CITARASA SEAFOOD MARKET STEAMBOAT,
Basement 1, Pusat Dagangan Kuchai,
2, Jalan 1/127, Off Jalan Kuchai Lama,
Kuala Lumpur.
Tel: 03-79727488
Business hours: 10am to 2am.
Pork-free.
Having steamboat in a pot is not unusual but when it comes in a wok, that’s a novelty.
At Citarasa Seafood Market Steamboat Restaurant, patrons can enjoy steamboat served with a twist.
“In a lot of restaurants in the Shunde district, a wok will be prepared for patrons to cook their food, whether through frying or stewing.
“We are trying to popularise its use here,” he said.
The Prosperity Village Chicken with whole abalone in wok has a nice texture to go with the other ingredients.
One of the highlights on the menu is the “Soon Tuck” Flavour Mixed Seafood Broth in Wok that is served with garoupa fish head.
Cooked with flower crabs, sea prawns, winter melon, mushroom, Kappa clams, Chinese leek and coriander leaves, the soup has strong flavours.
“The fish head is deep fried for a while and then boiled for 30 minutes with the chicken-based soup and other ingredients,” Foong said.
He said there was a sequence to enjoying a steamboat meal, as it was not a case of putting everything in at one go.
“A lot of people simply mix the different ingredients but this will only spoil the taste.
“What ingredient is put in determines the flavour of the soup,” he said.
I added Kappa clams, which gives a slightly creamy texture to the soup while the chewy texture of the garoupa fish head leaves a soothing and flavoursome aftertaste.
The Shunde steamboat is priced at RM68 per portion.
Touted as the biggest indoor steamboat restaurant in Klang Valley, the restaurant also has a wide variety of ingredients.
Patrons can opt for the steamboat set or live seafood such as French crabs, mantis prawns, oysters and even geoduck for a more unusual meal.
Steamboat aside, I also tried some a la carte dishes.
The Koh Samui salad squid (background) and the bitter gourd and salted eggs crab are some of the highlights at the restaurant.
The squid dipped into flour before being deep fried, was crunchy and remained so even after some time.
The in-house mayonnaise dressing went well with the dish.
While some patrons might dislike the strong taste of bitter gourd, the thinly sliced vegetable with salted eggs accentuated the taste of the fresh and meaty crab.
Patrons can also choose served in wok steamboat sets such as the Prosperity Village Chicken Broth with Whole Abalone, Thai “Koh Samui Tom Yam Kong” and Stewed “Hua Diao” Village Chicken Broth with Crab.
This is the writer’s personal observation and is not an endorsement by StarMetro.
Is it halal? Pork-free doesnt meant it is halal. Other ingredients must be alcohol free too.
Chicken/beef must be slaughtered according to Islamic way to be halal. I read they use chicken stock for the soup.
Lastly the crab too must be halal. Certain crabs cant be consumed.