More than just coffee at Black Canyon Coffee

Black Canyon Coffee is a place easily mistaken for one that serves coffee and tea along with light snacks as the name suggests at a glance as one takes a walk down the outer boulevard where it is located in Gurney Plaza.
There is no way one could have associated the place with main courses or even Asian food dining, simply due to the sound of the name itself, let alone think of proper course set meals or spicy food; unless of course, one has actually heard or been to the cafe itself.
It does not help with the clarification of their identity with their location along/beside cafes such as Starbucks and Dome either.

Originating from our neighboring country, Thailand, Black Canyon Coffee is indeed a cafe that specializes in their own local style coffee designed to their business's identity.
From iced coffee, lattes and tea, Black Canyon Coffee is just that kind of cafe for one to enjoy a good chilled drink and just well, chill.
Its roots from a land famed for exotic tasting food particularly in the hot and spicy department is just justification enough for them to include their local cuisine food; the pride of their cultural origins even in a cafe themed environment and that was how Black Canyon Coffee revolved into also a cafe-restaurant, serving more than just your regular dose of caffeine fix.

It is a little unusual and tad a bit weird (perhaps it's psychological) to imagine a menu bursting with full-fledged main course meals of an Asian origin in a place which is associated with coffee.
At least it is to me.
As I say, it must be psychological for I had made up my mind that this was no more than a coffee place and I dare say it must have also slipped past the mind of the many who have just walked past the place with a mere glance casted in their direction.
I think something has got to be done with the naming of the place, perhaps locally here?

I was surprised with the variety of meals and dishes offered on their menu and even set lunches designed to cater specific numbers are available (two pax, 4 pax, 6 pax).
They are just eager to attract their own share of diners who are on the hunt of set meals which come with recommended and pre-set courses which saves the trouble of deciding on what to eat from the menu itself.
It is a wise idea.

When you are in a place which started off as a cafe, you must pay homage by ordering drinks with a caffeine-theme.
It is an unspoken rule, and while I am not a caffeine person, I am glad my other half is.

Iced Matcha Green Tea Latte (MYR7.90)
It was tad a little diluted in its taste though the ice and chilled part of the drink came in useful when the food arrives...

Spicy Seafood Tom Yum (MYR16.90)



Well, the name says it all, and it was truly spicy that one could break into sweat within the first few spoonfuls (not that there is much to begin with). Of course our hot weather could be the reason for the perspiration but this is truly one spicy tom yum.



Portions were moderately sized and I would say it fits the serving size of a cafe themed restaurant, offering just that right amount to tempt your appetite but not leaving you stuffed with no room to breathe, if you get my meaning.

The seafood tom yum came with quite a generous amount of fish fillets, prawns, squids, mushrooms and tomatoes swimming in the flavorful soup spiced with lemongrass, tamarind pulps, coriander leaves and tomatoes.
It was quite addictive with that exotic taste, not to mention appetizing despite the 30 degrees Celsius temperature out there.





I was delighted to see that they have this, Pad Kee Mao, which was Spicy Stir Fried Seafood with Hot Basil (MYR13.90)



I used to enjoy this at one of my regular Thai restaurants that I haunt, but since they have ceased operations, I could hardly find this in most of the places I went despite this being a relatively simple and regular Thai dish. It is one of the most basic and probably one of the common street style dishes even.
This was again another spicy dish and while it is not too bad, with the generous amount of seafood (prawns, fish fillets, squids) along with an assortment of long breaks, button mushrooms and of course, wickedly fat slices of red chilies where the seeds were tossed all over the dish for that tantalizing taste, I would say I have tasted better.




Surprisingly, the salad which was supposed to be the appetizing start to my meal came to the table the last.

This, I must say, is the star dish of my entire meal.
If the theme of the Spicy Tom Yum and Pad Kee Mao did not do enough to stir up that sweat glands and trigger that excitement on the taste buds, this, just kicked it up a notch to remind one that they are truly at a Thai restaurant.

I mean, this is kicking spicy.

Spicy Salmon Salad (MYR10.90)

Who would have thought that the salad, which was supposed to be one to balance and even out the tastes turned out to be the main killer of the entire meal?
I have truly underestimated you.
It did well, and it really pushed up that adrenaline and sweat glands and I was just panting and the ice in the drink, that was the savior.

