FISH FOR ABUNDANCE AT SOUTHERN ROCK SEAFOOD

年年有余 is a customary wish for abundance and surplus during Chinese New Year, spurring the Chinese to toss Yee Sang with gusto, and load up on fish and seafood during the festive celebration. You can do so at Southern Rock Seafood Kitchen & Fishmonger, one of the most established seafood importers in the Klang Valley with its own restaurant in Bangsar (and a few off-site in major shopping malls).

At Southern Rock Seafood, it is most befitting to welcome the Year of the Water Tiger with a towering triple tier of Fruits De Mer (RM168++). Conceived for sharing, this impressive seafood selection is a sight to behold and will make waves with ardent seafood lovers.

To fully appreciate the quality of Southern Rock’s premium seafood, we recommend starting with the bottom tier of raw Tragheanna Bay Oysters (Ireland), Australian Mussels, Cloudy Bay Clams (Australia), and blanched local Tiger Prawns.

Local oyster connoisseurs in the know can vouch for Shucked - the best oyster bar in town (Southern Rock Seafood is behind it). Freshly shucked to order, the oysters are best savoured au naturel; it allows you to appreciate the briny and minerality of the oceanic nuances concentrated within these mollusks.

Likewise, for the mussels and clams – a dash of freshly squeezed lemon juice is perhaps all that's necessary to accentuate their soul-satisfying sea-fresh sweetness. 

To ensure things go swimmingly throughout the Tiger Year, prime your palate with a surfeit of seafood appetisers in the second tier: Salmon Sashimi, Cured Salmon (Beetroot & Gravlax), seared Japanese Scallops, Anchovies in Olive Oil (imported from Holland), Smoked Ocean Trout stuffed with Marinated Goat Cheese, and House-made Smoked Mackerel Paté.

Thin crisp toast points are served to complement the assortment; to enable you to savour the paté or place the anchovies on top to enjoy them. Take your time to discover the sensuous textures and complex flavours as you devour the succulent and scrumptious morsels.

A glass of classic Prawn Cocktail serves as the crowning glory for the seafood tower. For millennials and the uninitiated, this hors d’oeuvres consists of a whole blanched shelled prawn and diced prawns with chopped lettuce, dressed in creamy cocktail sauce – a mixture of ketchup with mayonnaise (sometimes Worcestershire sauce, hot sauce, and cayenne pepper are added). Prawns are believed to evoke laughter so eat up and be happy for 2022!

Also eat more fish for abundance throughout the Chinese New Year and Southern Rock Seafood reels you in with an array of fresh wild imported fishes that can be grilled, steamed, baked or prepared a la Meunière. Grilled Whole Sea Bass (RM88++) with roast Mediterranean vegetables and romesco sauce is a notable option.

The simple cooking style retains the fish’s natural taste whilst the slightly charred vegetables and rich Catalonian-style sauce (tomatoes, garlic, toasted almonds or pine nuts with olive or sunflower oil) add textural and flavour contrasts, should you desire it.

Noodles is synonymous with longevity so the Crab & Scallop Linguine (RM58++) should hit the sweet spot for carb-loving diners. Globules of salmon roe enriched the plump sweet scallops while the linguine passed muster.

 

Established as a full-fledged restaurant in 2015, Southern Rock Seafood has weathered the stormy F&B scene in Klang Valley rather well. According to manager Mostaq Ahmed, the team is open to catering to birthday parties, corporate events and social gatherings of up to 100 persons since things are gradually returning to normal.

Featuring a nautical theme with seafaring vibes, the rustic restaurant interior features distressed clapboard, mellow lighting and a long bar where showcases of imported oysters on ice take pride of place.

Over at the fishmonger section, chillers filled with whole and fillets of premium fishes from Australia and Europe and fridges of smoked and cured fish, and jars of caviar, fish roe and mackerel paté beckon invitingly. Live lobsters are kept in tanks in the inner sanctum.

The beauty about Southern Rock Seafood is they can source and import the fish and seafood you want if they don’t have it in stock – all you have to do is ask. They also supply premium seafood to most 5-star hotels and reputable restaurants in town and throughout Malaysia.

For reservations at Southern Rock Seafood Kitchen & Fishmonger, tel: +6 012 385 0266. Address: 32-36, Jalan Kemuja, Off Jalan Bangsar, Kuala Lumpur. Business hours: Mon-Fri 11 am-10 pm; Sat & Sun 8.30 am – 11 pm (last call 930 pm) Website: www.southernrockseafood.com

CHRISTMAS HOLIDAY DELIGHTS FROM LE MERIDIEN PUTRAJAYA

‘Tis the season to be feasting and Executive Chef Liou Chong Yaw together with his team at Le Meridien Putrajaya plan to go to town with an expansive spread to celebrate the Yuletide.

Headlining the hotel’s festive menu will be Mom’s Turkey & Sweet Onion Pie - a cherished family recipe Chef Liou obtained from his Eurasian friend in Melaka. The pie’s super-flaky buttery pastry crust had us enthralled at first bite; its savouriness yielding to the delicate caramelised sweetness of onion and melding delightfully with shredded turkey, peas and mushroom. Do keep your eyes peeled for this scrumptious pie at Latest Recipe, the hotel’s all-day dining restaurant when you're there.

According to Executive Chef Liou, the Le Meridien team will focus mainly on Christmas specialities from Europe and America but he also challenged them to go beyond traditional boundaries.

That was how they got us hooked on their lush umami-rich Seafood Bisque with Ginger Garlic Bread. Since I've never been big on soupy fare, I shocked myself when I lapped up the substantial serving! Blame on the yummy baton of garlic-imbued gingerbread with a slick of honey that I couldn’t resist dunking into the creamy broth.

We then found ourselves eagerly tucking into hearty portions of Christmas Roast Turkey. Chef Liou regaled us with his countless unsatisfactory turkey-roasting experiences and told us it was his American friends who taught him to brine the big bird for 48 hours with herbs, vinegar, salt, brown sugar and bay leaf prior to roasting. "I finally passed their taste test after heeding their advice." 

Proof of the pudding was definitely in the eating as most of us gobbled the moist, tender meat down with giblet gravy and cranberry sauce. Accompaniments for it included Bread Chestnut Stuffing,  Brussel Sprouts with Beef Toast, Sautéed Pumpkin, Zucchini & Baby Carrot with Parsley. 

You can also expect to sample classics like Chicken & Mushroom Pate Platter, Giant Seabass Fillet Crusted with Lemon and Cheese & Mushroom Risotto -- celebratory eats from the European continent.

These specialities were nicely acquitted too, cementing the culinary prowess of Le Meridien Putrajaya kitchen team. Even Chef Michael Wong of Le Mei Chinese restaurant rose to the occasion with his distinctive prawn and spinach creation.

Wrapping up our preview dinner on a sweet note came luscious Christmas Pudding with Fresh Vanilla Pod Sauce complemented by an Assortment of Christmas Cookie. Our verdict as we staggered home from the simple but splendid preview? Good food made with passion always wins the day and Le Meridien Putrajaya's team has proven they are ready to deliver on-point Christmas and New Year fare for your feasting pleasure.

For more information and reservations on the hotel's festive specialities and promotions this Christmas & New Year celebrations, please call Le Meridien Putrajaya, tel: 03-8689 6888. Address: Lebuh IRC, IOI Resort City, Putrajaya.