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!

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries!  ℒℴѵ





Location:  Jalan Kasturi 5, Cheras, 43200 Cheras, Selangor, Malaysia
Contact: +603 9074 2785


*¨ ..:* *.:*¨.*¨ ..:* *.:*¨.*¨ ..:* *.: ..:* *.:

To stay updated
Like & Follow Like & Follow Carpe Diem  for more sharing of what’s in vogue and happening in town.

You can also follow me on 
Instagram (Instagram (@lwinwenli)) and Twitter (Twitter (@lwinlee)) for more photo sharing or just to say Hi. 

*¨ ..:* *.:*¨.*¨ ..:* *.:*¨.*¨ ..:* *.: ..:* *.:



Comments

Popular Posts