Previously the restaurant was known as Ah Yat Abalone Forum Restaurant PJ, a name most have heard of and I'm sure have had the chance to dine there too. We were given a taste of some of the unique dishes that The Elite Seafood Restaurant has to offer. The first dish that came out was the Portuguese Roast Piglet served with Hokkaido Crab Leg Avocado Salad shown above. The portuguese roast piglet was carved out and served in this really thin crispy piece on bread, which tasted divine. The accompanying Hokkaido Crab Leg Avocado Salad was basically mashed avacado served with rather exotic crab leg, shredded cabbage, in light mayonnaise sauce.The second dish served was the Double-boiled Chicken Soup in Coconut which came rather creatively served in a coconut. This clear double-boiled chicken soup with nutritious sea coconut and lotus seed has got a very light flavor to it, with a hint of natural sweetness from the coconut itself. I have always loved double boiled soups as they really bring out the taste and essence of the chicken.

In celebration of their 8th anniversary, Enak KL introduced their five course menu beginning with the delicious and tempting Udang Kepompong Daun Selasih. In fine dining fashion, the deep fried prawns came beautifully decorated, but unlike usual small portions usually found in fine dining dishes, here they prepared two pieces, which satisfied both my senses and stomach. Wrapped in fresh basil leaves and strips of wonton skin is paired with Enak KL’s signature dipping sauce, I do like the savoury freshness of this prawn dish. Did you know Enak KL's logo itself is symbolic representation of the wild ferns? It came together with this fish dish offering, the Ikan Bakar Kulat Paku. Using the butterfish, grilled and laden with wild ferns, wild forest mushrooms, and a touch of light lemongrass and coconut milk gravy, it was delicious to say the least. Grilled, without being over cooked, I like butterfish because they taste good, and do not leave that fishy taste in your mouth. Also the wild ferns and wild forest mushrooms were a nice touch, sun dried before being cooked and added to this simply but yummy dish.
Up next was the Sotong Sumbat Kelapa Muda, one whole piece of grilled fresh squid stuffed with young coconut and chilli. Even though I wasn't a very big fan of squids, but this one had this creamy savoury flavour to it attributed by the combination of creamy sauce, chilli, and coconut. Sweet and savoury, the dish came in a rather large serving, a good thing if you asked me. Next was the poultry dish, served in fine dining fashion, the Ayam Lengkuas Bayam Merah. The boneless chicken leg was simmered then grilled then served on a bed of sautéed red spinach. Stacked up, with the spinach sandwiched in between, it was a rather pretty presentation. Personally I loved the fact the chicken was so tender and felt apart at the first bite. The sweet sauce added zing to this succulent and rich dish. Dessert came last, in the form of the Manisan Kelapa Muda Enak Pisang Raja. It was indeed a sweet end to a night of good food. The banana used was the really sweet Pisang Raja, lightly caramelised. It was a marriage of classical favourites with a dash of contemporary delight. The Manisan Kelapa Muda was really sweet too, made from creamy custard with rich young coconut flesh.

Janice was elated to savor some of the wonderful dishes with lots of Ginseng inside, one I'm not too fond of, but I do appreciate the healthy aspect of these delicious dishes. Our first single portion serving dish was the Double-boiled Fresh Ginseng Chicken Soup with Dried Scallops & Golden Corn. The name itself was a giveaway to its ingredients, which was basically double boiled chicken soup with a heavy flavour of Ginseng. The dried scallops and golden corn thrown inside added to the flavour, giving a sweet and savory taste to the dish. Almost similar to the first dish, the Double-boiled Fresh Ginseng Chicken Soup with Rose & Snowy Lily Bulbs had an even stronger taste of ginseng, probably due to the rather big piece of ginseng root thrown inside the soup. Double-boiled and brewed for a very long period, what differentiates this dish was the Rose and Lily bulbs contained inside. Pretty good stuff here I would say, and lovers of Ginseng soup would love this. If you're not so into soups, then go for their other choices on the Tai Thong Nourishing Ginseng Series menu. At a similar price of RM18++ per portion, you can choose the Fresh Ginseng Broth with Dried Scallops & Bean Curd. I personally liked this dish more, as the dried scallop added flavour to the dish, with the bean curd giving that extra texture without being overpowered by too much Ginseng taste. The Ginseng taste is still there, but slightly milder compared to the previous soup dishes. Even though they came in single portion servings, but I would think the servings were rather large, good to be shared by two persons, or when sharing just order two different dishes instead. Our next dish served that night was the Fresh Ginseng Broth with Duo Scallop, perfect for diners looking to have the luxury of eating huge fresh scallops served together with really nourishing Ginseng.

Porcelene Jazz, the latest night spot around Damansara Perdana opened its doors for the media launch last night. The grand launch will be happening soon. Located in Empire Damansara Perdana, it was my first time there, soaking in the very new building atmosphere and ambiance.The NYC short ribs were served buffet style, meaning I could take as many servings as I wanted, a good thing. Comprising of succulent and tender beef ribs, glazed with BBQ sauce, I have to say this dish had to be one of my favourite that night. The meat literally fell off the bones, requiring nearly no effort to chew due to its tenderness.Not a very big fan of clams or seafood, the Paella De El Submarino Amarillo did look very appetizing. I had a bit, and that was about it I guess. The other dish shown above, the Cajun Cutlets was more suitable for my palette. The chargrilled lamb cutlets were placed beautifully for our pickings, topped with homemade Cajun spices.

In recent times there have been a sudden increase in Japanese restaurants, mainly due to the increase in awareness by the general public on the intricacies of Japanese cuisine. Fast forward, a new outlet dedicated solely to preparing and serving good Japanese udon have been opened recently in Midvalley Megamall. Aptly named Manmaru Udon, I had the opportunity to dine there with a wonderful bunch of like minded people the other day. The Niku Udon served, which happens to have my favourite beef slices inside, came in a rather large bowl filled with udon, sliced beef and spinach. The soup itself had a really nice beefy flavour to it. I must say I liked the thin slices of beef inside, as they were really tender, without being too chewy, going well with the fat slippery udon. The subsequent two Udon dishes served were the Cream Corn Udon and the Kamaage Udon. Generous amounts of corns were thrown into a creamy based soup, offering a tasty thick soup type of texture for the Cream Corn Udon. As for the Kamaage Udon, it was basically an Al dente style udon served in a bowl of warm kamaage sauce. Basic, but goes well with the accompanying sauce.The Kake Udon served was a basic dish, where one can choose to order should you prefer a classic style soy udon. Nothing spectacular there, just a classic Udon dish. The Japanese Curry Udon however had a very heavy curry-like taste to it. One thing about Japanese curries are that they are not spicy, but have this creamy, sweet taste to it. I liked this dish a lot though, probably because my taste buds are accustomed to highly flavoured offerings.If you would like to have a taste of cold udon, then go for the Zaru Udon, a cold udon dish. I was told this was an all time favourite cold udon dish. Well to each his own, I still prefer my Udons in piping hot soup. The Ume Udon was a refreshing dish, served with pickled plums that tantalize the taste buds.