I was enticed by the name and theme of the salad which uses salmon and at such a reasonable price that the salmon-crazed me just have to have this.
The colors were just brightly appealing and drawing one to just enjoy the dish.
Deep fried salmon chunks tossed with largely diced tomatoes, cashew nuts, onion slices, stalks of spring onions and coriander leaves drenched with a sweet and sourish tasting sauce on a bed of lettuce leaves were just luring one into its colorful lair.
Those evil bird's eye chili did all they could to just numb your senses and just sends that hot sensation down your tongue, throat and straight into your tummies to just give them that surge of warmth.



Salad as an appetizer or a safe choice?
This is definitely not and is all about spunky attitude.
I have underestimated the power of the salad.
I have learnt my lesson and I will never do that again.

The food is truly a mind-blowing feast and if that is not enough, the presentation of their rice here could be something to draw your attention to.



I just love the creativity and this "square box" of rice is just too cute to be eaten, but is necessary to help cushion the effect of the spices on the lining of the stomach.
Can I have a "Square box of rice"?
It is just too adorable.
I love it when people get creative with their food presentation.


Black Canyon Coffee is definitely more than just plain coffee and tea and their move with set meals and even the affordable prices of their food and drinks at a well-sized portion could be attracting more to their turf soon.
They have definitely brought along the alluring tastes of their homeland to warm the hearts and of course stomachs of the local Malaysians, or rather, Penangites where they are currently based.




I know I am definitely pumped up, not to mention spiced up on my first visit!




Disclaimer: 
All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.



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Meals made more affordable at Eld’s 22 Pasta & Grill

Set lunches and dinners, waived GST and service tax charges along with reasonably priced food and beverages are the main marketing tools for this quaint little diner-style restaurant located on the 5^th floor of one of Penang’s upscale and most happening shopping mall, Gurney Paragon.

It is a wise move, with such offering to attract the budget-savvy local folks and even tourists especially with the recent changes in the nation’s economy.

Additional taxes imposed are additional deduction from one’s monthly allowance accumulatively and this could be a burden for those in the lower and medium income earners, who are already faced with the rising costs of living. It is just a perplexing situation when the existing income or earning is not in the growth quadrant but the costs of the basic necessities and amenities take the opposite direction and pose that additional stress in the financial management.

Dining out is now a luxury more than ever, especially for those with multiple headcounts in the families depending on sole breadwinners and even for the singles who would need to manage their living expenses.

Eld’s 22 is quick to hop onto the bandwagon to seize the attention of the population waning in the current situation and offering that glimmer of hope to enjoy that option to dine out while keeping a conscious tab on their expenses.

It is an initiative much welcomed by many, I am sure as their weekend outings with families and friends need not be compromised with the many attractive courses offered by Eld’s 22 menu.

I was drawn to their advertising and being a visitor to the mall, I have often passed by the place though I have never really tried any of their offerings.

Well, mainly because I am usually a comfort diner and I tend to stick to my own preferred places and then there’s just that usual routine craving that I simply must satisfy.

On days when I am adventurous and wanting something different, that’s where you spot posts like these much to the delight of the places I decided to try.

Eld’s 22 Pasta and Grill just happened on one of my weekends in Gurney Paragon and I was quite impressed with the attentive servers who quickly ushered me to my table in no time and took my orders.

That is one important criterion to capture a new customer’s heart, I must say and I was pleasantly surprised though happy about it at the same time.

I was early but business was brisk and it did not take long for the place to be filled with the ardent weekend crowd of lunch hunters while on their shopping spree. It is proof of the popularity of the place as a choice for lunch among the locals; and the crowd comprises of a combination of both the young, old, and even families.

That is what reasonable costs and waivers do to people. It is all about the dollars and cents.

Set Lunches are available on weekends, unlike most restaurants or cafes and that is another winning factor.

The set lunches are designed especially for the sets available on a separate menu, and are priced at a reasonable range from MYR15.00 onwards, inclusive of a soup, drink and dessert.

Grilled Saba Fish with Tropicana Salsa Set Lunch (MYR18.90)

I was a little disappointed with the portion though I know there is not much to ask for when it is a set to begin with. I was expecting the portion to be petite and well, it was as expected.

For the price and the overall package of the set, I guess it is reasonably designed?

I just could not help comparing to my other set lunch which caught me off guard at Blackwood, but then again, they are two different entities. Still…

The Saba, pretty much mackerel, was quite minute in its size served along with thin angel hair spaghetti spruced up with the Tropicana salsa sauce.

