(From left) Lew, Low with the Tropicana Corporation Bhd executive director Yew Kong Chee, Keong Fook, Alex and Abby.
A pork-free Chinese seafood restaurant has been launched at Tropicana Golf & Country Resort, Petaling Jaya.
Atlantic Seafood is a contemporary dining destination with a restaurant space of 9,600sq ft which can fit up to 210 pax. It has five private rooms.
The Wong family of the Unique Seafood Group of restaurants has been engaged to helm the restaurant.
Also present were Tropicana Corporation Bhd chief executive officer Ong Chou Wen, deputy chief executive officer Khoo Thian Shyang, business advisor Adrian Gan and Unique Seafood Group operations director Alex Wong. Atlantic Seafood Restaurant stocks a wide variety of live seafood including lobsters, crabs, geoduck, prawns, abalone, fish, shellfish and mollusks in addition to dried seafood.
The restaurant’s award-winning chefs collectively possess more than 30 years of experience in Chinese cuisine.
“In the 1980s, my parents Datuk Wong Keong Fook and Datin Kok Yoke Sim began the family business as the fresh seafood supplier to local and international restaurants.
“As we expanded our business foothold, coupled with our passion for delicious seafood cuisine, we launched our first Unique Seafood Restaurant in 2000 in Petaling Jaya.
“This restaurant sets a new milestone for our group,” said Unique Seafood Group marketing and sales director Abby Wong.
Nestled at the main wing of Tropicana Golf & Country Resort, Atlantic Seafood Restaurant is a full-service restaurant.
Opened last March, the restaurant is frequented by distinguished golfers, affluent residents and resort visitors.
The restaurant’s trademark Aquarium room enables guests to select imported and locally harvested fish and shellfish to be prepared according to their preferences.
Behind the scenes, the restaurant’s signature cuisine and flavourful dishes are curated by chefs Low Chee Yeow and Lew Chee How.
Low, who has several decades’ experience cooking for banquet dinners, is the banquet head chef.
Lew was head chef for a major Chinese restaurant chain for over a decade and holds the same role at Atlantic.
The restaurant serves 14 signature dishes such as Steamed Alaskan Spider Crab with Egg White and Australian Lobster Sashimi with Caviar.
Diners are encouraged to call ahead when ordering these hallmark courses.
Atlantic Seafood Restaurant’s lunch sets offer great value. Priced at RM55++ per pax for a four-course meal, the dishes consist of fish, prawns and chicken cooked in a variety of styles.
Banquet or private event bookings can be made at 012-672 4263 or 012-271 9835.
For reservations, contact 03 7803 8274.
