I get an sms a couple of weeks ago from Precious Pea asking if we'd be free for dinner as Rasa Malaysia (RM)was passing through and wanted to meet us and a few other friends.
Since it was Allan's Birthday, I thought I should consult him first. However, he readily agreed.
Fast forward a couple of weeks, and we were sitting in King Crab Restaurant for the 3rd... 4th... 5th time? I've almost lost count.
She includes everyone in her greeting and then starts to have a chat with us, since we're seated right next to her. And she gives everyone a piece of her undivided attention over the course of dinner.
The food arrives. Some cameras get whisked out. Other's stay hidden because we've actually blogged about this restaurant before. I enthusiastically snap away as I've just bought my new 50mm f1.8 lens and I'm still learning it's strengths and weaknesses(Fast, sharp, inexpensive, feels plasticky, noisy, in that order).
The standard of food remains the same and I would recommend it highly to anyone thinking of having a great seafood dinner in town.
We had already celebrated Allan's birthday a couple of days before with a tea at home. Unfortunately, because I was grilling pizzas I was unable to take any pics of that little soiree though I understand there a few floating around cyber space. Suffice to say, grilled pizzas, baci di ricotta, scones and cream, and a few other delectables were on the menu.
But I digress.
A parade of dishes lands before us. From sliced lotus root and cloud ears, to sauteed snake beans, deep friend calamari with salted egg, poached clams in a chinese rice wine broth, crisp pork skin stuffed with fish paste and sesame, and of course the de rigeur crabs in a chilli curry leaf paste and the butter crabs.
As it was the night of Allan's Birthday I had decided to make something for dessert which would double as a cake. As you might have correctly guessed by now, we were a little, just a little burnt out on cake. And so, I thought I'd whip up an old fave of mine called a Coconut Souffle with a Gingered Palm Sugar (Gula Melaka) Sauce. I was also coerced on pain of disbelief to produce a simple little party trick called a Wine Jelly made entirely of Wine, Gelatin and Sugar and nothing else.
I believe that people liked it. ;-)
When all was said and done however, it was just nice to make a new friend.
Tummythoz and partner
Kennymah and partner
At King Crab Restaurant.