It would be a sufficient portion for a decisive and conscious eater definitely, but I would recommend ala carte orders or additional side dishes if one is on the higher metabolism side.

Taste wise, the saba was done quite well, depending on one’s taste, but it was not too bad for me.

I don’t usually order the saba fish but this was quite appetizing, though it was a tad bit oily as well.

The Tropicana salsa added flavor (and colors) to this dish, and just created that wholesome balance of the tastes with its exciting and mildly exotic combination of sweet and sour in just that appropriate amount to spice up the plain grill of the fish packed with nutrients and the ordinary spaghetti.

The drink which accompanied the set came in the form of a glass of cordial fruit punch.

The soup of the day, is their Homemade Pumpkin Soup with Dried Shrimps (priced at MYR7.80 ala carte)

Grilled Seasonal Fish with Honey Mustard Sauce was ordered ala carte (MYR17.80)

Served with purple sweet potatoes, carrots, pickles, roast tomatoes and nachos chips, this was quite pleasant to taste, in my opinion.

Portion was average but it was more than enough for me, and it was not too bad where the flesh of the fish was maintained in its tenderness and the honey mustard sauce, of course, honey mustard sauce is always a good complement to almost everything.

Dessert for the set lunch is a scoop of ice-cream presented nicely on a plate, and I must say, this is an appreciated effort for I have seen places where the dessert is just a slab on the plate, since it is just part of the set.

The attitude is set right by Eld’s 22 in their presentation of their set meals, and I applaud that.

My first impression of Eld’s 22 was not too bad and their menu does attract me with a few things that I would love to try, maybe on my next visit, hopefully?

Now, if I can step out of my comfort zone more often when it comes to eating….

                                                                                                                                                                       

For more information, check out their Facebook Page here

Address:
163D-Level 5-16, 18 & 19, Gurney Paragon Mall, Persiaran Gurney, Pulau Pinang



Disclaimer: 
All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.



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Reliving the Japanese favorites at Miraku

Miraku is a proud home brand to G Hotel; an impressive and wholly owned local hotel located strategically on the most coveted and desirable location on Penang Island.

The seafront location offers the familiar sea view and timeless scenes of local taking walks down the famous promenade of Gurney; otherwise affectionately known as Gurney Drive to the locals, makes this one of the fastest growing hotels despite it being one of the late baby boomers in the industry, and they have also recently launched a new addition to their family; G Hotel Kelawai.
(I was at their topping ceremony last year)

The strategic location is undoubtedly one of the reasons for the successes, but the hospitality and bold  contemporary design along with their remarkable marketing and service cemented the branding further in the hearts of their guests. Their success and the growth in the popularity of the hotel are testaments to that. It can be challenging booking a room at the hotel at the very last minute, and early bookings are always recommended to avoid disappointments.
They are definitely one of the most preferred hotels among both local and international tourists to the state, and that includes corporate guests as well.

Food is another augmenting factor proudly and shamelessly boasted by the hotel, and every reason to do so. The wide variety and diversified choices await the guests and diners at their homegrown restaurants. From the usual buffet fare and international choices of an open cafe to specialty cuisine restaurants and relaxing lounges, G Hotel has nailed it to keep their guests at bay despite the many alluring temptations from its neighboring malls; not one, but two prominent multi-storey malls.
It may seem challenging to sustain their food and beverage business while being flanked by the highly popular malls housing multiple restaurants and cafes, offering more diversity in dining options but G Hotel has stepped up to the challenge and even snagged some of the mall shoppers towards their home restaurants which have proven their quality over time.

 

Miraku is just one of G Hotel's brand which did just that.
Its Japanese offerings entice the usual Japanese food lovers towards its welcoming lair and its name (and fame) has definitely spread more than just being a hotel resident restaurant.
I was here when they newly opened, many years ago, and it was only recently that I have returned to relive the Japanese tastes which have remained intact in my mind for so long.
I am a fan of Japanese food, and I am often on the hunt for the good ones; though I remain loyal to some of the ones I have marked as my favorites (I am always the comfort eater, and I tend to stick to some places for some time).

It is still as I remember it; the exterior and the minimalistic interior which just boosts of warmth and simplicity. That is the concept embraced by G Hotel which I like about; simple and contemporary design just makes everything clean and neat, which just speaks of comfort.



Fuss-free designs like these make it easier for diners to adapt to and settle in immediately, warming up to the ambiance to prepare themselves to enjoy the food.
It is also that same concept emulated from the Japanese dining style, found in most Japanese restaurants and even in the Land of the Rising Sun itself.





