Ah Yat Abalone Forum Restaurant (Closed)

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 accompa

Double boiled bird nest with almond juice. For some people who dislike almond juice, the smell was too empowering for them. To me, who also dont fancy almond dessert, this dessert was fine for me. Although the smell of almond was strong, I found myself kept on drinking it. There were a little bit bird nest chunks here and there. This dessert was sweet and was not too concentrated.

Braised e-fu noodle. The presentation was very simple, the noodle was just topped with the spring onions. It also consisted some beansprouts and mushrooms in it. I like the noodle very much, not too bland and not too salty. The texture was similar to yee mee but slightly thicker and softer. The gravy coated the noodle very well. The beansprouts were crispy and the mushrooms were springy.

Baked boston lobster with superior stock. It came in a long plate and the claw was very big. The lobster was topped with some spring onions and alongside there are some noodles. Once I cut a piece of the lobster and ate, the meat so soft and to me it was mushy, not the normal springy meat texture. We called for the captain and she told us that Boston lobster meat texture is soft. Even after that, I did not enjoy this lobster strictly due to the meat. The superior stock was just nice, not very sa

Deep fried pork ribs with fermented bean sauce. Well, it came in a very big piece of pork ribs and it was very meaty too. Not too much of fats. Despite that, being such a big piece, it was quite tough and made the cutting and chewing very difficult. The fermented bean sauce coating was not strong too and tasted like normal deep fried pork ribs. I did not finish the dish.

Steamed whole fresh abolone with japanese mushroom with kale. Well, being named after abalone, I would expect its abalone to taste the best. However, I was disappointed by this dish. The abalone was very fishy taste, although the texture was springy. The brown gravy did not help to mask the fishy taste either. The mushroom was soft and big while the vegetables were crispy. I do not quite enjoy this dish.

Double boiled fish maw with tianshan snow lotus. This bowl of soup has a piece of chicken, scallop, fish maw and tianshan snow lotus in it. The fish maw was being boiled till very soft texture. The scallop was small and slightly salty. The chicken meat was soft and lost its taste to the soup. The snow lotus came in a texture like jelly which was a bit weird texture because we were not used to it. A normal soup.

Deep fried crispy seafood roll wrapped with vermicelli. The seafood roll topped a little bit of crab roe and the thick sauce was spread nicely at the side. Once I bite into the roll, the deep fried vermicelli was so crispy and it kept dropping down. The seafood roll inner part was prawn I think, in fact it was a big prawn and very succulent, springy. It was slightly salty but paired with the sweet sauce, it was just nice.

My face was brimmed with smile when I heard I was going to dine in this prestigious Ah Yat that serve abalone. Well, how often do I get the chance to eat here! I got a piece of abalone all to myself. The abalone was medium-sized and simmered with brown sauce. It was braised till the abalone has absorbed all the essence. It was chewy, succulent and juicy! It has slight fishy and salty taste but it was all acceptable. I can have another piece!