SEAFOOD GALORE AT PENGHULU SEAFOOD

Penghulu Crisp Fried Thai Style (market price) or ‘Lai Sa’ Fish in Chinese, was the show-stealer during our maiden lunch at Penghulu Seafood.

Sliced then coated in a sheer dusting of flour, the fish slices were fried until crisp. Afterwards the tilapia slices were assembled back as a whole fish, served with a heap of sliced onion, chilli, curry leaves and fried garlic crisps. We enjoyed the deliciously on-point fish. A separate dip of plum sauce, kalamansi lime juice and sugar lent it extra boost of flavour (not that the fish needed it).

This was one of the dishes at Penghulu Seafood. The restaurant specialises in Muslim-friendly Chinese cuisine with 46-year-old chef Wan Yee Kwong helming the kitchen team. Ikan bakar (grilled fish) and steamboat with fresh seafood and premium ingredients are also on the menu.

Us avid noodle fans thoroughly relished the Fried Tenderloin Beef Noodles (small RM24, medium RM35, large RM46). Topped with a thick, eggy sauce, the subtly smoky-charred noodles and sliced beef primed our appetite in anticipation of other goodies to come.

 

Thai and local influences melded nicely in the Grilled Stingray. Marinated with a dash of turmeric, the fleshy stingray’s natural sweetness proved enticing. Such a pity the two accompanying sauces were a tad watery and failed to perk up the dish. Hopefully the restaurant will work on improving the sauces.

 

Don’t let the fiery hues of the E San Seafood Tom Yum (S RM24, M RM30, L RM44) be a deterrent as the well-balanced soup tasted milder than expected. Chilli fiends can always request for the hotness to be dialled up.

 

Surrounded by deep-fried shredded kailan, the Garlic Mixed Seafood with Kailan (S RM50, M RM75, L RM100) proffered a nice milieu of textural contrasts: tender and springy squid and prawns touched with a Thai-style dressing of fish sauce, chilli, salt, sugar and lime juice against the savouriness of crispy greens, silverfish and dried shrimps.

According to the chef, his Pattaya Chicken (S RM24, M RM35, L RM45) was another pseudo-Thai creation. After the chicken had to be fried using the ‘oil bath’ method, the chook came piled with sliced onion, fresh coriander, Thai chilli and fish sauce, and lime juice. The chicken was tender and juicy, with the piquant sauce tantalising our tastebuds.

A surefire crowd-pleaser, the Belacan Four King Vegetables (S RM20, M RM28, L RM38) comprising long beans, petai (stink beans), eggplant and okra stir-fried with pounded chilli and belacan (shrimp paste) was robustly spicy.

The chef’s Chilli Prawns (S RM42, M RM60, L RM80) – sizeable crustaceans drenched in a mouth-watering tomato-chilli sauce, echoed the flavourful accents of Singapore’s chilli crabs.

 

We found the salt and pepper accentuated Deep-fried Soft Shell Crabs (M RM44, L RM85) passed muster whilst Teochew-style Steamed Jenahak (snapper, market price) with its requisite accompaniments: sliced beancurd, kiam chye (salted mustard leaves)and shiitake mushrooms should appeal to those who prefer clear, understated flavours.

For dessert, you may order Thai Pumpkin Custard from Penghulu Seafood’s sister restaurant E San Thai next door. The delightfully soft steamed pumpkin with its custardy centre was the perfect closure to our indulgent lunch.

For reservations, call Penghulu Seafood at 011-5633 6377. Address: G-G-3A, Block G, Jalan PJU1A/3, Ara Damansara, Petaling Jaya, Malaysia. Business hours: Mon-Thurs 11.30am – 3pm, 5pm – 10pm. Fri 11.30 – 3pm. Closed Tuesday.