Malaysian Food Blog, Travel, Diving & More

Tag / scallop

Many many years ago, before the existence of this website and when I was still a student in the States, we took a super long road trip down to New Orleans for spring break. It was a beautiful city with quite a bit of culture, and it was also the first time I had Louisiana style seafood, with crayfish, shrimps, and those really distinctive sauce.

A few weeks ago, I had the same type of seafood treatment for the second time of my life, right here at PJ SS2’s Crab Factory.

Crab Factory at PJ SS2
Crab Factory at PJ SS2

Crab Factory has been in existence for almost 3 years now, situated just right across the road from McDonald’s in the busy commercial area that is PJ SS2. Parking can sometimes be a challenge at this area, especially on a Monday night when Pasar Malam is in full swing. Which isn’t really a problem since Crab Factory smartly chooses Monday to be their rest day.

menu with price list on the table, and on the wall
menu with price list on the table, and on the wall

The restaurant is tastefully decorated with very practical table arrangment fit for group and couple dining as well. For those who are worried about going out of hands in terms of budgeting for a seafood feast, the prices are well written on the wall, in the menu, as well as their website at

brown crabs in signature southern bang sauce
brown crabs in signature southern bang sauce

The ‘standard operating procedure’ when it comes to a shell-out type of restaurants like this is a little bit different from the conventional seafood restaurants many of us are familiar with. There’s no fork & spoon, chopsticks, or even gloves.

crawfish in zesty lemon, shrimp with garlic butter
crayfish/yabbie in zesty lemon, shrimp with garlic butter

The seafood is poured onto your table that is laced with a giant piece of food grade wax paper. You then use your base hands to feed these delicious sea creatures right into your mouth ala caveman style. Quite a fun experience for most, but you’d want to make sure the nails are clean prior to dinner.

For a restaurant this size, the seafood selection is rather impressive. There are various types of crabs such as brown crab, king crab, spanner crab, and meat crab. Then there’s normal lobster, red lobster, and slipper lobster. You want shrimps? They’ve got tiger prawn, white prawn, freshwater prawn, and amaebi. Then there’s baby octopus and several types of shellfish as well.

brown crab set
brown crab set

If you can’t choose, the easiest way to start is with one of their sets. Such as the crab set we tried. In addition to your choice of crab, the set come with king white prawns, yabbies, hamaguri clams, NZ green mussels, scallop in shells, and baby octopus.

Additionally, there’s also sweet corn, chicken sausage, potatoes, french beans and shallot rice. These are the stuff that will help fill up the stomach a bit if you don’t want to overindulge yourself to way too much seafood (like we did this session)

brown crab set, mussels, and more shrimps
brown crab set, mussels, and more shrimps (spicy plum sauce)

We sampled quite a variety of offerings from Crab Factory. The crabs were really fresh, big, and very juicy. The white shrimps tend to soak up seasoning very well, while baby octopus is perhaps just a tad slightly more cooked than I’d like it to be, but I think they stay quite true to the Louisiana style.

As for the sauces, I found myself enjoying the Signature Southern Bang sauce quite a bit, but my favorite has got to be the with the butter garlic sauce, which I think let you really taste the sweetness of seafood.

good times, and extremely full stomach
good times, and extremely full stomach

Overall it was quite a fun experience, the only problem I had was trying to operate the camera while eating with my bare hands (many trips to the water basin).

If you want to treat yourself some out-of-the-norm seafood feast, this is certainly a worthy option.

Here are several news worthy items you may find useful:

  • Valid till the 15th of January 2017 – Double Trouble- 2 L Crabs for RM120 only (1.2-1.4kg)
  • Seafood sets for 2-3 pax
    1) Meat Crab-M (2pcs) RM175
    2) French Brown Crab (900gm – 1kg)  RM239
    3) King Crab L 900gm – 1kg)  RM299
  • new sauce – Thai Sambal and Spicy Plum
  • Scroll down and you’ll a coupon for 25% off (valid till 31st Jan 2017)

Crab Factory at SS2

Crab Factory
19, 3rd Floor, Jalan SS2/64,
47300, Petaling Jaya, Selangor
GPS3.118700, 101.620372
Tel03-7877 6764

25% off discount seafood set for 2

Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly a year ago, operated by Sushi Train (which also has Ten, Senya Solaris, Sushi Ichiro, Menya, and more under their umbrella), their quality of food has always impressed me, hence the repeated visit.

