Tropicana May-June 2024 #154 The Family Issue

TROPICANA MAGAZINE
119
The “Steamed tiger prawns with minced garlic and vermicelli”
was the first shellfish dish to arrive. The prawns were lined
neatly in a row atop the vermicelli while a fragrant layer of garlic
gravy was drizzled heavily across the center on top. Juicy and
plump, the steamed tiger prawns were a treat to de-shell and
eat indicating true freshness. The garlic sauce dripped down
and drenched the vermicelli allowing every bite to be a savoury
delight without being too heavy on the palate.
It knew it was time to get a little more hands-on when the
“Indonesian meat crab in ‘Atlantic’ chili sauce with mantou buns”
was served. It was brought out as was two whole crabs, carefully
sectioned and placed back together giving the illusion that the
crabs were whole. Visually pleasing as it arrived swimming in
steaming hot and spicy chili gravy, its’ fragrance was intoxicating
and bewildering at the same time. Two sets of buns, also
known as ‘mantou’ buns, were placed beside the crabs. One of
a steamed variety and the other fried, the bread had the sole
purpose of being dunked into the gravy to soak up it up and then
eaten allowing the diner to enjoy the full experience of the gravy.
Of course, I digress. The shell of the head of the crab peeled off
easily revealing the body and claws and fragments of crab meat.
With the help of a nutcracker, the harder shell of the crab claw
was cracked open revealing the best mouthful of crabmeat. A
swift dribble of the chili gravy over it and the dish peaked with a
burst of flavours! The spicy, sweet and tangy sensations paired
flawlessly with the savoury crabmeat indicating freshness and a
true mastery of marrying flavours.
My eyes widened when the “Braised Boston lobster with e-fu
noodles” was brought out next. It isn’t every day I get to indulge
in a great seafood lunch and one that had Boston lobster on
the menu! The noodles glistened and it was easy to notice that
it was cooked to perfection. Not overly soft nor undercooked,
each noodle was lightly coated with gravy. A large lobster tail
that was halved was placed like a crown above the noodles
creating what was truly a majestic sight. Managing to slice
through the lobster, I took half a tail while already anticipating
the other half and quickly swirled my fork in the noodles taking
a bite sized amount to start. The e-fu noodles, that is typically
made from egg and wheat flour, was a slurpy, savoury thrill.
Its’ flavour was so distinct and heady with a seafood broth
base that I was hooked. Looking to the lobster, I released the
meat from its shell and cut it down to bite size. It was juicy and
firm and soaked up the thick broth base that remained from
the noodles. Truly the piece-de-resistance for me, my seafood
review culminated with this mouthful as the lobster meat was
soft and chewy and fragrant with flavour.
Nothing like a great big serving of greens to cleanse the palate
and it was certainly a delight to see that the staple to every
Chinese meal – the Hong Kong Kailan, was served in not one,
but two ways. Famously known as “Hong Kong Kailan in two
varieties”, I was familiar with the first style which was the
garlic stir fried version of the vegetable but it was the second
variety that was truly a wonder. Small, light and crispy, it was
the leaves of the vegetable and it was lightly fried to a crisp
without compromising its fresh green hue. Adding texture to
any bite, it was a great and welcomed addition to the meal.
The garlic stir fry was flavourful and crunchy and it was indeed
so fresh and delicious. Being sourced from Tropicana Golf &
Country Resort’s organic farm, it was pleasing to know that
ingredients are direct from farm-to-table and that efforts to be
sustainable were in play too.
As sure as it began, the seafood feast had to conclude
but not for Atlantic Seafood Reataurant as you may call
03-7803 8274 or visit https://unique-seafood.com.my/
Restaurants-Atlantic for more information or to make a
reservation.
Next page Clockwise from
left: Indonesian meat crab
in ‘Atlantic’ chili sauce
with mantou buns, Braised
Boston lobster with e-fu
noodles, Peking Duck and
French style Cheese baked
Canadian oysters
This page: Formal dining
setting in the private rooms