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. 

 

PRAWNING AND STEAMBOAT SPOT IN BANDAR UTAMA

Prawning or prawn fishing looks deceptively easy but it’s trickier than it seems. A stone’s throw away from 1 Utama Shopping Centre, Prawning Utama reels in enthusiasts who are game at landing their own catch here from 3-6 pm.

Tucked between a petrol station and an office tower, the prawning spot and urban vegetable farm exude a ‘far from the madding crowd’ vibe once you park onsite.

Hungry prawning patrons who feel famished need not go far in search of food as Utama Farm Steamboat serves one-dish meals (think fried rice, mee goreng and fried chicken wings) and Muslim-friendly steamboat with a small selection of complementary cooked-to-order dishes.

Despite its spartan setting, the decorative fairy lights and fairly secluded surroundings managed to conjure up a laidback dining atmosphere at dusk.

Steamboat naturally gets top billing here with a choice of soup going for RM15 per pot. We chose Superior Fish and Mushroom Soup as the soup base for our steamboat. Distinct in flavour, both soup bases soon acquired greater depth as more ingredients were tossed in to cook.

Some of the recommended items for steamboat here include Fish Paste (RM18), Prawn Paste (RM28), Chicken and Mushrooms Paste (RM24), and Premium Fish Balls (6 pcs RM15). For textural interest, servings of Prawn Wantan (6 pcs RM22), Chicken & Mushroom Dumplings (6 pcs RM15), Stuffed Tau Pok (4 pcs RM9) or Stuffed Fuchuk (RM9) won’t go remiss.

 

Live Tiger Prawns (RM10.80/100gm) are also available as additional steamboat items. Sweetcorn (RM9), Enoki Mushroom (RM6) and Cocktail Sausages (RM7) are other choices worth considering.

The 'farm to table' concept allows diners to pick their own green vegetables at RM12 or at RM3 per bundle; depending on what’s available. These could range from siew bak choy or kailan to sweet potato leaves or kangkong.

Should you be more inclined toward having some dishes with rice, the restaurant serves Red Tail Patin or baung merah (almost 1kg) at RM118. Ours was steamed with superior soy sauce – the fish was nice with the garlicky soy sauce.

Remember to check with the service team what fish is available. On our visit, we had Seabass with Sweet and Sour Sauce but there's also an Indonesian curry listed on the menu to go with the fish of your choice.  

Should you feel peckish while waiting for the steamboat to be ready, nibble on Signature Fried Chicken Wings (3 pcs RM12). They are acceptable as appetisers go.

 

We cooled off our steamboat evening with the house Cendol (RM7.80) or milky-syrupy treat of ABC (RM8.80). The finely shaved ice desserts went down delightfully after the slew of savoury dishes, wrapping up our visit to Utama Prawning on a nice sweet note.

For more information, call/WhatsApp Utama Prawning, hp no: 011-5137 4407 and Utama Farm Steamboat, hp no: 012-969 1516. Address: Between Shell Station and 1Powerhouse, Persiaran Bandar Utama, Petaling Jaya, Selangor. Business hours: Prawning Utama: 3-6pm; Utama Farm Steamboat 6.30pm to 11pm

HALAL HOT POT AFFAIR AT DEMALA

Chinese hot pot or steamboat is increasingly popular in Malaysia hence it’s not surprising to find Demala jumping onto the bandwagon, offering a Halal version to cater to Muslim diners.

Demala Operations Manager, Muhammad Farid Hamidin says diners can opt for the restaurant’s 2-in-1 Soup Base (RM38) or a singular soup base. Choices include Szechuan Mala Soup (RM28), Chicken Collagen Bone Broth (RM28), Mushroom (RM24), Tomato (RM24) and Tomyum (RM18).

For greater value, Demala has Steamboat Set for 2 persons (RM68 and RM88 per set) and 4 persons (RM168 and RM188). These come with free flow of vegetables, fuchok (fried beancurd sheet), mushroom, noodles, eggs, fruit and dessert laid out at a counter alongside assorted condiments and sauces.

Mala which means numbing and spicy is the after-effect to hit your palate once you have a sip of the Szechuan Mala Soup. Demala offers it in three levels of mala spiciness so the mildest version left our tongues slightly numbed from its savoury spiciness.

The broth goes rather well with the tissue-thin Lamb Slices (RM38) and Premium Beef Slices (RM38), in addition to Seafood Taufoo (8 pcs RM9), and Ring Roll Beancurd (6 pcs RM12).

We also intersperse our meal with some Fresh Grower Vegetables (RM8 upwards), while various types of beancurd (RM6 upwards) and mushroom (RM8 upwards) can be ordered separately from the a la carte menu.

The lighter Chicken Collagen Bone Broth is best for dunking in a la carte items such as Handmade Ebiko Shrimp Balls (8 pcs RM38), the fish-shape Premium Ebiko Prawn Paste (RM30), and Seafood Platter (RM128) comprising toman fish slices, tiger prawns, Hokkaido scallops, snow crab stick, and mussels.

Sweet and bouncy, the shrimp balls taste delicious on their own. You can also try sampling them with different saucy concoctions – conjure from the condiment and sauce bar laid out. Thai green chilli sauce, sesame paste, Demala signature chilli, soya sauce, chopped garlic, coriander, and fried minced garlic are some of the items available.

Other notable bites to add interest to the steamboat experience include Handmade Prawn Wonton (6 pcs RM28), and Handmade Chicken Dumplings (8 pcs RM20).

While we waited for the steamboat broths to come to a boil, we shared a platter of Spicy Diced Chicken (RM28). Buried amidst a heap of crisp-fried red chillies, the delicious deep-fried chicken pieces prickling our tongues with slightly salty and peppery accents, and singeing our lips with its subtle chilli fieriness.

To draw the lunch crowd, Demala proffers 7 Sichuan Rice Sets (RM19.80-RM27.80) with free drink and dessert for lunch. If you prefer non-spicy versions, there are 4 choices from RM20.80 upwards.

For reservations, call Demala Hotpot, tel: 03-7499 3705. Address: LG603 & 603A, 1 Utama Shopping Centre, Petaling Jaya, Selangor