Fish Valley Semenyih

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Now Closed

The fried prawn with meehoon and fish paste came last, and it was well worth the wait. It was the first time I saw prawns being done this way, and what a nice surprise it was. Juicy prawn and fish paste wrapped in crunchy deep-fried meehoon to give it the extra crunch was very delectable. We crunched up the whole thing, even the prawn heads were not spared. A truly recommended dish!

There were some in the dinner party who wanted to eat sotong, hence we ordered the sotong tom yam style. It did not disappoint. The sotong was stir fried well, and it was juicy and tender to the bite, not overcooked or chewy at all. It came with a generous helping of long beans and ladies finger, together with chunks of tomatoes, chillies and onions all tossed in a delicious tom yam gravy. Definitely recommended!

We decided to order chicken as well for some variety, and was recommended the salted chicken. The portion was fairly large, but we have no problems finishing it. The chicken was well done, tender and flavourful. The salty taste did not overwhelm, but rather it complemented the chicken very well. Some chilli dipping sauce was also provided, but the chicken was delicious enough as it is.

The person who took our order recommended us to try the fried long beans with salted egg. That was quite an unusual dish, as long beans are either normally fried with garlic or sambal belacan. We were game, so we ordered. The dish that came was quite ordinary to the eye. However, the first bite proved us wrong. The long beans were fried very well, just slightly before well done, hence retaining the greenish vegetable flavour and crunchy texture. Each long bean was well coated with the salty egg,

The fried paku choy with belacan was absolutely amazing. The young shoots of wild fern was crunchy, and it has the cleansing green flavour that goes very well with the chilli shrimp paste mix. The vegetable was fried just right, full of wok hei. It was spicy enough to tickle the tastebuds, but not overly tongue-numbing, which was good. Definitely recommended!

We ordered the claypot taufoo in Fish Valley Semenyih Restaurant as a side dish for variety. It wasn't too memorable. Deep-fried Japanese taufoo with cabbage, baby sweet corn and sweet peas in brown sauce was nice, but it was rather normal. The sauce is good to pour over some piping hot white rice, other than that, I would rather keep my stomach for something else.

A couple of hubby's colleague invited us to Semenyih to have some fresh seafood in Fish Valley Semenyih Restaurant. Took us quite a bit to get there. Once we arrived, one of the colleague took charge of the order. First up was the steamed pak so gong, or catfish, I think. Steamed in soya sauce, the fish was absolutely delish. The meat of the fish was juicy and melts in your mouth. Some ginger was put on top during the steaming process, presumably to get rid of any unwanted fishi-ness smell. The

这个好吃！最主要是因为酱汁里都是浓浓慢慢的海鲜味道而且酱汁也够多。还有一些蟹柳小鲍鱼和冬菇一起煨煮，弄到那个汁很鲜甜。豆干其实也没什么味道，因为吸了很多酱汁变到很好吃。

如果你喜欢姜的话，这道就不能错过了。我觉得很适合老人家呢。很多的姜蓉铺满鱼身上，每一口都是姜香辣又很浓的味道。但是姜的味道有点浓，好像有点浪费了这个新鲜的鱼。鱼儿滑溜溜的，真的很鲜美。

咸蛋黄包着鱿鱼炸到干干脆脆的。建议当前菜因为过后一定饱到吃不完。不要看它外面干巴巴的，其实里面的鱿鱼很软很多汁又很新鲜的。我很怕吃到咬不烂的鱿鱼，这个刚刚好，很好吃噢。

Last Saturday nothing to do look for the review from open rice, finally find out there have a recommend place to eat Thai sea food and the environment also very special. Then bring my family there for a first try, the location are a bit far from my house. Located at Semenyih just after the Kajang. The food there are ok for me but the Kum Heong La la are delicious.I think i will recommend my colleague go another time also.

The Fish Valley Semenyih Restaurant, located far at the outskirt of Kajang town, is a hotspot for tourists and has been featured under Tourism Selangor. This place is really huge, with meximum capacity of 500 diners! Choose between dining indoors or by the lakeside under the shady trees, with the flowing water. You can even catch your own fish, and bring to their chef to prepare your freshest dish of seafood!Deep Fried Squids with Salted Egg @ RM15This plate is considered as the 'Small' portio