Hanaya Japanese Dining with 2016 Mother's Day Menu
Hanaya Japanese Dining with 2016 Mother’s Day Menu

The philosophy of the Mother’s Day Menu at Hanaya is one that put health in emphasis. The major ingredients chosen for the 6 course set each has properties that especially beneficial to the female body, which I find pretty interesting. These benefits are from a mixture of traditional believes and modern nutritional knowledge.

To me thought, I just know that they tastes good, which is my number one criteria 😀

Pumpkin Chawamushi
Pumpkin Chawamushi

Our Amuse was Pumpkin Chawamushi. Pumpkin having B Carotin supports beautiful skin and hair, while galvanized iron in egg enhanced the female hormone secretion. All I know is that it was complex and delicious.

sashimi on crushed ice
sashimi on crushed ice

Second of the six course was sashimi. Tuna with DHA to lower cholesterol, Travoli with EPA that helps in hardening of arteries, Astaxathin in salmon with anti aging care and recovery from exhaustion properties, plus golden cuttlefish that contains lysine, which helps in hair restoration.

The seafood was certainly fresh, while we had yellow tail in this tasting session instead of Travoli, I was still more than satisfied. The presentation for this sashimi dish was rather exquisite too.

grilled Canadian lobster and Hokkaido scallop
grilled Canadian lobster and Hokkaido scallop

Main course – grilled Canadian lobster and Hokkaido scallop garlic butter with dry tomato & herb sauce.
Lobster for cancer suppression, scallop with taurine that helps improvement of fatty liver, and dry tomato is rich in vitamin c. Two different seafood from each side of the Pacific ocean make up this wholesome dish that utilizes Western style preparation method, a perfect marriage.

hijiki seaweed rice and Asuka milk miso soup
hijiki seaweed rice and Asuka milk miso soup

4th and 5th course – shokuji, or hijiki seaweed rice, with dietary fiber for detox effect, & Asuka milk miso soup, with miso having isoflavon that helps suppress menopausal disorders.

The seaweed rice was subtle in taste, and I thought the Asuka milk miso soup tasted much richer but in a good way, especially for those who loves the milkier texture.

"dearest mother" dessert
“dearest mother” dessert

To end Hanaya Japanese Dining’s mother’s day 2016 menu – “dearest mother” dessert, with avocado ice cream (lowers blood pressure), rose hip (vitamin c & e – antioxidants), and misc cereals (minerals to fix menstrual irregularities).

I thought the six course menu was rather exquisite but not over the top, it is available only for 3 days (6-8/5/2016) so if you want to treat mom for a meal with thoughts behind the menu, this is certainly worth checking out.

map to Grand Millennium Hotel, Kuala Lumpur

Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499

A couple weeks ago I was invited to Mr. Wolf at Taman SEA to sample what they have to offer. Now first things first, Taman SEA is not SEAPARK. The former is right between Taman Megah and Damasara Jaya, while the latter is closer to Taman Paramount in PJ.

Slight difference, but getting from one side of LDP to the other can be quite an exercise in patience during rush hour, you don’t want that.

Getting to Mr. Wolf can be slightly tricky, as where you can see the restaurant isn’t where you can navigate to it. Follow the GPS and throw your logic aside, you will get there.

Update 30/6/2017: This place is closed

Mr Wolf at Taman SEA (not SEAPARK!)
Mr Wolf at Taman SEA (not SEAPARK!)

To understand the type of cuisine served at Mr. Wolf is to understand the main man behind this restaurant – Chef Bryan Tan.

