By Allan Yap & Nigel A. Skelchy
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.
A true foodie; Tummy carries around her own supply of Gula Melaka
Click on the pic above
RM bustles in and apologises for being late. It's the first time we lay eyes on her in person. And she's all that I expected. Slim, with an attractive "melon seed" face. Kind eyes. Enthusiastic manner and polite. She explains rather breathlessly "I got out of the hotel and hopped onto the train and found out it was going in the opposite direction I needed to travel." Ok, ok, I paraphrased. But if I told it exactly like it is, it'll tell everyone where she's staying and I can't do THAT!
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. ;-)
Chilled Coconut Souffle with Gula Melaka
While a highpoint of the evening was discussing the merits of visible undergarment forms and how it appertained to personalities attending events like this were concerned, RM's attendance was the highlight. It was nice to chat with someone who through a common interest in food has really taken what is a hobby and created a popular site with viable content.
When all was said and done however, it was just nice to make a new friend.
AftermathIn attendance;
Tummythoz and partnerKennymah and partnerRasamalaysiaTeckieeKusahshi_keatAt King Crab Restaurant.
By Allan Yap & Nigel A. Skelchy
My Bad!
I made the assumption that the Butter Crab at King Crab was made out of margarine. I have since been informed by Precious Pea that the CFO emailed her to tell her this is not the case. My apologies to King Crab Restaurant.
I must admit, I did make the assumption based on my previous knowledge of Chinese restaurant chefs. Many of them do use margarine. I'm glad that King Crab Restaurant doesn't. In other words, the Butter Crab IS free of transfats.
All the more reason to go and eat there again.
By Allan Yap & Nigel A. Skelchy
On Monday, May Wan of wmw sms-es me and says "Jackson's Birthday at kokopeli on Wed. 7.30pm."
Cool! Never been to Kokopeli.
A day later, another sms, this time from Jason of Ipoh Mali Talak Sombong with the same message.
On the day of the dinner another sms, "Venue change to William." Great never been there either.
A few hours later, "Raining. Venue change back to Kokopeli."
30 mins later, "Don't want to go into town. Going King Crab in Taman Mayang instead."
And I still haven't been to any of these venues.
Suffice to say, a few sms-es of directions later, we're sitting in King Crab Restaurant all ready to celebrate Jackson's birthday and enjoy the Butter Crab that Ivy is raving about. She really loves her food that one. On the one hand, she's swigging cough mixture so she'll feel well enough to eat. In the other hand, she's vigourously spooning up enough Butter Gravy to, as she said, "fill her cough mixture bottle when she finishes it, so I can have some with bread at home." Before all of you draw any conclusion from this, let me say that reason won out and she didn't do as she threatened!
Teckiee enjoying the butter crabThe Butter crab was one of the most gorgeous things to have passed my lips in a long time. Obviously, full of transfats, because of the margarine but still worth every artery clogging moment. Yes, boys and girls, chinese restaurant chefs prefer using margarine. Although they may borrow that most hallowed word, "Butter" but strictly speaking it's margarine. You must admit, "Margarine" Crab just doesn't have that ring!
Creamy, luscious, and cooked just enough so the crab was not harsh and dry, it was extremely well done.
The butter crab in it's natural state before Teckiee got her claws on it
Noodles for the Birthday Boy
The Noodles were good, meaning they were par for the course. Chives, beansprouts, mushrooms, and slivers of pork sauteed and then doused in a little bit of thickened gravy.
Another must-have dish when you come to King Crab. The Salted Egg Sotong/Calamari
Allan positively swooned when he ate this dish. Lightly battered and deep fried with Salted egg. I believe they actually use just the yolks in this application. Salty, crunchy, hot (temperature), and most importantly, the calamari was not overcooked to the point of being rubbery. An interesting application of the salted egg batter which has been seen in Crabs for sometime.
Obligatory Fibre - Kai Lan
Man Tou to sop up the gorgeous crab gravy
It was unfortunate that they brought the mantou out so soon as it was cold by the time the Crabs came out. But no one complained. The crab gravy was piping and as it brushed past the taste buds on my tongue, for me, it was the new chocolate!
Little crabs eaten by the clams
Clams in broth
Glazed Pork Ribs
A cold, cold, did I say cold? beer!
Wmw acting as she must,as is her wont.
Jackson Kah, his shit eating grin, with the Kueh Ko-chi we gave him as part of his birthday present seen here inserting said Kueh into a Bagel Hole. Things that make you go hmmm??
Achar - crunchy, tangy, sweet, sour, and salty - a perfect appetizer to "hoy wei" or "open your stomach"
Baked Salted Fish - very good - the firm white flesh flaked off and was lightly salted and you could tell they had a deft hand with fish
Yay! Pressie! ;-) Happy Birthday Jackson.
The condiments were also yummy. I mention the condiments only because Teckiee wanted a bottle of the green chilli sauce that accompanied the fish, so Allan suggested we all take some and ended up buying 13 bottles. 13 bottles because with 10 bottles 3 were given free.
All in all a laughter filled evening, which seems to be the norm when the food bloggers/floggers get together.
The food was good,and the company exemplary. What more could one ask for?
King Crab Restaurant (in the shoplots directly opposite the Kelana Jaya Putra LRT station)
No 103-105 Jalan SS25/2
Tmn Mewah Jaya
47301 Petaling Jaya
Tel; 03-78082388