Green tea, or Ocha is synonymous with my kind of Japanese meal.
It just seems incomplete without it, in my own humble opinion.
(Of course, I do try some of the other beverages, once in a while, but going Japanese without Ocha is like going for afternoon tea, without the tea. It is just weird, at least it is, for me).




Miraku's Appetizer of the Day to start the meal with; a homemade dish of lentils, beans, mushrooms and radish served ala pickles style.



Sashimi, or fresh raw fish and seafood, is always an essential part of a Japanese meal; or at least, it is to me.
While there are those who do not fancy raw and uncooked food, sashimi speaks languages in which the fans could understand and truly judge of the standards of a restaurant claiming that Japanese cuisine label.

Sashimi of the Day (MYR26.00) is a simple option to start, especially for those with a petite appetite.
Consisting of the usual Sake (salmon) and Maguro (Tuna) sashimi, these are the simple favorites and even the mandatory (for my case) for my usual fill of the raw fish.



This is an economical option for the sashimi lovers, and since my other half was not too keen on gorging on raw fish, I find this rather satisfying for the first try.
(I will leave the other variety of sashimi to my next visit).



The thick slices made up its worth, but the winning factor lies in the freshness of the fish.
I have tasted the real deal from Japan itself, and I have a favored Japanese restaurant which serves the best sashimi (in my opinion) that it is hard to refrain from judging the quality of the sashimi served in most Japanese restaurants (excluding the chain restaurants of course).
Freshness is indeed important; even crucial to make me forget about the name of the restaurant I patronized if I was disappointed, and I am glad Miraku made me relive my earlier memories and my love for their fresh maguro slices back then.
The wasabi is equally important to complete my sashimi platter. This greenish paste made up of grated Japanese horse radish is frankly, one of the main components to complement the raw fish and most of the stuffs we get in the usual Japanese chain restaurants are paste-like in its texture.
However, the real thing is again, fresh and tastes like it.
It is not dried up paste sitting in the metal container for the entire day, but packed with luscious moisture (not in a gory way) and breathes of fresh horse radish taste, giving you that kick in its spice factor as well.
Anyone with a blocked nose will definitely benefit from the spunky wasabi, and the fresh one will immediately help you with that sharp shocking sensation sent all the way to the roots of your hair.
Guaranteed.

Curry Udon Set is a satisfying and price-friendly option for those who want to enjoy a little bit of everything along with the main course.



Comprising of the Curry Udon; served in a small black pot filled with thick udon noodles immersed in the rich curry-powder concoction of a gravy along with vegetables and prawn tempura, chawanmushi (steamed egg with mushrooms), Inarizushi, salad, and seasonal slices of fruit.












We strayed from our usual order of Sake (Salmon) Teriyaki and opted for the Spanish Mackerel marinated in miso sauce instead (MYR25.00)



The thick succulent flesh of the Spanish mackerel screamed of sultry goodness and every bite evenly oozed of the smooth and lush texture of the fish, generously and consistently infused in the flavorful miso sauce. The savory tastes of miso is truly detectable in the hint of saltish edge rubbed over the fish while maintaining that handshake with the dense quality of this species of mackerel.
It was a taste which will stay in the memory for a while.




I still have my favorite Japanese restaurants close to my heart, but Miraku is definitely sticking to the list and reliving memories of why I liked it from my first visit years ago.

I could never say no to a good Japanese meal, and I am glad that I have now officially reinstated Miraku in that list of my favorite places to dine in.

If in doubt, check out the number of Japanese expats and tourists making up the patrons in the restaurant.
Miraku could certainly be in the race for a very long time.


Note: 
Miraku Japanese Restaurant is located on the 1st Floor of G Hotel, Gurney Drive.
The staffs are warm and friendly, and service was prompt as well.


All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.


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A Fusion of Japanese at Azuma

A member of the Edo Ichi, or currently known as Right Potential group of restaurants, Azuma is one Japanese specialty restaurant operating under this big umbrella, which is the parent to a range of many others.

Azuma Japanese Restaurant started its operation on the first floor of Queensbay Mall, Penang almost a decade ago, when the mall first opened its doors to public.

It was pretty popular with the locals, unsurprisingly, at a time when the flavors of Japanese food and the likes of chain outlets are making their way into the local market and contributing to the surge in the growth of these Japanese-themed food industry.