Chef Bryan served at the kitchen of Cilantro, crafted the menu at The Point KL, and had quite an extensive experience cooking in Australia prior embarking on his own restaurant at Mr. Wolf. The background certainly shows up in his cuisine, a play of modern cooking without the constraint of the taboo in using ingredients as well as cooking methods from both East & West. The dirty word for this is “fusion”, but Chef Bryan calls it modern cuisine.

I think the word fusion has an unfair and unfortunate reputation, without those who push the boundary of what is acceptable, culinary art will always look at the past and not the future. I applaud the courage of those who brave the new frontier.

While those chefs may not get everything 100% right, when they do, you stand a chance to taste something like never before.

jamon serrano benedict, big breakfast, streaky bacon benedict
jamon serrano benedict, big breakfast, streaky bacon benedict

Mr. Wolf has a cozy bar upstairs and a restaurant on the ground level, today we’re going to talk about the restaurant, which started serving brunch on Friday thru Sunday, so let’s start with a few brunch dishes.

There’s a few egg benedict dishes, and boy do they make it right. We tried two – Jamon serrano benedict (RM 28), came with cured Spanish ham (white pig), English muffins, poached eggs and mentaiko hollandaise, while the streaky bacon benedict (RM 22) basically has the same ingredients but substituting ham with bacon. The poached eggs were done right, and the mentaiko hollandaise sauce definitely works, either would make excellent breakfast with some coffee.

Mr. Wolf’s Pibig breakfast (RM 32) – with tonkatsu pull pork on toast, poached eggs, pork sausage, streaky bacon, roasted potatoes, grilled tomato and salad, hollandaise sauce is quite a meal and perfect for those with a bigger appetite. Here again, a touch of Japanese influence is found on the tonkatsu style pull pork, which gives it that bit of extra sophistication.

deep fried baby crabs & school prawns, tiger beer battered soft shell crab buns
deep fried baby crabs & school prawns, tiger beer battered soft shell crab buns

Having a bar upstairs obviously means they have bar food that goes really well with cold beer.

The deep fried baby crabs, school prawns with chili lime dressing (RM 15) was something I wish comes in a bag like you’d get chips. The batter is light (ala tempura style), and the seafood crunchy and delicious. Sorta reminds me of those Thai baby crab snacks, but better.

Tiger Beer battered soft shell crab buns with kimchi mayo and caramelized onion (RM 12 per bun) was something of a surprise. The dish didn’t look particularly exciting, but it was like a mini burger that’s unlike any other. It’s basically just some really soft buns with really crispy and perfectly seasoned soft shell crab, I can’t come up with fancy descriptions, everyone loved it.

crispy skin salmon somen with mentaiko sauce, pan fried Hokkaido scallops
crispy skin salmon somen with mentaiko sauce, pan fried Hokkaido scallops

For seafood dishes, we tried the crispy skin salmon, edamame, somen and mentaiko sauce, seaweed and salmon roe (RM 34). Another dish taken from the inspiration across the continents and one laden with one of my favorite ingredients – mentaiko. It is rather rich and would suit those who loves strong tasting dishes.

Pan fried Hokkaido scallops (RM 42) came with cauliflower pureer, avruga puree, aojiso truffle dressing, French bean and quinoa. A combination that would satisfy any scallop lovers, and the truffle dressing does give it an additional edge.

sous vide pork loin, slow roasted chicken
sous vide pork loin, slow roasted chicken

Going slightly more conservatively, there’s the slow roasted chicken (RM 34), with tomato jam, black fungi and beanshoot salad, fried quinoa, grilled baby corn, curry leaf infused buttermilk sauce. The chicken (I suspect sous vide) was tender, and overall it felt like a really healthy dish. Other dish for your gym rat friends.

The sous vide pork loin (RM 32) with sautee mushroom, kimchi vegetable, soft boiled eggs, corriander jus, on the other hand, is almost but not entirely like a dry version of tau eu bak. I was looking for those fat layers, but I suppose it too is more fitting for those who likes to be a bit on the “healthier” side.

braised char siew pork belly, donuts
braised char siew pork belly, donuts

Our final main dish was the braised char siew pork belly (RM 34), with crispy pork hock, nahm prik, pickled papaya and cucumber salad. This was something that I found myself enjoying quite a bit, it tasted abit like a cross between dry bak kut teh & char siu, with a nice layer of glistering fat to boot. I found msyelf wanting to have some rice with these actually, it was good!

