The perfect snack to have before heading to the cinemas, at least that's what I always do, the Sweet Plum Potato Fries from Shihlin has undergone a "makeover". With an improved recipe to give out that extra kick, the improved sweet plum potato fries is now softer and more fleshy on the inside. Covered in crunchy and flavoursome light golden batter, and dusted with plum powder, do try out this snack the next time you drop by this eatery.When the Seafood Tempura was served, I was a bit taken aback by the look and taste. Probably I was too used to the japanese tempuras served at other eateries, that the one served here looked more like our local version of the "keropok leko". Crispy on the outside, while soft and tasty on the inside, I did like this dish. Served straight from the fryers, the Seafood Tempura would cater to most diners.Served on a huge platter, the newly launched Crispy Salt Pepper Mushroom came off looking really crispy. Deep fried to a crisp, each golden mushroom is coated with a light golden batter, then sprinkled with some of their signature flavoring. I did like the crispiness of the dish, but it could do with slightly less oil, and thicker mushrooms.

Since we were already at the outlet, we might as well try out all of Shihlin's signature dishes, which was exactly what we did. If you're one who craves for large oysters in every dish, then go for their Handmade Oyster Mee Sua. Served with really large oysters and chicken meat pieces, in a tangy sourish soup, it was tasty to say the least. Unfortunately I'm not a big fan of oysters, hence I just took the mee sua. It was my first time trying out their Crispy Floss Egg Crepe. With generous amount of chicken floss wrapped in egg crepe, this rather sweet dish added a savoury touch to the otherwise high flavour deep fried dishes offered by Shihlin Taiwan Street Snacks. One serving was enough to satisfy your cravings for chicken floss.Up next was one of my favourite. Personally, everytime I drop by Shihlin Taiwan Street Snacks outlet, this XXL Crispy Chicken dish would be my choice snack. Served whole, with bones and all, the giant piece of crispy chicken is both tender, deep fried to a crisp and smouldered with spicy powder flavouring.

Not a very big fan of prawns, the next dish, Prawn in Two Varieties with Fish Roe did come beautifully laid out on the plate. One of it had a black colour to it from the added charcoal powder. The pastries it was placed on had a flaky texture to it, without being too buttery. Two types of fish roe was used as well in this dish. Next, we had the signature dish from The Elite Seafood Restaurant, Braised Abalone with Sea Cucumber and Mushroom. Abalones, I don't get to have it often, hence when presented with one whole abalone piece in this dish, I must say I enjoyed it. Served with mushrooms, and brocolli in their special sauce, the gravy was quite nice, not too starchy nor diluted, without being too salty. Now I love my beefs, especially when it's stir fried with sauces that bring out its flavour. Here at The Elite, their Fried Beef with Mushroom and Liquor came doused in tasty sauces to tantalize our taste buds. The beef slices were soft and tender, stir fried with Cointreau, a triple sec liquor that is made from the dried peels of bitter and sweet orange. It gives the dish a rather nice mild orange-flavored sweetness.One of the staple dish for any Chinese course lunch or dinner would be the fried rice. Here, we were given a unique iteration of the usual fried rice, the Fried Rice with Spinach Juice. It looked really green at a glance due to the spinach juice added inside, I would say this was a much healthier variation of fried rice with a light earthy flavour. The chef prepared it together with prawns and slices of fish to give that extra bite, texture and taste.Now I've had my fair share of egg tarts before, but to have one with Bird's Nest was a totally different experience in itself. Our dessert that afternoon was Ah yat's Baked Egg Tart with Bird's Nest. A generous amount of the superior bird's nest was added on top of a freshly baked bite-sized egg tart. The egg tart itself was smooth and had that creamy flavour you would expect from a good egg tart.

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.