The Elite Seafood Restaurant Launch (Previously Ah Yat Abalone Forum Restaurant PJ)

Just last week, I had the opportunity to drop by The Elite Seafood Restaurant, where they open their doors to diners in Klang Valley after an extensive round of refurbishment and rebranding. Previously the restaurant was known as Ah Yat Abalone Forum Restaurant PJ, a name most have heard of and I'm sure have had the chance to dine there too. 


The Elite Seafood Restaurant Launch (Previously Ah Yat Abalone Forum Restaurant PJ)


The Elite Seafood Restaurant
Address: Lot 9B, Jalan Kemajuan, 
Section 13, 46200 Petaling Jaya, Selangor
Contact: +603-79604988 / 7960 4288
Website: www.unique-seafood.com.my
Opening Hours:
Monday to Saturday (11:30am – 2:30pm, 6:00pm – 10:30pm)
Sunday (10:00am – 2:30pm, 6:00pm – 10:30pm)

Staying true to its concept 'Flavours of The Elite', the full-service restaurant offers only the freshest seafood – right from the sea. Diners at The Elite Seafood Restaurant will also have all their needs taken care of, thanks to the restaurant's excellent team of chefs hailing from as far as China, Hong Kong and Singapore. Offering a large variety of dishes that range from meats to vegetables to, of course, seafood, the restaurant will undoubtedly appeal to diners from all walks of life.


#1 Portuguese Roast Piglet served with Hokkaido Crab Leg Avocado Salad
#1 Portuguese Roast Piglet served with Hokkaido Crab Leg Avocado Salad
The accompanying Hokkaido Crab Leg Avocado Salad
The accompanying Hokkaido Crab Leg Avocado Salad

We were given a taste of some of the unique dishes that The Elite Seafood Restaurant has to offer. The first dish that came out was the Portuguese Roast Piglet served with Hokkaido Crab Leg Avocado Salad shown above. The portuguese roast piglet was carved out and served in this really thin crispy piece on bread, which tasted divine. The accompanying Hokkaido Crab Leg Avocado Salad was basically mashed avacado served with rather exotic crab leg, shredded cabbage, in light mayonnaise sauce.


Double-boiled Chicken Soup in Coconut
#2 Double-boiled Chicken Soup in Coconut

The second dish served was the Double-boiled Chicken Soup in Coconut which came rather creatively served in a coconut. This clear double-boiled chicken soup with nutritious sea coconut and lotus seed has got a very light flavor to it, with a hint of natural sweetness from the coconut itself. I have always loved double boiled soups as they really bring out the taste and essence of the chicken. 


#3 Prawn in Two Varieties with Fish Roe
#3 Prawn in Two Varieties with Fish Roe

Not a very big fan of prawns, the next dish, Prawn in Two Varieties with Fish Roe did come beautifully laid out on the plate. One of it had a black colour to it from the added charcoal powder. The pastries it was placed on had a flaky texture to it, without being too buttery. Two types of fish roe was used as well in this dish. 

Braised Abalone with Sea Cucumber and Mushroom
#4 Braised Abalone with Sea Cucumber and Mushroom

Next, we had the signature dish from The Elite Seafood Restaurant, Braised Abalone with Sea Cucumber and Mushroom. Abalones, I don't get to have it often, hence when presented with one whole abalone piece in this dish, I must say I enjoyed it. Served with mushrooms, and brocolli in their special sauce, the gravy was quite nice, not too starchy nor diluted, without being too salty. 


Fried Beef with Mushroom and Liquor
#5 Fried Beef with Mushroom and Liquor

Now I love my beefs, especially when it's stir fried with sauces that bring out its flavour. Here at The Elite, their Fried Beef with Mushroom and Liquor came doused in tasty sauces to tantalize our taste buds. The beef slices were soft and tender, stir fried with Cointreau, a triple sec liquor that is made from the dried peels of bitter and sweet orange. It gives the dish a rather nice mild orange-flavored sweetness.

Fried Rice with Spinach Juice
#6 Fried Rice with Spinach Juice

One of the staple dish for any Chinese course lunch or dinner would be the fried rice. Here, we were given a unique iteration of the usual fried rice, the Fried Rice with Spinach Juice. It looked really green at a glance due to the spinach juice added inside, I would say this was a much healthier variation of fried rice with a light earthy flavour. The chef prepared it together with prawns and slices of fish to give that extra bite, texture and taste.


#7 Baked Egg Tart with Bird's Nest
#7 Baked Egg Tart with Bird's Nest

Now I've had my fair share of egg tarts before, but to have one with Bird's Nest was a totally different experience in itself.  Our dessert that afternoon was The Elite's Baked Egg Tart with Bird's Nest. A generous amount of the superior bird's nest was added on top of a freshly baked bite-sized egg tart. The egg tart itself was smooth and had that creamy flavour you would expect from a good egg tart. 

Despite its name change, the restaurant maintains the same unique characteristics that have long made Ah Yat an all-time favourite among seafood enthusiasts. Owned by Unique Seafood Group of Restaurants – one of Malaysia's largest suppliers of live seafood – diners can rest assure that there is always a fresh and abundant supply of seafood at the restaurant.

For more information, do log on to www.unique-seafood.com.my or call +603-79604988 / 7960 4288.


Current promotions at The Elite Seafood Restaurant:

Big Bowl Feast Early Bird Promotion
At The Elite Seafood Restaurant, diners are invited to savour The Fatt Choy Big Bowl Feast. Reservations – open from now until 31 December 2013 – are valid for dining from 1 January to 14 February 2014. In addition, early birds get to enjoy a 15% discount.

Members Privileges

Look forward to free food-tasting sessions at the restaurant and be the first to try their new dishes and desserts every month when you become a member of Unique Seafood Group of Restaurants. What's more, a month prior to your birthday, the restaurant will send you a gentle reminder to redeem your coupons.


4 comments :

  1. Oooo...memang for the "elite". Count me out!

    ReplyDelete
  2. Ouh...that's very interesting for the prawn to have 2 different varieties. :p

    ReplyDelete
  3. The Double-boiled Chicken Soup in Coconut must be super hot, the last time I had soup in coconut took me a long time to finish it

    ReplyDelete
  4. very atas, everything looks so gooooodddd!

    ReplyDelete

Always appreciate the comments. Thanks!

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