THE LARGEST DUTCH MUSSEL FESTIVAL IN MALAYSIA @ SOUTHERN ROCK SEAFOOD, BANGSAR!

Being one of the largest seafood supplier in Klang Valley, I’m pretty sure Southern Rock Seafood needs no further introduction. Regulars to this restaurant are always intrigued and spoilt for choices over their smorgasbord of fresh seafood selection especially premium oysters, sourcing mainly from Ireland, England and Australia, besides motley catch from France, Scotland, Holland as well as New Zealand, of which all depends on seasonality.

Since operating back in 2012, Southern Rock Seafood never fails in titillating the palates of each epicurean who visits here for that ultimate seafood relish. What’s more when one also gets to sensuously immerse in the oceanic ambience while enjoying the toothsome spread within a cozy interior and breezy enclave adjacently?

Over here, patrons can choose to either dine in air-conditioned space or al fresco area that is artfully and creatively embellished with shells from the oysters, smitten!

Shan, Malaysia’s Oyster Shucking Champion who able to shuck 12 oysters in 1 minute! Wow, that’s utterly amazing!

We kicked off the evening feast with Bloody Mary Oyster Shot, where the dainty slice of oyster is dunked into the red relish of tomato and Tobasco mixture, for that zesty tang that was surprisingly well-balanced in unison.

Up next was the trio galore of oysters from Australia’s Coffin Bay (smallest), France’s Fine De Claire and Ireland’s Gallagher Special (biggest).

It was recommended to start off in ascending sizes, with some squeezes of lemon juice in each oyster one at a time, so to preserve the original taste. Of the three, I found Gallagher Special that is grown in the wild and beautiful Donegal, more appealing to me with its plump texture and mellow sweetness, compared to the other two that was tad briny.

Subsequently it’s time to usher in the vibrantly elaborated Fruits De Mer (Seafood), with Josh (the found of Southern Rock Seafood) passionately introducing to us each and every component of the beautifully orchestrated platter.

And we have Scottish Loch Duart Cured Salmon(2 types of curing), Smoked Mackerel Paté on Toast, Smoked Ocean Trout Marinated Goat Cheese, Dutch Mussel Salsa, Cloudy Bay Clam with Ponzu and Lobster Bisque.

Scottish Loch Duart Cured Salmon

Gravlax (the orangey cube) is a very Swedish way of curing raw salmon in salt, sugar and dill.

As for the red cube that often being mistaken as tuna, is actually salmon that is beautifully cured with beetroot whereby some moisture is drawn out to unleash a lovely, almost jelly-like texture.

The marinated Goat Cheese from Meredith Dairy in Victoria, Australia was fascinatingly wrapped in smoked ocean trout from Petuna, Tasmania. Petuna Ocean trout is widely touted as the Wagyu of the Sea, for its luscious marbling, flavour purity as well as creamy succulent texture within the vibrant intense colour. Personally, l’m liking it very much for that smooth and velvet pairing!

Juicy Spencer Gulf prawn from South Australia to go with meunièr sauce, stellar!

Shortly, mussels spread enroute in 3 cute orangey pots, each with its own distinctive flavour and topped with fried kale.

Legendary Mussel Laksa

Mussel With Tomato Broth

Mussel Meuniere

Having tried the three, I would still go for the classic one- Mussel Meuniere for the clarity in taste

As for fish lovers, thou shall be on cloud nine upon savoring such pristine freshness of the fishes, yum!
Bertha Baked Lemon Sole from New Zealand

Grilled Seabass from Greece

Bertha Baked Rainbow Trout from Holland

A tipple or two of Gin & Tonic or White Wine to jazz up the night even further!

And last but not least, Salted Caramel Fudge Brownie & Madagascar Vanilla Ice Cream to wrap up the repast on a sweet note!


This indulgent slice was delectably crafted by Baked With Dignity (BWD), a project by Dignity & Services which aims to provide paid employment for people with learning disabilities (17 yo above) to help them learn and be more independent.

And the great news is, the Largest Dutch Mussel Festival is happening soon this Sunday, 25^th of August 2019 at Southern Rock Seafood! 

Be prepared to surround yourself with ‘Musselicious’ fun seafood time with family and friends. Lots of activities are in stored to spice up you degustation even more such as live music, comedy, oysters-themed competitions of Shaking, Shucking and Sucking and many more!

Get your tickets now at MYR55 (inclusive of Food & Drink voucher) where you can redeem for a pot of Dutch Mussels, 3 Irish Oysters or Cod and Chips, together with either a bottle of Heineken or White Wine.

And better still, Early Birds who purchase before 22^nd August 2019 get to enjoy this inaugural fête at special rate, MYR35 only! As the saying goes, “Early bird catches the worms”, so act fast and make hays while the sun shines!

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

 Location: 32-34, Jalan Kemuja, Bangsar Utama, 59000 Kuala Lumpur

Contact: +603- 2856 2016

Facebook: www.facebook.com/southernrockseafood

Website:  www.southernrockseafood.com

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