We concluded the night by having the nutella & salted caramel donut. I don’t see this in the menu but do ask about it from the good chef.

Over all Mr. Wolf easily beat my expectations on what they came up with. You don’t need to go to the likes of Bangsar, KL, or Mont Kiara for fancy modern food, Mr. Wolf has them right here in PJ, and for very reasonable prices as well.

map to Mr. Wolf at Taman SEA

Mr. Wolf
5, Jalan ss23/11, Taman Sea,
47400 Petaling Jaya, Selangor
GPS3.116975, 101.614549
Tel03-7886 1098
Hours: Brunch on Fridays & Weekends, Dinner daily

A couple weeks ago we were invited to sample Chef Sam Lu’s menu at Saujana Hotel’s Ti Chen Chinese restaurant. Chef Sam Lu is the new man in charge of the kitchen at Ti Chen, and one with multiple awards under his belt.

Saujana's Ti Chen Chinese Restaurant with Chef Sam Lu (right)
Saujana’s Ti Chen Chinese Restaurant with Chef Sam Lu (right)

Chef Sam learnt the fundamentals of Chinese cuisine by attending the Chinese Cooking Course under China Hakka Famous Chefs and was also trained at the China Development Center of Molecular Gastronomy. In this menu, the play between molecular gastronomy and traditional Chinese cuisine is very apparent, and we were lucky enough to be one of the few who got to try his creation at Saujana.

For this media review, we were served the following 7 course menu.

deep fried scallops with banana & taro paste
deep fried scallops with banana & taro paste
roasted chicken roll with Korean BBQ sauce

The dinner got underway with a pair of appetizers.

Deep fried scallop with banana and taro paste was a bit like an East-meet-West dimsim & dessert marriage. Banana gave the dish a soft and sweet texture, while the scallop contributed to the taste of seafood, pretty interesting.

Roasted chicken roll with Korean BBQ sauce had a bit more of a traditional palate with a hint of Korean flavor, I find myself enjoying it quite a bit. The carefully roasted garlic was just an icing on the cake.

double boiled village chicken with fish maw soup
double boiled village chicken with fish maw soup

The double boiled village chicken with fish maw soup was the one dish that actually enticed Haze and I to go to this review session. We were spending a lot of time with house renovation and thought a bowl of good soup would do us well, we were not wrong.

According to the good chef, the soup took no shorter than 6 hours to prepare. The fish maw was soft and tender, and the soup positively rejuvenating.

steamed cod fish with chinese herbs
steamed cod fish with Chinese herbs

My favorite dish came next – the steamed cod fish with Chinese herbs. The filet was absolutely fantastic, it was tender, juicy, and just lightly seasoned. I like the presence of wolf berry in the broth, and that foam from the influence of molecular gastronomy.

butter garlic fried-rice with crab meat, roast duck
butter garlic fried-rice with crab meat, roast duck

As with any proper Chinese course dinner, there’s always a dish with carbo, and our version came in the form of butter garlic fried-rice with crab meat. Instead of the traditional dryer and more fluffy type of fried rice, this version takes the cue from Italian risotto and prepared a little wetter. To be honest, I prefer the Chinese fried rice of old, not that this one is bad, it was just.. unfamiliar.

We were also given a plate of roast duck, which was prepared differently from the traditional method. It was tender, juicy, and goes very well with any sort of rice, or just on its own.

Sam's coffee pudding, bake homemade almond cream bun, KY & Haze
Sam’s coffee pudding, bake homemade almond cream bun, KY & Haze

Desserts came in the form of Sam’s coffee pudding and bake homemade almond cream bun. I personally liked the almond cream bun, but almond is a bit of an acquired taste so I think it didn’t find too many fans among the reviewers around the table. The coffee pudding had a better reception for sure, with it’s cute presentation and subtle coffee taste to a sweet ending.

