Ever wonder how it’s like to devour an entire crab with its shell and claws?
This new dining experience is made possible by Restoran Soft Shell Crab Specialist situated at Kuchai Lama, Kuala Lumpur. The first of its kind in Malaysia, the restaurant features fresh and crunchy soft shell crabs with more than 20 choices of cooking methods, including salted egg yolk, chili pepper, butter cream and Neapolitan sauce, to satisfy even the most discerning of seafood enthusiasts.
Soft shell crab is essentially a crab in its molted state. The shell of a recently molted crab is soft and therefore edible. Sourced from their organic farm in Sabah, the restaurant offer soft shell crabs that are fresh and clean without any “soil” smell.
When a crab has just molted, it will be immediately frozen to preserve its freshness and softness. For those who would like to cook soft shell crabs at home, frozen soft shell crabs are also available for takeaway.
To celebrate the upcoming Christmas and Chinese New Year, the restaurant is proud to present five new and enticing dishes:
1. Fried Soft Shell Crab with House Special Sauce (宝鼎菜具软壳蟹)
The signature fried soft shell crab allows diners to truly savour an entire crab, from shell to claws, without the hassle of prying the meat out of its hard shell. The whole crab is crispy, especially its fried shell that is as crunchy as prawn crackers. Indulge yourself in the crab meat that is sweet and tender with a subtle briny taste. The dish is served with refreshing shredded cucumber & tomato and a house special sauce that’s both creamy and spicy.
2. Shunde Style Preserved Duck (公元御膳凤鸭)
The chef went all the way to Shunde, Guangzhou in China to learn the original recipe of this dish. It is high-quality duck that is marinated and air-dried for twenty days to allow the meat to fully absorb the essence of the sauce yet remain tender and succulent. The duck meat is best eaten with cucumber and tomato slices to compensate for its rich and salty flavours. It is a popular Chinese New Year dish that is ideal to be shared with family and friends.
3. Deep Fried Crispy Soon Hock with Soy Sauce (古早家乡酥筍壳)
Soon Hock, also known as Marble Goby or Ikan Ketutu, is a much sought after and expensive river fish in many Chinese restaurants due to its smooth and fine texture. Sourced from Indonesia, the fresh Soon Hock is deep fried until the meat turns golden and is crispy from the inside out. Garnished with aromatic Coriander, the smooth and tender fish is a heavenly treat for seafood lovers.
4. Stir-fried Green Dragon Vegetable with Bean Sprout and Shredded Scallop (脆贝银芽抄青龙)
Green Dragon Vegetable has become a popular table dish at many local restaurants, because it is organic and free of pesticides. The vegetable is creatively stir-fried with bean sprouts and topped with crispy shredded scallops to enhance the crunchiness of the dish.
5. Stir-fried Egg Noodle with River Prawn (生虾金山生面)
Literally meaning “Golden Mountain” in Chinese, the crispy and golden fried noodles is shaped like a small mountain when the dish is served. Fresh river prawns are stir-fried with egg and poured over the dry noodles, so that diners are able to savour noodles that are both crispy and creamy. Garnished with spring onions, the dish is as delicious as it looks!
We are going to have an OpenRice MakanVenture food tasting event at the restaurant located at Jalan Kuchai Lama at 6:30pm on December 19, 2012 to savour the five delectable dishes mentioned above.
During the event, the restaurant’s main chef will demonstrate the best way to cook soft shell crabs, so that you can also enjoy the delicious dish at home.
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Soft shell crab is essentially a crab in its molted state. The shell of a recently molted crab is soft and therefore edible. Sourced from their organic farm in Sabah, the restaurant offer soft shell crabs that are fresh and clean without any “soil” smell.
When a crab has just molted, it will be immediately frozen to preserve its freshness and softness. For those who would like to cook soft shell crabs at home, frozen soft shell crabs are also available for takeaway.
To celebrate the upcoming Christmas and Chinese New Year, the restaurant is proud to present five new and enticing dishes:
1. Fried Soft Shell Crab with House Special Sauce (宝鼎菜具软壳蟹)
The signature fried soft shell crab allows diners to truly savour an entire crab, from shell to claws, without the hassle of prying the meat out of its hard shell. The whole crab is crispy, especially its fried shell that is as crunchy as prawn crackers. Indulge yourself in the crab meat that is sweet and tender with a subtle briny taste. The dish is served with refreshing shredded cucumber & tomato and a house special sauce that’s both creamy and spicy.
2. Shunde Style Preserved Duck (公元御膳凤鸭)
The chef went all the way to Shunde, Guangzhou in China to learn the original recipe of this dish. It is high-quality duck that is marinated and air-dried for twenty days to allow the meat to fully absorb the essence of the sauce yet remain tender and succulent. The duck meat is best eaten with cucumber and tomato slices to compensate for its rich and salty flavours. It is a popular Chinese New Year dish that is ideal to be shared with family and friends.
3. Deep Fried Crispy Soon Hock with Soy Sauce (古早家乡酥筍壳)
Soon Hock, also known as Marble Goby or Ikan Ketutu, is a much sought after and expensive river fish in many Chinese restaurants due to its smooth and fine texture. Sourced from Indonesia, the fresh Soon Hock is deep fried until the meat turns golden and is crispy from the inside out. Garnished with aromatic Coriander, the smooth and tender fish is a heavenly treat for seafood lovers.
4. Stir-fried Green Dragon Vegetable with Bean Sprout and Shredded Scallop (脆贝银芽抄青龙)
Green Dragon Vegetable has become a popular table dish at many local restaurants, because it is organic and free of pesticides. The vegetable is creatively stir-fried with bean sprouts and topped with crispy shredded scallops to enhance the crunchiness of the dish.
5. Stir-fried Egg Noodle with River Prawn (生虾金山生面)
Literally meaning “Golden Mountain” in Chinese, the crispy and golden fried noodles is shaped like a small mountain when the dish is served. Fresh river prawns are stir-fried with egg and poured over the dry noodles, so that diners are able to savour noodles that are both crispy and creamy. Garnished with spring onions, the dish is as delicious as it looks!
We are going to have an OpenRice MakanVenture food tasting event at the restaurant located at Jalan Kuchai Lama at 6:30pm on December 19, 2012 to savour the five delectable dishes mentioned above.
During the event, the restaurant’s main chef will demonstrate the best way to cook soft shell crabs, so that you can also enjoy the delicious dish at home.