Monday November 9, 2009
Savour Shanghai hairy crab, shark’s fin soup and fresh abalone all at one sitting
By LIM CHIA YING
WOULD you pay RM148++ for a meal? There are people who would, especially if it includes delicacies like shark’s fin soup, abalone, and the much-hyped Shanghai hairy crabs that are in season now!
Ah Yat Abalone Forum Restaurant at Avenue K is offering diners the opportunity to savour some of the prized delicacies at a promotional price until mid-December.
Star of the promotion: The Shanghai freshwater hairy crab is distinguishable from other varieties of crab by its legs. It is served steamed and is prized for its roe. The portions are scaled-down servings, but then, the meal comprises several dishes.
For that price, diners get to savour Whole Fresh Abalone with Mushroom, Fried Cod Fish with Salted Egg Yolk, Steamed Shanghai Hairy Crab, Braised Superior Shark’s Fin Soup in Claypot, Ah Yat Fried Rice, HK Kailan (two or three stalks) with Abalone Sauce, and dessert of Glutinous Ball in Ginger Tea.
Restaurant manager Dean Yong said since October to December were deemed the hairy crab season, the restaurant decided to have the crabs complement their signature abalone dish.
“It’s the chilly autumn season now in Shanghai, when the hairy crabs are at their best — fat and juicy.
“Many people have not had the opportunity to taste these crabs, so we decided to have them in our promotional offer,” Yong said.
The crab, distinguishable by its legs that have bristles, was served steamed, which Yong said was the best way to savour the crustacean.
Yummy: The surprisingly delicious Fried Cod Fish with Salted Egg Yolk is a departure from the usual steamed version. It appeared rather small, and Yong was quick to explain that this was because it was for the promotion and guests could order bigger specimens from the a la carte menu.
The crab is prized for its red roe, which is creamy, smooth, fragrant and sticky, unlike that of the usual crabs that has a firmer texture.
The meat was similar in taste to the usual crab, and there was a tad too little to be satisfying.
Yong said the freshwater crustaceans had to be kept chilled in refrigerators to keep them alive until they were to be cooked.
The fresh abalone is imported from Japan while the shark’s fin, served whole, is of A-grade, according to Yong. He added that the broth was boiled for eight hours.
“The cod fish is something special as it is fried with egg yolk, which lends it a fragrant and salty taste — a nice departure from the normal steamed method,” Yong said.
Imported from Japan: The whole fresh abalone (front), flown in from Japan, complements the mushroom well. The outlet also has another promotional menu at RM288++ per person, offering Yoshihama Dried Abalone with Goose Web, Steamed Shanghai Hairy Crab, Seasonal Vegetable with Crab Meat in Soup, Deep-Fried Shrimps Roll, Shark’s Fin with Bird’s Nest and Hairy Crab, Braised E-Fu Noodles with Mushroom, Cod Fish with Salted Egg Yolk and Glutinous Ball in Ginger Tea.
There are also sets like those priced at RM399++ (for six) and RM599++ (for 10) which include the BBQ Suckling Pig and steamboat. All courses remain the same except for the difference in portions.
The above promotions are available only at this particular outlet, which can seat up to 400 diners for weddings and has six VIP rooms.
AH YAT ABALONE FORUM RESTAURANT, M6,7,8, Mezzanine Floor, Avenue K, 156, Jalan Ampang, Kuala Lumpur (Tel: 03-2166 3131). Business hours: Monday to Saturday, 11.30am to 3pm (lunch), 6pm to 10.30pm (dinner); Sunday and public holidays, 10am to 3pm (lunch), same for dinner. Non-halal.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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