RESTORAN RED GOLD STEAMBOAT @ BATU 11 CHERAS
Unbeknownst
to me, there is indeed a hidden gem of seafood haven in the neighourhood of
Batu 11, Cheras for some good 13 years now.
Red Gold Seafood Restaurant started off as a family business which has since passed down to his son
now to manage the trade. Also playing the role of seafood distributor for Klang
Valley consumers, this humble establishment has also ventured into their own
F&B brand at this restaurant that serves comfy Oriental fare like Yong Tau
Foo apart from other common Chinese during the day time before transforming
into a brisk seafood feast when evening comes at 4.30pm each day.
Being one
of the major seafood distributor, freshness of the produce is of utmost
important here, thus diners at this restaurant are well reassured of the optimum
quality of the fresh haul from the sea here and can expect a truly gratifying
oceanic feast for all the seafood are kept alive and only caught from the water
tank upon receiving order from customers. I can now really fathom the saying of
‘Food taste the best when served fresh with minimum seasoning’!
The
environment of the restaurant is pretty standard, almost like any other Chinese
restaurant- spacious and airy. But if you were coming for the ala carte seafood
dishes, it’s best suggested that you make an advance booking to secure tables
of your desired pax as there are options to dine in al fresco-open area or cozier
within an air-conditioned room.
We started
off with some huge and fresh oysters
brought in from California.
Upon
bringing it closer to my nose and inhaling it, a bright and super-fresh aroma
is discerned, almost literally transporting me to the sea. After a deep breath,
I then slurp it all in after some sprinkle of tobacco together with lemon
juice. A subtle brininess then hits my tongue first ensued by some light
buttery sweetness flavor. Not bad though and I personally reckon that it’s
really, really fresh! (Usually I would just shun away from these pearl-producing
shells if they aren’t fresh enough, hehe). Available at MYR9 each or MYR 54 for
half a dozen portion.
Stealing my
attention next deliciously is the finger-licking good Grilled Chicken Wings!
They are
nicely skewered and then charcoal-grilled the traditional way, hence the captivating
fragrance and robustness in flavours explained. The best part is the meat are
not overly grilled which allows me to indulge toothsomely without the hassle to
get rid of those burnt part, besides its uber juiciness in the tender and thoroughly
marinated delights! Slurps! Each available at MYR 2.80.
Coming up
next is the equally promising gigantic shell meat bearing the same resemblance
of pacific or bamboo clams.
Steamed Razor Clam with Spring Onion Garlic Sauce
This sprightly
dish from Scotland would be one of the highlights of that evening. It comes fresh
and clean flavour after steaming it with chopped scallions and glass noodles.
Meat remains succulent, pleasantly soft and chewy. These razor clams, or
spoots, as they call them in Scotland, exudes a natural seafood sweetness that is
accentuated by the addition of light soya sauce and minced ginger which makes
it a mouthwatering dish as well as is healthy too since it’s just plain steam.
Compared to the similar razor clams
dish I had at Coco Steamboat, am
more drawn to this (=
For
noodles, you can try out their rather unique interpretations of seafood-loaded noodles
recipes by Red Gold Restaurant.
Stir Fried Mee Hoon with Little Neck Clams
I don’t
mind is some slices of fishcakes are added in as well (=
Egg Coated Hor Fun
Definitely
not your usual plate of noodles nor pattaya fried rice (=
One thing
for sure, the seafood especially the prawns are superb fresh and sweet, not
forgetting the springy squids too!
But hey, surprises
don’t end yet as more tantalizing recipes coming your way!
Let’s say
Hi to the mighty Mantis Prawns, all
the way from Indonesia sea.
It’s one of
the largest stomatopoda that I’ve
seen locally by far. Dished up with intense wok hei together with dried chilies,
fragrant leaves and the ever addictive preserved dried radish (‘choi poh’), the
whole creation is simply terrific both in flavours as well as presentation. We
enjoy the chunky meats from the crustacean enveloped within a smashing crispy
shell that has been deep fried earlier before tossing it for the ‘kung poh’
cooking style. It might not have much gravy but the bits of the fragrantly
fried accompanied makes it best paired with a plate of white rice as it
balances out the saltiness. For now each mantis prawns is priced at MYR 45 per
piece- bit stepper as it is now not in season yet but will be much cheaper after
June. So do take note!
What about Baked Crab with Pork Cracklings? As sinful
as it might sound, this claypot is made up of 2 huge XXL crabs, which is deliciously
cooked at high fire for 20minutes, locking up the juices inside the armour. It’s
certainly an indulgent affair and perhaps some little guilt too once you found
out that one of the components is the glorious ‘Chu Yao Zha’ (猪油渣),
a.k.a pork lard, and also the soup used as the base
for steaming is also of pork bone stock- cool? It's always the dilemma of hate-and-love case, hehe..
Tickling
our taste buds further was this Homemade
Sai To Fishcake which is packed with juice and sweetness from the fish
meat of Wolf Herring. It would taste tad salty if eaten by itself as it was supposingly best
paired with beer.
Last but
not least is my favourite of the day- Ginger
Steamed Giant Grouper!
‘Long Dan’
or 龙旦, as the
local Chinese folks term it, is a cross-breed version of Grouper. The flesh tasted
really silky, sweet and chunky with minimal seasonings besides a helpful dosage
of minced ginger for added aroma. This is all fine and dandy, and agreeably fish
is best when served fresh! Double thumbs up!
The dinner
session starts from 430pm all the way up midnight and last call is by 1130pm. So
remember to drop by this Seafood Specialist soon for a spectacular taste of scrumptious
seafood galore with your families and friends!
Location: Jalan Kasturi 5, Cheras, 43200 Cheras,
Selangor, Malaysia
Contact: +603 9074
2785
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