Tropicana May-June 2024 #154 The Family Issue

TROPICANA MAGAZINE
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meal, the dishes consist of fish, prawns and chicken cooked in a
variety of styles. There is also a flash deal this May where upon
submitting a 5-star google review with a minimum spend of
RM388, you will immediately receiving a RM38 instant rebate
and a RM50 voucher to be redeemed at your next visit. Dim sum
is also available for lunch every day from 11am to 2:30pm.
This page Clockwise from top: Steamed King Grouper
fish in slices with soy sauce and beancurd, Steamed tiger
prawns with minced garlic and vermicelli and Hong Kong
Kailan in two varieties
And now, it is onto my favourite part and that is the food review.
With seven dishes to sample from, I am keen to see how the food
matches up to its’ beautiful and impressive interior. The first dish
served was oysters and being a superior Chinese seafood restaurant,
it was not served raw but baked. One would be hard pressed to
find good “French style Cheese baked Canadian oysters” and it was
to my utter delight to chance upon them here at Atlantic Seafood
Restaurant. Using Canadian oysters, the size of the shellfish wasn’t
too large nor small seeming the perfect size for a single bite. Served
hot, the cheese is soft and stringy without being too liquid and had
that perfect burnt crust on top. The shell was warm to the touch,
easy enough to be picked up after a few minutes allowing the
cheese to fuse with the oyster, lending more flavour. With a flick
of the fork separating the oyster from its shell, it is easily lifted and
eaten. Not too milky nor sea-like in flavour, the soft mouthful of
oyster paired seamlessly with the chewy cheese and was certainly
a heavenly teaser indicating the party my palate was to embark on
during this food review.
The next appetizer to follow was the “Peking duck”. Roasted to
perfection, its’ skin was so glossy and shiny that it was almost
reflective. Served alongside it were sliced cucumber fingers, strings
of green onion, sweet bean paste and thin pancake sheets. The duck,
presented whole was then sliced off the bone and presented again