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1
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Opening Hours
Mon - Sun
11:30 - 14:30
17:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
每年新年最让我最头痛的事情就是要到哪里去捞生。家人开出的条件 - 要好吃、不能贵、地点要方便，无奈今年的工作排到满满，让我没时间去上网找资料看看哪里有好吃的年菜。最后我决定到打从我孩提时代就已经是名牌的海外天大饭店，这么多年始终屹立不倒的，应该不会太差吧！我们选了六人 RM526++ 的新春套餐，每桌有赠送一盒精美蛋卷。取自海外天官网距离农历新年还有两个星期，周末晚餐时段只有大约四成的入座率，我想现在应该是办收工酒的比较多吧！和家人朋友的新年聚会大多数会在除夕那天开始。三文雪梨齐捞生这三文鱼捞生虽然卖相很普通，但味道调得刚刚好。一开始我还想说师傅怎么把雪梨条切得那么粗，后来吃了之后我才醒悟，原来切成粗条更能突显雪梨的清甜脆口！这顿时让我觉得海外天不愧是不靠卖相，而是靠内涵的老字号！配料当中花生碎的比例多了一些，如果可以和蔬果丝的比例平衡一些会更好。红烧鲜蟹肉烩花胶丝这个非常适合像我这种很爱喝鱼翅羹，又不想伤害鲨鱼的人。这羹汤里面有满满的蟹肉，就跟鱼翅羹的味道一样，但是用了花胶丝来取代鱼翅，环保之余还有软Q的口感。翡翠香松皇子鸭皇子鸭是体型较小的童子鸭，酥炸之后外皮带脆，但是肉质也变得干硬，而且童子鸭有一股淡淡的骚味，不是每个人都接受得了的。伴碟的有西芹和红萝卜炒鸭肉丁，卖相不怎么样，但是味道还不错，红萝卜和西芹有脆脆的口感，带一点鸭油的香气，突然间很想叫白饭一碗！熊猫耳鲜竹蒸龙趸件看到熊猫耳这名字有点吓到，原来是因为白色的龙趸肉上面放一片黑木耳，黑白相间的颜色看起来就像熊猫的耳朵那样，只不过当天的摆盘没那么讲究，所以看不出来所谓的熊猫耳。龙趸的肉新鲜结实，简单的清蒸就可以带出鱼鲜味。豉油皇深海靓明虾豉油皇煎明虾，这种老风味很久都没有吃过了。豉油皇香得差点让我把虾壳都要吃进去了，深海明虾每一个都有我手掌一半大，虾肉很新鲜很弹牙。杞子竹笙港时蔬一看到这道菜的卖相，我差点忘了自己身在海外天了，这里竟然有这么“清淡”的菜色？清淡归清淡，在吃过那么多重口味的美食之后，这道竹笙小白菜让大家有如逢甘露的感觉，都纷纷抢着吃呢！我很喜欢竹笙那爽脆的口感，烹煮小白菜的上汤也很清甜。。。不过菜名当中明明有“杞子”两个字，说好的杞子呢？盅仔腊味糯米饭吃到这里我已经开始饱了，还好糯米饭来的时候只有小小的半碗。这糯米饭煮得又香又软，配上腊味，一整个油亮油亮的，虽然已经很撑，但我还是把整碗给吃完了。罪过~罪过~冰镇芦荟柚子冻这清爽的甜品得到我家人的一致赞赏。甜品里的柚子可不是我们中秋节吃的柚子哦~ 而是日韩餐厅里面常见的柚子茶。柚子的果皮带有一阵芳香，加上柠檬的酸甜和芦荟的爽脆，好喝又解腻！这新年套餐有附赠港式蛋卷一盒，看起来这一盒蛋卷应该也不便宜哦！海外天果然是老字号，食物保持一贯的水准，虽然整体的卖相不怎么样，但是菜色的味道都很对味，比起很多时下的新餐厅那些只求花俏而没有内涵的菜色强多了！By 阿七
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again another special dish because usually the wedding dinner will give butter prawnbut now perhaps people are more health conscious, they serve this poached tiger prawn which has a hint of rice wine taste in itthe prawns are succulent and freshcloser to the end of the dinner the vegetable is servedthe braised lingzhi with beancurd and brocolli it has a thick gravy
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The famous Poon Choi which is a luxurious besen of great food with it. The dish is a medley of delighting scrumptious ingridients which includes roast duck, chicken feet, braised sea cucumber, abalone, black mushrooms, lotus seeds, tiger prawns and 3 layered porks.The dish is amazlingly good and you would not believe that each of the ingridients are seperately prepared and then it is being served together with it. I am just loving the soup which is from the Poon Choi, which is where the soup taste is fully infused with the all the ingridients with it and it is sweet.
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It is the time to celebrate Mooncake Festival again, and we bought some mooncake from Oversea Restaurant. Their packaging.Noble Delight. Noble delight is a mooncake using dragon fruit juices and add in to the the lotus paste. There were some pumpkin seeds in it. The mooncake tasted very nice with the dragon fruit's tangy and refreshing flavor. I think this is actually quite good and i think they need to improve on the mooncake's skin, because i think the skin lacks flavor and texture. Golder Starlight. I was told this is a pandan flavor lotus filling mix with mung bean. The slightly whiter color near the salted egg yolk is the mung bean. I think the taste is not too bad, i mean this is very traditional flavor using common ingredients such as mung bean and lotus paste. The pandan does smell nice. And i always like the salted egg yolk in a sweet dessert like this.
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