Ti Chen is open from Tuesday to Fridays for lunch (12-2:30pm), dinner (6-10pm) and on Saturdays & Sundays for lunch (9-2:30pm) and dinner (6-10pm).

map to Saujana Kuala Lumpur

Ti Chen
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466

Due to the preparation in moving to new home, my schedule has been crazy, and that has a direct impact on my availability to participate in Ramadan buffet reviews. I’ve only been going to very few of them, but when Intercontinental Hotel came calling, I just know I have to make it there.

the famous seafood spread at Intercontinental KL
the famous seafood spread at Intercontinental KL

The biggest reason this is a must-attend event for me is simple, just look at the seafood on ice spread they have above! US & Finn de Claire oysters, Australian spanner crab, baby lobster, crabs, NZ green lips mussels, pacific prawns, slipper lobsters, Harvey bay half shell scallop, and even Alaskan king crab!

If you’re a fan of minimally prepared super fresh (and also sashimi) seafood, this is a spread you must not miss.

ulam, kuih, rojak, salad, and the all important sambal (including tempoyak)
ulam, kuih, rojak, salad, and the all important sambal (including tempoyak)

Before we continue, the most important information:

Selera Pantai Timur bersama Chef Zamzani is available from 8 to 17 June, 2015. Priced at RM 128 nett per adult & RM 64 nett per child. This is the chance to savor all of East Coast’s delicacies brought to you by the good chef who will be at the restaurant during this period.

Serena Brasserie’s Berbuka Puasa buffet will continue from 18 June to 15 July, 2015. Priced at RM 139 nett per adult on first and forth week or Ramadan, and RM 152 nett per adult on 2nd and third week of Ramadan.

roast beef, bread, cheese, for the Western touch
roast beef, bread, cheese, for the Western touch

Other than seafood, the dishes from the West includes pink pepper macadamia crusted Australian beef, lamb, Yokshire pudding, pastry, a good selection of cheese, bread, mushroom soup, gratin potato with cheese, pasta and so forth.

So you don’t really need to be someone who can eat spicy food to fully enjoy this spread.

okra, ketam berlado, kung pao chicken, gratin potato with trio cheese,  sautee mussel,  chicken tandoori, har lok prawn, asparagus
okra, ketam berlado, kung pao chicken, gratin potato with trio cheese,  
sautee mussel,  chicken tandoori, har lok prawn, sautee asparagus

As for traditional Terengganu cuisine, there’s plenty to choose from. Gulai udang, kerutuk daging, singang sotong hitam, gulai telur itik, ayam percik, and ketupat sotong are among the few. There’s also nasi dagang as well.

Of course, ulam and a selection of sambal (including the all important tempoyak) is available.

rendang ayam, gulai udang, hati ayam kicap, nasi dagang, home made ice cream, sup ekor, sup mushroom
rendang ayam, gulai udang, hati ayam kicap, nasi dagang,
home made ice cream, sup ekor, sup mushroom

Other than the selection of Malay traditional fair, there’s other Asian representative too in sautee asparagus with garlic and soya, har lok prawn, kung po chicken, and chicken tandoori.

Like many other places, there’ll also be “stalls” serving roti, roasted whole lamb, roti canai, roti jala (with durian flavor!), ABC, and celup-celup tepung. If you want noodle, they have mee rebus Terengganu and mee goreng lambak as well.

Pauline, Kerol, & KY having a whale of a time enjoying the Ramadan buffet
Pauline, Kerol, & KY having a whale of a time enjoying the Ramadan buffet

Overall, this has got to be one of my favorite buffet spread. The price is certainly on the high side, but you do get what you pay for, so if you’re looking for something a bit more premium with great ingredients while still retaining a traditional touch, this is the place to check out.

map to Intercontinental Hotel, KL

Serena Brasserie
Intercontinental Hotel

165 Jalan Ampang,
50450 Kuala Lumpur
GPS3.159767, 101.718045
Tel03-2161 1111