Bali Hai Seafood Village
Sunsuria Avenue, Persiaran Mahogani, PJU 5, Kota Damansara
47810 Petaling Jaya, Selangor, Malaysia
Tel : 603-6141 0033
FB : Bali Hai Seafood Village
Business Hours :
Mon – Sun 11 a.m. – 12 a.m.
Bali Hai Seafood Village is introducing an exciting lobster promotion starting from 13 September to 3 October 2013. The restaurant is giving away FREE 10 fresh water lobsters (crayfish) with every purchase of 1 live lobster.
This lobster promotion was already included inside the set menu that we tried which priced at RM1388 nett. Prepared by the talented Chef Low who is from Penang with 15 years of culinary experience, the whole set menu featured some of the dishes that cooked in different style compare to the normal set menu in market.
This beautiful sashimi platter has both the Australian Lobster (weight between 1.3 – 1.5 kg) and Canadian Geoduck. Patrons can choose to eat it in raw (soy sauce and wasabi are provided) or cooked it awhile in the superior soup steamboat.
I tried both ways, and I prefer it to be cooked awhile with the superior soup. Having it in raw sashimi can taste its freshness meaty texture, but the cooked version absorbed all the aromatic essence from the superior soup, which chef boiled it with chicken bone, apple, and onions in long hours, then filtered out the ingredients before serving it for a very clear superior soup. The end result of course is yummylicious, but remember do not overcooked it, otherwise you will get the rubbery texture that spoil the whole experience.
The steamboat came with a plate of vegetables and tofu as well.
This is rather a simple dish, Golden Garlic Steamed Freshwater Lobster, but in this case, that’s just fine for me cos we want to enjoy its freshness than the complicated overdone taste.
Imported from Indonesia, chef prepared it in 2 ways, one steamed with the fragrance minced garlic, another one without anything, just the fresh baby lobster itself, and that showed how confident Bali Hai is in providing fresh seafoods to their customers.
Deep fried till the outer layer in nice golden brown crispy, I like this Vietnam Style Mackerel too. Thanks to the amazing sauce that chef prepared with his own recipe, the dish was full of mixed flavor with sweet, sour, and spicy. It really tickles my taste buds with oomph.
A seafood dish that prepared in local Chinese style, Kam Heong Clams. I like the fragrance Kam Heong sauce and it matched well with the clam’s freshness taste.
Stir Fried Vegetables, a rather light and refreshing dish among the heavy taste and meaty dishes. I like the veggie’s cripiness still remain, and enough of the ‘wok hei’ taste.
Chef prepared this Homemade Seafood Beancurd himself using ingredients like fish paste, sotong paste, ham, and some cut veggies. It has a soft chewy texture with taste towards the sotong paste. Paired it with the scallop sauce, it’s simply delicious.
Chef deep fried the spring chicken till crispy on the outer skin yet the meat did not taste too rough neither. Served together with the addictive Thai sauce, it gives the dish an overall sweet and spicy flavor. Enjoyable!
As usual, we will have either noodle or rice dish at the end of the set menu. But, I found this noodle dish quite interesting. Stir fried in Teo Chew style with lots of mix veggies and succulent prawns, the noodle is in thin slices and very springy. According to chef, they need to bring it over from Penang to remain the authentic taste.
More photos at FOOD Msia Facebook page