Restaurant Unique Seafood PJ23

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I heard so much about Unique Seafood. Oh, and it's halal and tasty too. We ate a 8-course dinner for RM 100 per pax. Today we came here to celebrate my Head of Sales from Singapore's farewell. When the first dish arrived, I knew I made the right choice to come here. The 4 Seasons had the best garnishing and decoration I have ever seen even in 5 star hotels like Istana Hotel, Grand Hyatt and also Sunway Resort. It was a work of art with a God Figurine in the middle. The dishes are served in 4 dif

This is a great place for seafood lovers. They have an extensive selection which you can see for yourselves in tanks as you walk in. All fresh. Sadly the prices isn't for everyone. Rather on the high side. You can find exotic seafood like geoduck, Alaskan spider crab, Australian snow crab, abalone & lobsters.Environment wise it is a huge place with tables all over. Gets crowded but turnover is pretty fast. Don't expect fine dining but it is clean & safe.What draws people back is the freshness, q

Like many other Chinese restaurants, desserts are served with sweet syrup fruits and ice. This one is longan and refreshing sea coconut with lots of ice. A little dulcified if you ask me, but if let it stayed a little longer in those ice, should be better. Otherwise, wine lovers would also be happy to know that there is quite an extensive of varieties here. Anyone interested to enjoy some fresh seafood with some wine, this is a good place to visit.

The star of the day and the ultimate purpose of this visit- the spider crab, of which it was priced at RM 1013.20. That is RM 298 per kilogram. So you can roughly imagine the size of the crab. Or maybe I give you a photo of the crab’s body. The crab was prepared in two ways as well, one with flour coated and fried, of which the flesh obviously tasted a lot more naturally sweet and one cooked in rich flavoured consommé. I absolutely love the later as the flesh is slightly softer and smoother but

One thing I noticed is that they are not very good with anything deep fried. The scallop red snapper fish and those fried sotong just couldn’t make it to my standards. And they aren’t sky high. The both was kind of over fried a little so it is somewhat a little dry. It was quite a waste given the freshness of the seafood. The fish was really sweet but really dry when over fried. Same goes with their sotong.

When eating, it is a must to have at least some sort of vege and since the vegetable didn’t turn out very impressive, the Mapo Tofu was great in many ways. I am always a sucker when it comes to tofu. So I really like this dish a lot. Maybe because of the smooth and soft texture. The smooth texture was perfect, and the intense flavour of chili mixing with the aroma of soy in the tofu gave a good compliment to one another, hence making this dish quite tasty.

The meal doesn’t seem right with no vegetable but the Fried Kailan in two variety was does not make the meal any better for it was really obvious that vegetables are not their forte. When the ingredients are really fresh, there is no way anything can go wrong unless one totally ruin it with some weird combination of seasoning or flavouring. But since both the freshness of ingredients and flavour were so-so, this dish becomes rather ordinary when compared to the galore of seafood ranges.

The half dozen of fresh oysters baked with cheese and pricing at R M54. I thought it was a little pricy for that size but no doubt it was delicious. Nothing really unique but freshly delicious. Follow by the big tiger prawns that are really huge prepared and served in two cooking methods. The first is very short of seasoning and flavourings. That way, one gets to enjoy the authentic flavour of shrimps. While the second one comes with a little more flavours mainly from the coated flour and petai.

In fact, to make matters worse, this one has got an entire wall filled with stacks of tanks and layers of aquariums with an extensive variety of fishes and seafood. It is pretty scary looking at some of them but I guess this package works for most people into thinking that the seafood must be fresh. That might not have been necessary most of the time but it works for most typical seafood restaurant. Because the seafood was pretty fresh, simple seasoning and flavours would be ample to bring out t

When named the Fresh Unique Seafood restaurant, the seafood better be unique or they would definitely receive many critics of the dishes not resembling the name of the restaurant. For most of the usual and typical seafood, it is not unusual to see lots and lots of fresh water tanks and aquariums filled with seafood. This one is no exception as well. The amount of choices of seafood is absolutely crazy here. To anyone with the sudden crave of seafood, this would be your best partner in crime.

Abalone. Since they were four of us and my dad has ordered the slightly expensive abalone that comes with goose leg, I ordered the normal version that came with broccoli only. This version was cheaper of course. The abalone was not too big and the fishy taste was not strong. The texture was springy and easy to chew. The sauce was thick, sticky and not salty. Very nice.

"Delicious and Satisfy your cravings". This is their tagline on their website and indeed it brings us there with much anticipation.The main attraction is the Aquarium area, strategically located facing the main entrance of the restaurant and kids love the live fishes, prawns, lobsters, Alaskan crabs, clams etc.The sashimi oysters got us hooked as its very fresh and the presentation is nice. Very juicy, and great as appetizers.Tiger prawns are big and the meat is succulent with a strong broth.The

Sang Har Noodles (fresh waterprawns noodles). It came in a big portion and was divided into per pax portion by the waiter. The noodles had fish paste slices, spring onions and a little bit of chili. The prawn were half portion and the meat was succulent. It was sweet and springy in texture. The noodles has just nice level of saltiness and it was fragrant. The noodles were not too thick.

2 style kailan. The two style kailan has always been our first dish of the vegetable dish to order as we really love this style of cooking. Unique seafood version was almost the same as the other restaurants: thick kailan stalks with deep fried kailan leaves. The deep fried kailan leaves had some anchovies, crispy and salty. The kailan stalks were not so crunchy.

Garlic Steamed Scallop. There are only a few ways to cook a scallop and we ordered the garlic steamed scallop. It came with some glass noodles and the scallop was topped with steamed garlic and soy sauce. The portion of garlic was just nice to bring out the freshness of the scallop and not too over-powering it. The scallop was fresh and succulent, sweet as well. The soy sauce gave it some saltiness.