I have only been to this restaurant like a couple of times; most of the time due to the eatery being selected by my Japanese food lover friends.

Well, I am one myself, but somehow, I have always preferred other restaurants.

I blame it on my picky tastes with food, and my tendency to stick to the comfort food zone; frequenting restaurants which I have personally marked as my favorites.

It has been a long time since my last visit, and the revisit was intended to refresh my memory on the selection they have here, and probably as I was hoping to deviate a little (just a little) from my usual haunts.

I have always thought of this as one of those specialty restaurants, due to the presentation of the image of the restaurant from the outside and also that dimly lit "barely seen" environment of the interior as one walks past the entrance which gives it that factor of mystique and class.

The idea of a sushi conveyor belt, or kaiten, running around in the middle of the restaurant will not appear in my mind for a specialty restaurant.

There it was, in Azuma, right there, staring at me in the face.

To be honest, there was that little element of surprise as my impression of the restaurant was suddenly torn between the category of fast food or sushi chains and the specialty cuisine style.

Yes, and all because of the special appearance of a conveyor belt.

The kaiten did all that.

It messed up my mind in a jiffy, and after I have entered the restaurant.

I could have turned on my heels and head out I suppose, but I was a little lost in thought and dazed yet fueled by that curiosity, I simply had to find the answer to the offerings of this restaurant and uncover for myself the identity actually depicted by the place.

Oh, let's just give that benefit of doubt to the people working hard at rolling the sushi by hand, and preparing all the orders in the kitchen.

Started with an appetizer of Turban shells with Okra (Lady fingers) -MYR15.00

The turban shells are unique, and I was again curious though I was a little skeptical with the name and also the idea of having shells; partly because I am not a fan of shells despite my professed love for seafood (shells somehow never made the equation, they don't fit in) and then I was again dumbfounded by the sight of the peculiarly shaped shells when they arrived.
Obviously the plate was laden with more lady fingers than the first named specialty of the dish, though I will not say it was not a good thing either, but the peculiar shape of the shells are well grounded since they are directly named due to that shape resembling that winding cloth making up the headwear (originating from Persia) worn mostly by the men in the Sikh community.
I am not the adventurous type; I am not going to say that I was fascinated by the sight (refer back to my earlier comment on my relationship with shells).

The turban shells are not your typical species of clams, or so I almost thought, for they are a species of sea snails.
Yes, read that, Snails.
I am sticking to the lady fingers, thank you very much.

We ordered this on our own will, but I will leave these turban snails, I mean shells to the other one and just make sure I have my share of the okra, which was just stir fried before drizzling them with the pleasant and light tasting sweet sourish and thin hint of chili gravy. The natural viscid texture of the lady fingers lent and blended well to create a slightly more treacly combination in the gravy, yet not appearing too gooey at the same time.
It was a subtle mixture and is simply alluring, leaving it hard to resist as one would subconsciously take one bite after another, and another.

As for the snails, or shells, I am going to need therapy at the thought of it, so I will leave to ignore the photos or that I even ordered this before. Enough said.
Don't ask me, I have no recollection of this.



The name of the next dish; has momentarily vanished from my memory, and perhaps it was a little (too) salty to our liking.

Stir fried udon with diced chicken, assorted vegetables, one or two shrimps and a few slices (or broken tentacles from a squid) make up this.
I just remember it being salty, which was quite a pity because it definitely look really good in its appearance when it arrived (and even now in pictures), but you know what they say about high sodium in your diet, so sorry, I have to pass on this.



My regular favorite, Salmon Teriyaki (MYR20) was slightly more expensive than most of the versions I have had in other Japanese chain or specialty restaurants, and I could not help but compare this with the others I have had.



Thinner by definition, the fillet was quite frankly, not meeting what I usually would like or even what I had in mind. The sheer amount of the teriyaki sauce did not do much to give the salmon fillet the flavor it deserved, though the only thing which saved it was that it was not overcooked.
I think it was quite nicely done, but it could have been slightly better.
It is one of my personal favorites, not to mention regular, and I definitely have set slightly higher expectations for this wherever I go. Yes, even when it's homecooked.
I am perhaps a little salmon-crazed?

Anyway, our dining experience at Azuma was not too bad and do not be disheartened, it could be my personal tastes which may differ from yours.



I would say the food here displayed significant signs of the intermarrying of both the Japanese style and also a little local tastes injected into cooking and preparation of the food, making it more of a fusion rather than purely Japanese.

