malaysians right??
*i sense a series of heated argument coming up* haha

And Singaporeans, being the singaporeans they are, being extremely kiasu, decided to prove me wrong by showing me around their so-called infamous Singapore food. haha

Bak Chor Mee in Hokkien means Minced Meat Noodle (肉挫面 in Chinese). (See, pork noodle then say pork noodle la.. Just because you change the language of it doesn't make it any different from our msia's pork noodles right??) hehe

In Singapore, the noodles are topped with generous amount of minced meat, slices of mushroom, pork slice, pork liver slice and lettuce. (Yup, sounds like pork noodles to me)

I guess the major difference in this hawker food is the vinegar. Small amount of vinegar is added to give it an aroma that kinda brings out the distinctive taste of what seemingly normal noodle. Vinegar is one of the factors that determines the quality of Bak Chor Mee. Beside vinegar, another make or break factor would be the chilli sauce. A good bowl of bak chor mee is said to have the perfect blend of chilli sauce and vinegar.

Looks like pan mee right?? hehe

I was told that this bak chor mee joint at Crawford Lane is "one of" the best (kiasu mode on) and u actually have to queue up for it.

The boys even ordered 2 big bowls each to prove their monstrous appetite. I was already struggling with my own bowl.. -____-''

Verdict: The noodles are springy with a firm bite and are not soggy.

I like how spicy it is and has a hint of vinegratte sourness in it.

Next up:

Singapore Infamous Crab

See.. I don't understand what's so famous about their chili crab when we have the exact same thing that you can order in almost any seafood restaurant in KL.. They are bragging it as though they came up with this brilliant ideas to cook crabs in chili sauce and decided to deep fried the montou to dip into the sauce.. haha

But the chili crab in Seafood Paradise, the Singapore flyer's branch (Apparently they have another branch somewhere else) was pretty good..