It is something that I have observed evident in most of the local Japanese restaurants, especially among the chains, though there are still a few outlying (and outstanding) restaurants which have differentiated in their own presentation and obedience to the authenticity of the cuisine origins.

It is creativity, perhaps innovation, but there is always something to suit everyone, isn't there?
One man's meat can always be another's poison.

After all, the charm that lies in that culinary sector is all about experimenting and getting creative with all that there is.

The Search for Steamed Fish

I don't know why, but it is becoming increasingly challenging to find a place that serves good steamed fish on the island.
Perhaps it was my own picky taste buds creating the barriers, but at the same time, most of the restaurants do not seem to have the exact fish that I want, to begin with.

I don't ask for much, just for a simple dish of steamed fish served in that appetizing sauce (yes, I am not referring to plain Chinese steamed style with soy sauce).
The fish that I am craving for, which would fit the bill to be served in such a manner, is none other than the snapper species.

Red snapper, to be precise.
Don't ask me why, I just have specific cravings during those specific periods, enough said.

At this point of time, I just crave for red snapper to be steamed the Teochew style (think a combination of salty and sourish plum sauce loaded with pickled vegetables, tomatoes, thin slices of mushrooms and white beancurd, garnished with coriander leaves).
For somewhat reason, I just know that's the one plaguing my mind and the taste just rolls on the edge of the taste buds, and no, I am not pregnant, despite all these cravings.
They are just my usual seasonal cravings that just come and haunt me once in a while.

The search took months, seriously, and I think I may be the one running out of places on my mind for good seafood restaurants.
Then I decided to revisit this seafood restaurant in Teluk Kumbar; Hai Boey Seafood Restaurant, which I have previously blogged here.

Well, it was a good thing I thought of Hai Boey, because they met my requirements and I almost squealed for joy when they told me that they have the red snapper fish.
On top of that, they can even customize to a smaller-sized fillet portion to accommodate the two of us.

I would have suggested the Teochew style that I craved for, but then I was enticed by one of their styles which brought back memories and ignited another craving, so this was what I settled on;
Steamed Red Snapper fillet with sour lime juice and garlic



The fish fillet is weighed by the size and weight, but approximated to a range of MYR35-40 for a serving like this.
I had this twice, and both times the price fell in the range mentioned.

It was the right choice definitely, and I never looked back since; after all, how else could one explain the repeated visit to enjoy this, like two times in a row.
I was hooked on the flavorous tastes of the exotic yet appetizing sauce; which is sweet, sour and exciting all at the same time.
It is teasing to the taste buds, and is simply irresistible to keep away from.
The flesh of the fish was smooth and succulent, and I am pleased that it was fresh, which is just the primary requirement (or the basic) for a fish to be steamed to enjoy the real tastes of the juicy fish fillet.




The bird's eye chili seeds and the red chilies added just contributed that hint of spicy taste; just a tiny weeny bit but also sufficient to fuel that excitement in the flavorful sauce to complement the tender fiesh.




I would be happy with the fish alone, but then again, a trip to a seafood restaurant located at the far end of the island thronged by crowds of seafood enthusiasts comprising of local and tourists from other states/countries would not be justified without having a real meal accompanied by other seafood served in the restaurant.

It will be terribly unjust to the restaurant which had all the large aquariums filled with swimming fishes and live seafood greeting their patrons at the entrance of the restaurant, promising that fresh variety and that one will not leave dissatisfied with their fill of fresh local seafood.

Deep fried Mantis prawns with dried chilies/Kung Pow style (MYR12) - one of my usual favorites.
(I have tried their other style; which was quite unique too in my previous visit here, equally relish as well)



They have done this dish quite well, I must say, as I am also, again, particular with the way the mantis prawns are fried that they do not end up too deep fried to the extent of dried hollow.
The juicy flesh is to be maintained at a medium done level; maintaining that balance between the crispy outer part and the moist trapped for a tender bite into the flesh of the prawns.




Another side order of Spicy Stir Fried Clams/Lala (MYR12) also promises more appetite stimulating experience to the meal.



I am not big on shell stuffs or clams, but I have to say this is one fiery way of serving the clams which were again, amazingly fresh and made its worth to be added to our list of orders.

I guess I could say that the search is over for my favorite steamed fish, until, they tell me that they run out of my favorite fish, but I can see that is highly unlikely.

So here I have come, and here I will stay (at least when I crave for that zesty lime sauce drizzling my juicy snapper flesh) ~






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